Let me tell you about my sun dried tomato cream chicken pasta – it’s the kind of meal that saved me when I was learning to cook in my tiny apartment kitchen. You know those nights when you’re exhausted but still want something that tastes like you put in way more effort than you actually did? This is that dish. I remember burning simple pasta and setting off smoke alarms back then (who knew water could evaporate that fast?), but this recipe? Foolproof. The creamy sauce comes together in one pan while the pasta cooks, and those sun-dried tomatoes pack such a flavor punch you’d swear you’re at a fancy Italian spot. Best part? It’s ready in 30 minutes flat – perfect for when takeout menus start looking too tempting.
Why You’ll Love This Sun Dried Tomato Cream Chicken Pasta
Trust me, this isn’t just another pasta recipe – it’s the one you’ll keep coming back to. Here’s why:
- Weeknight superhero: Done in 30 minutes flat, even when you’re exhausted after work
- No fancy ingredients: Uses pantry staples plus a few fresh items (I promise you won’t need to hunt for obscure spices)
- Creamy without the guilt: That rich sauce? It feels indulgent but won’t weigh you down like heavy alfredo
- Adapts to your needs: Swap the cream for half-and-half, use gluten-free pasta, or add extra veggies – it’s forgiving
This was my first “wow, I can actually cook!” recipe, and I bet it’ll be one of yours too.
Ingredients for Sun Dried Tomato Cream Chicken Pasta
Gather these simple ingredients – I promise nothing too fancy here. This is my kind of shopping list: things you might already have, plus one or two star players that make all the difference.
For the Pasta:
- 12 oz penne pasta (or whatever shape you’ve got – I’ve used elbows in a pinch!)
For the Chicken:
- 1 lb chicken breast, cut into bite-sized pieces (slice against the grain for extra tenderness)
- 1 tsp salt (I use kosher – it sticks to the chicken better)
- 1/2 tsp black pepper (freshly ground if you can)
- 1 tbsp olive oil (regular or extra virgin both work fine here)
For the Sauce (The Good Stuff!):
- 1/2 cup sun-dried tomatoes, chopped (I use the kind packed in oil – more flavor!)
- 3 cloves garlic, minced (or 1 heaping tsp from the jar when I’m in a rush)
- 1 cup heavy cream (see my tip below if you want a lighter option)
- 1/2 cup chicken broth (low sodium so you can control the salt)
- 1/2 cup grated parmesan cheese (the real stuff – it melts better than the shaker kind)
- 1 tsp dried basil (or fresh if you’ve got it)
See? Nothing crazy – just good, simple ingredients that come together into something magical. The sun-dried tomatoes are the showstoppers here – their intense flavor makes this pasta taste like you slaved over it for hours.
How to Make Sun Dried Tomato Cream Chicken Pasta
Alright, let’s get cooking! This comes together faster than you’d think – I’ve timed myself making it while half-watching TV (don’t judge). Follow these steps and you’ll have restaurant-worthy pasta in no time.
Cook the Pasta
First things first – get that pasta going! Boil a big pot of salted water (it should taste like the sea) and cook your penne until it’s just shy of done – about 1 minute less than the package says. Trust me, it’ll finish cooking in the sauce later. Scoop out a cup of that starchy pasta water before draining – it’s liquid gold for adjusting your sauce later.
Prepare the Chicken
While the pasta cooks, season your chicken pieces generously with salt and pepper. Heat olive oil in your largest skillet over medium-high heat – you want it shimmering but not smoking. Here’s my rookie mistake I want you to avoid: don’t crowd the pan! Cook the chicken in batches if needed until it’s golden brown and no longer pink inside, about 6-8 minutes total. Remove it to a plate – it’ll finish cooking when we add it back later.
