Creamy Sun Dried Tomato Pasta with Chicken

The aroma of garlic and concentrated tomatoes sizzling in the pan is a highlight of the process. You get a robust, savory flavor from the sun-dried tomatoes and a fresh contrast from the baby spinach, all blended into a velvety heavy cream base.

This recipe is a time-saver since the chicken and sauce come together while the pasta boils. It's the perfect choice for nights when you want the complex taste of a slow-cooked Italian dish but only have 30 minutes to work with.

A hit with the whole family, this meal balances the salty richness of Parmesan with the bright, acidic zing of the tomatoes. The end result is a cohesive, polished sauce with a beautiful glossy finish.

Easy Sun Dried Tomato Pasta

• Starchy Pasta Water: Reserved water helps the cream emulsify and adhere to the pasta more effectively.
• Gentle Simmer: Keeping the cream at a low bubble prevents the sauce from breaking or separating.
• Dry Searing: Patting the chicken dry before searing ensures it browns quickly rather than steaming in its own moisture.

Recipe Specs

Ingredients and Swaps

• 450 g penne rigate Why this? Ridges trap the cream sauce
• 18 g kosher salt (for water)
• 680 g boneless, skinless chicken breasts, sliced into 1.25 cm strips
• 6 g kosher salt
• 1 g black pepper
• 1 tsp (2 g) Italian seasoning
• 15 ml olive oil
• 4 cloves garlic, minced
• 70 g oil-packed sun-dried tomatoes, drained and chopped Why this? Concentrated, savory punch
• 15 ml oil from the sun-dried tomato jar
• 2 tbsp (28 g) unsalted butter
• 0.5 g red pepper flakes (optional)
• ¾ cup (180 ml) heavy cream
• 140 g fresh baby spinach
• ½ cup (50 g) finely grated Parmesan cheese
• 5 g chopped fresh basil (optional)

Chef: Use a small grater for the Parmesan. Finely grated cheese melts into the sauce instantly, whereas thick shreds can leave clumps.

Equipment Needed

• 12 inch skillet (stainless steel or non-stick)
• Large pot for pasta
• Instant read thermometer
• Colander
• Fine grater

From Prep to Plate

Prep (10 mins)

1. Pat the chicken strips dry using paper towels. Season them with 6 g salt, black pepper, and Italian seasoning.
2. Start a large pot of water boiling rapidly and stir in 18 g kosher salt.
3. Chop the sun-dried tomatoes, mince the garlic, and finely grate the Parmesan.

Cooking (20 mins)

4. Boil the penne, removing it 1 minute before the package instructions suggest. Reserve 240 ml of the pasta water before draining.
5. Warm 15 ml olive oil in a 12 inch skillet on medium-high heat. Cook the chicken in a single layer for 5 to 6 minutes, turning once, until golden and a thermometer reads 165°F (74°C). Move the chicken to a plate.
6. Reduce the heat to medium. Melt the butter, then stir in the garlic and red pepper flakes. Sauté for 30 to 60 seconds until fragrant but not browned.
7. Add the chopped sun-dried tomatoes and 15 ml tomato jar oil. Cook for 1 minute.
8. Stir in the heavy cream and simmer gently for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
9. Add the spinach one handful at a time, stirring until each addition wilts. This should take 1 to 2 minutes total.

Finishing (5 mins)

10. Drain the penne. Combine the cooked pasta and the chicken, including any juices from the plate, in the skillet. Pour in 120 ml of the reserved pasta water and toss for 1 to 2 minutes until the sauce looks glossy and clings to the penne.
11. Remove the skillet from the heat and stir in the Parmesan until smooth. If the sauce is too thick, add a splash more reserved pasta water. Adjust salt and pepper to taste.
12. Top with chopped basil and serve your Sun Dried Tomato Pasta immediately while the sauce is still silky.

Avoiding Kitchen Disasters

Fixing an Oily Sauce

If the sauce in your Sun Dried Tomato Pasta looks split or oily, it usually means the cream boiled too hard. Whisk in a tablespoon of the reserved pasta water over very low heat to help re-emulsify the fat.

Saving Thin Sauce

When the sauce is too runny, it lacks enough starch or cheese. Let it simmer for an extra minute before adding the pasta, or stir in an extra tablespoon of Parmesan off the heat.

Preventing Rubbery Chicken

Overcooking chicken breasts makes them tough. Always use a thermometer and pull the chicken off the pan the second it hits 165°F (74°C). Let the chicken rest on the plate while you finish the sauce.

Easy Swaps and Add-Ins

If you want to change the profile of this dish, try these adjustments:

• Roasted Red Pepper Blend: Replace half of the sun-dried tomatoes with chopped roasted red peppers for a sweeter, milder taste.
• Lemon Basil Finish: Stir in 1 teaspoon of lemon zest at the very end. The acidity cuts through the heavy cream.
• Vegetarian Option: Swap the chicken for chickpeas or sautéed mushrooms.
• Different Tomato Base: If you prefer a brighter, fresher sauce, you can use a cherry tomato sauce as a base and stir in the dried tomatoes at the end.

Storage & Reheating

Store any remaining Sun Dried Tomato Pasta in an airtight jar in the fridge for 3 to 4 days.

Since the pasta keeps absorbing moisture as it cools, the sauce will naturally thicken. To bring back that silky finish, stir in a bit of water or a small piece of butter, then warm it in a pan or the microwave until steaming hot and a thermometer reads 165°F (74°C) in the chicken.

This recipe is not suitable for freezing. The Parmesan and heavy cream may split during the freeze-thaw cycle, resulting in a grainy consistency.

Presentation Tips

For a polished presentation, serve your pasta in shallow bowls rather than deep plates. This helps prevent the pasta from clumping and allows the sauce to pool naturally.

Garnish with a few strips of sun-dried tomatoes and a sprinkle of fresh basil leaves. A light dusting of Parmesan cheese provides a lovely contrast against the bright green spinach.

Sodium Content