Whip up a comforting dinner with Creamy Garlic Sun Dried Tomato Chicken Pasta, a one-pan wonder blending tender chicken, tangy sun-dried tomatoes, and a velvety garlic sauce. This Creamy Weeknight Pasta is ready in under 40 minutes, perfect for busy evenings or cozy gatherings. Savor the rich flavors of this sun-dried tomato pasta for a meal that’s sure to delight!
Why You’ll Love Creamy Garlic Sun Dried Tomato Chicken Pasta
- Quick & Easy: Creamy Garlic Sun Dried Tomato Chicken Pasta cooks in 30–40 minutes for effortless dinners.
- One-Pan Magic: Minimal cleanup with this Creamy Weeknight Pasta dish.
- Rich Flavors: Sun-dried tomatoes, garlic, and Parmesan create a luxurious garlicky chicken pasta.
- Family-Friendly: Balanced flavors appeal to all ages in this sun-dried tomato pasta.
- Versatile: Easily adaptable for vegetarian or dairy-free diets.
Ingredients
Here’s what you’ll need for this garlicky chicken pasta (makes ~4 servings):
For the Dish:
- 1 (8-oz/225g) jar sun-dried tomatoes packed in oil
- 1 lb (450g) boneless, skinless chicken breast, diced
- 4 tsp Italian seasoning, divided
- 1 tsp smoked paprika
- Pinch of crushed red pepper flakes
- Kosher salt and black pepper, to taste
- ¾ cup (75g) grated Parmesan cheese, divided
- 2 tbsp (28g) salted butter
- 1 medium shallot, diced
- 2 cloves garlic, minced
- 1 lb (450g) short pasta (e.g., penne, rigatoni)
- 1 cup (240ml) heavy cream
- 2 tsp Dijon mustard
- 2 cups (60g) fresh baby spinach
- Juice of 1 lemon
Equipment
- Large pot or deep skillet
- Colander
- Tongs or spatula
Ingredient Tips
- Sun-Dried Tomatoes: Oil-packed tomatoes add rich flavor to this Creamy Weeknight Pasta; reserve the oil for cooking.
- Chicken: Breast keeps this sun-dried tomato pasta lean; thighs add extra juiciness.
- Pasta: Short shapes like penne hold the sauce well in this garlicky chicken pasta.
- Cream: Heavy cream ensures a velvety sauce; coconut cream works for dairy-free Creamy Garlic Sun Dried Tomato Chicken Pasta.
- Spinach: Fresh spinach adds color; kale or arugula can substitute.
- Directions
Prep Ingredients
- I drain 3 tbsp oil from an 8-oz jar of sun-dried tomatoes into a large pot or skillet, then chop the tomatoes and set them aside for this sun-dried tomato pasta.
Cook the Chicken
- I heat the pot over medium-high, adding 1 lb diced chicken, 3 tsp Italian seasoning, 1 tsp paprika, a pinch of red pepper flakes, salt, and pepper.
- I cook until golden, about 5 minutes, then sprinkle in ¼ cup Parmesan and cook for 1 minute more.
- I remove the chicken and set it aside for this Creamy Garlic Sun Dried Tomato Chicken Pasta.
Make the Sauce
- In the same pot, I melt 2 tbsp butter, then add 1 diced shallot, 2 minced garlic cloves, and 1 tsp Italian seasoning, cooking until fragrant, about 3 minutes.
- I pour in 3 ½ cups water, bring to a boil, and add 1 lb pasta, cooking until al dente, about 8 minutes, stirring often.
- I mix in 1 cup cream, 2 tsp mustard, ½ cup Parmesan, 2 cups spinach, and the chopped tomatoes, returning the chicken and its juices to the pot for a creamy garlicky chicken pasta.
Serve
- I stir until heated through, then serve immediately with a squeeze of lemon juice and a sprinkle of Parmesan for a vibrant Creamy Garlic Sun Dried Tomato Chicken Pasta.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–40 minutes
- Servings: 4 servings
- Calories: ~450–500 kcal per serving
- Macros per Serving: 40g carbs, 25–28g protein, 30–33g fat, 3g fiber
Variations
Try these twists on this garlicky chicken pasta:
- Vegetarian: Swap chicken for mushrooms or zucchini for a meat-free Creamy Weeknight Pasta.
- Dairy-Free: Use coconut cream and nutritional yeast instead of cream and Parmesan.
- Gluten-Free: Choose gluten-free pasta, inspired by Layla Cooks’ gluten-free recipes.
