Creamy Sun Dried Tomato Chicken Pasta

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!

If you're looking for more delicious, easy pasta recipes, check out this creamy cajun chicken pasta, or this creamy tuscan salmon and pasta!

Tips for the Perfect Creamy Sun Dried Tomato Chicken Pasta

1. 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!
2. 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!
3. 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.

After trying this recipe, make sure to leave a rating and comment below! I love hearing from you, and would love any feedback on my recipes.

Print Recipe

Creamy Sun Dried Tomato Chicken Pasta

Prep Time5 minutes mins

Cook Time25 minutes mins

Course: Main Dishes

Servings: 6 servings

Calories: 547kcal

Ingredients

• 2 lbs chicken breast, skinless and boneless
• 1 tablespoon olive oil

Chicken Seasoning

• 2 teaspoon italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon fine sea salt
• ⅛ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes

Sauce

• 3 tablespoon salted butter
• 3 oz sun dried tomatoes, finely chopped*
• 1 large shallot, minced
• 3 teaspoon garlic
• 2 cup chicken broth
• 2 cup half and half
• 1 teaspoon fine sea salt
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon dried thyme
• ⅛ teaspoon ground black pepper
• ½ teaspoon dried parsley
• 2 tablespoon cornstarch
• 2 tablespoon lemon juice

Other Ingredients

• 4 oz baby spinach
• ¾ cup parmesan cheese, grated
• 2 tablespoon fresh basil, chopped
• 12 oz rigatoni pasta, cooked according to instructions

Instructions

• Pound out the chicken using a meat mallet until it’s about ½ inch thick. Add all of the chicken seasoning to a small bowl and mix well. Rub each side of the chicken with the seasoning, using all of it.
• Add one tablespoon of olive oil to a large frying pan, and heat on medium-high. Add the seasoned chicken and cook for about 4-5 minutes (covered), or until golden brown. Flip the chicken over and cook for another 3-4 minutes, or until golden brown. Turn the heat off, place the chicken on a plate and cover. Allow to rest for 10 minutes and then slice into small chunks.
• Cook the rigatoni pasta according to the instructions on the box.
• In a large pot, melt the butter on medium heat. Add the shallots, garlic, and sundried tomatoes, and cook for 1 minute, or until aromatic. Add the chicken broth and half and half, and turn the heat up to medium-high. Add in the salt, smoked paprika, oregano, red pepper flakes, thyme, black pepper, and dried parsley. Then, mix the cornstarch with two tablespoons of cold water in a small bowl. Add the mixture to the large pot and stir until it starts to thicken.
• Once the sauce has thickened, turn the heat down to medium-low and mix in the lemon juice, spinach, parmesan cheese, fresh basil, chopped chicken, and cooked rigatoni.
• Once the spinach has softened, the pasta is done. Enjoy!

Notes

*I prefer to use the sun dried tomatoes in a packet, NOT in oil (otherwise the pasta turns out too oily). Here is the kind I use.