Sundried Tomato & Parmesan Chicken Pasta
- Brianne Thomas
- Sep 15, 2022
- 4 min read
Updated: Apr 3
This mouthwatering dish combines the tangy taste of sundried tomatoes with the creamy richness of Parmesan cheese, all complemented by tender, seasoned chicken.
I’ve shared a lot about the early years of marriage, how I fumbled around in the kitchen, and my husband, the willing guinea pig. The inspiration for this recipe originally began with a store-bought dressing. I used this dressing a lot as a chicken marinade, and it worked great. It was a cheap, somewhat flavorful option. However, it was also full of extra ingredients I knew very little about. It wasn't until years later, as I transitioned to cooking from scratch and experimenting with fresh ingredients, that I realized what was lacking. The depth of heavy cream, the tang of authentic sun-dried tomatoes, the savory kick of freshly grated Parmesan, and the vibrant essence of garden-fresh basil were the missing elements that transformed this from ho-hum food to a mouthwatering culinary experience!
Why You’ll Love This Sundried Tomato and Parmesan Chicken Pasta
Easy to Prepare: This recipe is easy, even for the novice, fumbling cook.
Crowd Pleaser: This dish is simple and impressive, making it perfect for a typical busy Monday evening or a Friday night dinner party!
Comfort Food: This pasta dish is as hearty as it is delicious
How to Serve Sundried Tomato and Parmesan Chicken Pasta
Serve this tangy pasta dish with a Brussels Sprouts and Kale Salad and warm bread like my Garlic and Herb Sourdough Boule or Honey Butter Yeast Rolls!
Helpful Tips for Making Sundried Tomato and Parmesan Pasta
Salt Water. Always add salt to your water when making pasta. It's the only chance you have to season the pasta itself.
Pasta Water. Reserve a ¼ cup of pasta water prior to draining. You can add a splash to the sauce if it is too thick to your liking.
Oil. No time to make an infused oil? Use the oil the sundried tomatoes are packed in for that extra layer of flavor!.
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Ingredients
2 boneless, skinless, cut into bite-sized pieces
12 oz of penne pasta
1 cup Sundried tomatoes, chopped
1 cup Parmesan cheese, freshly grated
2 Tablespoons Garlic & Cayenne Infused Olive Oil (or oil from Sundried Tomatoes)
3 cloves of garlic, minced
½ cup Heavy Cream
¼ cup Fresh Basil, chopped
Salt
Ground black pepper
Directions
Bring a large stock pot of water with 1 teaspoon salt to a boil. Add the pasta and cook according to the package instructions until al dente, approximately 12 minutes. Drain the pasta and set aside.
In a large skillet, heat 2 Tablespoons Garlic & Cayenne Infused Olive Oil over medium-high heat. Season the chicken pieces with salt and pepper as desired, about ¼ teaspoon each. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
Reduce heat to medium. Add 3 cloves of minced garlic and sauté for approximately 1 minute or until fragrant. Stir in 1 cup chopped sundried tomatoes and cook for another 2 minutes. Pour in ½ cup Homemade Chicken Stock and ½ cup heavy cream. Stir well to combine.
Bring the mixture to a gentle simmer and allow sauce to thicken slightly, approximately 3-5 minutes.
Return the cooked chicken to the skillet with the sauce.
Add the cooked pasta and toss everything together to coat. Stir in the grated Parmesan cheese until melted and well combined.
Season with ¼ teaspoon each of salt and pepper. If desired, add ½ teaspoon crushed red pepper flakes. Garnish with fresh basil before serving.
How to Store Sundried Tomato and Parmesan Chicken Pasta
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This pasta is best enjoyed immediately after cooking. While reheated leftovers will still be delicious, the pasta tends to soak up the sauce, which can make it seem a bit drier. A splash of water or Homemade Chicken Stock to help bring some life back into the sauce.
Because this is a cream-based sauce, I do not recommend freezing.
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