This creamy sundried tomato chicken pasta is a hearty meal that comes together quickly on the stove. Thin chicken cutlets cook in just a few minutes, while a quick pan sauce builds flavor from the leftover brown bits in the skillet.
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You can have this dinner on the table in about half an hour. The combination of heavy cream, chicken broth, and sun-dried tomatoes creates a creamy coating for the rigatoni without needing a long simmer.
Why You'll Love This Recipe
- Cooking the chicken cutlets first leaves savory brown bits in the pan to flavor the cream sauce
- Reserving pasta water gives you a starchy liquid to thin the sauce to the right consistency
- Using heavy cream instead of a roux-based sauce saves time and prevents lumps
Essential Ingredients
- Rigatoni: The wide tubes hold thick cream sauces well. Penne or ziti are good alternatives.
- Chicken cutlets: Thinly sliced chicken breasts cook faster and more evenly than whole breasts.
- Sun-dried tomatoes: Oil-packed tomatoes tend to be softer and hold more flavor. Drain them well before chopping.
- Heavy cream: This provides the base for the sauce. Half-and-half can work but may result in a thinner consistency.
- Scallions: These offer a mild onion flavor. You use the white parts for the sauce base and the green parts for a fresh garnish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the pasta: Start by boiling the rigatoni in salted water. Make sure to save a cup of the starchy cooking water before you drain the noodles. This water helps adjust the sauce later.
Sear the chicken: Season the thin chicken cutlets with garlic powder, salt, and pepper. Cook them in a hot skillet until they are browned on both sides and reach a safe internal temperature.
Make the pan sauce: Use the same skillet to briefly cook the scallion whites and sun-dried tomatoes. Pour in the chicken broth and heavy cream, letting the mixture simmer until it thickens into a sauce.
Combine and serve: Slice the cooked chicken and add it back to the skillet along with the drained pasta and Parmesan cheese. Toss everything until the noodles are evenly coated in the warm sauce.
You Must Know
- Always use a meat thermometer to ensure your chicken reaches a safe internal temperature of 165°F (74°C)
- If your skillet is not large enough to hold the pasta and chicken, you can mix everything together in the empty pasta pot
- Dry sun-dried tomatoes can be used instead of oil-packed, but you may need to add a teaspoon of oil to the skillet when cooking them
Serving Ideas
Serve this pasta with a crisp green salad or a side of roasted green beans.
Storing & Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or milk to loosen the sauce. This dish does not freeze well because the cream sauce may separate when thawed.
FAQ
Can I use chicken thighs instead of cutlets?
Yes, boneless skinless chicken thighs work well. They will take a few minutes longer to cook through.
How do I prevent the cream sauce from breaking?
Keep the heat at a gentle simmer once you add the heavy cream. Boiling the cream rapidly can cause the sauce to separate.
Can I use a different type of cheese?
Pecorino Romano or Asiago are good substitutes for Parmesan. They melt similarly and provide a sharp, salty flavor.
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📖 Recipe Card
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Creamy Sundried Tomato Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken cutlets and rigatoni toss together in a quick cream sauce flavored with sun-dried tomatoes and garlic.
Ingredients
- 12 ounces (340g) rigatoni pasta
- 1.5 pounds (680g) chicken cutlets
- 1 tablespoon cooking oil
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 medium scallions
- 1/2 cup (80g) oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup (120ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (45g) grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente, about 9 to 11 minutes. Reserve 1 cup (240ml) of the pasta cooking water, then drain the pasta.
- While the water heats, pat the chicken cutlets dry with paper towels. Season both sides evenly with the garlic powder, kosher salt, and black pepper.
- Heat the cooking oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes per side, until browned and the internal temperature reaches 165°F (74°C) on a meat thermometer. Transfer the chicken to a clean cutting board to rest.
- Slice the white parts of the scallions and set aside. Slice the green parts of the scallions and keep them separate for garnish.
- Reduce the skillet heat to medium. Add the scallion whites and chopped sun-dried tomatoes. Cook for 1 minute, stirring constantly.
- Pour the chicken broth and heavy cream into the skillet. Bring the liquid to a gentle simmer. Cook for 2 minutes until the sauce thickens slightly.
- Slice the rested chicken into strips. Add the sliced chicken, drained rigatoni, and Parmesan cheese to the skillet. Toss everything together, adding a splash of the reserved pasta water if the sauce is too thick.
- Divide the pasta into bowls and garnish with the scallion greens before serving.
Notes
- Always use a meat thermometer to ensure your chicken reaches a safe internal temperature of 165°F (74°C).
- If your skillet is not large enough to hold the pasta and chicken, you can mix everything together in the empty pasta pot.
- Dry sun-dried tomatoes can be used instead of oil-packed, but you may need to add a teaspoon of oil to the skillet when cooking them.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
