This creamy Sun-dried Tomato Pasta is a simple and delicious pasta recipe that comes together in 30 minutes.
Why You’ll Love This Sun-dried Tomato Pasta with Chicken Pasta Recipe
- It’s great for using up leftovers. We usually have some shredded chicken from meal prepping and packaged sun-dried tomatoes lying around so this pasta recipe uses it all up!
- If you want to make the pasta in the same pot first, this can be a one pot recipe!
- It takes less than 30 minutes to make.
What You’ll Need To Make This Sun Dried Tomato Pasta
- pasta of choice
- olive oil
- onion
- garlic
- sun dried tomatoes – I used the dried ones in a package and not in oil.
- mushrooms – I use plain white button mushrooms.
- lemon juice + zest
- salt
- half and half or heavy cream
- shredded chicken – you can also substitute with a plant based option if you want to keep this recipe vegetarian.
- basil
How to Make This Simple Pasta
- Cook your pasta according to the directions on the packaging, reserving some pasta water.
- In a pot or pan on medium heat, add olive oil and saute onion until softened and add in the minced garlic and saute for a minute.
- Then add in the sun-dried tomatoes. Just mix it a bit and then add in the sliced mushrooms and salt and continue to saute.
- Deglaze the pot with the lemon juice and zest.
- Add in ½ cup pasta water, the half and half or heavy cream, and the pasta. Mix until the pasta is coated with the sauce.
- Add in the shredded chicken and basil, mix to combine.
- Top with some parmesan if desired.
Tips and Notes
- Deglazing is adding liquid to a hot pan and giving the bottom of the pan a gentle nudge with a wooden spoon. This allows all of the caramelized bits stuck to the bottom to loosen off the pan. You definitely should not skip this step as that’s how you get all that delicious flavour.
- Add your pasta water slowly. I start with half a cup and add more if needed.
- You can use heavy cream or half and half.
Storage Tips
- Meal Prep: Store your meal prep hummus pasta in an airtight container for up to 5 days in the fridge. Reheat in the microwave or on the stovetop.
- Freezer: I haven’t tried freezing this recipe. If you try it, let me know.
Sun-dried Tomato Pasta
This creamy Sun-dried Tomato Pasta is a simple and delicious pasta recipe that comes together in 30 minutes.
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Servings: 5 servings
Ingredients
Instructions
- Cook your pasta according to the directions on the packaging, reserving some pasta water.
- In a pot or pan on medium heat, add olive oil and saute onion until softened and add in the minced garlic and saute for a minute.
- Then add in the sun-dried tomatoes. Just mix it a bit and then add in the sliced mushrooms and salt and continue to saute.
- Deglaze the pot with the lemon juice and zest.
- Add in ½ cup pasta water, the half and half or heavy cream, and the pasta. Mix until the pasta is coated with the sauce.
- Add in the shredded chicken and basil, mix to combine.
- Top with some parmesan if desired.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition
Serving: 5servings | Calories: 368kcal | Carbohydrates: 48g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 560mg | Potassium: 1011mg | Fiber: 4g | Sugar: 10g | Vitamin A: 235IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 3mg
More Pasta Recipes to Try
- Spicy Soy Garlic Butter Noodles with Beef
- Bacon, Mushroom, Spinach Pasta
- Butter Garlic Miso Noodles with Mushrooms
- Cold Chicken Spinach Pasta Salad
- 5 Ingredient Garlicky Butter Pasta with Spinach
- Hummus Pasta
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