Indulge in Creamy Sundried Tomato Chicken Pasta: Your Ultimate Weeknight Delight
This Creamy Sundried Tomato Chicken Pasta is a truly delightful and intensely flavorful dish, featuring al dente pasta generously coated in a luscious sauce brimming with chopped sundried tomatoes and rich Parmesan cheese. It’s crowned with perfectly seared, golden-brown chicken breast, creating a harmonious blend of textures and tastes. This recipe masterfully combines the comforting richness of a creamy pasta dish with the lean, savory goodness of tender chicken, and remarkably, it comes together in under an hour. It’s the ideal solution for those busy weeknights when you crave something extraordinary without spending hours in the kitchen.
Searching for more swift and satisfying weeknight meals you can whip up in under an hour? You’ll love our Creamy Chicken Parmesan Pasta or the bright and zesty Chicken Breast in Lemon Butter Sauce! Each offers a unique flavor profile and the convenience of quick preparation, ensuring delicious meals are always within reach.
The Allure of Creamy Pasta: Flavor Beyond Expectation
Creamy pasta dishes, particularly those that incorporate heavy cream like our Creamy Sundried Tomato Chicken Pasta or a comforting Creamy Pumpkin Pasta, often face skepticism from traditional Italian food enthusiasts. It’s true that the liberal use of heavy cream is more common in American interpretations of pasta than in authentic Italian cuisine. I acknowledge that this particular recipe isn’t striving for strict Italian authenticity. However, the common critique leveled against many creamy dishes — that they lack depth and are often bland — is where this recipe truly shines.
Nothing could be further from the truth when it comes to my creamy pasta creations. I meticulously ensure that every creamy dish I develop is bursting with flavor, leaving no room for it to be called bland. The secret lies in employing the right cooking techniques and being generous with seasoning at every stage. This includes thoroughly seasoning your chicken and your sauce, expertly deglazing the pan to capture all those caramelized fond bits, and carefully simmering down the heavy cream and chicken broth to create a rich, concentrated base.
This approach to flavor-building is very similar to what you’ll find in my Creamy Garlic Mushroom Pasta or even my versatile Creamy Lemon Sauce. My goal is to ensure that what you serve isn’t just a “slop on a plate” but a truly enjoyable and memorable meal. It’s paramount to me that you genuinely savor the dish for its complex flavors and satisfying texture, rather than simply eating it because it boasts a creamy consistency, as might be the case with some less inspired, jarred alfredo sauces. We’re elevating creamy pasta to an art form, focusing on layers of taste and aromatic delight.
Essential Ingredient Notes and Smart Substitutions
Crafting a truly exceptional Creamy Sundried Tomato Chicken Pasta begins with understanding your ingredients and knowing how to make smart substitutions when needed. Here’s a detailed look at the key components of this dish:
- Parmesan Cheese: For the best flavor, always opt for freshly grated Parmesan. The difference between pre-grated and fresh is substantial, as fresh Parmesan melts seamlessly into the sauce and provides a far richer, nuttier taste. If Parmesan isn’t available, Pecorino Romano is an excellent substitute, offering a sharper, saltier profile that complements the creamy sauce beautifully.
- Pasta: While spaghetti or linguine are excellent choices for this creamy sauce, their long strands expertly cling to the luscious coating, you’re not limited to these. Rigatoni or penne are fantastic alternatives. Their tubular shapes and ridges are perfect for capturing and holding onto chunky sauces, ensuring every bite is packed with flavor. The choice often comes down to personal preference and how you enjoy your pasta interacting with the chicken.
- Chicken Breast: Chicken breast is a lean protein that pairs wonderfully with the richness of a creamy pasta, offering a balanced meal. For maximum tenderness and even cooking, consider pounding the chicken breasts to an even thickness before seasoning and searing. If you prefer a slightly richer, more succulent protein, boneless chicken thighs can be substituted. Just be aware that they will add a bit more fat to the dish, which might alter the overall balance slightly. Ensure any chicken used reaches an internal temperature of 165℉ (74°C) for safety.
- Sundried Tomatoes: These concentrated flavor bombs are a cornerstone of this dish. You can choose your favorite store-bought brand, opting for oil-packed varieties for extra richness, or if you’re feeling adventurous, make your own homemade sundried tomatoes. If using dry-packed, remember to rehydrate them in warm water or oil before chopping. They add a sweet, tangy, and intensely savory depth that truly defines the pasta’s character.
