Creamy Sun Dried Tomato Chicken Pasta

Creamy Sun Dried Tomato Chicken Pasta includes sun dried tomatoes in a delightfully creamy garlic parmesan sauce and a secret ingredient.

There's a secret to the success of this sundried tomato pasta with chicken. Nowhere in the title suggests the inclusion of bacon, but it's the key ingredient to making this the best tasting chicken pasta dish I've ever tasted.

The real secret is in the bacon grease that infuses the whole rest of the dish once you start cooking. The sun-dried tomatoes and beautifully seasoned chicken contribute to the robust flavor of this incredible pasta dish at levels worthy of headlining this spectacular Italian recipe.

This creamy sundried tomato pasta with chicken is very easy to make, but it does incorporate a few techniques that are important to know.

Do the following tips for this chicken recipe to make a flawless pasta dish in record time without breaking a sweat. The entire chicken and sun dried tomato pasta recipe from prep to cooked takes just under an hour.

Sun Dried Tomato Chicken Pasta Recipe

I LOVE easy, one pot pasta dinners like this sun dried tomato chicken pasta. Perfect for entertaining or a weeknight meal. This fool-proof recipe will definitely impress. I mean how could it not?

Made in a garlic parmesan cream sauce with bacon among other things will have you wanting more of this comforting pasta dish. I can almost guarantee it!

My husband always adds extra bacon and you can too if you desire. Just remember to use no more than ¼ cup of the leftover grease from the bacon.

We usually end up with 3 to 4 tablespoons of bacon grease left inside the pan. That seems to be the ideal amount, in terms of flavor, with this chicken and sundried tomato pasta recipe.

It's true, you don't have to include the bacon. You don't have to use chicken breasts for that matter. Make sun dried tomato pasta instead. No chicken. No bacon. Just pasta in a wonderfully creamy, cheesy sauce filled with sun dried tomatoes.

You can use chicken thighs or cut up your chicken into pieces when you saute it, if desired.

Cutting up your chicken into pieces also reduces cooking time which can be helpful to know when making this sun dried tomato chicken pasta!

Why Do You Pound Chicken Breast Thin?

The first thing you notice with this chicken and sun dried tomatoes recipe (after the bacon) is that it called for pounded chicken breasts.

You want to pound the breasts flat on the thicker sides to make the surface of the chicken more uniform for cooking. Pounded chicken breast is easier to cook because it is thinner and also because the whole chicken has the same thickness which results in even cooking in less time.

Chicken is not the only meat you can pound with a mallet before cooking. However, it can be more hazardous. To avoid splattering raw chicken juices around your kitchen use something like plastic wrap to cover the chicken while pounding it.

Use plastic to cover either the cupboards and appliances, or the chicken itself as my husband always says, so I cover the chicken. Placing the chicken breast inside a sealed freezer bag is also sufficient, but the other way might be fun, too. 😉

There is no special technique when it comes to pounding the chicken. Just give it a few good whacks until the chicken appears uniform. Pounding chicken also tenderizes the meat which is another reason why it cooks faster.

How to Dice an Onion

One of the toughest things you need to do during kitchen prep is dice an onion. If you have never diced an onion before, it's next to impossible.

You quickly find out that the layers of the onion wreak havoc when you are trying to subdue them to the efforts of your blade.

Slicing an onion is one thing, but once you take that extra step toward dicing, you need to know what you are doing or this is one job that is going to end in tears, literally.

Thankfully, unlike the whack-a-mole approach to tenderizing the chicken, dicing onions does have a special technique that makes the job easier and allows you to work more smoothly, at a quicker pace.

It all has to do with mastering the composition of the onion and using it to your advantage. Whenever there is a commonly done job, such as dicing an onion, rest assured there is a reliable shortcut that all great chef's use.

If you aren't sure about technique, especially when it comes to knife skills, never hesitate to look something up. Once you learn the trick, it all falls together.

In the case of dicing an onion, all you need to do is cut the onion in such a way that it holds together until you are done. Here's how that works:

• Halve the onion cutting down toward the center of the root. the root is important as it keeps the onion together as you cut.
• Slice into the onion from one end to the other, cutting as close to the root as you can without severing the slices from the rest of the bulb.

note: The thickness of the diced onions is determined by how close together your slices are.

