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This creamy sun-dried tomato chicken pasta is a great easy weeknight meal loved by all humans – big and small. Our creamy chicken sun-dried tomato pasta uses a secret trick to get the most luscious sauce that also happens to make the tenderest chicken.
Why You’ll Love This Sun-Dried Tomato Chicken Pasta
Just like the Crockpot Marry Me Chicken, all the ingredients combine perfectly well to create an exquisite bouquet of flavors. The cheese and butter bring comfort, the sun-dried tomatoes add tanginess and a hint of sweetness, and the garlic and fresh basil bring it all together.
This pasta dish comes together in the blink of an eye. You only need one skillet to cook the entire meal. It’s perfect for busy weekdays or whenever you want something comforting and delicious ready fast.
The chicken is tender and the sauce is irresistibly creamy. Serve it with a fresh green salad and you have a wholesome meal that tastes better than at the restaurant. And some freshly baked garlic bread on the side to soak in the sauce never hurts.
With this recipe, you can make the creamiest sun-dried tomato chicken pasta without cream. That’s right, I’ve used a special cooking technique and parmesan and cream cheese to achieve a luscious result without too much fat and calories.
What Do I Need To Make Creamy Sun-Dried Tomato Chicken Pasta?
To make this easy pasta recipe at home, you’ll need the following ingredients:
- 1 lb. boneless skinless chicken breasts (approx. 2 large breasts), diced
- 1 Tbsp. olive oil (extra virgin is best for flavor)
- ½ tsp. each dried thyme, red pepper flakes, and onion powder
- 4 cloves garlic, minced (add more or less according to preference)
- 8 oz. fusilli pasta (or any other shape/type you like), uncooked
- 1 Tbsp. unsalted butter (or more olive oil)
- 7 oz. sun-dried tomatoes, from a jar, drained
- 3 ½ cups low-sodium chicken broth (or vegetable broth)
- ½ cup freshly shredded parmesan cheese (plus more to serve, optionally)
- ½ cup cream cheese (heavy cream, half and half, or evaporated milk works too)
- Salt and pepper to taste
- 1/3 cup fresh basil, chopped and packed
How To Make Creamy Sun-Dried Tomato Chicken Pasta
Assemble your ingredients and make sure you have everything ready before you begin. Let’s go!
Step 1: Brown the chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 1-2 minutes or until white and slightly browned. Stir to cook all the sides evenly.
Add the minced garlic, unsalted butter, dried thyme, red pepper flakes, garlic powder, and a pinch of salt to season. Stir fry for about 1-2 minutes or until aromatic.
Step 2: Cook the pasta in sauce
Now add in your sun-dried tomatoes, pour in the broth, and add the uncooked pasta. Bring it to a boil, then lower the heat, cover the skillet, and let it simmer for 12-15 minutes or until the pasta is al dente (fork tender).
If you need more liquid to cook the pasta, add a little water.
Step 3: Bring it all together
Once the pasta is cooked, add the cream cheese and freshly grated parmesan. Mix it into the pasta and let it thicken.
Taste and season with salt and pepper to your liking. Finish by mixing in the fresh basil leaves and your pasta is ready to serve.
Step 4: Enjoy your Easy Creamy Sun Dried Tomato Pasta!
Garnish with freshly grated parmesan cheese and basil leaves to make it super appetizing. Bon appetite!
Notes & Tips
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. This pasta is best enjoyed fresh and will be a bit overcooked when reheated, but it’ll still be tasty. You can reheat servings in the microwave or on the stovetop.
- I don’t recommend freezing this creamy chicken sun-dried tomato pasta. It’ll turn into a big mush with wilted basil and compromised textures. Kind of like those disappointing airplane meals.
- Pay close attention to the pasta while it simmers in the broth. Depending on your stovetop, the humidity, and other variables, the cooking and liquid evaporation times may change. If needed, add more liquid to cook the pasta to your preferences.
- Use freshly grated parmesan cheese, note pre-grated. Pre-grated cheese has additives that help it from clumping together, but they also impede the cheese’s melting abilities.
- Make sure to use low-sodium chicken broth since the sun-dried tomatoes and cheese are already salty. You can always add more salt to your liking after, but you can never take it away.
Variations & Substitutions
Spice it up by adding more red pepper flakes or cayenne pepper. I like to keep it mild to appreciate the sun-dried tomatoes and fresh basil, but it’s nice to spice things up sometimes.
If you want to make this dish even more flavorful and indulgent, use chicken tenderloins instead of chicken breasts. The dark meat will add another lovely depth of flavor to your palate.
To make this recipe gluten-free, use gluten-free pasta like corn or red lentil pasta. And you can make it lower in calories by omitting the butter and using low-fat cream cheese. It’ll still taste delicious.
You can also make this recipe dairy-free with a little imagination. Use vegan cream cheese or try coconut milk. Try nutritional yeast with ground cashews for the parmesan cheese or use one of these nicely melting vegan cheese brands.
To make this recipe keto, omit the pasta and chicken broth and serve the creamy sun-dried tomato and chicken sauce on top of zucchini noodles. Or any veggie of your liking. You can even try shirataki noodles for that pasta feel.
Make pasta from scratch for a new experience. You can try one of these fun and easy pasta shapes to make at home. But be sure to reduce the amount of broth and cook the pasta for only 2 minutes!
If you can’t find sun-dried tomatoes, we’ve got a list of substitutes for sun-dried tomatoes to check out. Of course, nothing beats the flavor of real Italian sun-dried tomatoes, but you can still create a palatable pasta dish without them.
- 1 lb. boneless skinless chicken breasts approx. 2 large breasts, diced
- 1 Tbsp. olive oil
- ½ tsp. each dried thyme red pepper flakes, and onion powder
- 4 cloves garlic minced
- 8 oz. fusilli pasta uncooked
- 1 Tbsp. unsalted butter
- 7 oz. sun-dried tomatoes from a jar, drained
- 3 ½ cups low-sodium chicken broth
- ½ cup freshly shredded parmesan cheese
- ½ cup cream cheese
- Salt and pepper to taste
- 1/3 cup fresh basil chopped and packed
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and stir-fry for 1-2 minutes or until white and slightly browned.
- Add the minced garlic, unsalted butter, dried thyme, red pepper flakes, onion powder, and a pinch of salt to season. Stir fry for about until aromatic.
- Now add sun-dried tomatoes, broth, and pasta. Bring to a boil, then lower the heat, cover, and let it simmer for 12-15 min. or until the pasta is al dente.
- Once the pasta is cooked, add the cream cheese and freshly grated parmesan. Mix it into the pasta and let it thicken. Taste and season with salt and pepper.
- Finish by mixing in the fresh basil leaves and your pasta is ready to serve.
- Garnish with freshly grated parmesan cheese and basil leaves. Bon appetite!