Sundried Tomato Chicken Pasta

A pan of Sundried Tomato Chicken Pasta that is both hearty and cozy at its core. Bursting with bold flavors, this rustic dish is anything but boring. And because it's in and out of the skillet in under 30 minutes, it's a perfect weeknight meal that will add pizzazz to any table. 

Tender cubed chicken breasts are rubbed with spices and Italian seasoning to enhance the flavors of this quick and easy dish. Rigatoni noodles soak up a delectable smoky sauce that is sure to please even your picky eaters. 

How to Make this Sundried Tomato Chicken Pasta Dish

Main Ingredients you will Need

Boneless Skinless Chicken Breasts. These are cut into about one-inch cubes as consistently as possible so they will cook evenly in the skillet.

Sun-Dried Tomatoes. Make sure and grab the oil-packed jar of sun-dried tomatoes. They need to be completely drained but reserve the oil to cook the chicken, onions, and garlic. You can use the dry-packed sun-dried tomatoes but it adds extra effort to the recipe in order for them to be rehydrated. 

Onions and Garlic. The onions are sliced thin and the garlic is either minced or thinly sliced as well.

Dry White Wine. Avoid any type of sweet or what is labeled "cooking" wine. You don't have to buy expensive wine, but I wouldn't go with a really cheap bottle either. A bottle of unoaked chardonnay that is between eight and ten dollars is a great choice. You can also grab a pinot grigio or a sauvignon blanc. 

I'm not a lover of "white" wine. I prefer a dry red to drink, so it's not economical for me to buy a whole bottle of white for such a small amount in this recipe. Many would disagree with me, but the small individual bottles that come in a pack, have worked just as well in most recipes of mine that call for wine.

Half and Half. If you really want to splurge and create a creamier sauce than this one, you can go with whole whipping cream. But the half and half in this recipe has much fewer calories and fat than heavy cream and I find it's just as tasty. 

Spices & Herbs for the Rub and Sauce - Smoked Paprika, Garlic and Onion Powder, Italian Season and Red Pepper Flakes. This is what gives gusto to this Sun-Dried Tomato Chicken dish. You can substitute the smoked paprika for regular. I am "in love" with smoked paprika. It is probably my favorite spice of the day right now. The red pepper flakes add a nice bit of heat to the dish. You can add or delete according to your family's liking. 

Fresh Basil and Spinach. The basil subtly adds a sweet and savory bite to your palate while the spinach tops this recipe with a light fresh component. Both of these enrich the dish with beautiful color and dimension. 

Rigatoni. Last but definitely not least is the pasta which brings everything together and contributes extra texture. You can choose any type of pasta that you like. I like rigatoni because they are large and tube-shaped with ridges to soak up all that scrumptious sauce.

Step #1 - Cook the Rigatoni Pasta

Rigatoni is a durable pasta that can stand up to a hearty rich sauce like the one in this Sun-Dried Tomato Chicken Pasta dish. Nobody likes mushy pasta, therefore It needs to be cooked al dente which means to be still firm when bitten. 

How to Cook Rigatoni. Bring four quarts of water with a tablespoon of salt to boil in a large pot. You can cover the pot with a lid to speed up the boiling process. Add eight ounces of the pasta and cook for 8-10 minutes until they are al dente. Sir frequently with a long-handled spoon to prevent the noodles from sticking to each other or the pot. Drain the noodles in a colander but reserve a cup or more of the pasta water to add to the recipe later.  Place the noodles back into the pot and toss immediately with a small amount of olive oil or butter. 

Step #2 - Prepare the Rub and Sprinkle it on the Cubes of Chicken

In a small bowl combine smoked paprika, salt and pepper, garlic powder, and Italian seasoning then sprinkle on all of the chicken breast cubes. Toss and rub the chicken until all the pieces are coated with spices and Italian seasoning. 

Step #3 - Cook the Chicken

It doesn't take long for the chicken to reach an internal temperature of 160°F. Heat a large skillet over medium heat until the skillet is almost smoking. Add one tablespoon of oil from the jar of sun-dried tomatoes. Swirl the oil until it covers the bottom of the skillet. Place the chicken cubes in a single layer and cook for two minutes without turning them. Turn and cook for three to four minutes longer until they are no longer pink in the center. Remove the chicken from the skillet onto a plate, cover with foil to keep warm, and set aside. 

