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Chicken Pasta With Creamy Sun-dried Tomato Sauce

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Enjoy a delicious meal of this delicious chicken pasta with creamy sun-dried tomato sauce. This quick and easy pasta is packed with flavor and will surely please everyone at the dinner table. Combining the juicy pan-seared chicken breasts and creamy sun-dried tomato sauce creates a tantalizing dish that will surely be a hit at dinner tonight.

Chicken breasts with creamy sun dried tomato sauce pasta in a black frying pan

I love making pasta at home. My authentic Italian carbonara, spaghetti with meat sauce, and Cacio e Pepe are the most requested pasta dishes. However, this chicken pasta with creamy sun-dried tomato sauce is slowly gaining popularity among the family.  First, It is easy and quick to make, especially for those pressed for time.  Everyone in my family loves it.  Honestly, the creaminess of the sauce will make your taste bud dance.  I am salivating as I am writing this recipe post at this very moment. Let me show you how to make it. 

creamy Sun-dried tomato chicken pasta. A fork is lifting up some spaghetti

Recipe Snapshot

EASE: Super easy to make. Ready in less than 45 minutes.
PROS: It’s so delicious, creamy, and packed with flavor.
CONS: People will fight over it.
WOULD I MAKE THIS AGAIN? I would, again & again.

What are sun-dried tomatoes?

Some fun facts about sundried tomatoes : 
  • Traditionally, makers use ripe red plum tomatoes and dry them under the sun for about 4 to 10 days until they lose most of their water content. 
  • These tomatoes are pre-treated with salt to improve their color. 
  • These tomatoes are usually preserved in olive oil and are excellent in adding sundried tomato oil to your dish.
  • This special ingredient is rich in vitamins and antioxidants. 
  • It is a staple in southern Italy and widely used in most Italian cuisine such as pasta, soup, pizza, etc.
Sun-Dried tomato pasta with pan-seared chicken breast on a white plate. There a a bottle of white wine, vintage silverware, and bread

What makes this creamy chicken with sun-dried tomato pasta so unique? 

I incorporated different recipes I found online to form a recipe that suited my family’s taste.  I love making this dish because it looks gourmet yet is easy to make.  Every time I make this dish, people would think that I must have been slaving in the kitchen all day to make this, but in fact, I whip up this entree in less than 45 minutes.  Easy-peasy. I love the creaminess of it.  It pairs well with warm garlic bread, a glass of chardonnay, or my creamy roasted tomato and basil soup.   Yet most importantly, even the pickiest eater in my house loves it.  

I think you need to try it tonight! Let’s make it, shell we? 
Two plates of sun-dried tomato pasta on a cream round plates.

What key Ingredients that you need to make this pasta dish?

Let me show you what ingredients you need to make this delicious dish for your family tonight.

  • Onion and Garlic Powder – Add incredible flavor and richness to the chicken.
  • Paprika pepper – is a mild, sweet pepper that adds a subtle smokiness and a hint of spiciness and color to the chicken.
  • All Purpose flour – The flour acts as a barrier to help keep the moisture of the chicken in while also helping to create a beautiful golden-brown color and crispy, flavorful crust on the outside of the chicken.
  • Sea-Salt and black pepper  – To add flavor and spiciness to the chicken. 
  • Sun-dried tomatoes and oil – Add delicious tango flavor to this pasta dish. It can enhance the overall taste. 
  • Garlic and Shallot – Garlic adds a subtle pungency and robust flavor to the sauce, while shallot adds a subtle sweetness that complements the other ingredients.
  • Dijon Mustard – The mustard’s bold flavor will help balance the tomatoes’ sweetness and the sauce’s creaminess.
  • Heavy Cream – Heavy cream adds creaminess to the sauce and helps balance out the acidity of the sun-dried tomatoes.
  • Shredded parmesan cheese – will give the sauce a more luxurious and velvety texture.  With its nutty and savory flavor, it enhances the overall taste of the cream sauce. 
  • Fresh Thymes – It adds an herby, earthy flavor to the dish. The delicate, woodsy flavor of the thymes will help to balance the bold acidity of the sun-dried tomatoes, creating a more complex and enjoyable flavor. Additionally, the thymes will provide a subtle hint of sweetness, which will help round out the cream sauce’s flavor.
  • Unsalted butter – Unsalted butter helps to thicken the sauce and prevents it from becoming too acidic. It also adds a creamy texture and subtle flavor to the sauce. 
Picture of ingredients to make Pasta with Pan-seared chicken and creamy sun-dried tomato sauce

