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Sun-Dried Tomato Chicken Pasta
4.7 from 81 votes

Sun-Dried Tomato Chicken Pasta

Sun-Dried Tomato Chicken Pasta features a creamy sauce made from sun-dried tomatoes, coconut milk, tomato sauce, sautéed onions, and garlic. It combines tender cooked chicken breast with gluten-free pasta for a filling dish. The blended sauce brings a smooth, rich tomato flavor with a subtle garlic aroma. Fresh basil adds brightness and freshness to this comforting pasta meal.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 5 Servings
Calories: 769 kcal
Cuisine: Italian

Ingredients

Sun-Dried Tomato Sauce:
  • 2 Tbsp avocado oil
  • 1 cup yellow onion finely chopped
  • 5 cloves garlic minced
  • 1 (15-oz) can coconut milk full-fat
  • 1 cup tomato sauce
  • 1 cup sun-dried tomatoes drained
  • 1 ½ tsp salt to taste, sea salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes optional
Chicken Pasta:
  • 12 ounces gluten-free pasta noodles
  • 1 Tbsp avocado oil
  • 1 1/2 lbs chicken breast chopped
  • ½ cup basil chopped, fresh

Instructions

Cook the Noodles:
    Cup of Yum
  1. Prepare the noodles according to the instructions on the package. Once the noodles have finished cooking, strain them into a colander, immediately rinse them with cool water and set aside until ready to use.
Prepare the Sauce: 
  1. Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the onion and sauté, stirring occasionally until the onion begins turning golden-brown. Stir in the garlic and cook for another 2 to 3 minutes, until the garlic is fragrant.
  2. Add all of the ingredients for the sun-dried tomato sauce (including the sauteed onion and garlic) to a blender. Note: If you’d like to reserve 1/4 cup of sun-dried tomatoes for serving the pasta for some texture, feel free to do so! This is what I do. Blend until the sauce is completely smooth. Set aside until ready to use.
  3. Note: Skip the blending process if you don't care about the sauce being ultra creamy.
Cook the Chicken:
  1. Heat 1 to 2 tablespoons of olive oil or avocado oil in a large skillet over medium-high heat. Add the chopped chicken and allow it to cook untouched for 3 minutes. Stir the chicken and continue cooking for another 2 to 3 minutes, until much of the liquid has leached out and the chicken is cooked through.
  2. Stir in the sun-dried tomato sauce and bring the mixture to a full but controlled boil. Cook, stirring frequently, for 5 to 10 minutes, until everything is piping hot and the sauce is fragrant. The sauce will want to spatter so be sure the heat isn’t too high that the sauce is splashing out of the skillet. 
  3. Stir the cooked pasta noodles into the skillet and continue cooking until everything is hot and well combined.
  4. Just before serving the pasta, stir in the fresh basil. Serve creamy sun-dried tomato chicken pasta in big bowls and enjoy! If you do cheese, shower the pasta in freshly grated parmesan cheese.

Notes

  • You can replace coconut milk with heavy cream if not dairy-free, adjusting volume accordingly.
  • Use any tomato-based pasta sauce, such as marinara or tomato basil, to suit taste.
  • Choose your preferred pasta, including gluten-free options, with no impact on the flavor.
  • Store leftovers tightly covered in the refrigerator for up to five days; flavors improve after resting.
  • Optionally reserve some sun-dried tomatoes for garnish to add texture to the dish.

Nutrition Information

Serving 1Serving (of 5) Calories 769kcal (38%) Carbohydrates 69g (23%) Protein 39g (78%) Fat 37g (57%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 5 Servings

Amount Per Serving

Calories 769

% Daily Value*

Serving 1Serving (of 5)
Calories 769kcal 38%
Carbohydrates 69g 23%
Protein 39g 78%
Fat 37g 57%
Fiber 5g 20%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.