Why This Creamy Pasta Will Impress

Creamy pasta dishes, especially those that generously use heavy cream like our Creamy Sundried Tomato Chicken Pasta, sometimes get a bad rap among traditional Italian food enthusiasts. It’s often debated whether using heavy cream aligns with authentic Italian cooking principles, particularly in America where creamy sauces are incredibly popular. While I acknowledge that this recipe isn’t aiming for strict Italian authenticity, the primary concern associated with many creamy dishes tends to be a lack of depth and flavor. I believe this is a misconception we’re about to debunk!

With my creamy pasta recipes, blandness is simply not an option. I meticulously craft each dish to ensure every bite is bursting with flavor. The secret lies in using the right cooking techniques. This includes properly seasoning your chicken and sauce at every stage, deglazing the pan to capture all those rich browned bits, and simmering down the heavy cream and chicken broth to create a luscious, concentrated sauce. These steps are crucial for building a complex flavor profile that elevates the dish far beyond a simple cream sauce.

This approach is evident in other beloved recipes like my Creamy Garlic Mushroom Pasta and my versatile Creamy Lemon Sauce. It’s important to me that you genuinely savor every mouthful, not just eat it for its creamy texture, which can often be the case with bland, store-bought jarred Alfredo sauces. This recipe is designed to deliver a truly satisfying and memorable dining experience, where the creaminess enhances, rather than overwhelms, the vibrant flavors of the sundried tomatoes and seasoned chicken.

Ingredient Notes and Smart Substitutions

Crafting the perfect creamy sundried tomato chicken pasta starts with high-quality ingredients and knowing when and how to make smart substitutions. Here’s a deeper dive into what you’ll need and how you can adapt the recipe to your pantry or preferences:

• Parmesan Cheese: Freshly grated Parmesan Reggiano is always recommended for the best flavor and melting quality. However, Pecorino Romano can be a good substitute if you prefer a sharper, saltier kick. It’s a bit bolder, so you might use slightly less.
• Pasta: While spaghetti or linguine are classic choices that pair beautifully with a creamy sauce and chicken, feel free to substitute with other shapes like rigatoni, penne, or even fettuccine. I personally enjoy how long pasta strands envelop the rich sauce and interact with the chicken, but shorter pasta shapes will work just as well, capturing the sauce in their nooks and crannies.
• Chicken Breast: Chicken breast is an excellent choice for this creamy pasta as its leanness is balanced by the rich sauce. For a slightly different texture and richer flavor, you could substitute boneless, skinless chicken thighs. Just be aware that thighs will contribute a bit more fat to the dish, but they are also very forgiving and tend to stay moist.
• Sundried Tomatoes: These concentrated flavor bombs are key to the dish. You can use your favorite store-bought brand (oil-packed or dry-packed, just rehydrate dry ones) or even try making your own homemade sundried tomatoes for an extra special touch. If using oil-packed, a little bit of the infused oil can be used for cooking to add another layer of flavor.
• Heavy Cream: For that signature luxurious creaminess, heavy cream is king. Half-and-half can be used as a substitute in a pinch, but be warned: it won’t yield the same thick, rich texture due to its lower fat content (it’s literally half cream, half milk). I strongly recommend sticking with heavy cream for the best results in this recipe to achieve the desired consistency and decadence.
• Herbs and Spices: This recipe uses oregano and crushed red pepper. You can also add fresh basil or a pinch of thyme for an additional layer of aromatic flavor. For a brighter note, a squeeze of fresh lemon juice at the end can elevate the dish beautifully.

*Please see the full recipe card below for exact measurements and more detailed information on all ingredients.

How to Make Creamy Sundried Tomato Chicken Pasta: A Step-by-Step Guide

This creamy sundried tomato chicken pasta is truly a fantastic weeknight meal because it’s both straightforward and quick to prepare. It also makes for excellent leftovers, which is always a bonus! Serve it alongside a crisp Romaine Salad with our homemade Traditional Caesar Dressing and crunchy Homemade Italian Parmesan Croutons for a complete and satisfying dinner.

Step 1: Prepare the Chicken. Begin by removing your chicken breasts from their packaging and thoroughly pat them dry with a paper towel. This crucial step helps achieve that beautiful golden-brown sear. Season both sides generously with salt, black pepper, and garlic powder. Don’t be shy with the seasoning; this is where a lot of the chicken’s flavor will come from.

