Creamy Sun Dried Chicken Pasta

Creamy Sun‑Dried Tomato Chicken Pasta brings together the richness of a creamy sauce, savory sliced chicken, sun-dried and cherry tomatoes, and a subtle kick of spice—all folded into perfectly cooked pasta. This dish hits that perfect weeknight balance of comfort and elegance.

I first made this after a long workday craving comfort food but had very little time. Now it's my go-to when I want something that feels special without hours in the kitchen.

Ingredients

• Pasta: around three hundred grams of penne or rigatoni works best for catching the sauce
• Salt: for seasoning the pasta water and bringing out flavors
• Butter and olive oil: this combo gives richness and prevents burning
• Garlic cloves: minced to perfume the base of the sauce
• Chili flakes: to add warmth choose your preferred level
• Dried oregano: for a Mediterranean herby touch
• Paprika: smoked or sweet both work beautifully
• Chicken breasts: thinly sliced so they cook quickly and stay juicy
• Onion: diced finely to melt into the sauce
• Tomato paste: to deepen the tomato base
• Cherry tomatoes: halved they burst and sweeten the dish
• Dry white wine: adds acidity and complexity
• Sun dried tomatoes: in oil for chewy sweet savory bites
• Sugar: a pinch helps balance acidity
• Salt and pepper: to finish seasoning
• Heavy cream: to bring it all together in a velvety finish
• Fresh parsley: chopped for a fresh note at the end

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the pasta just until it is slightly underdone. This ensures it will finish cooking in the sauce later. Drain and set aside.

Sauté the Garlic and Spices:

In a large skillet melt butter with olive oil over medium heat. Add the minced garlic chili flakes oregano and paprika. Stir constantly for one minute to release all the aromas without letting the garlic brown.

Cook the Chicken:

Increase the heat slightly and add the sliced chicken. Season generously with salt and black pepper. Cook for about five minutes turning as needed to brown lightly. The chicken should be just cooked through. Remove from pan and keep warm.

Build the Tomato Base:

In the same skillet add a little more oil if needed and toss in the diced onions. Cook for two minutes until softened then stir in the tomato paste and halved cherry tomatoes. Let it all cook together for four minutes allowing the tomatoes to begin breaking down and the paste to caramelize slightly.

Deglaze with Wine:

Pour in the white wine scraping the bottom of the pan to release any browned bits. Let it simmer for two minutes until some of the alcohol evaporates. Then stir in the sliced sun dried tomatoes a pinch of sugar salt and pepper. Simmer for another two minutes.

Make it Creamy:

Pour in the heavy cream stirring gently as the sauce thickens. Let it bubble softly for two minutes until glossy and cohesive. Add the cooked chicken back to the skillet and stir to coat evenly. Let it simmer one more minute to heat through.

Bring it Together:

Add the drained pasta into the skillet and toss everything together ensuring the sauce coats every piece. If needed add a splash of reserved pasta water to loosen the sauce slightly.

Serve:

Plate the pasta while hot and sprinkle with freshly chopped parsley. Serve immediately and enjoy the layered flavors.

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Storage Tips

Leftovers keep well in the fridge for up to three days Reheat gently with a splash of water or milk to loosen the sauce Not ideal for freezing due to cream but can work in a pinch

Ingredient Substitutions

Swap white wine with vegetable broth and a dash of vinegar if needed Use plant based cream for a dairy free version Try rotisserie chicken for an even faster preparation

Serving Suggestions

Serve with a lemony arugula salad for brightness Great with garlic bread or roasted asparagus Pairs well with a dry white wine or sparkling lemon water

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I especially love how sun dried tomatoes elevate the dish with little effort. The first time I used them my family thought it tasted like a restaurant meal.

Cultural Context

Inspired by Italian American cuisine this dish draws from traditional tomato sauces but blends in cream and wine to create a distinctly comforting yet refined experience

Frequently Asked Questions About Recipes

→ Can I substitute milk for the cream?

Yes use full fat milk and stir in a teaspoon of flour to thicken the sauce while simmering gently.

→ What type of pasta works best?

Short sturdy pasta like penne rigatoni or fusilli holds the creamy sauce well and complements the chicken pieces.

→ Do I need to soak sun dried tomatoes?

If using dry packed sun dried tomatoes soak them in warm water for 10 minutes. Oil packed ones can be used directly.

→ Can I make this dish ahead of time?

Yes prepare the sauce and pasta separately and store in the fridge. Reheat gently and combine when ready to serve.

→ What can I use instead of white wine?

You can use chicken broth with a splash of lemon juice or white wine vinegar for acidity and flavor balance.

→ Is it possible to make it spicier?

Absolutely add extra chili flakes or stir in diced jalapeños or hot sauce to suit your heat preference.