Sun Dried Tomato Pasta loaded with juicy, flavorful chicken bathed in creamy, sun-dried tomato, Parmesan, garlic, herb sauce on your table in 30 MINUTES!
Sun Dried Tomato Pasta is guaranteed to become a family favorite! It’s quick and easy for a busy weeknight dinner yet tastes restaurant delicious for any special occasion. It’s exploding with creamy, cheesy, sun-dried tomato, garlic herb flavor in each luxurious forkful. I’ve include ways to customize the pasta for a lighter version as well as with chicken breasts, thighs or rotisserie chicken AND you can also customize the veggies!
Guys, I know it is the middle of summer, but I couldn’t wait to share this epic Sun Dried Tomato Pasta with you all. Because sometimes, we all need a little comfort food in the form of creamy cheesy pasta and chicken. Hello delicious. From my Worlds’ Best Lasagna to my Lemon Garlic Shrimp Fettuccine to my Bacon Ranch Chicken Pasta, and more, I’ve got you covered in the creamy comforting pasta area!
There are a lot of Sun-Dried Tomato Pasta recipes out there, but I promise this recipe is the most flavorful and bewitchingly creamy while still only using 1/2 cup heavy cream (or see the notes for no heavy cream option). It starts with buttery, pan fried shallots, sundried tomatoes and garlic and is finished with sharp, salty Parmesan and smooth, rich mozzarella.
The rich, bold, ultra creamy layers create a dreamy, cheesy sun dried tomato and garlic herb sauce that bathes the tender, juicy, spice rubbed chicken, pasta and spinach in every nook and cranny. You will want to drink the sauce. And the pasta. Or at least inhale it as fast as you can. No judgement here.
Another unique feature of this Sun-Dried Tomato Pasta recipe is the chicken. I’ve used a brined, spice rubbed chicken to create the ultimate juicy Italian style chicken – no bland or dry chicken here! Read on for more on brining chicken. If you don’t want to brine your chicken, that is totally okay! I’ve included other options as well. Just promise you’ll make this Sun-Dried Tomato Chicken Pasta recipe before the year is over because I can guarantee it’s going on menu repeat!
WHAT SUN-DRIED TOMATOES SHOULD I BUY?
For this Sun-Dried Tomato Pasta. you want to purchase the sun-dried tomatoes in a jar packed in oil, not water. They are usually located near the olives or pickles at your grocery store. Don’t be tempted to buy the dry shriveled ones that come in a package. We are going to be rinsing off most of the oil from the sun-dried tomatoes so you don’t have to worry about them being too oily but the oil keeps them bold and moist and we are going to be using the oil they are packed instead of regular olive oil for extra sun-dried tomato oomph throughout the recipe.
How to make Sun-Dried Tomato Pasta
- BRINE CHICKEN (OPTIONAL). I’ve detailed the whys, do I have to’s? and shortcut chicken in the section below. But in short, brining is the quickest way (15 minutes) to ensure juicy chicken every single time. First, combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes. This is the perfect time to prep the rest of your ingredients. I like to begin boiling water for the pasta the last 5-10 minutes of brining so I can start cooking the pasta when I start cooking the chicken.
- SEASON CHICKEN. Brining gives us tender chicken and seasoning gives us flavorful chicken for our Sun-Dried Tomato Pasta. Simply drizzle the tops of the chicken breasts with oil from your sun-dried tomato jar. Next, whisk together garlic powder, onion powder, paprika, salt and pepper and rub all over the tops of the chicken. Repeat for the bottom side of the chicken.
- COOK CHICKEN. Heat 2 tablespoons sun-dried tomato olive oil in very large skillet with sides over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and tent with foil. Wait until ready to serve to slice or chop chicken so that the juices that have been pushed to the outside of the chicken are redistribution throughout the whole chicken breast.
- SAUTE AROMATICS & BEGIN ROUX. Don’t clean out your pan from cooking the chicken so we can get all the leftover flavorful bits in our sauce. Begin by melting 2 tablespoons butter in 1 tablespoon sun-dried tomato olive oil over medium-low heat in the same skillet. Add sun-dried tomatoes and shallots and sauté 3-4 minutes, until shallots are tender, scraping up any brown bits left from chicken. Add garlic and red pepper flakes (if using) and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 1 minute (it will be thick).
- MAKE SAUCE. Turn heat to low then slowly whisk in chicken broth, milk, and heavy cream, stirring constantly until smooth. Stir in chicken bouillon and spices then increase heat to medium high to bring sauce to a simmer. Simmer until thickened, stirring often. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted.
- ADD PASTA AND SPINACH. Stir in pasta until well coated followed by spinach. Add reserved pasta water a little at a time if needed to reach desired consistency. Add sliced or chopped chicken and stir into pasta. Garnish with additional Parmesan if desired.
