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- 300g penne pasta - 2 chicken breasts, diced - 1 cup sun-dried tomatoes, chopped (in oil, drained) - 1 cup heavy cream - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - ½ cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves, for garnish This recipe is rich and creamy but can fit many diets. If you want to make it lighter, try using half-and-half instead of heavy cream. For a dairy-free option, use coconut cream. If you're vegetarian, swap chicken for mushrooms or tofu. Choose fresh chicken breasts that are pink and firm. For sun-dried tomatoes, pick those packed in oil for better flavor. Look for heavy cream with a high fat content for the best sauce. Fresh basil should be vibrant and fragrant. Quality Parmesan cheese will add depth to the dish, so buy a block and grate it yourself for the best taste. {{ingredient_image_1}} First, grab a large pot and fill it with water. Add a good amount of salt. Bring the water to a boil. Once bubbling, toss in 300g of penne pasta. Cook it according to the package for about 10-12 minutes, until it is al dente. When done, drain the pasta and set it aside. Next, take a large skillet and place it over medium heat. Add 1 tablespoon of olive oil and let it warm. Cut 2 chicken breasts into small pieces and season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the chicken for about 6-8 minutes. Stir it often until it turns golden brown and is no longer pink inside. Once cooked, remove the chicken from the skillet and set it aside. In the same skillet, add 3 minced garlic cloves. Sauté them for 1 minute until they smell great. Then, add 1 cup of chopped sun-dried tomatoes and cook for another 2-3 minutes. This helps to mix the flavors together. Next, pour in 1 cup of heavy cream and let it simmer gently. Stir in ½ cup of grated Parmesan cheese until it melts, forming a creamy sauce. Taste the sauce and add salt and pepper as needed. Finally, add the cooked chicken and pasta back into the skillet. Toss everything together until the pasta and chicken are well-coated. If the sauce feels too thick, add a splash of pasta water until it’s just right. Serve it hot, topped with fresh basil leaves and more Parmesan cheese if you like. Enjoy your delicious creamy sun-dried tomato chicken pasta! When making creamy sun-dried tomato chicken pasta, avoid these errors: - Overcooking the pasta: Cook it until just al dente. It will continue cooking after you drain it. - Not seasoning enough: Season your chicken and cream sauce well. It boosts flavor. - Skipping the pasta water: If your sauce gets too thick, add a splash of pasta water. It helps to reach the right texture. To make your dish even better, try these tips: - Use fresh herbs: Fresh basil adds a bright taste. Chop it finely and stir it in just before serving. - Experiment with cheese: Besides Parmesan, try adding mozzarella or goat cheese for a creamier texture. - Add some heat: A pinch of red pepper flakes can give your dish a nice kick without overpowering it. If you want to save time while cooking, consider these ideas: - Prep in advance: Dice chicken and chop sun-dried tomatoes ahead of time. Store them in the fridge. - Cook everything in one pan: After cooking the chicken, use the same skillet to make the sauce. This saves time and adds flavor. - Use pre-cooked pasta: Look for fresh or frozen pasta. They cook quickly and can cut down your overall cooking time. Pro Tips Cook Chicken Evenly: Make sure to cut the chicken breasts into uniform pieces to ensure even cooking and prevent some pieces from being overcooked while others are undercooked. Quality Sun-Dried Tomatoes: Use high-quality sun-dried tomatoes packed in oil for the best flavor. If using dried ones, consider rehydrating them in warm water or broth before adding to the dish. Adjust Creaminess: If you prefer a lighter dish, substitute half of the heavy cream with chicken broth for a delicious balance of creaminess and flavor. Garnish with Freshness: Don't skip the fresh basil garnish; it adds a burst of flavor and a beautiful presentation to the dish. {{image_2}} You can easily make this dish vegetarian. Just swap the chicken for mushrooms. Use about 2 cups of sliced mushrooms. Cook them until they are soft and golden. You can also add spinach or zucchini for more color and nutrients. Replace the heavy cream with a plant-based cream. Coconut cream works well. This keeps the creamy texture while adding a new flavor. To make this recipe gluten-free, choose gluten-free penne pasta. Many brands offer great options that taste just as good. Make sure to check the label to avoid any hidden gluten. The rest of the ingredients in this dish are gluten-free. This way, you can enjoy creamy sun-dried tomato pasta without worry. Want to jazz up your pasta? Try adding extra ingredients. Here are some tasty ideas: - Spinach: A cup of fresh spinach adds color and health benefits. - Red Pepper Flakes: For some heat, sprinkle in red pepper flakes. - Artichoke Hearts: These add a tangy flavor that pairs well with sun-dried tomatoes. - Olives: Chopped olives give a nice briny bite. - Lemon Zest: A little zest adds brightness to the dish. Feel free to mix and match these options. Each one brings its own unique twist to the creamy sun-dried tomato chicken pasta, making it special every time! After enjoying your creamy sun-dried tomato chicken pasta, let it cool down. Place any leftovers in an airtight container. This keeps the pasta fresh for up to three days in the fridge. Be sure to store it as soon as possible. The sooner you store it, the better it will taste later. When you're ready to eat leftovers, use a skillet or microwave. If using a skillet, add a splash of water or cream. Heat over low heat until warm, stirring often. If using a microwave, place the pasta in a bowl. Cover it loosely and heat for 1-2 minutes, stirring halfway. Check that it is hot all the way through. You can freeze the pasta if you want to save it longer. Place it in a freezer-safe container or bag. Make sure to remove as much air as possible. It can last up to three months in the freezer. To thaw, move it to the fridge overnight or use the microwave. Once thawed, reheat it on the stove or in the microwave. Enjoy it as if it were fresh! You can use half-and-half or whole milk for a lighter option. Coconut cream works well for dairy-free diets. For a thick texture, blend silken tofu with a bit of water. This gives you creaminess without the heavy calories. Choose what fits your taste and needs. To add some heat, use crushed red pepper flakes. Start with a pinch and taste as you go. You can also add diced jalapeños or serrano peppers. If you like a smoky flavor, try smoked paprika. Adjust the spice level to suit your taste. Yes, you can use fresh tomatoes! Dice them and cook them down in the pan. Fresh tomatoes will give a lighter taste. You may want to add more seasoning, as they are less intense than sun-dried ones. Cook until they break down and blend well with the sauce. This post covered key ingredients and how to use them. We discussed cooking pasta and chicken, plus making a creamy sauce. You learned tips to enhance flavor, avoid mistakes, and save time. Variations let you switch things up for different diets. Lastly, I shared ways to store leftovers. Remember, cooking should be fun! Experiment and make this meal yours. Enjoy your cooking adventures!

