Sundried Tomato Pasta with Chicken

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!

Course Main Course

Cuisine North American

Cook Time 20

Total Time 20

Servings

Calories 759kcal

Author Emmeline Kemperyd

Equipment

Ingredients

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

US Customary - Metric

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!

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