Creamy Chicken Pasta with Sun-Dried Tomatoes

Sun-dried tomatoes add a deep, tangy flavor without needing fresh herbs. They also reduce prep time by weeks.

Boneless chicken breast cooks in 20 minutes. No need for marinating or special equipment.

A simple garlic-Parmesan sauce thickens as it simmers. No roux or cream of mushroom soup required.

About the Ingredients

2 boneless chicken breasts (about 1 lb)

Use skinless breasts for even cooking. Substitute with thighs if you prefer more moisture.

8 oz (225g) pasta, any shape

Choose penne or rigatoni for better sauce cling. Any long pasta works, but adjust cooking time.

1 cup (150g) sun-dried tomatoes, oil-packed

Drain oil before adding. Canned tomatoes work if you soak them to remove excess liquid.

4 garlic cloves, minced

Fresh or powdered garlic both work. Use 1 tsp powder if skipping fresh.

1/2 cup (50g) grated Parmesan cheese

Shredded or nutritional yeast can substitute. Use vegan cheese if avoiding dairy.

Step-by-Step Instructions

1. Cook pasta

Boil pasta in salted water until al dente. Drain, saving 1/2 cup cooking water. This water helps thicken the sauce later.

2. Sear chicken

Heat a skillet to 375°F (190°C). Add chicken, cook 10 minutes per side. Remove, let rest 5 minutes before slicing.

3. Sauté garlic

Lower heat to 300°F (150°C). Cook garlic 2 minutes until fragrant. Avoid burning; it turns bitter fast.

4. Add tomatoes

Stir in sun-dried tomatoes, breaking them up. Cook 3 minutes. They release oil and soften into the sauce.

5. Make the sauce

Add 1/2 cup milk, 1 tbsp butter, and Parmesan. Simmer 5 minutes until thickened. Use pasta water if too thin.

6. Combine everything

Toss chicken, pasta, and sauce in the skillet. Season with pepper. Stir until chicken is coated and heated through.

How to Store Chicken Pasta Recipes

Tips & Tricks

• Use a cast-iron skillet for better browning. It retains heat and sears chicken evenly.
• Salt pasta water generously. 1 tbsp per quart helps the sauce stick better.
• Let chicken rest 5 minutes before slicing. It holds together better and keeps juices.

Frequently Asked Questions

Delicious Variations

• Add 1 cup chopped spinach. Cook it with garlic for a green twist.
• Substitute 1/2 cup fontina cheese for Parmesan. It melts smoother in the sauce.
• Use 1/3 cup white wine instead of milk. Adds brightness and reduces richness.

Try this Chicken Pasta with Sun-Dried Tomatoes tonight. It cuts prep time, uses pantry staples, and delivers restaurant-quality flavor. Keep it simple, James.

Chicken Pasta Recipes

Creamy Chicken Pasta with Sun-Dried Tomatoes: Ready in 30 minutes using pantry staples. Rich tomato flavor pairs with tender chicken for a quick, satisfying meal.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 boneless chicken breasts (about 1 lb)
• 8 oz (225g) pasta, any shape
• 1 cup (150g) sun-dried tomatoes, oil-packed
• 4 garlic cloves, minced
• 1/2 cup (50g) grated Parmesan cheese

📋 Instructions

1. 1Cook pasta — Boil pasta in salted water until al dente. Drain, saving 1/2 cup cooking water. This water helps thicken the sauce later.
2. 2Sear chicken — Heat a skillet to 375°F (190°C). Add chicken, cook 10 minutes per side. Remove, let rest 5 minutes before slicing.
3. 3Sauté garlic — Lower heat to 300°F (150°C). Cook garlic 2 minutes until fragrant. Avoid burning; it turns bitter fast.
4. 4Add tomatoes — Stir in sun-dried tomatoes, breaking them up. Cook 3 minutes. They release oil and soften into the sauce.
5. 5Make the sauce — Add 1/2 cup milk, 1 tbsp butter, and Parmesan. Simmer 5 minutes until thickened. Use pasta water if too thin.
6. 6Combine everything — Toss chicken, pasta, and sauce in the skillet. Season with pepper. Stir until chicken is coated and heated through.

👨🍳 Chef's Note: Sun-dried tomatoes add intensity. Use them sparingly if you prefer a milder taste. The sauce thickens naturally, no cornstarch needed.

Servings: 6

Cuisine: American

Course: Main Course

Simple Cooker Recipes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat