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This sun-dried tomato chicken pasta recipe comes together fast and has a flavorful yet light parmesan sauce. It’s ready in about 30 minutes!
This easy chicken pasta is great for a weeknight dinner. It takes minimal effort to make, and it uses everyday ingredients. I use the sun-dried tomatoes packed in oil (the residual oil also helps to make the sauce tastier), but feel free to use whatever variety you can find.
This recipe isn’t difficult, but for best results you do need to time it fairly well. I recommend starting the sauce while you’re waiting for the pasta water to boil. If you reach the end of step 5 and the pasta isn’t done yet, just take the skillet off the heat and wait until the pasta is done. If you start the sauce a little too late, just be sure to remember to take some of the hot pasta water out prior to draining the pasta since that’s what helps make the sauce smooth (don’t just let the pasta sit in the water or it’ll overcook).
Like this recipe? Try my Tomato Spinach Chicken Pasta.
Recipe notes & tips:
- You could definitely add some fresh spinach in here if you wanted. I’d add it in right towards the end and let it wilt for a couple of minutes.
- This recipe would be tasty with a splash of cream.
- You can use sun-dried tomatoes that are halved (like the ones I happened to buy) or julienne cut (strips).
- I recommend using short pasta shapes for this recipe (like shells or penne or bows), but any shape you’ve got on hand will be fine.
- I highly recommend keeping a wedge of parmesan in your fridge and grating it yourself. It tastes and melts soo much better! I use this grater.
- Want to use fresh tomatoes? You definitely can. I’d recommend using a handful of grape/cherry tomatoes. I’d just be careful not to overcook the chicken since they may take a bit longer to cook/burst than the recipe timing indicates.
Love sun-dried tomatoes? Try these recipes:
- Creamy Tuscan Chicken Pasta Recipe
- Sun-dried Tomato and Basil White Bean Dip
- Sun-Dried Tomato Pasta
- 15 Minute One Pan Creamy Sun-dried Tomato and Basil Gnocchi
- Creamy Chicken Thighs (Sun-Dried Tomato & Basil Sauce)
Will you give this sun-dried tomato and chicken pasta recipe a try? Questions? Let me know in the comments below!
Sun-dried Tomato Chicken Pasta
- 8 ounces uncooked pasta
- 2 chicken breasts cut into bite-size strips
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes (drained if packed in oil)
- 3/4 cup freshly grated parmesan cheese
- 1 tablespoon fresh basil sliced thin
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Meanwhile, cut the chicken into strips and season it with the garlic powder and salt & pepper (I'm pretty generous).
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Add the chicken to the skillet and let it cook undisturbed for 3 minutes (so it gets a nice sear). Stir/flip it and cook it for another 2 minutes.
- Stir in the Italian seasoning, chicken broth, and sun-dried tomatoes. Let the sauce bubble for around 3 minutes or until the liquid is reduced by about half.
- Before draining the pasta, add 1/4 cup of the hot pasta water to the skillet, then add the drained pasta, parmesan cheese, and basil. Toss it all together in the skillet until the cheese has melted.
- Serve immediately (season with extra salt & pepper if needed).
- Grating your own parmesan tastes & melts better.
- The key to this recipe is ensuring the pasta is done around the same time as the sauce, so start making the sauce while waiting for the water to boil.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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