Creamy sun dried tomato chicken: just the name alone conjures up images of a restaurant-worthy meal, doesn’t it? But what if I told you that you could achieve that same level of deliciousness in your own kitchen, with minimal effort? This recipe is about to become your new weeknight hero!

Sun-dried tomatoes, originating from the sun-drenched regions of Italy, have been a culinary staple for centuries. Preserving the vibrant flavors of summer, they add a concentrated sweetness and tangy depth to any dish. Paired with creamy sauces, they create a symphony of flavors that’s simply irresistible. This particular combination, creamy sun dried tomato chicken, has gained immense popularity in recent years, and for good reason.

People adore this dish for its incredible taste and satisfying texture. The chicken, tender and juicy, is enveloped in a luscious, creamy sauce bursting with the intense flavors of sun-dried tomatoes, garlic, and herbs. It’s a comforting and elegant meal all in one. Plus, it’s surprisingly easy to make! Whether you’re looking to impress guests or simply treat yourself to a delicious and effortless dinner, this recipe is guaranteed to deliver. Get ready to experience a flavor explosion that will leave you craving more!

Ingredients:

Chicken: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
Sun-Dried Tomatoes: 1 cup oil-packed sun-dried tomatoes, drained (reserve 2 tablespoons of the oil) and chopped
Heavy Cream: 1 cup
Chicken Broth: 1/2 cup
Garlic: 4 cloves, minced
Onion: 1 medium, finely chopped
Italian Seasoning: 2 teaspoons
Paprika: 1 teaspoon
Red Pepper Flakes: 1/4 teaspoon (or more, to taste)
Parmesan Cheese: 1/2 cup, grated, plus more for serving
Fresh Basil: 1/4 cup, chopped, for garnish
Olive Oil: 2 tablespoons
Salt and Black Pepper: To taste
All-Purpose Flour: 2 tablespoons (optional, for thickening)
Pasta: 1 lb of your favorite pasta (fettuccine, penne, or linguine work well)

Preparing the Chicken:

First, let’s get our chicken ready. Pat the chicken cubes dry with paper towels. This helps them brown nicely in the pan.
In a large bowl, toss the chicken with 1 teaspoon of Italian seasoning, paprika, salt, and pepper. Make sure the chicken is evenly coated with the spices.

Sautéing the Aromatics and Chicken:

Now, heat the olive oil and the reserved sun-dried tomato oil in a large skillet over medium-high heat. The combination of oils adds a wonderful depth of flavor.
Once the oil is hot, add the chopped onion and cook until softened and translucent, about 3-5 minutes. Stir occasionally to prevent burning.
Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
Add the seasoned chicken to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. This should take about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and set aside. We’ll add it back in later.

Creating the Creamy Sun-Dried Tomato Sauce:

In the same skillet, add the chopped sun-dried tomatoes. Cook for a couple of minutes, stirring occasionally, to release their flavors.
If you want a slightly thicker sauce, now is the time to add the flour. Sprinkle the flour over the sun-dried tomatoes and cook for about a minute, stirring constantly, to create a roux. This helps to thicken the sauce. (If you prefer a thinner sauce, you can skip this step.)
Pour in the chicken broth and scrape the bottom of the skillet to deglaze it, lifting any browned bits that have stuck to the pan. These browned bits add a lot of flavor to the sauce.
Stir in the remaining 1 teaspoon of Italian seasoning and the red pepper flakes. Adjust the amount of red pepper flakes to your liking, depending on how spicy you want the dish.
Bring the sauce to a simmer and let it cook for about 5 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that Parmesan cheese is salty, so you may not need to add much salt.

Bringing It All Together:

Return the cooked chicken to the skillet with the creamy sun-dried tomato sauce. Stir to coat the chicken evenly with the sauce.
Let the chicken simmer in the sauce for a few minutes to allow the flavors to meld together.

Cooking the Pasta:

While the chicken is simmering in the sauce, cook the pasta according to the package directions. Be sure to salt the pasta water generously. This is your only chance to season the pasta itself.
Once the pasta is cooked al dente, drain it well.

Serving:

Add the cooked pasta to the skillet with the creamy sun-dried tomato chicken. Toss to coat the pasta evenly with the sauce.
Serve immediately, garnished with fresh basil and extra Parmesan cheese, if desired.