- Spicy Kick: Add ½ tsp red pepper flakes for a bolder sun-dried tomato pasta.
- Veggie Boost: Include roasted bell peppers or broccoli for extra flavor.
Serving Ideas:
- Pair with Layla Cooks’ refreshing salad recipes for a light side.
- Serve with Layla Cooks’ iced latte for a sweet sip.
- Enjoy with a warm baguette for a cozy touch.
Storage
I store this sun-dried tomato pasta in an airtight container in the refrigerator for up to 4 days. To freeze, I place it in a freezer-safe container for up to 2 months, noting the sauce may separate slightly. I reheat gently on the stovetop with a splash of cream or milk, stirring until smooth, or microwave in 30-second intervals for warm Creamy Weeknight Pasta.
Serving Tips
- Presentation: Serve Creamy Garlic Sun Dried Tomato Chicken Pasta with a sprinkle of fresh Parmesan and parsley.
- Garnish: Add a lemon wedge for a bright touch on this garlicky chicken pasta.
- Pairing: Enjoy with crusty bread or Layla Cooks’ salad recipes to complement this Creamy Weeknight Pasta.
- Portion Size: 1 ½ cups per person for a satisfying meal.
- Occasions: Perfect for weeknight dinners, casual gatherings, or meal prep.
FAQs
What type of sun-dried tomatoes should I use?
Oil-packed tomatoes add rich flavor to this Creamy Weeknight Pasta; drain but reserve the oil.
How do I avoid overcooking the chicken?
Cook until just golden and remove before making the sauce for tender garlicky chicken pasta.
Can I make this vegetarian?
Swap chicken for mushrooms or zucchini for a delicious sun-dried tomato pasta.
Why is my sauce breaking?
Add cream over low heat and avoid boiling to keep Creamy Garlic Sun Dried Tomato Chicken Pasta smooth.
How do I store leftovers?
Refrigerate for 4 days or freeze for 2 months.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Creamy Garlic Sun Dried Tomato Chicken Pasta is a cozy, flavorful dish that brings rich, tangy flavors to your table in under 40 minutes. This Creamy Weeknight Pasta is perfect for busy nights or relaxed dinners. Cook up this sun-dried tomato pasta for a heartwarming meal everyone will love!
Creamy Garlic Sun Dried Tomato Chicken Pasta
Ingredients
- 1 8-oz/225g jar sun-dried tomatoes packed in oil
- 1 lb 450g boneless, skinless chicken breast, diced
- 4 tsp Italian seasoning divided
- 1 tsp smoked paprika
- Pinch of crushed red pepper flakes
- Kosher salt and black pepper to taste
- ¾ cup 75g grated Parmesan cheese, divided
- 2 tbsp 28g salted butter
- 1 medium shallot diced
- 2 cloves garlic minced
- 1 lb 450g short pasta (e.g., penne, rigatoni)
- 1 cup 240ml heavy cream
- 2 tsp Dijon mustard
- 2 cups 60g fresh baby spinach
- Juice of 1 lemon
Instructions
Prep Ingredients
- I drain 3 tbsp oil from an 8-oz jar of sun-dried tomatoes into a large pot or skillet, then chop the tomatoes and set them aside for this sun-dried tomato pasta.
Cook the Chicken
- I heat the pot over medium-high, adding 1 lb diced chicken, 3 tsp Italian seasoning, 1 tsp paprika, a pinch of red pepper flakes, salt, and pepper. I cook until golden, about 5 minutes, then sprinkle in ¼ cup Parmesan and cook for 1 minute more. I remove the chicken and set it aside for this Creamy Garlic Sun Dried Tomato Chicken Pasta.
Make the Sauce
- In the same pot, I melt 2 tbsp butter, then add 1 diced shallot, 2 minced garlic cloves, and 1 tsp Italian seasoning, cooking until fragrant, about 3 minutes. I pour in 3 ½ cups water, bring to a boil, and add 1 lb pasta, cooking until al dente, about 8 minutes, stirring often. I mix in 1 cup cream, 2 tsp mustard, ½ cup Parmesan, 2 cups spinach, and the chopped tomatoes, returning the chicken and its juices to the pot for a creamy garlicky chicken pasta.
Serve
- I stir until heated through, then serve immediately with a squeeze of lemon juice and a sprinkle of Parmesan for a vibrant Creamy Garlic Sun Dried Tomato Chicken Pasta.
Notes
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