Creamy Sun-Dried Tomato Chicken Pasta

Sharing is caring!

This recipe is so good with the sun-dried tomatoes, a hit of cayenne pepper and a little lemon pepper seasoning for a twist. This is one of those dishes where you close your eyes after you take a bite. I love to make it with Penne pasta, but you could make it with any type of pasta at your home.

A EASY DISH PACKED WITH FLAVOR AND SPICE!

Once you’ve mastered creating cream sauce, you can take it anywhere! You can add sun-dried tomatoes, pesto, asparagus, peas and more! Learning how to make cream sauce will open the gate to cooking great pasta dishes! 

KEY INGREDIENTS FOR SUN-DRIED TOMATO PASTA

• Sun-dried tomatoes– I love the addition of sundried tomatoes because it gives you an intense sweet and tart flavor. When you use sun-dried tomatoes a little goes a long way. They are much more potent than regular tomatoes.
• Heavy Cream– Yes, it is important that you use heavy cream and butter! Some other substitutions are half and half, but to get the entire flavor, you have to go full FAT with the heavy whipping cream! 
• Shallots– Shallots are a little bit sweeter than regular onions and have a more subtle taste. If you don’t have shallots, a sweet onion will do just fine.
• Quality cheese– In this dish you can use parmesan cheese or asiago cheese. I find them in the specialty cheese section at the grocery store. You can buy them finely grated or shredded; either option will work.
• Cayenne pepper- Even if you use a little bit of the recommended amount, the heat from the cayenne gives this dish more life.
• Cook pasta to al dente’– Cook your pasta until it is tender, but still a bit firm. This will help your sauce stick to the pasta.

Imagine the flavors!

STEPS CREATING SUN-DRIED TOMATO CHICKEN PASTA

1. In a large stock pot add 5 Q.  of water and two tablespoons of salt. Once the water is at a rolling boil add in penne pasta.
2. Cook penne pasta until al dente. **Reserve two cups of the water the pasta was cooked in.
3. While your pasta is cooking. Heat a large skillet to medium heat. 
4. Melt down butter and olive oil. Add your sliced chicken to the pan. 
5. Season your chicken with half of the seasoning mix. *See seasoning recipe.
6. Once chicken is browned and has reached 165° f , remove it from the pan. 
7. In the same skillet, add your shallots. Cook them down until translucent. 
8. Add in your garlic. Once you can smell your garlic, add 2 c. of heavy cream and 1 c. reserve pasta water and the rest of the seasoning to the sauce.
9. Whisk your sauce until the sauce thickens and reduces. You’ll know your sauce is ready if it sticks to a spoon.
10. Add the chicken, penne pasta and sundried tomatoes to your cream sauce. Cook for another 5 min. 
11. Remove sauce from heat and slowly add 1 ½ cups of grated parmesan and asiago cheese mix.
12. Serve hot and garnish with fresh parsley and more Parmesan and asiago cheese.

Notes

If you are not serving this dish immediately, keep your stove top on low heat so that the cream sauce stays warm and does not break apart. This dish is best served immediately after you cook it.

STEP BY STEP

TIPS FOR SUCCESS

• Taste your sauce before adding any extra salt. When you add the cheese, it will naturally increase the salt content of the sauce.
• Let your heavy cream come to room temperature before adding it into the skillet. This will help the sauce reduce quicker.
• Prep your ingredients before you start cooking. Measure everything out and put them in separate bowls. This will aid in a successful dish and you will feel less stress!

FREQUENTLY ASKED QUESTIONS ABOUT CREAM SAUCE

MORE CONTENT YOU MIGHT LIKE:

• 6 Ingredient Truffle Pasta
• Sausage and Vegetable Bow Tie Pasta
• Bacon and Pesto Rigatoni

Creamy Sun-Dried Tomato Chicken Pasta

This recipe is so good with the sun-dried tomatoes, a hit of cayenne pepper and a little lemon pepper seasoning for a twist. This is one of those dishes where you close your eyes after you take a bite. I love to make it with Penne pasta, but you could make it with any type of pasta at your home.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 311 kcal

Equipment

• Stock Pot
• Large Skillet

Ingredients

  

1x2x3x

• 2 Chicken breast sliced into strips
• 3 c. Penne pasta.
• 1 c. Reserve pasta water
• 2 c. Heavy cream room tempature
• 1 Shallot diced
• Tbsp. Sun dried tomatoes chopped
• 3 Cloves garlic minced
• 2 c. Parmesan & Asiago cheese Divided
• 1 tbsp. Unsalted Butter
• 2 tbsp. Olive Oil extra virgin

Seasoning Mix

• 2 tsp. Paprika
• 1/2 tsp. Cayenne pepper
• 2 tsp. Kosher salt
• 2 tsp. Black pepper
• 1 tbsp. Italian seasoning
• 2 tsp. Lemon pepper seasoning

Garnish

• 1 handful of fresh chopped parsley.

Instructions

 

• In a large stock pot add 5 Q. of water and two tablespoons of salt. Once the water is at a rolling boil add in penne pasta.
• Cook penne pasta until al dente. **Reserve two cups of the water the pasta was cooked in.
• While your pasta is cooking. Heat a large skillet to medium heat.
• Melt down butter and olive oil. Add your sliced chicken to the pan.
• Season your chicken with half of the seasoning mix. *See seasoning recipe.
• Once chicken is browned and has reached 165° f , remove it from the pan.
• In the same skillet, add your shallots .Cook them down until translucent.
• Add in your garlic. Once you can smell your garlic, add 2 c. of heavy cream and 1 c. reserve pasta water and the rest of the seasoning to the sauce.
• Whisk your sauce until the sauce thickens and reduces. You’ll know your sauce is ready if it sticks to a spoon.
• Add the chicken, penne pasta and sundried tomatoes to your cream sauce. Cook for another 5 min.
• Remove sauce from heat and add 1 ½ cups of grated parmesan and asiago cheese mix.
• Serve hot and garnish with fresh parsley and more Parmesan and asiago cheese.

Notes

If you are not serving this dish immediately, keep your stove top on low heat so that the cream sauce does not break apart. This dish is best served immediately after you cook it.

Nutrition

Serving: 1gCalories: 311kcalCarbohydrates: 7gProtein: 3gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 737mgPotassium: 172mgFiber: 2gSugar: 3gVitamin A: 1693IUVitamin C: 3mgCalcium: 111mgIron: 1mg

Keyword Sauce

Tried this recipe?Let us know how it was!