Creamy Sun-Dried Tomato Chicken Pasta is the best kind of comfort food! A simple, flavoursome sauce of sun-dried tomatoes, cream, garlic and fresh basil is combined with grilled chicken and al dente pasta. Finished with Parmesan cheese, this dish is ideal for an easy dinner and perfect for entertaining.
You will love this Creamy Sun-Dried Tomato Chicken Pasta because:
- It is simple, but ideal for entertaining.
- It’s fast, it’s easy and it tastes great.
- There is a perfect blend of flavours.
- It is a hearty dish.
- It is flexible – I cook chicken breast up for this recipe, but you could also use tenderloins or even shredded roast chicken.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Fusilli pasta – we use dried spiral pasta for this dish, but any short pasta of your choice will work well. I like to choose a pasta shape that holds the sauce well. Be sure to reserve some of the pasta water before draining.
Chicken breasts – I use chicken breasts that are sliced in half prior to cooking. You could also use chicken tenderloins.
Extra virgin olive oil – for the best flavour. We use the oil for cooking the chicken and starting the sauce.
Garlic – fresh garlic is best for this recipe.
Spring onions – also known as green onions or scallions, add a delicious flavour base to the dish along with the garlic.
Thickened cream – also known as heavy cream or whipping cream. It has a minimum milk fat content of 35%.
Sun-dried tomatoes – I recommend using those that come in oil. We drain them prior to adding, but you can use the oil in the sauce if you prefer.
Dried oregano, fresh basil and chilli flakes – the combination of the herbs with some red chilli flakes adds fantastic seasoning to the dish. Adjust the level of heat to your liking! The fresh basil also works well as a garnish when serving.
Parmesan cheese – brings the creamy sauce together.
Salt and pepper – we use sea salt flakes and freshly ground black pepper. Seasoning the dish to your taste will deliver the best result.
How to Make Chicken and Sun-Dried Tomato Pasta:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Boil the pasta and prepare and cook the chicken:
In a large saucepan of salted boiling water, cook your pasta until just al dente. Reserve ½ cup of pasta water prior to draining. Drain and set the pasta aside.
Slice each chicken breast in half so you have four even cutlets. Season with salt and pepper. In a large frying pan, add a little olive oil. Heat the pan to medium-high and add your chicken. Cook for 3 minutes on each side, or until just cooked through. Set aside to rest.
2 – Prepare the sauce:
To the same frying pan that you cooked the chicken in, add the extra olive oil and the garlic and spring onion. Cook for 1-2 minutes, being careful to not burn the garlic. Add the sun-dried tomatoes, cream, dried oregano and red chilli pepper flakes. Simmer for 2-3 minutes.
3 – Slice the cooked chicken:
When you are ready to add the chicken to the sauce, slice the chicken on an angle – about 1 cm/0.5 inch pieces.
4 – Finish the sauce:
Add in the Parmesan cheese, and stir to allow it to melt into the sauce. Return the chicken, any of the chicken resting juices, and pasta to the pan. Add the fresh basil. Mix well, adding in the reserved pasta water if needed. Check that the seasoning is to your liking. Serve immediately with additional Parmesan cheese and basil to garnish.
Tips for success and FAQs:
My Creamy Chicken and Sun-Dried Tomato Pasta is a very simple to prepare dish. For the best results, I recommend having all of the elements prepared before you start cooking.
This dish works perfectly using gluten-free pasta. Like all pasta, be sure to only cook it until al dente for the best texture. Check the labels of the other ingredients to ensure they are gluten-free.
This is a pasta dish that is best served immediately. Further, this is not a great dish for reheating – the texture of the sauce will be different, and the chicken may dry out when reheated.
No, please don’t rinse the pasta. You will wash away all the starch and it’s the starch that helps the sauce adhere to the fusilli. You will also wash away the pasta flavour.
Serving Suggestions:
This Chicken Sun-Dried Tomato Pasta is a complete meal on its own but works so well alongside a fresh salad, such as our:
Or serve with our Easy Spelt Focaccia.
This simple pasta recipe is so full of flavour and so simple to prepare. I hope you’ll enjoy this delicious recipe, and that it will become a family favourite for you, as it is in our household.
