Chicken pasta with garlic and sun-dried tomatoes

Chef’s secret time: I’m about to hand you a small, delicious conspiracy: toss bright sun-dried tomatoes and a pile of garlic into a pan with juicy chicken and pasta, and you’ll look like you’ve been cooking all afternoon — even if you started at the last minute. I discovered this combo on a midnight fridge raid during my early restaurant days, and it fixed everything from tired taste buds to sad takeout cravings. The sauce gets silky from a splash of cream and chicken stock, the sun-dried tomatoes give chewy pockets of tang, and the garlic sings. Keep a jar of sundried tomatoes in oil nearby — it’s the secret shortcut you’ll use more than you think.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This dish tastes like a cozy bistro dinner but comes together faster than ordering in. You get silky, slightly tangy sauce, tender bites of **chicken**, chewy bursts of **sun-dried tomatoes**, and garlicky aroma that fills the kitchen — seriously, people will follow that smell to your table. It’s forgiving, satisfying, and versatile: weeknight-friendly but pretty enough for company. Plus, it’s so easy even your pasta pot can multitask.

Ingredients

For the Main Dish:

• 12 ounces dried pasta (penne, fusilli, or linguine)
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 tbsp olive oil (plus extra if using sun-dried tomatoes packed in oil)
• 4 cloves garlic, thinly sliced or minced
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 1/2 cup sun-dried tomatoes, sliced (from jar in oil or rehydrated dry ones)
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for a lighter sauce)
• 3/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp chopped fresh basil (or 1 tbsp dried)
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Juice of 1/2 lemon (about 1 tbsp) — optional brightener

For the Sauce / Garnish (if applicable):

• Extra chopped basil, extra Parmesan, and a drizzle of olive oil for finishing
• Optional handful (2 cups) baby spinach stirred in at the end for color and greens

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions — usually 8–10 minutes. Reserve 1 cup of pasta water before you drain. The starchy water gives the sauce body, so don’t toss it out. Toss the pasta back into the pot and set aside while you finish the sauce.

Step 2:

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add the chicken pieces in a single layer. Sear without crowding so they get golden edges — about 4–5 minutes until the outside turns golden and you hear a happy sizzle. Flip and cook another 3–4 minutes until the chicken feels firm and cooked through. Transfer the chicken to a plate and set aside. (Tip: don’t skip salting the chicken before it hits the pan — it seasons through.)

Step 3:

Lower the heat to medium and add the remaining 1 tbsp olive oil if needed. Sauté the onion until soft and translucent, about 3 minutes. Add the garlic and sun-dried tomatoes and cook another 30–60 seconds until fragrant — you’ll smell that nutty, sweet-tangy tomato aroma. Pour in the chicken broth to deglaze the pan, scrape the browned bits from the bottom, and let the liquid reduce by half, about 2 minutes. That’s where the flavor hides.

Step 4:

Stir in the heavy cream and bring the sauce to a gentle simmer. Add Parmesan, red pepper flakes (if using), and taste for seasoning. Return the chicken to the pan and let everything simmer together for 2–3 minutes. Add the cooked pasta and a splash of reserved pasta water as needed to loosen the sauce and make it glossy. Toss vigorously so the sauce clings to every noodle.

Step 5:

Finish with lemon juice, chopped basil, and a final drizzle of olive oil. Serve hot with extra Parmesan and a few basil leaves on top. Watch people close their eyes at the first bite — that garlicky, tangy hit plus creamy comfort wins every time.

Pro Tips

• For juicier chicken, pound breasts to even thickness (about 1/2 inch) before cutting. They cook evenly and faster.
• If sun-dried tomatoes come packed in oil, drain some of the oil into the pan for extra flavor — but cut back on added olive oil by 1 tbsp.
• Use reserved pasta water to adjust sauce consistency. Add small amounts until the sauce coats the pasta like silk.
• For a lighter sauce, swap heavy cream for 1 cup plain Greek yogurt stirred in off the heat to prevent curdling; expect a tangier finish.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ tofu: Use firm tofu, pressed and pan-fried, for a vegetarian swap. Texture changes to firmer cubes, and the sauce clings nicely.
• Heavy cream ↔ Greek yogurt: Use Greek yogurt off the heat for a tangier, lower-fat sauce (stir in after removing pan from heat).
• Pasta ↔ gluten-free pasta: Use a quality GF pasta; follow package timing and toss quickly so it doesn’t turn gummy.
• Dairy-free: Swap cream for coconut milk and use nutritional yeast instead of Parmesan for a dairy-free version (expect a subtle coconut note).

Variations & Tips

• Spicy: Add 1/2 tsp extra red pepper flakes and a dash of smoked paprika for a smoky heat.
• Kid-friendly: Omit red pepper flakes, chop sun-dried tomatoes finely, and add a handful of shredded mozzarella on top.
• Green boost: Stir in 2 cups baby spinach at the end until wilted for color and nutrients.
• One-pan version: Cook pasta in wide skillet with extra broth, stirring often, for a hands-on, saucier finish.
• Seafood twist: Swap chicken for shrimp (cook 2–3 minutes per side) for a quicker, briny version.
• Creative twist: Add a spoonful of pesto at the end for a bright herbal lift that plays beautifully with sun-dried tomatoes.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the components separately: pasta slightly underdone, chicken cooked, and sauce cooled. Store in airtight containers up to 3 days. Reheat gently in a skillet with a splash of broth or water to revive the sauce.

Can I double the recipe?

Sure thing. Use a larger pan or two pans so you don’t overcrowd the chicken or boil over the sauce. Timing per batch stays the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil if you swap. Olive oil gives a brighter, fruitier flavor; butter gives richness.

How do I know it’s done?

Look for golden edges on chicken pieces, no visible pink inside, and a firm but juicy center. The pasta should be al dente — tender with a tiny bite. Sauce should coat the pasta in a glossy film.

What if I don’t have ingredient X?

No sun-dried tomatoes? Use roasted red peppers plus a splash of balsamic vinegar for sweet-tangy notes. No Parmesan? Try Pecorino or a sprinkle of nutritional yeast for a savory hit.

How I Like to Serve It

I pair this pasta with a simple green salad and a crisp white wine on weeknights. For casual dinners, add garlic bread and call it comfort royalty. In summer, toss in fresh cherry tomatoes and serve on the patio; in colder months, serve with roasted broccoli and a warm crusty loaf. It suits cozy solo dinners and small dinner parties alike.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or water to keep the sauce creamy.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer if you’re unsure.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!