- Heavy Cream: This is the star ingredient for achieving that luxurious, thick, and velvety sauce. While half-and-half can technically be used as a substitute, it simply won’t yield the same level of creaminess and richness, as it’s, by definition, half cream and half milk. For the authentic texture and indulgent flavor of this dish, I strongly recommend sticking with heavy cream and avoiding substitutions if possible. Its high-fat content is crucial for the sauce’s body and ability to emulsify beautifully.
- Garlic: Freshly minced garlic is non-negotiable for its aromatic foundation. It’s the first layer of flavor that builds the entire sauce.
- Oregano & Crushed Red Pepper: These herbs and spices add warmth, a touch of earthiness, and a subtle kick. Adjust the crushed red pepper to your desired level of spice.
- Chicken Broth: Used to deglaze the pan and add a savory liquid base for simmering, ensuring the sauce has depth and a well-rounded flavor.
*For precise measurements and additional details, please refer to the comprehensive recipe card located below.
Crafting Your Creamy Sundried Tomato Chicken Pasta: A Step-by-Step Guide
This creamy sundried tomato chicken pasta is not only incredibly delicious but also a fantastic weeknight meal option due to its straightforward preparation and quick cooking time. Plus, it makes for wonderful leftovers! Enhance your meal by serving it alongside a crisp Romaine Salad with our Traditional Caesar Dressing and a sprinkle of Homemade Italian Parmesan Croutons!
Step 1: Prepare the Chicken. Begin by removing the chicken breasts from their packaging. It’s crucial to thoroughly dry the chicken using paper towels; this step helps achieve that perfect golden-brown sear. Season both sides generously with salt, freshly ground black pepper, and garlic powder. Don’t be shy with the seasoning; it forms the foundation of the chicken’s flavor.
Step 2: Sear the Chicken to Perfection. In a large saucepan or skillet, raise the heat to medium-high. Once hot, add 2 tablespoons of olive oil. Carefully place the seasoned chicken breasts in the pan. Sear for 5-7 minutes per side, or until the chicken develops a beautiful golden-brown crust and reaches an internal temperature of 165℉ (74°C). This searing locks in juices and builds incredible flavor.
Step 3: Rest and Slice the Chicken. Once cooked, remove the chicken from the pan and let it rest on a cutting board for at least 10 minutes. Resting is essential as it allows the juices to redistribute, ensuring tender and moist chicken. While the chicken rests, you can start preparing your sauce. After resting, slice the chicken into desired pieces – thin slices work well for topping the pasta.
**Simultaneously: While you embark on the next step of sauce preparation, bring a large pot of salted water to a rolling boil. Add your chosen pasta (linguine, spaghetti, rigatoni, or penne) and cook according to package directions until it’s perfectly al dente. Reserve about a cup of the starchy pasta water before draining.
Step 4: Build the Flavor Base. Add 1 tablespoon of olive oil to the same pan where you cooked the chicken (don’t clean it, those browned bits are flavor!). Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant. Be careful not to burn it, as burnt garlic turns bitter.
Step 5: Incorporate Herbs and Sundried Tomatoes. Stir in the dried oregano, crushed red pepper flakes, and the chopped sundried tomatoes. Sauté for another minute, allowing the flavors to meld and the tomatoes to release their aromatic oils. This step really infuses the pan with rich, Mediterranean notes.
Step 6: Deglaze and Simmer Broth. Pour in the chicken broth. Using a wooden spoon, vigorously scrape all the delicious brown bits (fond) from the bottom of the pan. These bits are packed with flavor and will significantly enhance your sauce. Let the broth simmer for 5 minutes, allowing it to slightly reduce and concentrate the flavors.
Step 7: Introduce the Cream and Pasta Water. Stir in the heavy cream and immediately lower the heat to a very low simmer. It’s crucial not to boil the heavy cream, as this can cause it to separate. Transfer about a quarter to a half cup of the reserved starchy pasta water into the sauce. This starchy water helps to emulsify the sauce, making it extra silky and ensuring it clings beautifully to the pasta. Continue to simmer gently for 3-5 minutes, allowing the sauce to thicken slightly.
Step 8: Combine Pasta and Sauce. Drain your al dente pasta and add it directly to the simmering sauce in the pan. Stir and toss everything together thoroughly. Keep stirring on low heat until the sauce visibly starts to thicken and lovingly coats every strand of pasta, becoming wonderfully creamy. The pasta will absorb some of the sauce, intensifying its flavor and texture.
Step 9: Finish with Parmesan. Slowly add the freshly grated Parmesan cheese to the dish, a little at a time, stirring it in thoroughly before adding more. This gradual addition, combined with constant stirring, prevents the cheese from clumping and ensures a smooth, uniform texture. This process might take up to 5 minutes, but the result is a beautifully emulsified, cheesy sauce. Taste and adjust seasoning as needed.