Creamy Sun-Dried Tomato Chicken Pasta

A delicious pasta dish featuring chicken, sun-dried tomatoes, and a creamy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 300 g penne pasta
  • 2 pieces chicken breasts, diced
  • 1 cup sun-dried tomatoes, chopped (in oil, drained)
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 0.5 cup grated Parmesan cheese
  • to taste salt
  • to taste pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil and add the penne pasta. Cook according to the package instructions until al dente. Drain and set aside.
  • In a large skillet over medium heat, heat the olive oil. Add the diced chicken breasts, season with salt, pepper, and Italian seasoning. Cook for about 6-8 minutes or until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
  • In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Then, add the sun-dried tomatoes and cook for another 2-3 minutes, allowing the flavors to meld together.
  • Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, allowing it to melt and create a creamy sauce. Season with additional salt and pepper to taste.
  • Add the cooked chicken and pasta to the skillet, tossing everything together until well-coated in the creamy sauce. If the sauce is too thick, add a splash of pasta water until the desired consistency is reached.
  • Remove from heat and let it sit for a minute. Serve the pasta in bowls, garnished with fresh basil leaves and additional Parmesan cheese, if desired.

Notes

Garnish with fresh basil and extra Parmesan cheese if desired.
Keyword chicken, creamy, pasta, sun-dried tomatoes