Sun Dried Tomato Chicken Pasta

Servings: 6

Prep Time: 10

Cook Time: 20

Total Time: 30

This sun dried tomato chicken pasta is a flavorful skillet meal for any night of the week.

5 from 37 votes

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Ingredients

8 ounces penne pasta
4 ounce jar sundried tomatoes in oil
1 pound chicken breasts, cubed or sliced into strips
3 garlic cloves, minced
¼ teaspoon salt
½ teaspoon paprika
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes
1 cup half & half or cream
Parmesan cheese, for serving

Instructions

Cook pasta according to package directions. Reserve 1 cup of pasta water and drain.
While the pasta cooks, chop the sun-dried tomatoes. Slice the chicken and season it with salt and paprika.
In a large skillet over medium heat, heat up a tablespoon of the oil from the jar of sun-dried tomatoes. Once hot, add the seasoned chicken pieces to the pan and cook for 5 to 7 minutes, depending on the size of the cubes or strips, flipping them over halfway through.
When the chicken is cooked (the internal temperature has reached 165F) add the sun-dried tomato pieces, garlic, Italian seasoning, and red pepper flakes (if using), and sauté for an additional minute, making sure not to burn the garlic. Pour the half and half into the skillet and stir to combine. Bring the sauce to a simmer, reduce the heat and simmer for 2 minutes, stirring occasionally.
Add the cooked pasta to the skillet and combine it with the sauce. Add ½ cup of the reserved water (make sure it's still hot) and mix it into the pasta. If you like it more saucy, slowly add some of the remaining pasta water.
Serve and sprinkle Parmesan cheese on top.

Notes

Rotisserie chicken: You can use 2-3 cups of chopped rotisserie chicken for this recipe. Heat it through with the sauce, simmer about 5 minutes before mixing with the pasta.

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