Step #4 - Sauté Onions and Garlic then Add Sun-Dried Tomatoes

In the same skillet and again over medium heat, pour one or two tablespoons of oil from the sun-dried tomato jar and heat until hot. Add the thinly sliced onions and sauté for four or five minutes until they are tender. Add the garlic and sauté for no more than one minute, otherwise, it will burn and become bitter. 

Sun-dried tomatoes contribute an intense sweet-tart flavor to the dish. They are very potent so you don't need more than an 8-ounce jar. Make sure and drain the tomatoes well and blot them with paper towels to absorb the additional oil. 

How to Choose Sun-Dried Tomatoes:

• For convenience sake, choose the julienned cut ones. 
• Look for the jars that contain extra virgin olive oil. When you cook the chicken, onion, and garlic in the oil, it adds wonderful flavor because the tomatoes have been soaking in it.
• If you use dry-packed sun-dried tomatoes they will need to be rehydrated first. In a heat-proof bowl, dissolve ½ teaspoon of salt in one cup of warm water. Placed the tomatoes in the water and cover them with a plate. Heat the tomatoes in the microwave for two minutes then let them sit until the skins can be easily pierced with a fork. Drain well and blot with paper towels. 
• If you are using rehydrated tomatoes, you need olive oil when cooking the chicken, onions and garlic.

Step #5 - Pour in the Dry White Wine

Cooking with wine intensifies the flavor and aroma of the food. White wine works great with dairy which is why the half and half pairs well with this white wine. 

Once you have poured in the wine and heated it to a light boil then deglaze the pan which simply means to scrape all those bits and pieces from the bottom of the pan. These brown bits are called fond and add intense flavor to the sauce. Turn the heat down and simmer until most of the liquid is evaporated. 

Step #6 - Pour in the Half and Half and Add Seasonings

The creamy aspect of the sauce comes from the half and half that is poured in once the wine has evaporated. A cup seems like a lot but it actually is needed for the rich sauciness found in the Sun-Dried Tomato Chicken Pasta. 

Along with all of the other flavors that make this dish so tempting the spices contribute a tantalizing depth to the sauce. Add salt and pepper to your taste preference. Smoked paprika bestows the sauce with a smoky component that I am personally crazy about and crave often. Garlic and onion powder add another onion/garlic layer. And the red pepper flakes bring a nice bit of heat. These spices are partly responsible for the complexity of taste that I'm sure will blow your mind once it hits your tastebuds. 

Step #7 - Combine Chicken, chopped Basil, Spinach, and Rigatoni in the Sauce

The culmination of this Chicken and Sundried Tomato Pasta happens once you combine the chicken, chopped basil, and fresh baby spinach with the sauce in the skillet. The rigatoni pasta and reserved pasta water are folded in. It's at this juncture that your mouth begins to water and your taste buds begin doing a little jingle as they wait for the arrival of this delectable rustic pasta dish. 

How to Store Leftover Sundried Tomato Chicken Pasta 

The amazing secret of this dish is that the flavors intensify when eaten the following day or days. The leftovers may be stored in an airtight container in the refrigerator for up to five days. 

How to Reheat this Recipe

In the Microwave: Place the leftovers in a heat-proof bowl and heat for one minute then stir. Continue cooking at 30-second If intervals, stirring between each until the pasta dish is thoroughly warmed. If it seems a little dry, you may need to add a splash of half and half. 

Stove-top: In a saucepan over low heat, add the leftovers and stir until it is heated through. Make sure and stir often so it does not stick to the pan and burn. Adding a splash of half and half will help to reinvigorate the dish if the pasta is dry.

Can You Freeze this pasta dish?

I do not recommend freezing this recipe. Dairy does not freeze well, because it tends to break when thawed. And it leaves a texture that is very unappealing. 

If you like this Chicken and Sundried Tomato Pasta dish, check out more:

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Shrimp Scampi with Tomatoes and Spinach

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Homemade Chicken and Noodles

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