Creamy Sun-Dried Tomato Chicken Pasta with Parmesan

This creamy sun-dried tomato chicken pasta brings trattoria-style comfort to your table in just 25 minutes. Tender chicken cutlets are seared golden brown, then tossed with al dente rigatoni in a velvety sauce made from sun-dried tomatoes and cream. A sprinkle of Parmesan and fresh scallion greens finishes the dish perfectly.

Packed with sweet umami from sun-dried tomatoes, this pasta dinner is an easy yet impressive weeknight meal. The combination of juicy chicken, rich sauce and toothsome pasta will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.
2. Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
3. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
4. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and sun-dried tomatoes; cook, stirring constantly, until fragrant, 1-2 minutes. Stir in cream sauce base, stock concentrate and 1/4 cup pasta cooking water (1/2 cup for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring constantly until sauce is warmed through, 1-2 minutes. TIP: If pasta isn’t done cooking, ladle water directly from pot. Keep covered off heat until ready to use in the next step.
5. Slice chicken crosswise. Add chicken and drained rigatoni to pan with sauce. Toss to thoroughly coat. Taste and season with salt and pepper if desired. (For 4 servings, if your pan isn’t large enough, carefully transfer everything back into the empty pasta pot.)
6. Divide pasta between shallow bowls and top with Parmesan and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk.

Can I substitute the chicken?

You can use boneless skinless chicken breasts or thighs; adjust cooking time as needed.