This sun dried tomato chicken pasta is one of our family’s favorite meals! You can make it in 30 minutes or less, and it’s DELICIOUS. The fresh basil pairs perfectly with the sun dried tomatoes, and the sauce is creamy, but not too heavy. This recipe is perfect for a quick family weeknight meal, but also fancy enough for a dinner party!
Tips for the Perfect Creamy Sun Dried Tomato Chicken Pasta
- Pound out the chicken before cooking it. Pounding meat tenderizes it, and thins it out enough so that it cooks through completely on the stove. Can I let you in on a secret? I actually don’t even own a meat tenderizer! ? I just cover the top of the chicken with plastic wrap, and pound out the chicken on a cutting board with a rubber mallet. It’s always worked great, so I haven’t bothered to ever buy a meat tenderizer! If you’re like me and don’t own one, try this out!
- Use sun dried tomatoes in a packet, NOT with oil in a jar. I’ve tried making this with oiled sun dried tomatoes, and it’s just too much oil. Here’s the link for the kind I like to use: Bella Sun Luci Sun Dried Tomatoes. I’ve been able to find it at any grocery store!
- Use fresh basil, not dried! Fresh basil has so much more flavor, and it adds a lot to this dish. I use other dried herbs in this recipe, but that’s because I don’t grow my own herbs and can’t justify buying so many fresh ones. It adds up! But if you have some fresh thyme, oregano, or parsley, feel free to sub them for the dried herbs. Just remember that one teaspoon dried herbs equals 1 tablespoon of fresh herbs–so make adjustments accordingly.
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