Finally, arrange your perfectly sliced golden-brown chicken breast on top of the creamy sundried tomato pasta to complete this exquisite dish. Garnish with a sprinkle of fresh chopped parsley for a burst of color and herbaceous freshness, and serve immediately. This rich and flavorful pasta pairs exceptionally well with crisp and crunchy greens like a vibrant Kale and Cannellini Bean Salad or a refreshing Italian Green Bean Salad, offering a delightful contrast to the creamy main course.
Pro-Tips for a Perfect Creamy Pasta
- **Mastering Chicken Sear:** When cooking the chicken breast, consistently monitor and adjust the heat. If the pan is too hot, the exterior of the chicken will burn before the inside is fully cooked. Conversely, if the heat isn’t high enough, you won’t achieve that desirable golden-brown, flavorful crust. Allow the chicken to sear undisturbed for the initial 3 minutes on each side before attempting to check or flip it. This patience is key to developing flavor and a beautiful crust.
- **Garlic Caution:** Minced garlic sautés incredibly quickly and can transition from perfectly aromatic to burnt and bitter in a matter of seconds. Have your chicken broth ready to go! As soon as the garlic is fragrant (usually 1-2 minutes), be prepared to quickly add the chicken broth to deglaze the pan and halt the cooking process, preventing it from burning.
- **Gentle Cream Simmer:** When you introduce the heavy cream to the pan, immediately reduce the heat to a very low simmer. It is crucial to avoid letting the heavy cream come to a rolling boil, as high heat can cause the fat particles in the cream to separate, resulting in a curdled or greasy sauce rather than a smooth, luscious one. A gentle simmer is all that’s needed for it to thicken beautifully.
- **The Pasta and Parmesan Dance:** Once you add the cooked pasta to the sauce, lower the heat further. Continuously stir the pasta in the sauce over low heat until the sauce truly begins to thicken and lovingly cling to each strand. Then, slowly incorporate the Parmesan cheese, adding it gradually while stirring constantly. This gradual approach is essential to prevent the cheese from clumping and ensures it melts into a smooth, homogeneous sauce. Don’t be alarmed if the sauce appears a bit liquidy at first; it will naturally thicken and become more luxurious as it sits with the pasta, absorbing more of the liquid.
- **Don’t Waste the Fond:** Those browned bits at the bottom of the pan after searing chicken are flavor gold! Always deglaze the pan with liquid (like chicken broth) and scrape them up.
- **Taste and Adjust:** Always taste your sauce before combining with pasta and again at the end. Adjust salt, pepper, or red pepper flakes as needed. A perfectly seasoned sauce makes all the difference.
Common Questions About Creamy Sundried Tomato Chicken Pasta
For the true richness and luxurious texture that defines this dish, heavy cream is genuinely the ideal choice. Half-and-half can be substituted in a pinch, but it will result in a noticeably less creamy and thinner sauce. This pasta is creamy *because* of the heavy cream’s fat content. If you’re looking for a non-dairy alternative, coconut cream (the thick part from a can of full-fat coconut milk) can sometimes work in creamy sauces, but it would drastically alter the flavor profile here, making it unsuitable for this specific recipe.
There are a few common culprits. Firstly, the sauce might not have simmered long enough to thicken properly before the pasta was added. Secondly, you might not be stirring it with the pasta for an adequate amount of time. The sauce needs time to emulsify with the starches from the pasta and truly cling. Adding a ladleful of the starchy pasta water is a game-changer for this process, as the starches help bind the sauce to the pasta, making it beautifully cohesive and creamy.
With a rich, creamy pasta dish like this, you want a wine that offers a crisp counterpoint to cut through the richness without overpowering the delicate flavors. I would highly recommend serving a crisp white wine such as a Sauvignon Blanc or a Pinot Grigio. Their bright acidity and often citrusy notes provide a refreshing contrast that cleanses the palate beautifully after each bite of the creamy sauce.
“Creamy Tuscan Chicken” is a popular dish, particularly in American cuisine, that often features chicken cooked in a rich, creamy sauce with spinach, sundried tomatoes, and sometimes Parmesan. While the name evokes a regional Italian influence, it’s generally an Americanized dish. The generous use of heavy cream or certain flavor combinations are not typically found in traditional Tuscan or Italian cooking. It’s an American way to describe a certain creamy, flavorful profile that many find delicious, but it doesn’t represent authentic Italian culinary traditions.
Absolutely! To make this Creamy Sundried Tomato Chicken Pasta gluten-free, simply substitute traditional pasta with your favorite gluten-free pasta. Ensure it’s cooked according to package directions to achieve an al dente texture. All other ingredients in this recipe are naturally gluten-free.
