Creamy Sun-Dried Tomato Chicken Pasta Recipe
Creamy Sun-Dried Tomato Chicken Pasta is the kind of weeknight dinner that feels like a restaurant treat, but it’s so easy you’ll want to make it again and again. Tender strips of chicken get coated in a luscious sauce made from heavy cream, Parmesan, and the irresistible tang of sun-dried tomatoes. With a pop of fresh spinach and a sprinkle of basil, every forkful is bursting with flavor, color, and comfort. This dish is perfect for impressing guests or just treating yourself to a little everyday luxury!
Ingredients You’ll Need
The secret to this recipe’s irresistible flavor lies in its simple yet thoughtfully chosen ingredients. Each one brings something special to the table, whether it’s creaminess, a savory punch, or a vibrant pop of color.
- Penne pasta (12 oz): The ideal shape for soaking up all that creamy sauce and holding hearty bites of chicken.
- Olive oil (1 tablespoon): Adds a fruity, robust base for sautéing and brings everything together.
- Chicken breasts (1 lb, sliced): Lean and juicy, these strips are the protein-packed star of the dish.
- Salt (1 teaspoon): Essential for seasoning both the pasta water and the chicken itself.
- Black pepper (1/2 teaspoon): Gives a gentle kick and brings out the flavors of the other spices.
- Garlic powder (1 teaspoon): Adds an extra layer of savory depth to the chicken.
- Paprika (1/2 teaspoon): A subtle warmth and lovely color that makes the chicken extra inviting.
- Sun-dried tomatoes (1/2 cup, chopped): Intensely flavorful, they bring tang and a chewy bite that makes this pasta unforgettable.
- Garlic (4 cloves, minced): Fresh garlic infuses the sauce with its signature aroma and taste.
- Heavy cream (1 cup): The backbone of the creamy sauce, lending richness and silkiness.
- Chicken broth (1/2 cup): Lightens up the cream and adds depth to the sauce.
- Parmesan cheese (1/2 cup, grated): Melts into the sauce for a nutty, salty finish you can’t resist.
- Italian seasoning (1 teaspoon): A blend of herbs that brings the whole dish together with classic Italian flavor.
- Fresh spinach (2 cups): Adds a bit of earthiness and gorgeous color that makes the pasta pop.
- Fresh basil (optional, for garnish): A fragrant, fresh finish that elevates the whole dish if you have some on hand.
How to Make Creamy Sun-Dried Tomato Chicken Pasta
Step 1: Cook the Penne Pasta
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until just al dente. Remember, you want the pasta to have a bit of bite since it will finish cooking in the sauce. Once done, drain the pasta and set it aside; it’s ready to soak up all the delicious flavors coming its way!
Step 2: Sauté the Chicken
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, black pepper, garlic powder, and paprika, ensuring every slice is well coated for maximum flavor. Add the chicken to the hot skillet and cook for 5 to 7 minutes until golden and cooked through. Transfer the chicken to a plate and keep it warm for the next steps.
Step 3: Build the Creamy Sun-Dried Tomato Sauce
Using the same skillet (no need to wash—those browned bits add flavor!), add the chopped sun-dried tomatoes and minced garlic. Sauté for 1 to 2 minutes until the garlic is fragrant and the tomatoes are slightly softened. Pour in the heavy cream and chicken broth, stirring well to combine and deglaze the pan. Bring the mixture to a gentle simmer before adding the grated Parmesan cheese and Italian seasoning. Stir until the cheese melts and the sauce thickens just a bit.
Step 4: Add Spinach and Finish the Pasta
Toss in the fresh spinach and let it wilt into the creamy sauce, which should only take about a minute. Now, return the cooked chicken and drained penne pasta to the skillet. Gently toss everything together, making sure every noodle and piece of chicken is coated in the dreamy, sun-dried tomato-speckled sauce. Give it another minute or two on the heat to ensure it’s piping hot and perfectly blended.
Step 5: Garnish and Serve
If you’re feeling fancy, scatter some freshly torn basil leaves on top for a burst of color and aroma. Serve the Creamy Sun-Dried Tomato Chicken Pasta straight from the skillet while it’s still gloriously creamy and hot—you’ll want to dig in right away!
How to Serve Creamy Sun-Dried Tomato Chicken Pasta
Garnishes
The final flourish can make all the difference. A handful of fresh basil leaves or a sprinkle of extra Parmesan adds both eye appeal and a bright, fresh note that perfectly balances the richness of the sauce. If you love a little spice, a pinch of red pepper flakes is a delicious touch as well.