Tips and Variations:

Make it healthier: Use light cream cheese instead of heavy cream for a lighter version. You can also add spinach or kale to the sauce for extra nutrients.
Add vegetables: Sauté some bell peppers, mushrooms, or zucchini along with the onions for added flavor and texture.
Spice it up: Add more red pepper flakes or a pinch of cayenne pepper for a spicier dish.
Use different cheeses: Try using a blend of Parmesan and Romano cheese, or add a dollop of mascarpone cheese for extra creaminess.
Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before adding the chicken and pasta.
Serving suggestions: This dish is delicious served with a side of garlic bread or a simple salad.
Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and stay moist during cooking. Just make sure to trim any excess fat before cooking.
Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with this creamy chicken dish.
Lemon Zest: Add a teaspoon of lemon zest to the sauce for a bright, citrusy flavor.
Fresh Herbs: Besides basil, you can also use other fresh herbs like oregano, thyme, or parsley to garnish the dish.

Detailed Ingredient Notes:

Chicken: I prefer using chicken breasts because they are lean and cook quickly. However, you can also use chicken thighs for a richer flavor. Just be sure to adjust the cooking time accordingly.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are best for this recipe because the oil adds flavor to the dish. If you are using dry-packed sun-dried tomatoes, you may need to add a little extra olive oil to the skillet.
Heavy Cream: Heavy cream is essential for creating a rich and creamy sauce. If you are looking for a lighter option, you can use half-and-half or light cream, but the sauce will not be as thick.
Chicken Broth: Chicken broth adds flavor to the sauce. You can use store-bought chicken broth or homemade chicken broth.
Garlic: Fresh garlic is always best, but you can also use garlic powder in a pinch.
Onion: I prefer using yellow onion for this recipe, but you can also use white onion or red onion.
Italian Seasoning: Italian seasoning is a blend of dried herbs that adds flavor to the dish. You can find it in most grocery stores.
Paprika: Paprika adds a subtle smoky flavor to the dish. You can use sweet paprika or smoked paprika.
Red Pepper Flakes: Red pepper flakes add a touch of heat to the dish. Adjust the amount to your liking.
Parmesan Cheese: Parmesan cheese adds a salty and savory flavor to the sauce. Use freshly grated Parmesan cheese for the best flavor.
Fresh Basil: Fresh basil adds a bright and fresh flavor to the dish. Use fresh basil for the best flavor.
Olive Oil: Olive oil is used to sauté the onions and garlic. Use a good quality olive oil for the best flavor.
Salt and Black Pepper: Salt and black pepper are used to season the dish. Adjust the amount to your liking.
All-Purpose Flour: All-purpose flour is used to thicken the sauce. If you are gluten-free, you can use a gluten-free flour blend.
Pasta: Use your favorite type of pasta for this dish. Fettuccine, penne, and linguine all work well.

Troubleshooting:

Sauce is too thick: Add a little more chicken broth or heavy cream to thin it out.
Sauce is too thin: Simmer the sauce for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.
Chicken is dry: Make sure not to overcook the chicken. Cook it just until it is cooked through.
Conclusion:

This Creamy Sun Dried Tomato Chicken isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the rich, tangy sun-dried tomatoes to the velvety cream sauce, every bite is a symphony of textures and tastes that will leave you craving more. I truly believe this recipe is a must-try because it’s incredibly easy to make, uses readily available ingredients, and delivers restaurant-quality results in the comfort of your own kitchen. Forget complicated recipes with endless steps this one is straightforward and satisfying, perfect for busy weeknights or impressing guests on the weekend.

But the best part? It’s incredibly versatile! While I’ve shared my go-to method, feel free to get creative and make it your own. For a lighter option, you could substitute half-and-half for the heavy cream, or add a splash of white wine to the sauce for extra depth. If you’re a spice lover, a pinch of red pepper flakes will add a delightful kick.