Make the Sun-Dried Tomato Cream Sauce
Same skillet, lower heat to medium. Add those gorgeous sun-dried tomatoes and garlic – the smell will make your neighbors jealous! Cook just until fragrant, about 1 minute. Pour in the cream and broth, scraping up any tasty browned bits from the chicken. Let it bubble gently for 2 minutes to thicken slightly. Stir in the parmesan and basil – the cheese will melt into silky perfection. If the sauce seems too thick, splash in some of that reserved pasta water (start with 1/4 cup). Too thin? Let it simmer another minute or two.
Now the magic happens – toss the drained pasta and chicken back into the skillet, stirring until everything’s coated in that luscious sauce. If you want to get fancy like some restaurant chefs, finish with an extra sprinkle of parmesan and a drizzle of the oil from the sun-dried tomato jar. Serve immediately while it’s piping hot – this dish waits for no one!
Tips for Perfect Sun Dried Tomato Cream Chicken Pasta
After making this recipe more times than I can count (including a few hilarious early attempts where I may have turned the sauce into glue), I’ve picked up some game-changing tricks:
- Jarred tomatoes are your friend: The oil-packed ones add incredible flavor and save you from chopping. Plus, you can use that flavorful oil to sauté the chicken!
- Lighten it up: Swap heavy cream for half-and-half if you prefer – it still gets luxuriously creamy but feels a bit lighter. I do this when I want seconds (which is always).
- Veggie boost: Toss in a handful of fresh spinach or kale during the last minute of cooking. It wilts perfectly into the sauce and makes me feel virtuous about eating pasta.
- Pasta water magic: That starchy water you saved? It’s the secret to restaurant-quality sauce. Start with 1/4 cup and add more until the sauce clings to the pasta just right.
Remember – this recipe is forgiving! My first version used milk instead of cream (it worked in a pinch) and dried basil when I forgot fresh. Still delicious!
Common Questions About Sun Dried Tomato Cream Chicken Pasta
I get asked these questions all the time – here’s what I’ve learned from making this dish more times than I can count!
Can I use dried sun-dried tomatoes instead of oil-packed?
You sure can! Just soak them in warm water for about 20 minutes first to soften them up. The oil-packed ones do add more flavor though – and don’t toss that oil! I use it to sauté the chicken for extra tomato goodness.
How should I store leftovers?
This keeps surprisingly well! Let it cool completely, then store in an airtight container in the fridge for 3-4 days. The sauce thickens as it sits – just splash in a little milk or broth when reheating to bring it back to life.
Can I freeze this pasta?
Honestly? I don’t recommend it. Cream sauces tend to separate when frozen and thawed. But here’s my trick – make a double batch of the sauce (without pasta) and freeze that. Then just cook fresh pasta when you’re ready to eat!
What if I don’t have heavy cream?
No worries! Half-and-half works great, or even whole milk in a pinch (just simmer the sauce a bit longer to thicken). My most desperate version used evaporated milk once – and you know what? Still delicious!
Remember – cooking is about making it work for you. If I can turn my early kitchen disasters into this creamy, dreamy pasta, you’ve got this too!
Nutritional Information
Just a heads up – these numbers are estimates since ingredients can vary. But for my sun dried tomato cream chicken pasta, you’re looking at about 650 calories, 32g fat, 45g protein, and 50g carbs per generous serving. Not bad for something that tastes this indulgent! Remember, you can always tweak the cream or cheese amounts if you’re watching certain nutrients.
Sun Dried Tomato Cream Chicken Pasta
Equipment
- Large skillet
- Pot for pasta
Ingredients
For the Pasta
- 12 oz penne pasta
For the Chicken
- 1 lb chicken breast cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
For the Sauce
- 1/2 cup sun-dried tomatoes chopped
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup parmesan cheese grated
- 1 tsp dried basil
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken until golden and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, add the sun-dried tomatoes and garlic. Cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and chicken broth. Stir well and bring to a simmer.
- Add the parmesan cheese and dried basil. Stir until the cheese melts and the sauce thickens slightly.
- Return the cooked chicken to the skillet. Add the drained pasta and toss to coat everything in the sauce.
- Serve hot with extra parmesan cheese if desired.