Sun dried tomato chicken pasta is a creamy Tuscan style dinner of seared chicken, penne, and a garlic cream sauce with sun dried tomatoes, mushrooms, kale, and tender butternut squash.
It comes together in about forty five minutes with one skillet and one pot, and the vegetables turn a classic cream pasta into a full meal.
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Why This Sun Dried Tomato Chicken Pasta Recipe Works
Sun dried tomatoes bring a concentrated, tangy sweetness that cuts through the richness of the cream and gives the sauce its signature flavor.
Searing the chicken first leaves browned bits in the pan, and those bits flavor the garlic cream sauce as it simmers.
Butternut squash, kale, and mushrooms add sweetness, color, and texture, so each forkful has more than just pasta and sauce.
Ingredients for Sun Dried Tomato Chicken Pasta
- You need chicken breasts, penne, sun dried tomatoes, garlic, heavy cream, Parmesan cheese, mushrooms, kale, butternut squash, olive oil, butter, and Italian seasoning.
- Cut the squash into small half inch cubes so it softens in the skillet, and reserve a cup of pasta water to loosen the sauce.
Chicken breasts. Lean and mild, they soak up the creamy sauce and add protein.
Penne. Its ridges and hollow center catch the sauce.
Sun dried tomatoes. Chewy and tangy, they season the whole sauce.
Heavy cream and Parmesan. They form a rich, silky sauce that clings to the pasta.
Squash, kale, and mushrooms. They add sweetness, earthy flavor, and color.
How to Make Sun Dried Tomato Chicken Pasta
1. Cook the chicken. Season the chicken with salt and pepper, sear it in olive oil over medium high heat for five to six minutes per side until it reaches 165 degrees F in the center, then rest it and cut it into bite size pieces.
2. Cook the pasta. Boil the penne in salted water for eight to ten minutes until al dente, reserve one cup of pasta water, and drain.
3. Soften the vegetables. Melt the butter in the same skillet, add the squash and mushrooms, cover, and cook for eight to ten minutes until the squash is tender.
4. Build the sauce. Add the garlic, sun dried tomatoes, and Italian seasoning for one minute, pour in the cream, and simmer until slightly thickened.
5. Add the kale. Stir in the kale and Parmesan and cook until the kale wilts and the cheese melts into the sauce.
6. Combine. Add the pasta and chicken, toss over low heat, and loosen the sauce with pasta water as needed.
Add the cream gradually and keep the heat at a gentle simmer, because a hard boil can cause cream sauces to separate.
Let the pasta rest for two minutes before serving so the sauce thickens and clings to the penne.
How to Serve Sun Dried Tomato Chicken Pasta
Serve the pasta hot with extra Parmesan on top and a crisp side salad, or tear into a slice of air fryer garlic bread slices. rosemary olive oil focaccia and roasted green beans with garlic round out the plate, and poached shredded chicken works as a simple swap for the seared chicken.
How to Store and Reheat Sun Dried Tomato Chicken Pasta
Refrigerate leftovers in an airtight container for up to three days. Reheat in a skillet over low heat with a splash of milk or water, stirring until the sauce loosens, because pasta absorbs sauce as it sits. Freezing a cream sauce can change the texture, so plan to eat leftovers within a few days.
Tips and Variations for Sun Dried Tomato Chicken Pasta
Flag the allergens. This dish contains wheat, milk, and cheese, so warn guests with allergies and check the sun dried tomato and seasoning labels.
Check the chicken. Chicken is safe at 165 degrees F, so use a meat thermometer in the thickest part.
Do not rinse raw chicken. Rinsing spreads bacteria, so skip it and wash your hands, cutting boards, and tools with hot soapy water after handling the chicken.
Keep the sauce smooth. Use full fat cream, because lower fat dairy can curdle in a hot sauce.
Swap the greens. Baby spinach can replace the kale and wilts in a minute.
Prep the squash. Buy pre cut squash to save time on a busy night.
Adjust the seasoning. Check the flavor before adding salt, because Parmesan and sun dried tomatoes are already salty, and adjust to taste.
Check trusted guidance. For safe handling of poultry and leftovers, read the FDA safe food handling guidance.
Frequently Asked Questions About Sun Dried Tomato Chicken Pasta
What goes in sun dried tomato chicken pasta?
It has seared chicken, penne, a garlic cream sauce, sun dried tomatoes, Parmesan, and vegetables such as kale, mushrooms, and squash.
Can I make sun dried tomato chicken pasta without cream?
Yes, half and half gives a lighter sauce, though it is thinner and needs a little more simmering.
How do I keep sun dried tomato chicken pasta from drying out?
Save some pasta water and stir it in when reheating or serving to loosen the sauce.
Can I use oil packed tomatoes?
Yes, drain them and use a spoonful of the oil to saute the garlic.
What pasta can I use instead of penne?
Rigatoni, fusilli, or farfalle all hold the sauce well.
Sun Dried Tomato Chicken Pasta
Equipment
- Large skillet
- Large pot
- Colander
- Meat thermometer
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts about one pound
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz penne pasta
- ½ cup sun dried tomatoes chopped
- 4 cloves garlic minced
- 1 cup diced butternut squash
- 1 cup sliced mushrooms
- 1 cup chopped kale
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
Instructions
Cooking
- Sear. Cook the chicken until it reaches 165 degrees F, then slice it.
- Boil. Cook the penne until al dente and reserve one cup of pasta water.
- Soften. Cook the squash and mushrooms in butter until tender.
- Sauce. Add the garlic, tomatoes, and seasoning, then the cream, and simmer.
- Greens. Stir in the kale and Parmesan until wilted and melted.
- Toss. Add the pasta and chicken and loosen with pasta water.