• Turn the onion 90 degrees and make a sideways cut through the center of the onion toward the root, once again stopping short of separating the onion.
• Make another series of slice horizontally starting with the end opposite the root and working toward it.
• Watch the dice onion pieces fall to the cutting board as you effortlessly work though the onion.

Why Do You Drain the Jar of Sun Dried Tomatoes?

This sundried tomato pasta recipe calls for sun-dried tomatoes that come in a jar of oil. As you produce this recipe, it's important that you properly drain the jar before adding the tomatoes.

I have seen many home cooks neglect to do this whether they are preparing meals with canned or jarred foods. When you cook with these ingredients do not just open the jar and dump the contents into the skillet.

That just isn't how it's done. These foods typically come in oil or water that is not intended to be part of the dish you are cooking.

Draining and rinsing jarred and canned ingredients is typically the recommended course of action before adding the ingredient to your dish. Not doing so will have a negative impact on the flavor and composition of your meal so remember to rinse the sun dried tomatoes.

Linguini VS Spaghetti for Sun Dried Tomato Chicken Pasta

Both long thin pastas are part of the strands family of pasta. There are few differences between them but they are close enough differences to take note.

Generally speaking spaghetti tends to be prepared with tomato and meat sauces. Linguine on the other hand typically goes with seafood or pesto.

The appearance of spaghetti is similar to linguine, but they are not identical. Spaghetti is round, while linguine is flat. The primary difference is that of the difference between a thin strip and a thin cord.

While both are acceptable for this Sun Dried Tomato Chicken Pasta, linguine works best.

Seasoning the Chicken for Sun Dried Tomato Pasta

On last thing before you prepare this creamy sun dried tomato chicken pasta dish is to take care while seasoning the chicken after you have pounded the chicken breast flat, sprinkle the seasoning over the top.

Place the chicken inside the skillet with the seasoned side down.

Gently lay the chicken down away from you starting with the side closest and slowly rolling the chicken flat on the pan. Then season the top side of the chicken while the other seasoned side cooks.

Ingredients in Creamy Sundried Tomato Pasta with Chicken

• bacon
• chicken breasts
• salt
• pepper
• butter
• white onion
• sundried tomatoes
• garlic paste or minced garlic
• low sodium chicken broth
• linguini pasta or regular spaghetti pasta
• parmesan cheese
• ricotta cheese
• heavy whipping cream

How to Make Creamy Sundried Tomato Pasta with Chicken

1. Heat a large skillet (12 inch) over medium heat and add the bacon. Cook until it becomes slightly crispy then remove it but save the grease. Once cooled, chop into pieces. 
2. Add the chicken to the pan and sprinkle half of the salt and half of the pepper over the chicken on both sides.
3. Cook on medium until both sides crisp up then reduce the heat to low for 8-10 minutes on each side, or until the center reaches 165 degrees Fahrenheit.
4. Remove the chicken from the pan and let it rest before slicing.
5. Add the butter to the pan and let it melt then add the onion and remaining salt and pepper. Turn the heat up to medium and cook until the onion becomes translucent.
6. Then add the tomatoes and garlic and cook until the garlic becomes fragrant, another minute.
7. Pour in the chicken broth and bring it to a boil over medium high heat.
8. Then add the pasta and cook until it is al dente.
9. Remove the pan from the heat and add the parmesan cheese, ricotta cheese, heavy cream and chopped bacon.
10. Stir until all of the cheeses have melted.
11. Return chicken to pasta and serve with toasted bread. Garnish with fresh basil and freshly grated parmesan cheese.

How to Store Creamy Sun Dried Tomato Chicken Pasta

This chicken and sun dried tomato pasta dish is best enjoyed the day that it is made but can be stored in an airtight container for up to 3 days in the fridge.

If you love chicken and pasta check out our Marry Me Chicken Pasta.

What To Serve With Creamy Sun Dried Tomato Chicken Pasta

Mmm... is all that comes to mind when I think of this tasty main course and to top it off, making you the bomb (as my son Patrick would put it) in the kitchen, add one of these totally awesome side dishes. Now, although that link will take you to a post about chicken cacciatore, I felt that it has so many sides that are mind-blowing, that you can't miss out on them!