Creamy Sun-Dried Tomato Chicken Linguine
If you’re craving a dish that combines rich, velvety sauce with tender chicken and the delightful tang of sun-dried tomatoes, look no further than this Creamy Sun-Dried Tomato Chicken Linguine. This pasta recipe is a perfect weeknight dinner or a comforting meal to impress your guests without spending hours in the kitchen. With just a handful of ingredients and straightforward steps, you’ll have a restaurant-worthy dish that’s bursting with flavor and creamy goodness.
Why This Recipe Belongs in Your Rotation
This Creamy Sun-Dried Tomato Chicken Linguine is a game-changer for several reasons. First, it’s incredibly flavorful yet easy to prepare, making it ideal for busy evenings when you want something satisfying without fuss. The sun-dried tomatoes add a concentrated, slightly sweet tang that complements the creamy sauce perfectly. Plus, the chicken provides lean protein, turning this pasta into a balanced meal. It’s versatile too — swap out linguine for fettuccine or penne if you like, or add some spinach or mushrooms to pack in extra veggies. It’s the kind of recipe that delights every time and is sure to become a favorite in your dinner lineup.
Ingredient Rundown
- 8 ounces linguine: The perfect pasta shape for soaking up the creamy sauce and holding onto every bite of chicken and sun-dried tomato.
- 2 tablespoons olive oil: For sautéing the chicken and garlic, bringing out their natural flavors.
- 1 pound boneless, skinless chicken breasts, diced: Tender, lean protein that cooks quickly and pairs wonderfully with the sauce.
- 3 cloves garlic, minced: Adds a fragrant, savory depth to the dish.
- 1 cup sun-dried tomatoes, chopped: These provide a rich, slightly tangy punch that elevates the creamy sauce.
- 1 cup heavy cream: Creates the luscious, silky base of the sauce.
- 1 cup chicken broth: Adds moisture and a subtle savory note, balancing the richness of the cream.
- 1 teaspoon Italian seasoning: A blend of herbs like oregano, basil, and thyme that adds aromatic complexity.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty finish to the sauce.
- Fresh basil for garnish: Provides a bright, herbal contrast and a pop of color.
Hardware & Gadgets
- Large pot: For boiling the linguine to perfect al dente texture.
- Large skillet or sauté pan: Ideal for cooking the chicken and simmering the sauce.
- Knife and cutting board: For dicing chicken and chopping garlic and sun-dried tomatoes.
- Wooden spoon or spatula: To stir the sauce gently without scratching your pan.
- Colander: To drain the cooked pasta.
Creamy Sun-Dried Tomato Chicken Linguine: Step-by-Step Guide
Step 1: Cook the Linguine
Bring a large pot of salted water to a boil. Add 8 ounces of linguine and cook according to package instructions until al dente. Once done, drain the pasta and set it aside, reserving about 1/2 cup of pasta water to adjust the sauce consistency later if needed.
Step 2: Sauté the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Build the Flavor Base
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it. Add the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavors.
Step 4: Create the Creamy Sauce
Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine. Add 1 teaspoon of Italian seasoning and season with salt and pepper to taste. Let the sauce simmer gently for 5-7 minutes until it thickens slightly.
Step 5: Finish the Dish
Return the cooked chicken to the skillet and stir in 1/2 cup of grated Parmesan cheese. Mix well until the cheese melts and the sauce becomes silky. Add the drained linguine to the skillet and toss everything together. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
Step 6: Garnish and Serve
Remove the skillet from heat and garnish with fresh basil leaves. Serve immediately for the best flavor and texture.
Allergy-Friendly Substitutes
- Heavy cream: Substitute with canned coconut milk or a cashew cream for a dairy-free alternative.
- Chicken broth: Use vegetable broth if you prefer a vegetarian option or have a poultry allergy.
- Parmesan cheese: Nutritional yeast offers a cheesy flavor without dairy.
- Linguine: Swap for gluten-free pasta to accommodate gluten sensitivities.
Mistakes That Ruin Creamy Sun-Dried Tomato Chicken Linguine
- Overcooking the chicken – This leads to dry, tough pieces that detract from the creamy sauce experience.
- Burning the garlic – Garlic cooks quickly; burnt garlic tastes bitter and can overwhelm the dish.
- Not reserving pasta water – The starchy water helps adjust sauce consistency and binds the sauce to the pasta.
- Adding too much salt early on – The Parmesan and broth already contribute saltiness, so season gradually.
- Using sun-dried tomatoes packed in oil without draining – Excess oil can make the sauce greasy.
Storing, Freezing & Reheating
Store leftover Creamy Sun-Dried Tomato Chicken Linguine in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream to restore creaminess.
Freezing is possible but not ideal for creamy pasta dishes because the texture of the sauce can change. If you do freeze it, use a freezer-safe container and consume within 1 month. Thaw overnight in the refrigerator before reheating slowly on the stovetop.
Troubleshooting Q&A
What if my sauce is too thick?
If your sauce thickens too much, add a little reserved pasta water, chicken broth, or heavy cream to loosen it. Stir gently until you reach the desired consistency.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add extra juiciness and flavor. Just dice them similarly and adjust cooking time slightly until fully cooked.
How do I prevent the pasta from sticking together?
Make sure you cook the linguine in plenty of salted boiling water and stir occasionally during cooking. Tossing the pasta immediately with the sauce helps keep everything coated and separated.
Can I make this recipe vegan?
Absolutely. Use plant-based cream, vegetable broth, vegan cheese alternatives, and swap chicken for tofu or sautéed mushrooms to keep the dish creamy and flavorful.
Because You Liked This
- Creamy Tuscan Salmon Tagliatelle – Another luscious pasta recipe with a creamy sauce and vibrant ingredients.
- Roasted Tomato Burrata Cavatappi – A comforting pasta featuring roasted tomatoes and creamy burrata cheese.
Ready to Cook?
Now that you know how to make this creamy, dreamy linguine dish, gather your ingredients and get cooking! This Creamy Sun-Dried Tomato Chicken Linguine is sure to become your new go-to dinner, perfect for cozy nights or special occasions. Don’t forget the fresh basil garnish for that extra burst of flavor and color. Enjoy every bite of this luscious pasta that’s as simple to make as it is delicious.
Whether you’re cooking for yourself, family, or friends, this recipe offers that perfect balance of indulgence and comfort. Happy cooking!
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Creamy Sun-Dried Tomato Chicken Linguine
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 ounces of linguine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving about 1/2 cup of pasta water.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add diced chicken breasts seasoned with salt and pepper. Cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside.
- Lower heat to medium. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Add chopped sun-dried tomatoes and cook for 2 minutes to release flavors.
- Pour in 1 cup chicken broth and 1 cup heavy cream, stirring to combine. Add 1 teaspoon Italian seasoning and season with salt and pepper. Simmer gently for 5-7 minutes until sauce thickens slightly.
- Return cooked chicken to the skillet and stir in 1/2 cup grated Parmesan cheese until melted and sauce is silky. Add drained linguine and toss together. If sauce is too thick, add reserved pasta water to loosen.
- Remove from heat and garnish with fresh basil leaves. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water to adjust sauce consistency and help the sauce bind to the pasta.
- Do not overcook chicken to keep it tender and juicy.
- Burnt garlic can add bitterness; sauté gently until fragrant only.
- For a dairy-free version, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently with added broth or cream.