LIGHTER SUN-DRIED TOMATO PASTA
This AH-mazing Sun Dried Tomato Pasta joins the cast of my other creamy alfredo-esque pastas including Margherita Pasta, Million Dollar Mac and Cheese, Caesar Chicken Tortellini, Cajun Chicken Pasta, Tortellini Toscana, and Shrimp Lemon Garlic Cream Ravioli, and on and on.
Each creamy pasta boasts a different flavor profile but they all start with a roux as the sauce thickener so we can use less heavy cream or no heavy cream at all. This Sun-Dried Tomato Pasta tastes decadently creamy although we’ve only used ½ cup heavy cream as opposed to 1 ½ cups like several other recipes.
If you would like to omit the heavy cream all together, you can increase the flour to 1/4 cup, increase milk to 1 1/2 cups and omit heavy cream.
What is brining?
Brining chicken will change your life – or at least your culinary life. Instead of dry, tough chicken, brining produces perfectly tender, juicy chicken, even chicken breasts, every single time! So while you can use one of the “shortcut” chicken methods (below), for this Sun-Dried Tomato Pasta, and it will still be delicious, brining your chicken will be restaurant delicious.
You are probably familiar with brining a turkey, (and I always brine all my pork tenderloin), but have you ever brined chicken? Brining is one easy extra step, but SO WORTH it, and it only takes 15 minutes AND unlike marinating, you don’t have to plan ahead!
You might be wondering how this easy step can completely transform your chicken for this Sun-Dried Tomato Pasta? The answer is salt. The salt increases the moisture capacity of the chicken. It does this by breaking down the proteins of the bird so they can no longer contract when cooking. This means less water will be squeezed out and lost, resulting in juicier chicken. Another plus of brining is the chicken sits at room temperature which makes for more even cooking. Winning!
DO I HAVE TO BRINE MY CHICKEN for this Sun-Dried Tomato Pasta?
No! I like to write my recipes for the best possible results but I realize sometimes one extra step is one step too much 😊. Just keep this brining method in your back pocket for future use. I’ve outlined 3 easy options below to use in place of brining your chicken in this Sun-Dried Tomato Pasta recipe. My husband favorite (he is a chicken critic/connoisseur) is by far the brined chicken but I think the other methods work fabulously as well.
SHORTCUT CHICKEN for Sun-Dried Tomato Pasta
There are three options for shortcut chicken in your Sun-Dried Tomato Chicken Pasta if you choose not to brine your chicken breasts:
- Use chicken thighs. Due to their higher fat content, chicken thighs are inherently juicer than chicken breasts and harder to overcook. Skip the brine and go straight to the chicken rub. Chicken thighs will cook faster than chicken breasts so adjust cooking time accordingly.
- Use chopped chicken breasts. Chop your chicken breasts up before you cook them. Add raw chopped chicken to a large bowl and add the oil and seasonings. Toss to coat. Heat one tablespoon oil over medium high heat, add chicken and cook chicken just until cooked through. Remove to a plate then stir into pasta once done.
- Use rotisserie chicken. Add shredded rotisserie chicken to a large bowl. Add seasonings and toss to coat. Stir into pasta once done.
TIPS AND TRICKS for Sun-Dried Tomato Chicken Pasta
This Sun-Dried Tomato Pasta is pretty straightforward, but here are a few helpful tips and tricks to help you achieve perfect pasta every time as well as customize it with different noodles, proteins and veggies.
- Do NOT use table salt in your brining solution, only kosher salt. Table salt will make your chicken too salty.
- You don’t have to brine your chicken, see my shortcut chicken alternatives below.
- You can substitute ground turkey or beef for the chicken and use the same seasonings.
- You can use a different pasta but I suggest something with ridges so the sauce wills stick to it.
- You can substitute the shallot with yellow onion.
- Purchase sun-dried tomatoes packed in OIL not dry packaged ones.
- Use more or less sun-dried tomatoes depending on desired taste.
- Rinse tomatoes very well so your pasta isn’t oily. You can chop your sun-dried tomatoes smaller instead of strips if you prefer.
- If you don’t have enough sun dried tomato olive oil when called for, then use regular olive oil.
- Use your favorite veggies such as mushrooms, asparagus, artichokes, zucchini, bell peppers, etc.
- Only use freshly grated Parmesan and mozzarella as packaged cheeses do not melt very well.
Looking for more Pasta Recipes?
- Caprese Chicken Pasta with Balsamic Chicken & Roasted Vegetables
- One Pot White Chicken Lasagna Soup
- Cheesy Taco Pasta Bake
- 30 Minute Weeknight Spaghetti
- Cheesy Tortellini Al Forno
- Chicken Parmesan with 5 Minute Marinara
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