Side Dishes
Pair your Creamy Sun-Dried Tomato Chicken Pasta with a crisp green salad tossed in a zesty vinaigrette or some garlic bread for that classic Italian-American feel. Roasted vegetables or a simple bowl of marinated olives are also wonderful, especially if you’re serving a crowd and want to round out the meal.
Creative Ways to Present
For a stunning presentation, serve the pasta in shallow bowls with a generous swirl of sauce on top and a few whole sun-dried tomatoes as a garnish. You can even portion it into ramekins for a dinner party, or serve family-style straight from the skillet for that rustic, comforting vibe that everyone loves.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Sun-Dried Tomato Chicken Pasta keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen as they sit, making for an even more satisfying lunch or dinner the next day.
Freezing
While cream-based sauces can sometimes separate when frozen, this pasta holds up surprisingly well if you want to stash away a portion for later. Let it cool completely, then freeze individual servings in airtight containers. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring back the creamy texture, reheat gently in a skillet over medium-low heat, adding a splash of milk or cream to loosen the sauce if needed. You can also microwave individual portions, stirring halfway through, but the stovetop method preserves the sauce’s silky consistency best.
FAQs
Can I use a different type Main Course
Absolutely! While penne is perfect for holding the creamy sauce, you can swap in any short pasta like rigatoni, fusilli, or even farfalle. Just cook it until al dente and proceed as directed.
Is there a way to make this recipe lighter?
You can lighten things up by using half-and-half instead of heavy cream or by using a reduced-fat Parmesan. The sauce will be a bit less rich, but still delicious and satisfying.
What if I don’t have sun-dried tomatoes packed in oil?
If you only have dry sun-dried tomatoes, soak them in hot water for about 10 minutes to soften before using. You might want to add a little extra olive oil to the pan for flavor.
Can I make this Creamy Sun-Dried Tomato Chicken Pasta gluten-free?
Definitely! Just substitute your favorite gluten-free pasta and make sure your chicken broth and other ingredients are certified gluten-free.
What protein alternatives work in this recipe?
You can swap the chicken for shrimp, turkey, or even plant-based alternatives like chickpeas or tofu. Adjust cooking times based on your protein choice, and enjoy the same delicious creamy sun-dried tomato sauce!
Final Thoughts
If you’re looking for a dinner that feels both special and comforting, Creamy Sun-Dried Tomato Chicken Pasta is a must-try. It’s easy to make, packed with flavor, and always a crowd-pleaser. Don’t be surprised if it becomes one of your go-to recipes—give it a try and savor every creamy, savory bite!
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Creamy Sun-Dried Tomato Chicken Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Creamy Sun-Dried Tomato Chicken Pasta is a delicious and comforting Italian-American dish featuring tender chicken strips, flavorful sun-dried tomatoes, and a rich creamy sauce tossed with penne pasta and fresh spinach. Perfect for a quick weeknight dinner, it offers a perfect balance of savory flavors and creamy textures that everyone will enjoy.
Ingredients
Pasta
- 12 oz penne pasta
Chicken
- 1 lb boneless skinless chicken breasts, sliced into strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Sauce & Vegetables
- 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach
Garnish
- Fresh basil (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Season sliced chicken breasts with salt, black pepper, garlic powder, and paprika. Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté Sun-Dried Tomatoes and Garlic: In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Make the Creamy Sauce: Pour in the heavy cream and chicken broth, stirring to combine with the tomatoes and garlic. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese and Italian seasoning. Continue stirring until the cheese melts and the sauce thickens slightly.
- Add Spinach: Toss in the fresh spinach leaves and cook until wilted, about 1-2 minutes.
- Combine Everything: Return the cooked chicken and drained pasta to the skillet. Toss everything gently to coat the chicken and pasta evenly with the creamy sun-dried tomato sauce. Cook together for another 1-2 minutes or until heated through.
- Garnish and Serve: Remove from heat, garnish with fresh basil leaves if desired, and serve warm immediately.
Notes
- To enhance flavor, use the oil from the sun-dried tomatoes instead of plain olive oil for cooking the chicken.
- For a lighter version of the sauce, substitute heavy cream with half-and-half.
- Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
- Ensure pasta is cooked al dente to avoid mushy texture when mixed with sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 610
- Sugar: 5g
- Sodium: 540mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
