chicken pasta sun dried tomatoes recipe
The Best chicken pasta sun dried tomatoes recipe
Chicken pasta with sun-dried tomatoes is one of those simple dishes that feels like a hug in a bowl. I first made it years ago when I was looking for something quick but still special—something that didn’t require a lot of effort but still tasted like I’d spent hours in the kitchen. The rich, tangy flavor of the sun-dried tomatoes cuts through the creaminess of the sauce, and the tender chicken adds just the right amount of heartiness. My kids love it because it’s filling without being heavy, and they’ll eat it straight from the bowl with no complaints. It’s that kind of dish where everyone can enjoy it, whether they’re in a rush or just want something comforting after a long day.
This recipe is perfect for all kinds of occasions. It’s great for weeknight dinners when you need something that feels indulgent but isn’t too much work. It also works well for meal prep—cook a big batch on Sunday and reheat it throughout the week. And honestly? It’s one of those dishes that feels extra special when you serve it at a little get-together or for a family dinner because it’s got that homemade, warm vibe. Plus, the sun-dried tomatoes aren’t just delicious—they’re packed with vitamins and antioxidants, and the chicken adds lean protein. It’s a balanced meal that’s easy to customize too, whether you swap in different veggies or use a different pasta shape. My family has never turned it down, and I think that’s because it’s just so good.
Chicken Pasta with Sun-Dried Tomatoes
A flavorful one-pan dish combining tender chicken, creamy pasta, and rich sun-dried tomato sauce for a satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper to taste
- 8 oz fettuccine or penne pasta
- 2 cups chicken broth
- ½ cup grated Parmesan cheese
- 1 cup sun-dried tomato paste
- 3 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and black pepper to taste
- ½ cup heavy cream (optional)
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Season chicken thighs with oregano, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove from skillet, set aside.
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2 In the same skillet, add minced garlic and sun-dried tomato paste. Cook for 2 minutes, stirring constantly. Pour in balsamic vinegar and olive oil, then simmer for 3 minutes. Stir in chicken broth and let it reduce by half. Add heavy cream (if using) and simmer for another 2 minutes.
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3 Cook pasta in boiling salted water according to package instructions until al dente. Drain, reserving ½ cup pasta water. Toss pasta with Parmesan cheese.
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4 In a large bowl, combine cooked chicken, pasta, and sun-dried tomato sauce. Stir in reserved pasta water to loosen the sauce. Adjust seasoning with salt and pepper if needed. Serve hot.
🔧Equipment
- Large skillet or deep pan
- Kitchen shears
- Wooden spoon
- Fine-mesh strainer
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Pasta with Sun-Dried Tomatoes Works
This chicken pasta with sun-dried tomatoes is always a crowd-pleaser for family gatherings because it’s simple enough to make ahead and still tastes fresh when served, while the rich flavors make it feel special without requiring extra effort. It’s the kind of dish that feels cozy and hearty, perfect for weeknight dinners or when you need something satisfying for guests—no fuss, just great taste that everyone will want to eat again. Plus, the sun-dried tomatoes add a little brightness that makes it feel festive, whether you’re serving it at a casual potluck or a more formal meal.
❓ Frequently Asked Questions About Chicken Pasta with Sun-Dried Tomatoes
1. What is the best way to prepare the chicken pasta with sun-dried tomatoes for optimal flavor and texture?
To achieve the best results, start by cooking your pasta al dente according to package instructions, then drain and rinse it briefly with cold water to stop the cooking process. In a large pan, heat olive oil over medium heat and sauté diced chicken breast until fully cooked (about 6-8 minutes). Season with salt, pepper, and a pinch of garlic powder. In a separate bowl, mix cooked pasta, sun-dried tomatoes (finely chopped or blended), cherry tomatoes (halved), and a splash of pasta water. Toss everything together in the pan, adding a splash of broth or red wine if needed to deglaze. Finish with grated Parmesan, fresh basil, and a drizzle of balsamic glaze for extra depth.
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2. Can I substitute any of the ingredients in this recipe, and if so, what are the good alternatives?
Yes! You can make substitutions based on availability or dietary preferences: – Chicken: Swap for shrimp, sausage, or even chickpeas for a vegetarian version. – Sun-dried tomatoes: Use fresh tomatoes (tossed in olive oil and salt) or canned tomatoes (drained and chopped). – Pasta: Try penne, farfalle, or even whole wheat pasta for added fiber. – Cheese: Replace Parmesan with Pecorino Romano or add a sprinkle of feta for a tangy twist. – Garlic & herbs: Use fresh herbs like thyme or rosemary instead of dried, or add a dash of smoked paprika for extra flavor.
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3. How long should I simmer the chicken pasta with sun-dried tomatoes, and what’s the best cooking time?
The cooking time depends on whether you’re using fresh or pre-cooked chicken. For fresh chicken: – Sauté until fully cooked (about 6-8 minutes), then remove and set aside. – Simmer the pasta mixture in the pan for 5-7 minutes (or until sun-dried tomatoes soften slightly). For pre-cooked chicken (like rotisserie or leftover chicken): – Add the chicken to the pan with the pasta and simmer for 3-5 minutes to heat through and absorb flavors.
Always taste and adjust seasoning—add salt, pepper, or a splash of pasta water if needed.
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4. Why does my chicken pasta with sun-dried tomatoes taste bland, and how can I boost the flavor?
A bland dish often needs more depth. Try these flavor boosters: – Acidity: Add a squeeze of lemon juice, a splash of red wine, or a pinch of citric acid to brighten flavors. – Umami: Stir in a tablespoon of soy sauce, Worcestershire sauce, or a sprinkle of nutritional yeast. – Freshness: Toss in chopped fresh herbs (basil, parsley, or cilantro) at the end. – Spices: Add a pinch of red pepper flakes, smoked paprika, or a dash of cayenne for heat. – Butter or cream: Drizzle with a little heavy cream or melted butter for richness (great for a creamy twist).
If using canned tomatoes, ensure they’re not watery by draining well or adding a splash of tomato paste.
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5. Can I make this chicken pasta with sun-dried tomatoes ahead of time, and how should I store or reheat it?
Yes! This dish tastes even better the next day as flavors meld. – Make-ahead: Prepare the pasta and simmer it as directed, then cool completely before storing in an airtight container in the fridge for up to 4 days. – Freezing: Portion into freezer-safe containers (leave 1-inch headspace) and freeze for up to 3 months. Thaw overnight in the fridge before reheating. – Reheating: Warm in a pan over medium heat with a splash of pasta water or broth to prevent drying. For extra freshness, finish with a sprinkle of Parmesan and fresh herbs.
For best texture, avoid microwaving directly—reheat in batches to maintain moisture.
