After a busy week of juggling meetings and soccer practices, I often find myself searching for a hearty and delicious dinner option that won’t leave me feeling drained. That’s why my family loves this Creamy Sun Dried Tomato Chicken Pasta; it’s satisfying and comes together quickly. Ryan and the kids rave about the creamy sauce and the rich flavor of the sun-dried tomatoes, and I appreciate that it packs in protein while being simple to prepare.
Why You’ll Love This Creamy Sun Dried Tomato Chicken Pasta
This dish is a delightful combination of tangy sun-dried tomatoes, tender chicken, and perfectly cooked pasta, creating a creamy texture that feels indulgent but is incredibly satisfying. I stumbled upon this recipe during a weeknight scramble and haven’t looked back since – it quickly turned into one of our family favorites.
I adore it for its ability to bring in so many flavors without requiring a pantry full of specialty ingredients. Whether it’s a crowded weeknight or a relaxed family dinner, this creamy pasta dish meets the moment every time.
What Makes this Recipe Unique
– **Sun-Dried Tomatoes:** They add a sweet, tangy punch, complementing the creamy sauce beautifully.
– **Creamy Sauce:** The heavy cream melds with parmesan to create a silky texture that clings to each piece of pasta.
– **High Protein:** With chicken breasts as the star, it’s a fantastic way to keep energy levels high.
– **Versatility:** This dish can be easily adapted for different tastes by adjusting seasonings or swapping ingredients.
Estimated Macros & Calories
Here’s a quick look at the nutritional profile of this comforting dish.
(estimated per serving, without optional ingredients)
- Calories: 550
- Protein: 35 g
- Carbohydrates: 50 g
- Fat: 25 g
- Fiber: 4 g
The Most Authentic Creamy Sun Dried Tomato Chicken Pasta Recipe
This creamy pasta dish is a true weeknight winner. With its complex flavors and comforting texture, it’s no wonder it remains a staple in my house. Let’s dive right into how to make it!
Ingredient Notes
– Pasta: I prefer penne or rigatoni for their ability to hold on to the sauce, ensuring every bite is flavorful.
– Chicken Breasts: A lean protein choice that cooks quickly, making it perfect for busy nights.
– Sun-Dried Tomatoes: Opt for those packed in oil to get that rich flavor; they really elevate the dish.
– Heavy Cream: This is what makes the sauce so rich and luscious; low-fat versions won’t yield the same flavor.
– Parmesan Cheese: Freshly grated is best because it melts more smoothly into the sauce compared to pre-grated options.
Instructions
Step 1: Boil the Pasta
Bring a large pot of water to a rolling boil and season with salt. Add the pasta and cook until just al dente, reserving some of the starchy water before draining it. Setting aside that pasta water will help adjust the sauce later if needed.
Step 2: Prepare the Chicken
Pat the chicken dry and season with half the kosher salt and cracked black pepper. Heat a skillet over medium-high heat, add olive oil, and sear the chicken until it’s golden brown. This should take about four to five minutes per side.
Step 3: Sauté Aromatics
Lower the skillet heat to medium, then add minced garlic and sun-dried tomatoes. Cook while stirring until fragrant, which should only take a couple of moments, careful not to brown the garlic.
Step 4: Deglaze with Broth
Pour in the chicken broth and scrape up any flavorful bits stuck to the pan. Let it simmer until it’s reduced by half, which brings out the rich flavors.
Step 5: Make the Creamy Sauce
Stir in the heavy cream, allowing it to come to a gentle simmer. Then, gradually whisk in the Parmesan cheese, creating a smooth, creamy sauce that adheres beautifully to the pasta.
Step 6: Combine Chicken and Pasta
Return the sliced chicken to the skillet to warm through. Fold in the cooked pasta until it’s thoroughly coated in that wonderful sauce, taking care not to let it boil, which would lead to curdling.
Step 7: Finish with Freshness
Sprinkle in the lemon zest, fresh basil, and red pepper flakes if you’re using them. This step brightens the whole dish, making it bright and enjoyable. Serve it immediately, and don’t forget to pass extra Parmesan at the table!
Tips and Mistakes to Avoid
– Avoid overcooking the pasta; it should be firm since it will continue to cook in the sauce.
– Don’t skip reserving some pasta water; it’s crucial for adjusting the sauce’s consistency later.
– If you find the sauce too thick, a little reserved pasta water will marry all the flavors together perfectly.
Storage Tips
Leftovers can be stored in the fridge for about three days. If you want to freeze this dish, do it before adding the cream; this keeps the texture better. When reheating, add a splash of water or broth to restore creaminess and prevent drying out. Meal prep this dish for a satisfying lunch or a quick dinner later in the week.
Variations and Substitutions
You can swap the chicken for turkey breast or even chickpeas for a vegetarian protein option. For a lower-carb dish, try using zucchini noodles instead of traditional pasta. Feel free to experiment with seasonal veggies, too!
Why This Recipe Is The Real Deal
This dish shines through its simplicity and those familiar ingredients that bring comfort. It focuses on delivering a hearty meal rich in protein and flavor without complicating your cooking routine—an absolute bonus for a busy family. Personally, I find that it always delivers a sense of satisfaction at the dinner table.
The Bottom Line
Try whipping up this Creamy Sun Dried Tomato Chicken Pasta for your next family dinner. I’m sure it’ll make its way into your regular rotation, just like it did in mine. I’d love to hear how it turns out for you!
Daisy Hartmann, RDN
Founder of GoProteinEats.com
Making high-protein eating simple, delicious, and sustainable for real life.
Creamy Sun Dried Tomato Chicken Pasta
Ingredients
Pasta
- 12 oz penne or rigatoni (dry)
- 1 tbsp salt for the pasta water
Chicken and Sauce
- 1 lb boneless skinless chicken breasts (about 2 medium), trimmed
- 2 tbsp extra-virgin olive oil
- 3 clove garlic, minced
- 2/3 cup sun-dried tomatoes, packed in oil, roughly chopped
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 tsp cracked black pepper
- 1/2 tsp kosher salt, divided
Finishing & Garnish
- 1/4 cup fresh basil leaves, loosely packed and sliced
- 1 tsp fresh lemon zest (about 1 lemon) adds brightness
- 1/4 tsp red pepper flakes (optional)
Instructions
Preparation Steps
- Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the pasta; cook according to package directions until al dente. Reserve 3/4 cup of the starchy pasta water, drain the pasta, and set aside.
- While the water heats, pat chicken dry and season both sides with half the kosher salt and half the black pepper. Heat a large skillet over medium-high and add 1 tablespoon of olive oil. Sear the chicken 4–5 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and let rest 5 minutes, then slice into strips.
- Reduce heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the minced garlic and chopped sun-dried tomatoes and cook, stirring, for 1–2 minutes until fragrant — do not let the garlic brown.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let the broth reduce by about half, 2–3 minutes, then stir in the heavy cream and bring to a gentle simmer.
- Lower the heat to medium-low and whisk in the Parmesan until smooth. Taste and adjust seasoning with remaining salt and pepper. If the sauce seems too thick, stir in a few tablespoons of reserved pasta water until you reach a silky consistency.
- Return the sliced chicken to the skillet to warm for 1–2 minutes, then fold in the cooked pasta so it’s fully coated. Toss off the heat for 30–60 seconds to avoid curdling the cream and let the sauce thicken slightly as it cools.
- Finish with the lemon zest, chopped basil, and red pepper flakes (if using). Serve immediately, passing extra Parmesan at the table.
