Make this flavor packed Sundried Tomato Pasta with Chicken in just 20 minutes for a deliciously simple weeknight meal. This super creamy sauce boasts delicious flavors from crème fraîche, sun-dried tomatoes and dried herbs. This is one of my simplest chicken pasta recipes as it requires minimal prep and no chopping whatsoever!
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This creamy sun-dried tomato pasta has been on repeat in my house for years. It's just so good, and I love that it doesn't require any chopping - so I can make it even when I really, really, really don't feel like cooking.
Why you will love this recipe
- It's quick and all done in 20 minutes, prep included
- It's easy - just a few simple steps and you're done
- Lots of delicious flavor from sun-dried tomatoes & dried herbs
- Crème fraîche lightens it up with a bit of acidity, so it's less heavy than a pasta with heavy cream
- No chopping required - we use all dried herbs and seasonings
- It's family friendly - kids usually love this dish!
What you need to make it
Ingredient notes & substitutions
- Pasta - any kind works. I like a short version like penne or fusilli.
- Sundried tomatoes - I prefer the kind that comes in oil. You can use dry as well if you rehydrate them first. Do this by covering with hot water and allow to soak for an hour or more, then drain the water and use as written.
- Butter can be switched for olive oil, or use the oil from the sun-dried tomatoes
- Chicken thigh filets can be swapped for chicken breasts or another bone-less cut of chicken
Can I use tomato puree instead of tomato paste?
Tomato paste and tomato puree are very different, and can not be exchanged for one another.
Tomato paste is a concentrated tomato product that adds a punch of flavor, and needs to be used in a smaller amount.
Tomato puree is generally just pureed tomatoes - with or without seasoning - and can be used in larger amounts as a base for soups and sauces.
Can I substitute sun-dried tomatoes for fresh tomatoes?
Sun-dried tomatoes and fresh tomatoes add very different aspects to a sauce.
Sun-dried tomatoes add a lot of umami flavor, while fresh tomatoes add more of tomato flavor. While you could technically exchange one for the other, it will generally change the flavor profile quite a lot. For this recipe, I definitely recommend using sun-dried tomatoes.
If fresh tomatoes are all you have, your best bet is to first roast them. This will change the flavor slightly, making them sweeter and more umami rich - and closer to the taste of sun-dried tomatoes.
How to make Sundried Tomato Pasta with Chicken
- Melt butter in a large skillet over medium heat, then add garlic cloves. Sauté for a minute and take care so they don't burn.
- Add chicken and season with salt and pepper
- Cook 3-5 minutes until chicken is just cooked through. Then remove the chicken and garlic from the pan and set aside for now. Remove the garlic and throw away.
- Place the pan back on the stove, on medium-high heat. Add tomato paste and cook it for a few minutes.
- Add all the dried herbs and mix
- Add crème fraîche
- Mix until the crème fraîche is melted. Bring to a simmer, lower the heat to medium, and simmer 3-5 minutes or until the pasta is almost done.
- Add chopped sun-dried tomatoes
- Stir to combine
- Mix in the chicken
- Drain the pasta, add it to the sauce, and mix well
- Leave on the heat for 2 minutes, then taste test and season with salt & pepper if needed. Garnish with some dried basil, and serve!
Tips & tricks
- Salt the pasta water well - you want it to taste like the sea
- Use whole garlic cloves for subtle garlic flavor - chop it or mince it if you'd like more!
- Cook the chicken in the same pan as the sauce. for mazimimum flavor
- Always fry tomato paste to deepen the flavor
- Cook the pasta al dente - it will finish cooking in the sauce, so better to cook it 1-2 minutes less than done
Storing, freezing and reheating leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Freeze leftovers for up to 3 months.
Reheating: Reheat leftovers in the microwave in 1 minute increments.
More delicious pasta dishes
Looking for more quick & easy pasta recipes?
- Marry Me Chicken Pasta
- Shrimp Carbonara
- Creamy Chicken Pasta
- Spicy Sausage Pasta
- Garlic Butter Shrimp Pasta
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Sundried Tomato Pasta with Chicken
Print RateIngredients
- ⅔ lb penne pasta cooked 1 minute less than package instruction
- 1 tablespoon butter or olive oil
- 2 garlic cloves peeled and slightly crushed, but still in one piece
- 1 lb chicken thigh filets or chicken breasts, cut in bite-size pieces
- ½ teaspoon fine table salt
- ½ teaspoon ground black pepper
- 2 tablespoon tomato paste
- 1 tablespoon dried basil + more to serve (optional)
- 1 tablespoon paprika powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 cups crème fraiche
- 1 cups sun-dried tomatoes chopped
Instructions
- Melt butter over medium heat, then add the garlic and sauté 1 minute without browning.1 tablespoon butter, 2 garlic cloves
- Add chicken, season with salt and pepper, and mix. Cook until just cooked through, 4-5 minutes. Then remove the chicken and garlic from the pan and set aside for now. Throw away the garlic.1 lb chicken thigh filets, ½ teaspoon fine table salt, ½ teaspoon ground black pepper
- Start cooking the pasta in a large pot of heavily salted water, and cook it 1 minute less than instructed on the package.⅔ lb penne pasta
- Place the same pan back on the stove. Raise the heat to medium-high and add in tomato paste. Cook 1-2 minutes to deepen the flavor.2 tablespoon tomato paste
- Add dried basil, paprika powder, onion powder and oregano and mix well.1 tablespoon dried basil, 1 tablespoon paprika powder, 1 teaspoon onion powder, 1 teaspoon dried oregano
- Add crème fraîche and mix until the crème fraîche has melted. Bring to a simmer, lower the heat to medium, and let it simmer for 3-5 minutes or until you're ready to add in the pasta.2 cups crème fraiche
- Mix in the chopped sun-dried tomatoes and the cooked chicken. Drain the pasta and add it to the sauce as well. Mix well and cook for 2 minutes.1 cups sun-dried tomatoes, ⅔ lb penne pasta
- Taste test, season if needed with salt and ground black pepper, top with some dried basil, and serve!
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
- Pasta - any kind works. I like a short version like penne or fusilli.
- Sundried tomatoes - I prefer the kind that comes in oil. You can use dry as well if you rehydrate them first. Do this by covering with hot water and allow to soak for an hour or more, then drain the water and use as written.
- Salt the pasta water well - you want it to taste like the sea
- Use whole garlic cloves for subtle garlic flavor - chop it or mince it if you'd like more!
- Cook the chicken in the same pan as the sauce. for mazimimum flavor
- Always fry tomato paste to deepen the flavor
- Don't overcook the pasta - it will finish cooking in the sauce, so better to cook it 1-2 minutes less than done
Storing, freezing and reheating
Storing: Store leftovers in the fridge in an air tight container for up to 4 days. Freezing: Freeze leftovers to keep them for up to 3 months. Reheating: Reheat leftovers in the microwave in 1 minute increments.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
William Jefferson Jr
Great recipe.
Anya
I made this recipe when I simply did not want to cook because it looked quick and easy and it was just that thankfully! This dish is so well rounded with carbs, fats and protein that it is super satiating so I was happy to have leftovers for lunch the next day! If you want something delicious but are low on energy than I recommend this!!