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Sun-Dried Tomato Pasta with Chicken Recipe

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4.1 from 8 reviews

This Sun-Dried Tomato Pasta with Chicken is a creamy, flavorful dish combining tender chicken pieces, tangy sun-dried tomatoes, and a luscious Parmesan cream sauce tossed with perfectly cooked penne pasta. Ready in just 40 minutes, this Italian-inspired recipe is perfect for a satisfying weeknight dinner that feels indulgent yet straightforward to prepare.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces penne pasta (uncooked)

Chicken & Seasoning

  • 1 tablespoon olive oil
  • 1 pound chicken tenderloins (cut into bite-sized pieces)
  • ½ teaspoon fine sea salt (for chicken)
  • ¼ teaspoon black pepper (for chicken)

Sauce

  • 8 ounces jarred sun-dried tomatoes (drained and sliced if large)
  • 1 cup heavy cream
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup grated Parmesan cheese
  • ½ teaspoon fine sea salt (for sauce)
  • ¼ teaspoon black pepper (for sauce)
  • ¼ teaspoon chili flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Garnish

  • ¼ cup fresh basil (chopped and packed)

Instructions

  1. Cook the pasta: Bring a large pot of well-salted water to a boil. Add the uncooked penne pasta and cook according to package directions until al dente. Drain the pasta and set aside.
  2. Cook the chicken: Heat the olive oil in a large skillet over medium heat. Toss the chicken tenderloin pieces with ½ teaspoon salt and ¼ teaspoon black pepper to season evenly. Add the chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned and mostly cooked through. It will finish cooking in the sauce.
  3. Prepare the sauce: Reduce the skillet heat to medium-low. Add the sun-dried tomatoes and cook for 2 to 3 minutes to release their flavor. Pour in the heavy cream and low-sodium chicken broth, stirring to combine. Add the grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, and chili flakes. Let the sauce simmer gently for 4 to 5 minutes until flavors meld.
  4. Thicken the sauce: In a small bowl, whisk the cornstarch and cold water until smooth. Slowly pour this slurry into the sauce while stirring continuously. Simmer for 1 to 2 minutes until the sauce thickens and reaches a creamy consistency.
  5. Toss pasta with sauce: Add the cooked penne to the skillet and toss thoroughly to coat the pasta evenly with the sauce.
  6. Finish with basil: Stir in the chopped fresh basil. Cook for an additional 2 to 3 minutes, allowing the pasta to absorb some of the sauce. Serve hot, garnished with extra Parmesan and basil if desired.

Notes

  • For best results, use jarred sun-dried tomatoes packed in oil for richer flavor.
  • You can substitute chicken tenderloins with chicken breast but be careful not to overcook.
  • Adjust chili flakes according to your preferred spice level.
  • If sauce is too thick, stir in a bit more chicken broth to loosen it up.
  • Freshly grated Parmesan will melt better and provide brighter flavor than pre-grated varieties.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/sun-dried-tomato-pasta-with-chicken-recipe/