Step 2: Sear the Chicken. In a large, heavy-bottomed saucepan or skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Carefully place the seasoned chicken breasts into the hot pan. Cook for 5-7 minutes per side, or until a lovely golden-brown crust forms and the internal temperature reaches 165°F (74°C) using a meat thermometer. The goal is a perfectly cooked, juicy chicken with a delicious exterior.

Step 3: Rest and Slice Chicken. Once cooked, remove the chicken from the pan and let it rest on a cutting board for at least 10 minutes. Resting allows the juices to redistribute, ensuring moist and tender chicken. While the chicken rests, you can start preparing your sauce and pasta. After resting, slice the chicken into desired pieces – thin strips or thicker medallions work well.

Step 4: Cook the Pasta. While you’re working on the sauce (or even before you start the chicken), bring a large pot of salted water to a rolling boil. Add your chosen pasta (linguine or spaghetti work wonderfully) and cook according to package directions until it’s al dente – tender with a slight bite. Remember to reserve about 1 cup of pasta water before draining!

Step 5: Build the Flavor Base. Using the same pan where you cooked the chicken (those browned bits are flavor!), add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant and lightly golden. Be careful not to burn it! Next, stir in the oregano and crushed red pepper flakes. Cook for another minute to release their aromas. Finally, add the chopped sundried tomatoes and sauté for one more minute to slightly soften them and deepen their flavor.

Step 6: Deglaze and Simmer the Sauce. Pour in the chicken broth. Use a wooden spoon to vigorously scrape all the flavorful brown bits (fond) from the bottom of the pan. This deglazing step adds incredible depth to your sauce. Let the broth simmer for 5 minutes, allowing it to reduce slightly and concentrate the flavors. Then, stir in the heavy cream and immediately lower the heat to a very gentle simmer. Avoid boiling the heavy cream, as this can cause it to separate. If needed, transfer a ladleful of the reserved pasta water into the sauce; the starch helps emulsify and thicken it. Let it gently simmer for another 3-5 minutes until slightly thickened.

Step 7: Combine Pasta and Sauce. Drain your al dente pasta and add it directly to the simmering sauce in the pan. Stir and toss everything together really well. Keep stirring gently over low heat until the sauce begins to thicken and beautifully cling to every strand of pasta. This interaction helps create a harmonious dish.

Step 8: Incorporate Parmesan. Remove the pan from the heat. Slowly add the Parmesan cheese to the dish, a little at a time, stirring thoroughly after each addition until it’s completely melted and incorporated before adding more. This gradual process, which can take up to 5 minutes, prevents the cheese from clumping and ensures a smooth, velvety sauce. The sauce will seem a bit liquidy at first, but it will continue to thicken as it sits with the pasta and the cheese fully melts.

Step 9: Serve and Garnish. Finally, arrange the sliced chicken breast on top of your creamy sundried tomato pasta. Garnish generously with fresh chopped parsley for a burst of color and herbaceous freshness. Serve immediately and enjoy! This flavorful pasta pairs wonderfully with crisp and crunchy greens, such as a refreshing Kale and Cannellini Bean Salad or a classic Italian Green Bean Salad, to complement the richness of the dish.

Pro-Tips for Perfect Pasta

1. Chicken Searing Temperature: When cooking the chicken breast, maintaining the correct heat is vital. If the pan is too hot, the outside will burn before the inside cooks through. If it’s not hot enough, you won’t achieve that desirable golden-brown crust. Let the chicken sear undisturbed for the first 3 minutes on each side before checking. This creates a beautiful, flavorful crust.
2. Garlic Watch: Garlic cooks very quickly and can burn in a flash, turning bitter. Be prepared to swiftly add the chicken broth (or other liquid) to deglaze the pan immediately after the garlic becomes fragrant (usually 1-2 minutes). This stops the cooking process and prevents burning.
3. Gentle Simmer for Cream: Once you add the heavy cream, be sure to adjust the heat to a very low simmer. You absolutely do not want to boil heavy cream, as this can cause the fat particles to separate, leading to a grainy or curdled sauce. A gentle, steady simmer is key to a smooth, luscious texture.
4. Pasta and Parmesan Integration: After adding the pasta to the sauce, keep the heat low. Stir continuously until the sauce begins to visibly thicken and coat the pasta. When adding the Parmesan, do so slowly, a handful at a time, stirring constantly to ensure it melts smoothly and integrates evenly without clumping. The sauce might initially seem thin, but it will gradually thicken to perfection as the cheese melts and the pasta absorbs some of the liquid.
5. Don’t Forget Pasta Water: Always reserve a cup or two of your starchy pasta water! It’s a chef’s secret weapon. If your sauce becomes too thick, or if you need to help the sauce cling better to the pasta, a splash of this liquid can work wonders, adding flavor and helping to create a silky, emulsified sauce.