How to make chicken with sun-dried tomato pasta?

First, cut, mix, measure out, and get all the ingredients ready before you start cooking; that way, you won’t feel overwhelmed and unprepared during your cooking process. 
Let’s begin! 
  • Step 1: Wash and clean the chicken breasts. Place them on a cutting board, and pat them dry with paper towels.  (Picture# 1)
  • Step 2: Use the meat tenderizer and pound chicken breasts until flattened. Place the chicken breasts on a cookie sheet. (Picture# 2)
  • Step 3: Mix onion powder, garlic powder, paprika, ground paper, salt, and olive oil in a separate bowl. Set your seasoning mixture aside. (Pictures# 3 to 5)
  • Step 4: Season the chicken breasts evenly and let them absorb the seasoning while you prepare other ingredients.(Picture# 6)
  • Step 5: Pour 4 oz of sun-dried tomatoes from the jar, and cut them into small pieces. In the meantime, reserve some sun-dried tomato oil and set both ingredients aside.
  • Step 6: Prepare the cream sauce ingredients. Dice garlic and shallot, measure the heavy cream, parmesan cheese, and butter, and set them aside. 
  • Step 7: After the chicken breasts are done seasoning, coat them with all-purpose flour and let the meat rest for another 15 minutes. (Pictures# 7 to 8)  
  • Step 8: Heat your pan with olive oil on medium-high heat and sear chicken breasts for 7 minutes on each set. (Avoid flipping the breast back and forth. – Picture# 9)
A 9 steps photo on how to marinate and cook chicken breasts
  • Step 9: Once chicken breasts are done cooking, set them aside.
  • Step 10: While the chicken breasts are resting, boil a big pot of water on high heat to cook the pasta. Add olive oil, sea salt, and black paper to the water. 
  • Step 11: Once the pasta water is boiling, add in your pasta. Follow the cooking instruction on the package and cook them until al dente.
  • Step 12: We start working on the cream sauce while boiling the pasta. In the same pan, add diced garlic and shallots. Cook them on medium-high heat for 1 to 2 minutes or until fragrant. (Picture# 10)
  • Step 13: Stir in chopped sundried tomatoes and their oil in the pan. Cook everything together for another minute or so. (Picture# 11)
  • Step 14: Pour heavy cream and Dijon mustard into the pan.  Lower the temperature to medium-low heat to avoid burning. (Pictures# 12 to 13)
  • Step 15: Slowly stir in shredded parmesan cheese and thyme into the cream mixture. Use a spatula to stir the ingredients to ensure they mix well slowly. (Pictures# 14 to 15)
  • Step 16: After the cream sauce is cooked and becomes creamy. Add the chicken breasts back into the pan. Cook your chicken breasts with the cream sauce for 3 to 5 more minutes. (Picture# 16)
9 steps on making creamy sun-dried tomato sauce.
  • Step 17: When your pasta is done cooking.  Reserve half a cup of pasta water and set the water aside. Drain your pasta in the kitchen sink with a colander. 
  • Step 18: Pour pasta into your cream sauce, and turn off the heat to prevent overcooking your pasta.  Pour that pasta water into the mixture to thin out the cream sauce. Use a set of tongs to mix the pasta and cream sauce. (Picture# 17)
  • Step 19: Now you can plate the pasta on a plate, cut the chicken breast into long strips and place them on top of the pasta.  Drizzle with some more cream sauce on top.  If you want your dish to look more Insta-worthy, garnish with red paper flicks and a few springs of thymes. Enjoy! (Picture#18)
creamy Sun-dried tomato chicken pasta. A fork is lifting up some spaghetti