Serving Suggestions and Variations:

* Serve it over a bed of perfectly cooked pasta, like fettuccine or linguine, to soak up all that delicious sauce.
* Pair it with a side of roasted vegetables, such as asparagus, broccoli, or Brussels sprouts, for a complete and balanced meal.
* For a low-carb option, serve it over zucchini noodles or cauliflower rice.
* Add some spinach or kale to the sauce for extra nutrients and a vibrant green color.
* Top it with freshly grated Parmesan cheese and chopped fresh basil for a beautiful and flavorful garnish.
* Consider adding some sliced mushrooms to the pan while cooking the chicken for an earthy flavor.
* For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
* If you don’t have sun-dried tomatoes on hand, you can use roasted red peppers instead.

I’m confident that once you try this Creamy Sun Dried Tomato Chicken, it will become a staple in your recipe rotation. It’s the kind of dish that everyone will love, and it’s so easy to customize to your own preferences. The combination of creamy, tangy, and savory flavors is simply irresistible.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m so excited for you to experience the deliciousness of this recipe. And most importantly, I want to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think?

Please, don’t hesitate to leave a comment below and share your thoughts and photos. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. I can’t wait to see your culinary creations and hear all about your Creamy Sun Dried Tomato Chicken adventures! Happy cooking!
Creamy Sun Dried Tomato Chicken: Easy Recipe & Tips

Flavorful, easy chicken pasta with creamy sun-dried tomato and Parmesan sauce.

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Category: Dinner

Yield: 6 servings

Save This Recipe

Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup oil-packed sun-dried tomatoes, drained (reserve 2 tablespoons of the oil) and chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil, for garnish
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 lb of your favorite pasta (fettuccine, penne, or linguine work well)
Instructions
1. Prepare the Chicken: Pat the chicken cubes dry with paper towels. In a large bowl, toss the chicken with 1 teaspoon of Italian seasoning, paprika, salt, and pepper. Ensure the chicken is evenly coated.
2. Sauté Aromatics and Chicken: Heat olive oil and reserved sun-dried tomato oil in a large skillet over medium-high heat. Add chopped onion and cook until softened and translucent, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant. Add the seasoned chicken to the skillet. Cook, stirring occasionally, until browned on all sides and cooked through (5-7 minutes, internal temperature 165°F/74°C). Remove chicken and set aside.
3. Create the Creamy Sun-Dried Tomato Sauce: In the same skillet, add chopped sun-dried tomatoes. Cook for a couple of minutes, stirring occasionally. If desired, sprinkle flour over the sun-dried tomatoes and cook for about a minute, stirring constantly, to create a roux. Pour in chicken broth and scrape the bottom of the skillet to deglaze it. Stir in the remaining 1 teaspoon of Italian seasoning and the red pepper flakes. Bring the sauce to a simmer and let it cook for about 5 minutes, allowing it to thicken slightly. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
4. Bring It All Together: Return the cooked chicken to the skillet with the creamy sun-dried tomato sauce. Stir to coat the chicken evenly. Let the chicken simmer in the sauce for a few minutes to allow the flavors to meld together.
5. Cook the Pasta: While the chicken is simmering, cook the pasta according to package directions. Be sure to salt the pasta water generously. Once the pasta is cooked al dente, drain it well.
6. Serve: Add the cooked pasta to the skillet with the creamy sun-dried tomato chicken. Toss to coat the pasta evenly with the sauce. Serve immediately, garnished with fresh basil and extra Parmesan cheese, if desired.
Notes
- Make it healthier: Use light cream cheese instead of heavy cream for a lighter version. You can also add spinach or kale to the sauce for extra nutrients.
- Add vegetables: Sauté some bell peppers, mushrooms, or zucchini along with the onions for added flavor and texture.
- Spice it up: Add more red pepper flakes or a pinch of cayenne pepper for a spicier dish.
- Use different cheeses: Try using a blend of Parmesan and Romano cheese, or add a dollop of mascarpone cheese for extra creaminess.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before adding the chicken and pasta.
- Serving suggestions: This dish is delicious served with a side of garlic bread or a simple salad.
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and stay moist during cooking. Just make sure to trim any excess fat before cooking.
- Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with this creamy chicken dish.
- Lemon Zest: Add a teaspoon of lemon zest to the sauce for a bright, citrusy flavor.
- Fresh Herbs: Besides basil, you can also use other fresh herbs like oregano, thyme, or parsley to garnish the dish.

Creamy Sun Dried Tomato Chicken: Easy Recipe & Tips