Let me tell you something… I’ve made this creamy sundried tomato pasta twice in just three days. That’s how much I love it. The flavor is out of this world creamy, cheesy, and packed with that sweet sundried tomato goodness I’m obsessed with. It’s super easy too, adapted from the lovely folks at @thegoodbite. Whether it’s a weeknight dinner or you’re just craving something extra cozy, this pasta delivers.
Method
1.Flatten + Season the Chicken
To start, place each chicken breast between two sheets of cling film. This keeps things tidy and helps the meat stay in place while you work. Using a rolling pin (or anything heavy like a skillet), gently bash the chicken until it’s an even thickness all the way through this helps it cook evenly and stay juicy. Once flattened, remove the cling film and generously coat each piece with your seasoning mix oregano, paprika, garlic granules, a bit more oregano (yes, again!), salt, and pepper. Make sure every bit is nicely covered for the best flavor.
2.Fry the Chicken
Now heat 1 tablespoon of oil in a large frying pan. I like to use the oil from the sundried tomato jar for an extra layer of flavor, but regular olive oil works too. Once the pan is hot, lay in your seasoned chicken breasts and cook them on medium-high heat. Let each side get golden and slightly crispy, and cook through completely (usually 4–5 minutes per side, depending on thickness). Once done, transfer the chicken to a plate and let it rest while you move on to the next step.
3.Make the Magic Base
Don’t clean the pan! Those leftover chicken bits and oil are packed with flavor. Toss your chopped shallots into the same pan and cook them gently over medium heat until they soften and turn a little golden. Stir occasionally to prevent burning. Once the shallots are soft and fragrant, add in your chopped sundried tomatoes and let them mingle with the shallots for a minute or two, soaking up all that flavor.
4.Creamy Sauce Time
Next, stir in the tomato purée and mix it well with the onions and sundried tomatoes. Give it a minute to cook and deepen in color. Then slowly pour in the semi-skimmed milk, stirring constantly as it blends with the other ingredients. Reduce the heat slightly and let the sauce gently simmer for about 10 minutes. During this time, the mixture will thicken and become rich and creamy perfect for coating pasta. While that’s happening, boil your pasta of choice in a separate saucepan until al dente.
5.Melt It All Together
Once the sauce has thickened, it’s time to bring in the creamy, cheesy magic. Lower the heat and add your lightest cream cheese first, stirring until it melts completely into the sauce. Then sprinkle in the cheddar and parmesan, continuing to stir until everything is smooth and melted. You should have a luscious, velvety sauce at this point. Now, drain your cooked pasta (reserving a bit of the pasta water) and add it straight into the pan. Toss in a big handful of fresh spinach, too. If the sauce feels too thick, add a splash of pasta water to loosen it up and make everything silky.
6.Final Touch
Keep stirring everything together for a minute or two, just until the spinach wilts and the pasta is fully coated. Slice your cooked chicken breasts and gently place them on top of your pasta. Give the whole dish one last gentle mix or leave the chicken as a topping. It’s up to you.
Necessary Tools
- Chopping board + sharp knife
- Large frying pan
- Medium saucepan (for pasta)
- Mixing spoon
- Tongs or spatula
- Cling film + rolling pin (or anything heavy to flatten the chicken)
- Grater (for your cheese)
Creamy Sundried Tomato Pasta – My Go-To Comfort Bowl
Cuisine: ItalianDifficulty: Easy4
servings15
minutes25
minutes40
minutesIngredients
1 tbsp oil (I used the oil from the sundried tomato jar – yum!)
4 chicken breasts
Seasoning Mix
1 tbsp oregano
1 tbsp paprika
1 tsp garlic granules
1 tsp oregano (yep, again!)
Salt and pepper to taste
2 shallots
100g sundried tomatoes
2.5 tbsp tomato purée
350ml semi-skimmed milk
340g pasta (I used penne, but go wild!)
50g lightest cream cheese
50g reduced-fat cheddar
20g parmesan
A handful of fresh spinach
Directions
- Flatten + season the chicken.
Place each chicken breast between cling film and give it a good bash with a rolling pin until it’s even. Rub in the seasoning mix like you mean it. - Fry the chicken.
Heat up your oil (extra flavor if it’s from the tomato jar), and fry the chicken until golden and cooked through. Set aside. - Make the magic base.
Toss your chopped shallots into the pan with the leftover chicken juices. Let them soften, then stir in your sundried tomatoes. - Creamy sauce time.
Add the tomato purée, then pour in the milk. Stir and let it simmer for 10 minutes while your pasta boils away in the background. - Melt it all together.
Add cream cheese, cheddar, and parmesan into the sauce. Once it’s all gooey, stir in your drained pasta and that handful of spinach. A splash of pasta water can help loosen it up if needed. - Final touch.
Stir everything together until the spinach wilts. Slice your chicken and lay it on top of that cheesy, tomatoey goodness.
Notes
- Don’t skip flattening the chicken; it helps it cook evenly and stay juicy.
- Simmer the milk gently or it might curdle low and slow is key.
- Don’t add the cheese too early, or it might separate. Wait until the sauce has thickened a bit.
- Pasta water is your friend. Use it to keep the sauce creamy, not clumpy.
- Add spinach last so it stays bright and doesn’t turn to mush.
Serving Suggestions
- Top it off with fresh basil or chili flakes for a kick.
- Serve with a slice of crusty garlic bread.
- A side salad with balsamic dressing makes a fresh contrast.
- Pair it with iced lemon water or a light sparkling drink.
Fun Fact
Sundried tomatoes aren’t just a fancy topping they’re packed with flavor and antioxidants. Drying them concentrates the natural sugars, which is why they taste so intense and slightly sweet. I could eat them straight from the jar (and sometimes do,
Conclusion – My New Pasta Obsession
I honestly can’t get enough of this creamy sundried tomato pasta. It’s rich, warm, and has all the flavors I crave in one pan. Plus, it’s super easy and makes enough to share (or not ). Whether you’re making it for dinner guests or just treating yourself, this one’s a keeper. Hope you love it as much as I do!
