Creamy Garlic Parmesan Chicken Pasta with Sun-Dried Tomatoes is a delightful dish that brings flavors together in a comforting way. The tender chicken pairs with short pasta, all enveloped in a creamy sauce that is irresistible. With the addition of sun-dried tomatoes, this recipe becomes a perfect choice for a cozy weeknight dinner. Quick to prepare and bursting with flavor, you’ll be looking forward to leftovers! You may also find Creamy Garlic Parmesan Chicken With Cheesy Twisted Pasta useful.
Why You’ll Love This Creamy Garlic Parmesan Chicken Pasta with Sun-Dried Tomatoes – A Cozy, Flavor-Packed Weeknight Dinner
- Easy to make, ready in about 30 minutes.
- The creamy sauce is rich and satisfying with a hint of garlic.
- Sun-dried tomatoes add a burst of flavor and color.
- Flexible: use pasta shapes you have on hand, like penne or rotini.
- A hit with families and guests, perfect for gatherings.
- Leftovers are delicious and can be reheated without losing texture.
What Is Creamy Garlic Parmesan Chicken Pasta with Sun-Dried Tomatoes – A Cozy, Flavor-Packed Weeknight Dinner?
This dish is a creamy pasta meal that features tender chicken and the delightful acidity of sun-dried tomatoes. The lingering flavors of garlic and Parmesan elevate the dish, creating a truly comforting experience. Perfect for busy weeknights, it comes together in one skillet, making cleanup a breeze, and invites a warm, satisfying vibe to your meals.
Ingredients for Creamy Garlic Parmesan Chicken Pasta with Sun-Dried Tomatoes – A Cozy, Flavor-Packed Weeknight Dinner
For the Base
- Boneless, skinless chicken breasts (or thighs), about 1 to 1.25 pounds
- Short pasta (penne, rigatoni, or rotini), 12 ounces
For the Sauce
- Sun-dried tomatoes in oil, 1/2 cup, drained and sliced
- Garlic, 3–4 cloves, minced
- Heavy cream, 1 cup (or half-and-half for a lighter version)
- Chicken broth, 1 cup (low sodium preferred)
- Freshly grated Parmesan cheese, 3/4 to 1 cup
- Olive oil (use some from the sun-dried tomato jar for extra flavor)
- Butter, 2 tablespoons
- Italian seasoning, 1 teaspoon
- Red pepper flakes, a pinch (optional)
- Salt and black pepper to taste
To Serve
- Fresh basil or parsley, chopped, for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
For a lighter option, use half-and-half instead of heavy cream. You can also substitute the chicken with firm tofu for a vegetarian twist. Whole grain pasta can be swapped in for added nutrition. If you’re looking to add some greens, spinach or kale can be tossed in when you add the pasta to the sauce.
Step-by-Step Instructions
Step 1 – Boil the Pasta:
Cook the pasta in salted water until just al dente. Reserve 1/2 cup of pasta water, then drain.
Visual cue: Pasta should be slightly firm to the bite (al dente).
Step 2 – Season the Chicken:
Pat the chicken dry and season it with salt, pepper, and half the Italian seasoning.
Step 3 – Sear the Chicken:
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken pieces and cook for 4–6 minutes on each side until golden and fully cooked. Transfer to a plate to rest, then slice.
Pro cue: Ensure the chicken is no longer pink in the center.
Step 4 – Sauté Aromatics:
Lower the heat to medium, add the remaining butter, and a splash of oil from the sun-dried tomatoes.
Add garlic and red pepper flakes; cook for 30–45 seconds until fragrant. Stir in the sliced sun-dried tomatoes.
Step 5 – Build the Sauce:
Pour in chicken broth and scrape up any browned bits from the skillet. Simmer for 2 minutes.
Stir in the cream and remaining Italian seasoning, simmering gently for 2–3 minutes to thicken slightly.
Step 6 – Add Parmesan:
Reduce the heat to low. Gradually stir in the Parmesan cheese until melted and smooth. Taste and adjust salt and pepper as needed.
Step 7 – Combine:
Add the sliced chicken and drained pasta to the skillet. Toss to coat everything in the creamy sauce. If the sauce is too thick, loosen it with reserved pasta water, adding splashes as needed.
Step 8 – Finish and Serve:
Top with freshly chopped basil or parsley and extra Parmesan if desired. Serve hot.
Pro Tips for Success
- Make sure to reserve some pasta water; it helps adjust the sauce’s consistency.
- Do not overcook the pasta; it will continue to cook when combined with the sauce.
- When adding cheese, do so gradually to ensure it melts evenly.
- Taste the sauce before serving to adjust seasoning.
- Fresh herbs add a vibrant touch at the end, enhancing the dish’s flavor.
Flavor Variations
- Add Spinach: Toss in fresh spinach during the last minute of cooking for extra nutrition.
- Lemon Zest: Add a bit of lemon zest for a zesty flavor.
- Creamy Sun-Dried Tomato Sauce: Combine the cream with pesto for a twist.
