This sun dried tomato pasta recipe is a dish, merging the rich flavors of the Mediterranean with comforting Italian-American pasta dishes. It features tender chicken and a luscious, creamy sauce infused with the sweet intensity of sun-dried tomatoes and the freshness of spinach. Perfect for a weeknight dinner or a special occasion, this sun dried tomato pasta is designed for maximum flavor with relative ease. It’s the kind of dish that impresses without requiring advanced culinary skills.
Key takeaways
- Sear chicken properly over high heat for optimal texture.
- Emulsify the sauce slowly by gradually adding cheese to a gentle simmer.
- Avoid overcrowding the pan when cooking chicken.
- Reserve pasta water to adjust sauce consistency.
Ultimate Sun Dried Tomato Chicken Pasta
Ingredients
- Ziti or other pasta
- Butter
- Chicken, cut into bite sized pieces
- All purpose seasoning mix for the chicken
- Cayenne pepper
- Sun dried tomatoes, drained
- Garlic cloves
- Heavy cream
- Mozzarella cheese
- Parmesan cheese
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Heat the butter in a skillet over medium-high heat. Add the chicken and sprinkle with the seasoning and the cayenne. Sauté until the chicken is cooked through.
- Drain the oil from the sun dried tomatoes. Chop into smaller pieces if you want. Add them to the pan with the garlic and sauté for a few minutes, until fragrant. You will probably still get some of the oil from the sun dried tomatoes – that’s okay.
- Stir in the heavy cream and let the mixture come to a slow simmer. Add the mozzarella cheese and parmesan cheese. Stir until the cheese is melted and incorporated.
- Stir in the cooked pasta. If needed, add in chicken broth, a little at a time, to thin out the sauce. Season with salt to taste.
Notes
– Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary.
– Adjust the amount of cayenne pepper to your preferred spice level.
– If the sauce is too thick, thin it with a splash of pasta water or chicken broth. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The success of this Ultimate Sun Dried Tomato Chicken Pasta hinges on two key techniques: proper chicken searing and emulsifying the sauce. For the chicken, ensure your pan is hot before adding the bite-sized pieces. This high heat sears the exterior quickly, creating a flavorful crust and locking in juices, preventing it from becoming dry or rubbery. Avoid overcrowding the pan; cook the chicken in batches if necessary. This allows each piece to brown properly rather than steam.
The sauce’s richness and velvety texture come from the combination of heavy cream and the emulsification process. As the heavy cream heats, it needs to be whisked gently with the rendered chicken fat, garlic, and the oil from the sun-dried tomatoes. The starches from the cooked pasta, when added to the sauce, also help to thicken and bind it. Finally, the gradual addition and melting of the mozzarella and Parmesan cheeses create a creamy, cohesive sauce that clings beautifully to the pasta. Don’t rush this step; allow the cheeses to melt slowly over low heat to prevent a greasy or separated sauce.
Troubleshooting
- Failure: Chicken is dry and tough.
Fix: Ensure you are not overcooking the chicken. Sear it quickly over high heat until just cooked through, then remove it from the pan while you prepare the sauce. Add it back at the very end to reheat. - Failure: Sauce is greasy or separated.
Fix: This often happens when cheese is added too quickly or over high heat. Ensure the sauce is at a gentle simmer, not a rolling boil, when adding cheeses. Stir constantly and add them gradually. - Failure: Sauce is too thin.
Fix: Allow the sauce to simmer gently for a few more minutes to reduce and thicken. Alternatively, you can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and whisk it into the simmering sauce until thickened. - Failure: Pasta is clumpy.
Fix: Always cook pasta in generously salted boiling water and stir it occasionally. Before draining, reserve about a cup of the starchy pasta water. Add a little of this water to your sauce if it seems too thick or dry, as the starch helps emulsify and coat the pasta.
Substitutions
- Pasta: While ziti is classic, penne, rigatoni, or even fettuccine work well. The key is a pasta shape that can hold the creamy sauce.
- Chicken: For a vegetarian option, substitute the chicken with pan-seared halloumi cheese, firm tofu, or a mix of sautéed mushrooms and bell peppers. The result will be a rich vegetarian pasta dish.
- Heavy Cream: Half-and-half can be used, but the sauce will be less rich and may require a bit more simmering to thicken. For a dairy-free option, full-fat coconut milk (the canned kind) can be used, though it will impart a subtle coconut flavor.
- Sun Dried Tomatoes: If sun-dried tomatoes are unavailable, roasted red peppers (jarred and drained) can offer a similar sweetness and color, though the intense flavor will be different.
Pro tips
- Use high-quality sun-dried tomatoes packed in oil for the best flavor.
- Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary.
- Adjust the amount of cayenne pepper to your preferred spice level.
- If the sauce is too thick, thin it with a splash of pasta water or chicken broth.
Enjoy this flavorful and satisfying sun dried tomato pasta. It’s a versatile dish that can be customized with your favorite ingredients.
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Frequently asked questions
How to make sun dried tomato chicken pasta ahead of time?
You can prepare the sauce and cook the chicken ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, reheat the sauce gently, add the cooked chicken, and toss with freshly cooked pasta. This prevents the pasta from becoming mushy.
What is a good substitute for sun-dried tomatoes in pasta?
If you don’t have sun-dried tomatoes, roasted red peppers can be a good substitute, offering a similar sweetness and slight tang. Chop them finely and add them to the sauce. Alternatively, use fresh tomatoes that have been sautéed until softened and slightly caramelized for a richer flavor.
How do I know when the chicken is fully cooked for pasta?
Ensure chicken is cooked through by checking its internal temperature with a meat thermometer; it should reach 165°F (74°C). Alternatively, cut into the thickest part of the chicken; the juices should run clear, and the meat should be opaque white, with no pink remaining.
How long can sun dried tomato chicken pasta be stored in the fridge?
Leftover sun-dried tomato chicken pasta can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the pasta and sauce separately if possible, or ensure the pasta is fully coated to prevent it from drying out. Reheat gently on the stovetop or in the microwave.
