sundried tomato chicken pasta;
Originally posted February 1, 2016. Updated November 21, 2022 for content and clarity.
Sundried tomato chicken pasta is a perfect weeknight meal. Delicious, easy, and did I mention–delicious?! Creamy, cheesy sauce carries a hint of subtle heat and is studded with bright pops of sundried tomato flavor. This sauce bathes pasta and chicken for a wonderful meal. To add easy veggies to this recipe, wilt some spinach in the sauce, or roast some broccoli or brussel sprouts for a full, nutritious meal.
The only ingredients that I have to go out of my way to stock are cream and sundried tomatoes. And even then, I sometimes have them around sometimes depending on other recipes I’m making. So it makes it an easy option for a weeknight meal or when I don’t have much time to meal prep–like around holidays!
Let’s start with the pasta for this sundried tomato chicken pasta. Use your favorite pasta, though I prefer shapes that help sop up the delicious sauce. For me, that’s shapes like fusilli, bow ties, or shells, but use your favorite of course! You couldn’t go wrong with a classic spaghetti either. When you make your pasta remember two things! Gluten-free, whole wheat, or regular pasta, bring your faves~
One, you want your pasta a pretty aggressive al dente when you drain it. It will continue cooking in the sauce and take on even more of that beautiful rich tomato cream sauce flavor. Two, reserve a cup of that pasta water! Every time I make this recipe (or any recipe) that requires keeping around pasta water, I always forget. I get so annoyed at myself. In order to circumvent my thoughtlessness, I like to prepare ahead. I place a bowl or measuring cup under my strainer. Once the hot pasta comes off the oven I have a one track mind and won’t remember to drain some of the water. If it sloshes over or I don’t get all of it, I don’t sweat it. It just allows me to set it and forget it.
This recipe for sundried tomato chicken pasta has a wonderful creamy, sweet, rich, and savory tomato flavor. But before we get to that yummy yummy sauce, we start with the chicken. Trim fat as you like and season those suckers up! Use salt, pepper and paprika. If you’re feeling feisty add a sprinkle of cayenne or chipotle powder (but keep in mind we’ll add some red pepper flakes later!). I also substitute fresh garlic for garlic powder when I need to. (Read: haven’t gone to the grocery store.)
The secret to extra flavorful and tomatoey flavor is to use Sundried tomatoes packed in oil. You’ll also see Sundried tomatoes in water, but you really want that flavor-packed oil. You’ll use that oil for cooking your chicken. And then because it caramelizes on the chicken it builds even more flavor. And then any dregs from cooking the chicken stay in the pan when you add the liquid so the sauce takes on all those complex and drool-worthy flavors.
My recipe for sundried tomato chicken pasta here also says mozzarella, but you can absolutely substitute in other cheeses! I recommend softer cheeses rather than sharp cheeses. You want to complement and highlight the Sundried tomatoes that already pack a whole bunch of flavor. You don’t need competition. This time around I actually used up some smoked gouda we had lying around from our “indoor picnic” of meats and cheeses and wines. I liked it, certainly, and would happily use it again. Though I think I prefer the original mozzarella if push came to shove.
secrets to success;
- Make sure to reserve a cup or two of that pasta water. The starchy water works really well to thin out the sauce, but still keep the sauce bound together. I always seem to forget to reserve the water. You can use regular water, but the starchy water still does work the best.
- This sundried tomato chicken pasta is great per the recipe. But to add a little freshness to this dish, add some sliced tomatoes.
- Serve with some quick roasted vegetables like broccoli or brussel sprouts. Or for a one-pot meal, add some spinach to the sauce and stir it in until wilted.
Looking for other weeknight meals? Try these delicious options:
- Make yourself some poblano pineapple salsa to spice up taco tuesday! Bring these fresh and bright flavors to your table.
- philly cheesesteak stuffed peppers is always a go-to for me when I’m tired and want a delicious but easy meal. Stuff those peppers full of steak, onions, and cheese.
- For another creamy, saucy chicken, try this rosemary cream chicken, another perfect pairing to a weeknight pasta dish.
- For another spicy favorite, try these drunken italian noodles, complete with sausage and peppers.
sundried tomato chicken pasta;
Ingredients
- 1 lb chicken breast (or tenders)
- salt & pepper
- paprika
- 3 cloves garlic minced
- 3-4 oz sundried tomatoes in oil
- 1 cup half & half cream
- 1 cup mozzarella cheese shredded
- 8 oz pasta
- 1 Tbsp dried basil
- ¼ tsp red pepper flakes
- ½ cup reserved pasta water
Instructions
- Bring water to a boil. Add the pasta and cook until al dente; drain, reserving about a cup or two of the pasta water. Rinse the pasta with cold water to stop the cooking. Set aside.
- Remove tomatoes from oil and blot dry a paper towel. Cut into thin strips and set aside.
- Butterfly the chicken breast and pound lightly thin. Season both sides of each fillet lightly with salt, pepper, and paprika.
- In a large pan on high heat, add 2 Tbsp sundried tomato oil to the pan and sauté the garlic and sundried tomato strips for 1 min. Remove solids from pan, and set aside, leaving the remaining oil in the pan.
- Add in the chicken and cook for 1 min on each side, then set aside. It should be mostly cooked through, but can still be slightly underdone in the middle because we'll add it back to the pan.
- Add the cream to the pan and stir until heated through. Add the mozzarella cheese and stir until creamy and thick. If too thick, add a splash of the reserved pasta water a few Tbsp at a time.
- Add in the 1 Tbsp dried basil and ¼ tsp red pepper flakes. Stir to combine.
- Add the chicken back into the sauce in the pan. Allow to simmer 2-3 minutes or until chicken cooked through. Flip as needed.
- Toss with the cooked pasta. Season as desired with salt, pepper, and additional red pepper flakes. Serve warm.