My Special Cooking Tips:

Tips
  • For my suggested chicken breast size, cook for about 7 mins per side.  Do not disturb and over flipping it.  Once you place it on the hot pan, let it cook for 7 mins per side, flip it over and cook the other for another 7 mins.   That way, your chicken breast will cook evenly, and you can avoid undercooking it.   
  • To avoid making your chicken breasts tough and dry, use a meat tenderizer to pound them a few times on each side before you season them. This method makes the meat more tender. 
  • The usual serving portion for pasta, especially with spaghetti, is about 100g per person. 
  • It is essential to utilize a timer to time your cooking. Therefore, you will not over or undercook your food.
Cut out chicken breasts sitting on a bed of spaghetti with creamy sun-dried tomato sauce

For even more delicious pasta recipes, you may like these:

The Best Authentic Italian Cacio e pepe Pasta Recipe

Authentic And Classic Carbonara Pasta With No Cream

Simple Spaghetti With Meat Sauce For A Busy Weeknight

FAQs about this pasta dish:

For this particular dish, I highly recommend you stick with sun-dried tomatoes.  Sun-dried tomatoes give a distinct flavor to this dish that normal tomatoes can’t get.  It has a unique sweet-tart and smoky flavor you cannot get from fresh tomatoes. 

My favorite is Penne, Spaghetti, or you should try Bucatini (It is a thick spaghetti with holes in the middle like a straw.) I discovered this pasta from Broma Bakery; it is my new favorite.  For you can add any pasta of your choice. 

This dish is great for the next day as well.  However, if you make extra, I suggest consuming it within 1-2 days.  The longer the cream sauce sits with the pasta, the more the pasta becomes soggy. You want to maintain the perfect al dente texture. 

Different type of pasta takes a different length of time to cook. I suggest you follow the package instructions. Generally, my rule when cooking spaghetti is to cook them between 8 to 10 minutes.

A bottle of Chardonnay would go perfectly with this dish. Also, my Creamy Roasted Tomato and Basil Soup would go well as an appetizer with this dish.

Alright, my friend, now you know all the tips and tricks on how to make this creamy, comforting, and packed-with-flavor Sun-dried tomato pasta. Are you ready to make it tonight? If so, let’s turn on some music, pour yourself a favorite beverage, gather the ingredients, and get cooking. Trust me, your taste buds and loved ones will thank you later!

If you enjoyed this recipe and all my other yummy content, be sure to follow my blog and stay connected with me on social media for my new updates.

Have fun cooking!
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Sun-Dried tomato pasta with pan-seared chicken breast on a white plate. There a a bottle of white wine, vintage silverware, and bread

Chicken With Sun-dried Tomato Pasta

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  • Author: Janice Lalonde
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
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Description

Enjoy a delicious meal of this creamy chicken with sun-dried tomato pasta. This quick and easy pasta is packed with flavor and is sure to please everyone at the dinner table. The combination of the juicy chicken breasts and creamy sun-dried tomato sauce creates a tantalizing dish that is sure to be a hit at dinner tonight. 