Recipe FAQs

More Creamy & Delicious Pasta Recipes to Try

If you’ve enjoyed this delightful Creamy Sundried Tomato Chicken Pasta, you’ll love exploring other rich and comforting pasta dishes from our collection. Expand your culinary repertoire with these fantastic recipes:

Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes and how they turn out for you. Feel free to tag us on Instagram @vindelgiudice to share your culinary creations.

Creamy Sundried Tomato Chicken Pasta

By Vincent DelGiudice

A creamy and incredibly flavorful sundried tomato chicken pasta loaded with rich Parmesan, tangy sundried tomatoes, and topped with succulent golden-brown chicken breast. This dish is a true crowd-pleaser and surprisingly quick to make!

Equipment

• 1 large saucepan
• 1 large pot
• 1 cutting board
• 1 knife

Ingredients

• 2 chicken breasts
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 3 tablespoons olive oil (2 tbsp for chicken, 1 tbsp for sauce)
• ½ pound linguine or spaghetti
• 4 cloves garlic, minced
• ¼ cup sundried tomatoes, chopped
• ½ cup chicken broth
• 1.5 teaspoon oregano
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• ⅔ cup heavy cream
• ¾ cup Parmesan cheese, freshly grated, plus more for garnish
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare Chicken: Remove chicken from packaging and thoroughly pat breasts dry with a paper towel. Season generously on both sides with salt, pepper, and garlic powder.
2. Sear Chicken: In a large saucepan, heat 2 tablespoons of olive oil over medium heat until hot. Place the seasoned chicken in the pan and cook for 5-7 minutes per side, or until golden-brown and an internal temperature of 165°F (74°C) is reached.
3. Rest Chicken & Start Pasta: Remove the chicken from the pan and set aside to rest on a cutting board. While the chicken rests, bring a large pot of salted water to a boil for the pasta. Slice the rested chicken into strips or medallions.
4. Sauté Aromatics & Sundried Tomatoes: Add the remaining 1 tablespoon of olive oil to the same saucepan. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the oregano and crushed red pepper, cooking for 1 minute more. Then, stir in the chopped sundried tomatoes and sauté for another minute.
5. Build the Creamy Sauce: Pour in the chicken broth and bring to a simmer. Use a wooden spoon to scrape all the flavorful brown bits from the bottom of the pan. Simmer for 5 minutes. Stir in the heavy cream and reduce the heat to a low simmer (do not boil). If your pasta is ready, transfer a ladleful of reserved pasta water into the sauce to help it emulsify and thicken.
6. Cook Pasta & Combine: Add your pasta to the boiling water and cook until al dente. Drain the pasta (reserving extra pasta water if desired) and add it directly to the sauce in the saucepan. Stir and combine everything really well over low heat until the sauce starts becoming creamy and sticking to the pasta.
7. Add Parmesan: Remove the pan from the heat. Slowly add the Parmesan cheese to the dish, a little at a time, stirring thoroughly after each addition until it’s completely melted and incorporated. This process helps create a smooth, velvety sauce and may take up to 5 minutes.
8. Serve: Arrange the sliced chicken breast over the creamy sundried tomato pasta. Garnish with fresh chopped parsley and serve immediately.

Notes

1. Keep the heat in check when cooking the chicken breast. If it is too hot, you’ll burn the outside, but the inside will be raw. If it’s not hot enough, you’ll never get a golden brown crust. Let the chicken sear for the first 3 minutes before checking it.
2. Garlic sautes very quickly and then begins to burn. Be prepared to quickly add chicken broth to make sure you don’t burn the garlic.
3. When you add the heavy cream, adjust the heat so the simmer is very low. You don’t want to boil the heavy cream because that will separate the fat particles.
4. Add the pasta and lower the heat. Stir on the heat until the sauce begins to thicken. Then slowly add the parmesan stirring constantly so it doesn’t get clumpy. The sauce will seem liquidy at first, then will get thicker as it sits with the pasta.
5. Always reserve some starchy pasta water! It’s excellent for adjusting the sauce consistency and helping it cling to the pasta.

Nutrition Facts (per serving)

Calories: 670kcal | Carbohydrates: 50g | Protein: 41g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1153mg | Potassium: 881mg | Fiber: 3g | Sugar: 6g | Vitamin A: 985IU | Vitamin C: 5mg | Calcium: 295mg | Iron: 3mg

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