- Extra Heat: Increase red pepper flakes for a spicier version.
- Vegetarian Option: Substitute chicken with firm tofu or add chickpeas for protein.
Serving Suggestions
- Pair with a side salad for a refreshing contrast.
- Serve with crusty bread to soak up the creamy sauce.
- A glass of white wine complements the dish beautifully.
- Perfect for cozy family dinners or entertaining friends.
Make-Ahead, Storage & Reheating
You can prepare the chicken and sauce ahead of time and store them separately. It keeps well in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or chicken broth to restore the sauce’s creaminess.
Storage and Freezing Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. While it’s not recommended to freeze this dish due to the cream, if you must, store it in individual portions. Reheat slowly to avoid breaking the sauce.
Nutrition Facts (Per Serving)
Calories: 670 | Protein: 40g | Carbs: 60g | Fat: 30g | Fiber: 3g | Sodium: 600mg
Estimates vary by brands and portions.
FAQ About Creamy Garlic Parmesan Chicken Pasta with Sun-Dried Tomatoes – A Cozy, Flavor-Packed Weeknight Dinner
1. What should I do if the sauce is too thick?
Add a splash of reserved pasta water until reaching the desired consistency.
2. Can I use frozen chicken?
It’s best to thaw the chicken before cooking for even doneness.
3. What if the pasta turns out too soft?
Next time, check for doneness a minute or two earlier during boiling.
4. How do I adjust the seasoning?
Always taste for salt and pepper after adding the cheese; it can reduce saltiness.
5. Can I replace chicken with another protein?
Yes, shrimp or firm tofu are great alternatives.
6. What can I do to make this dish healthier?
Use whole grain pasta and forgo the cream, replacing it with low-fat yogurt.
Notes
- Garnish with extra Parmesan and fresh herbs for a vibrant finish.
- Consider using a mixture of cheeses like mozzarella for a melty texture.
- Serve immediately for the best creaminess.
- For a personalized touch, customize with favorite spices or additional veggies.
Troubleshooting
- Too bland: Always taste your sauce before serving; adjust seasoning.
- Overcooked chicken: Keep an eye on cooking times; it should be golden but not too dark.
- Watery sauce: Make sure to simmer long enough to thicken; use less chicken broth if needed.
- Burnt garlic: Keep the heat manageable; garlic can quickly turn bitter if overheated.
Final Thoughts
This Creamy Garlic Parmesan Chicken Pasta with Sun-Dried Tomatoes is an easy recipe that brings comfort food to new heights. With a little planning, this dish can become a staple for every busy household, ensuring there’s always a bit of cozy goodness ready to enjoy.
Conclusion
If you love creamy pasta dishes, consider trying this Creamy One Pot Sundried Tomato ‘Marry Me’ White Beans recipe. It’s another crowd-pleaser that showcases the deliciousness of sun-dried tomatoes!
Creamy Garlic Parmesan Chicken Pasta with Sun-Dried Tomatoes
Ingredients
For the Base
- 1 pound Boneless, skinless chicken breasts (or thighs), about 1 to 1.25 pounds
- 12 ounces Short pasta (penne, rigatoni, or rotini)
For the Sauce
- 1/2 cup Sun-dried tomatoes in oil, drained and sliced
- 3-4 cloves Garlic, minced
- 1 cup Heavy cream (or half-and-half for a lighter version)
- 1 cup Chicken broth (low sodium preferred)
- 3/4 to 1 cup Freshly grated Parmesan cheese
- 2 tablespoons Butter
- 1 tablespoon Olive oil (use some from the sun-dried tomato jar for extra flavor)
- 1 teaspoon Italian seasoning
- pinch Red pepper flakes (optional)
- Salt and black pepper to taste
To Serve
- Fresh basil or parsley, chopped, for garnish
Instructions
Cooking the Pasta
- Cook the pasta in salted water until just al dente. Reserve 1/2 cup of pasta water, then drain.
Preparing the Chicken
- Pat the chicken dry and season with salt, pepper, and half the Italian seasoning.
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
- Add chicken pieces and cook for 4–6 minutes on each side until golden and fully cooked. Transfer to a plate to rest, then slice.
Making the Sauce
- Lower the heat to medium, add the remaining butter, and a splash of oil from the sun-dried tomatoes.
- Add garlic and red pepper flakes; cook for 30–45 seconds until fragrant. Stir in sliced sun-dried tomatoes.
- Pour in chicken broth and scrape up any browned bits from the skillet. Simmer for 2 minutes.
- Stir in the cream and remaining Italian seasoning, simmering gently for 2–3 minutes to thicken slightly.
- Reduce heat to low, gradually stir in the Parmesan cheese until melted and smooth. Adjust salt and pepper to taste.
Combining and Serving
- Add the sliced chicken and drained pasta to the skillet. Toss to coat everything in the creamy sauce. If sauce is too thick, loosen it with reserved pasta water.
- Top with freshly chopped basil or parsley and extra Parmesan if desired. Serve hot.