Ingredients

Scale

For marinating the poultry –

2 lbs – Chicken Breast

2 cups of all-purpose flour

2 tsp of onion powder

2 tsp of garlic powder

2 tsp of paprika

1 tbsp of ground black pepper

1 tbsp of sea salt

1/4 cup of virgin olive oil

For making the Sundried tomato cream sauce:

4 oz of sun-dried tomatoes

3 tbsp of sun-dried tomatoes oil

5 cloves of garlic

1 small shallot

4 to 5 springs of Thymes (You can reserve some extra as garnish)

2 tbsp of unsalted butter

1 tbsp of dijon mustard

2 cups of heavy cream

1 cup of shredded parmesan cheese

1/2 cup of pasta water

For making the pasta :

400g of uncooked spaghetti

6 quart of water

1/4 cup olive oil

1/3 cup of sea salt

2 tbsp of ground black paper

Instructions

  1. Wash and clean the chicken breasts. Place them on a cutting board, and pat them dry with paper towels.
  2. Use the meat tenderizer and pound chicken breasts until flattened. Place the chicken breasts on a cookie sheet.

  3. Mix onion powder, garlic powder, paprika, ground paper, salt, and olive oil in a separate bowl. Set your seasoning mixture aside.

  4. Season the chicken breasts evenly and let them absorb the seasoning while you prepare other ingredients.

  5. Pour 4 oz of sun-dried tomatoes from the jar, and cut them into small pieces. In the meantime, reserve some sun-dried tomato oil and set both ingredients aside.

  6. Prepare the cream sauce ingredients. Dice garlic and shallot, measure the heavy cream, parmesan cheese, and butter, and set them aside.

  7. After the chicken breasts are done seasoning, coat them with all-purpose flour and let the meat rest for another 15 minutes. 

  8. Heat your pan with olive oil on medium-high heat and sear chicken breasts for 7 minutes on each set. (Avoid flipping the breast back and forth.) 

  9. Once chicken breasts are done cooking, set them aside.

  10. While the chicken breasts are resting, boil a big pot of water on high heat to cook the pasta. Add olive oil, sea salt, and black paper to the water.

  11. Once the pasta water is boiling, add in your pasta. Follow the cooking instruction on the package and cook them until al dente.

  12. We start working on the cream sauce while boiling the pasta. In the same pan, add diced garlic and shallots. Cook them on medium-high heat for 1 to 2 minutes or until fragrant.

  13. Stir in chopped sundried tomatoes and their oil in the pan. Cook everything together for another minute or so.

  14. Pour heavy cream and dijon mustard into the pan.  Lower the temperature to medium-low heat to avoid burning.

  15. Slowly stir in shredded parmesan cheese and thyme into the cream mixture. Use a spatula to stir the ingredients to ensure they mix well slowly.

  16. After the cream sauce is cooked and becomes creamy, add the chicken breasts back into the pan. Cook your chicken breasts with the cream sauce for 3 to 5 more minutes.

  17. When your pasta is done cooking, reserve half a cup of pasta water and set the water aside, drain your pasta in the kitchen sink with a colander.

  18. Pour pasta into your cream sauce, and turn off the heat to prevent overcooking your pasta.  Pour that pasta water into the mixture to thin out the cream sauce. Use a set of tongs to mix the pasta and cream sauce.

  19. Now you can plate the pasta on a plate, cut the chicken breast into long strips and place them on top of the pasta.  Drizzle with some more cream sauce on top.  If you want your dish to look more Insta-worthy, garnish with red paper flicks and a few springs of thymes. Enjoy!

Notes

For my suggested chicken breast size, cook for about 7 mins per side.  Do not disturb and over flipping it.  Once you place it on the hot pan, let it cook for 7 mins per side, flip it over and cook the other for another 7 mins.   That way, your chicken breast will cook evenly, and you can avoid undercooking it.

To avoid making your chicken breasts tough and dry, use a meat tenderizer to pound them a few times on each side before you season them. This method makes the meat more tender.

The usual serving portion for pasta, especially with spaghetti, is about 100g per person.

It is essential to utilize a timer to time your cooking. Therefore, you will not over or undercook your food.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Entreé
  • Method: Boil and pan seared
  • Cuisine: Italian

Keywords: Pasta, sun-dried tomatoes, chicken, pen seared, creamy, tomato sauce, quick and easy

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