Alex xx
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Creamy Sun-Dried Tomato and Chicken Pasta
Ingredients
- 280 g (9.8 oz) dried fusilli pasta See Note 1
Chicken:
- 400 g (14 oz) boneless skinless chicken breasts – approximately 2 medium-sized breasts
- 1 tablespoon extra virgin olive oil See Note 2
- sea salt and black pepper
Sauce:
- 2 teaspoon extra virgin olive oil
- 3 cloves garlic – minced
- 2 spring onions/scallions– finely chopped
- ¾ cup (115 g) sun-dried tomatoes in oil – drained, finely sliced
- 1 ¼ cups (300 ml) thickened/heavy cream See Note 3
- 1 teaspoon dried oregano
- ¼ teaspoon red chilli pepper flakes – or to taste
- ¼ cup fresh basil leaves – roughly chopped
- ½ cup (45 g) freshly grated Parmesan cheese See Note 4
- sea salt and black pepper – to taste See Note 5
- ½ cup pasta water – reserve before draining pasta – you may not need to use any/all See Note 6
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
For the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente in salted boiling water.Reserve ½ cup of pasta water. Drain pasta and set aside.
For the Chicken:
- Slice each chicken breast in half horizontally so you have four even cutlets. Season with salt and pepper.
- In a large frying pan, add 1 tablespoon of olive oil. Heat the pan to medium-high and add your chicken.Cook for 3 minutes on each side, or until just cooked through. Set aside to rest.
- When ready to add to the sauce, slice the chicken on an angle – about 1 cm/0.5 inch pieces. Add any of the resting juices to the sauce.
For the Sauce:
- To the same frying pan that you cooked the chicken in, add the extra olive oil and the garlic and spring onion. Cook for 1-2 minutes, being careful to not burn the garlic.
- Add the sun-dried tomatoes, cream, dried oregano and red chilli pepper flakes. Simmer for 2-3 minutes.
- Add in the Parmesan cheese, and stir to allow it to melt into the sauce. Return the chicken, any of the chicken resting juices, and pasta to the pan. Add the fresh basil. Mix well, adding in the reserved pasta water if needed.
- Check that the seasoning is to your liking. Serve immediately with additional Parmesan cheese and basil to garnish.
Notes
- Pasta: use a short pasta of your choice. A tubular pasta, such as rigatoni or penne is also a good choice as the sauce becomes trapped in the tubes.
- Tablespoon: we use a standard Australian tablespoon which is 20ml/4 teaspoons.
- Thickened cream: also known as heavy cream or whipping cream, it has a minimum milk fat content of 35%.
- Parmesan: use good quality, freshly grated Parmesan. I like Grana Padano.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
- Pasta water: before draining the pasta, reserve ½ cup of the cooking water in case you need to thin the sauce out.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Addison
This sun dried tomato sauce is so good! I’ve made this several times now and just recently added a spoonful of leftover pesto sauce to the pasta. It was amazing and tasted even better than any pasta we’ve ever had in a restaurant. It’s now in our regular rotation of meals!
Alexandra
Hi Addison, I am delighted to hear that you enjoy the Creamy Sun-Dried Tomato Chicken Pasta and have made it several times. Adding some leftover pesto sounds like a great idea. Thank you for your feedback. 🙂
Karen
Yum! I had some sun-dried tomatoes leftover from another recipe and was happy to find this recipe when searching how to use them up. It was absolutely incredible and my entire family licked their plates clean. I followed everything as written except used a different shape noodle (same size) and it was perfect. Thanks for sharing this delicious new favorite!
Alexandra
Hi Karen, I am so happy to hear that you enjoyed our Sun Dried Tomato Chicken Pasta. It’s always good when the entire family enjoys a meal! 🙂
Jamie
I don’t normally leave comments on recipes but this was too delicious not to! The sun dried tomato sauce was fantastic and had the perfect balance of flavors. It was creamy and savory and you can really taste the tomatoes. I used bow tie pasta and garnished with some chopped parsley. Amazing!
Alexandra
Hi Jamie, thank you so much for your fantastic comments on our Sun Dried Tomato Chicken Pasta. I am so happy that you enjoyed it. 🙂
Deanna
Oh my goodness, this dish is fantastic. So much flavour, so easy to prepare, just so good! Tastes like pasta I’d get from a restaurant. We had it with salad and it was a perfect dinner.
Alexandra
Hi Deanna, I am delighted that you enjoyed our Creamy Sun-Dried Tomato Chicken Pasta. Thank you so much for letting me know. 🙂
Lidia
This reminds me of a pasta dish my husband gets when we eat out but this version is so much better! The sun dried tomatoes are fantastic in this and I’m so glad I bought a big jar of it. This is going into our regular rotation of recipes!
Alexandra
Hi Lidia, I am delighted that you and your husband enjoyed our Creamy Sun-Dried Tomato Chicken Pasta. Thank you so much for letting me know. 🙂
Lucas
Wow! This Chicken pasta is perfect and so delish!
Alexandra
Hi Lucas, I am so pleased that you enjoyed this pasta dish and appreciate that you let me know. 🙂