This Sun-Dried Tomato Pasta Recipe is a creamy and flavorful recipe, which is made with sun-dried tomatoes and cream cheese. It’s the perfect weeknight dinner, ready in about 30 minutes.
Jump to RecipeSun-Dried Tomato Pasta Recipe Ingredients
- 1 1/2 tsp. kosher salt, divided, plus more for pasta water
- 1 (7-oz.) jar julienned sun-dried tomatoes in olive oil
- 1 lb. boneless skinless chicken breasts
- 3/4 tsp. ground black pepper, divided
- 1/2 medium yellow onion, finely chopped
- 1 (6-oz.) can tomato paste
- 3 cloves garlic, chopped
- 1 tsp. lemon zest
- 1/4 tsp. red pepper flakes
- 1 1/2 cups chicken broth
- 1 lb. linguine
- 4 oz. cream cheese, cubed
- 1 (5-oz.) container baby spinach
- 1 cup grated parmesan, plus more for serving
How To Make Sun-Dried Tomato Pasta
- Prep Ingredients: Bring a large pot of salted water to a boil for the pasta. Drain the sun-dried tomatoes, reserving the flavorful oil from the jar.
- Cook the Chicken: Slice the chicken into 1/2-inch thick pieces and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat 2 tablespoons of the reserved sun-dried tomato oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 3 to 4 minutes until lightly golden. Remove the chicken to a plate and set aside.
- Build the Sauce Base: In the same pot, heat 2 more tablespoons of the tomato oil over medium heat. Add the onion, the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of pepper. Cook, stirring frequently, for 3 to 5 minutes until soft. Add the tomato paste, garlic, lemon zest, and red pepper flakes, and cook for 1 minute until fragrant.
- Simmer the Sauce: Whisk in the chicken broth, reduce the heat to medium-low, and let the sauce simmer for about 10 minutes to reduce and thicken.
- Cook the Pasta: While the sauce simmers, cook the linguine in the boiling water according to package directions for al dente. Before draining, reserve 1 ½ cups of the starchy pasta water.
- Finish the Creamy Sauce: Stir the cubed cream cheese, sun-dried tomatoes, and spinach into the tomato sauce. Cook over low heat, stirring, until the cream cheese melts and the spinach wilts, about 2 to 3 minutes.
- Combine and Serve: Remove the sauce from the heat. Add the parmesan, cooked pasta, and cooked chicken to the pot. Use tongs to toss everything together, adding about 1/2 cup of the reserved pasta water to help loosen the sauce and make it creamy. Add more pasta water, a little at a time, until the sauce is smooth and coats the pasta nicely. Serve immediately with extra parmesan.
Recipe Tips
- How do I get the creamiest sauce? The reserved pasta water is the secret ingredient! The starch in the water helps the sauce emulsify and cling to the pasta, creating a silky, creamy texture without adding heavy cream.
- Can I make this pasta vegetarian? Absolutely. Simply omit the chicken and use vegetable broth instead of chicken broth. For extra heartiness, you could add a can of drained and rinsed chickpeas or some sautéed mushrooms.
- What if I only have dry sun-dried tomatoes? If your tomatoes are not packed in oil, you can rehydrate them. Just cover them in hot water for about 20-30 minutes until they are plump, then drain and chop. You will need to use regular olive oil for cooking.
- How can I add extra brightness? A squeeze of fresh lemon juice stirred in at the very end will brighten up all the flavors and cut through the richness of the cream cheese.
What To Serve With Sun-Dried Tomato Pasta
This is a complete meal in a bowl, but it pairs beautifully with:
- A simple arugula salad with a lemon vinaigrette.
- Toasted garlic bread or crusty ciabatta.
- Steamed or roasted broccoli or asparagus.
- A glass of light-bodied red wine like a Pinot Noir.
How To Store Sun-Dried Tomato Pasta
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or water in the skillet to help loosen the sauce.
Freeze: Freezing is not recommended, as the cream cheese-based sauce may separate and become grainy when thawed and reheated.
Sun-Dried Tomato Pasta Nutrition Facts
- Serving Size: 1/6 of the recipe
- Calories: 780kcal
- Carbohydrates: 85g
- Fat: 30g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The creaminess comes from a combination of cream cheese, which melts into the tomato base, and the starchy pasta water, which helps the sauce become smooth and glossy.
Yes! While linguine is great, this sauce would be delicious with almost any pasta shape. Try it with penne, fusilli, rigatoni, or pappardelle.
It’s highly recommended! The oil is infused with the intense, sweet flavor of the tomatoes and adds a huge amount of depth to the sauce base. If you run out, you can supplement with regular olive oil.
Try More Recipes:
- Eggs Florentine Recipe
- Spinach-Artichoke Tuna Noodle Casserole Recipe
- Peppercorn-Crusted Steak with Creamed Spinach Recipe
Sun-Dried Tomato Pasta Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy6
servings10
minutes20
minutes780
kcalA quick, easy, and incredibly flavorful weeknight dinner featuring tender chicken and linguine tossed in a rich and creamy sun-dried tomato sauce with spinach and parmesan.
Ingredients
1 lb. linguine
1 (7-oz.) jar sun-dried tomatoes in oil
1 lb. chicken breasts
1/2 yellow onion
1 (6-oz.) can tomato paste
3 cloves garlic
1 1/2 cups chicken broth
4 oz. cream cheese
5 oz. baby spinach
1 cup parmesan cheese
Seasonings: salt, pepper, lemon zest, red pepper flakes
Directions
- Drain sun-dried tomatoes, reserving the oil. Season and cook sliced chicken in the tomato oil; set aside.
- In the same pot, cook onion, then add tomato paste, garlic, and seasonings.
- Whisk in chicken broth and simmer for 10 minutes to reduce.
- Meanwhile, cook linguine until al dente, reserving 1 ½ cups of pasta water.
- Stir cream cheese, sun-dried tomatoes, and spinach into the sauce until melted and wilted.
- Remove from heat. Add parmesan, cooked pasta, and chicken to the sauce.
- Toss everything together, using reserved pasta water to create a smooth, creamy sauce.
Notes
- Save that Pasta Water: Don’t forget to reserve the starchy pasta water before draining. It’s the key to making the sauce creamy and helping it cling to the noodles.
- Don’t Overcook the Chicken: The chicken gets cooked twice, so just lightly brown it the first time. It will finish cooking when you add it back to the hot pasta and sauce.
- Control the Heat: Keep the sauce on a low simmer when you add the cream cheese to ensure it melts smoothly without breaking or becoming oily.
- Use a Large Pot: You’ll be adding the pasta and chicken back into the sauce at the end, so start with a large pot or Dutch oven that can hold everything comfortably.