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the pasta in a saucepan over medium-low heat, adding a splash of chicken broth or milk to loosen the sauce as it heats up. Stir frequently to prevent sticking and ensure even reheating. Avoid microwaving creamy pasta at high heat, as it can cause the sauce to break or become oily.
Explore More Creamy Pasta Recipes
If you’ve fallen in love with the rich and comforting flavors of this dish, you’ll be delighted to explore our other fantastic creamy pasta recipes. Each offers a unique twist on this beloved comfort food, promising to become a new favorite in your culinary repertoire.
- Spaghetti Carbonara Do’s and Don’ts
- Lemon Pesto Spaghetti with Scallops
- Pasta with Peas and Pancetta
- Creamy Red Pepper Sauce
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📖 Recipe
Creamy Sundried Tomato Chicken Pasta
Vincent DelGiudice
Pin Recipe
Equipment
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1 large saucepan
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1 large pot
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1 cutting board
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1 knife
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1 wooden spoon
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1 meat thermometer
Ingredients
- 2 chicken breasts (about 1.5 lbs total)
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 3 tablespoons olive oil, divided
- ½ pound linguine or spaghetti (or preferred pasta shape)
- 4 cloves garlic, minced
- ¼ cup sundried tomatoes, chopped (oil-packed preferred)
- ½ cup chicken broth
- 1.5 teaspoons dried oregano
- 1 teaspoon crushed red pepper flakes, or to taste
- ⅔ cup heavy cream
- ¾ cup freshly grated Parmesan cheese, plus more for garnish
- Fresh parsley, chopped (for garnish)
- ½ cup pasta water (reserved from cooking pasta)
Instructions
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Prepare and Season Chicken: Remove chicken breasts from packaging and use paper towels to dry them completely. This step is crucial for a good sear. Season both sides generously with salt, pepper, and garlic powder, ensuring full coverage for maximum flavor.
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Sear Chicken: Heat 2 tablespoons of olive oil in a large saucepan or skillet over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the hot pan. Cook for 5-7 minutes per side, or until the chicken is beautifully golden-brown and reaches an internal temperature of 165℉ (74°C).
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Rest Chicken & Build Aromatics: Remove the cooked chicken from the pan and set it aside on a cutting board to rest for at least 10 minutes (it will be sliced later). To the same pan (don’t clean it!), add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Stir in the dried oregano and crushed red pepper flakes, sautéing for another 30 seconds. Then, stir in the chopped sundried tomatoes.
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Cook Pasta: While preparing the sauce, fill a large pot with generously salted water and bring it to a rolling boil. Add your chosen pasta and cook according to package instructions until it is perfectly al dente. Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
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Create the Creamy Sauce Base: Pour the chicken broth into the pan with the aromatics. Bring to a simmer, and use a wooden spoon to scrape all the flavorful brown bits (fond) off the bottom of the pan. Let it simmer for 5 minutes to reduce slightly. Stir in the heavy cream and immediately lower the heat to a very low simmer (do not boil). Transfer about ¼ to ½ cup of the reserved pasta water into the sauce to help it emulsify and thicken. Simmer gently for another 3-5 minutes.
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Combine Pasta and Cheese: Add the drained pasta directly to the sauce in the pan. Stir and toss everything really well until the sauce starts becoming creamy and beautifully coats all the pasta. Remove the pan from the heat. Slowly add the freshly grated Parmesan cheese to the dish, a little at a time, stirring it in thoroughly after each addition to prevent clumping. Continue this process for up to 5 minutes, or until the cheese is fully melted and the sauce is smooth and luxurious.
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Serve: Slice your rested chicken breast into desired pieces and arrange it attractively on top of the creamy pasta. Garnish generously with fresh chopped parsley for a burst of color and flavor. Serve immediately and enjoy this delightful meal!
Notes
- Keep the heat in check when cooking the chicken breast. If it is too hot, you’ll burn the outside, but the inside will be raw. If it’s not hot enough, you’ll never get a golden brown crust. Let the chicken sear for the first 3 minutes before checking it.
- Garlic sautes very quickly and then begins to burn. Be prepared to quickly add chicken broth to make sure you don’t burn the garlic.
- When you add the heavy cream, adjust the heat so the simmer is very low. You don’t want to boil the heavy cream because that will separate the fat particles.
- Add the pasta and lower the heat. Stir on the heat until the sauce begins to thicken. Then slowly add the parmesan stirring constantly so it doesn’t get clumpy. The sauce will seem liquidy at first, then will get thicker as it sits with the pasta.