Go Back
–+ servings
Creamy Sun‑Dried Tomato Chicken Pasta finished dish

Creamy Sun‑Dried Tomato Chicken Pasta

Recipe card for Creamy Sun‑Dried Tomato Chicken Pasta.
Print Recipe Pin Recipe
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 300 g pasta e.g. penne, rigatoni
  • Salt, for pasta water and seasoning
  • 1 Tbsp butter + 1 Tbsp olive oil
  • 3 garlic cloves, minced
  • ½ – 1 tsp chili flakes adjust to taste
  • 1 tsp dried oregano
  • 1 tsp paprika smoked or sweet
  • 2 chicken breasts (around 400–450 g total), sliced
  • 1 onion, diced
  • 1 Tbsp tomato paste
  • 180 g cherry tomatoes, halved
  • 150 ml dry white wine
  • 50 g sun‑dried tomatoes, sliced
  • Pinch of sugar, plus salt & black pepper to taste
  • 150 ml heavy cream
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Cook the PastaBoil salted water and cook pasta just shy of al dente. Drain and set aside.
  2. Sauté Garlic & SpicesIn a skillet, melt butter and olive oil over medium heat. Add garlic, chili flakes, oregano, and paprika. Sauté 1 minute until fragrant.
  3. Cook the ChickenAdd chicken slices, season with salt and pepper, and cook 5 minutes until lightly browned and nearly cooked through. Remove and set aside.
  4. Cook Onion and Tomato BaseIn the same pan, add a drizzle of oil and sauté onions ~2 minutes until soft. Stir in tomato paste, then add cherry tomatoes and cook for 4 minutes to soften.
  5. Add Wine & TomatoesAdd white wine and simmer for 2 minutes to reduce alcohol. Stir in sun‑dried tomatoes, season with salt, pepper, and a pinch of sugar, and cook ~2 minutes.
  6. Finish the SaucePour in heavy cream, simmer 2 minutes until the sauce is creamy. Add the chicken back and cook 1 more minute.
  7. Combine with PastaReturn pasta to the pan, tossing to coat fully in sauce. Heat through.
  8. ServePlate the pasta, sprinkle with fresh parsley, and enjoy!

Tried this recipe?

Let us know how it was!