Creamy Cheesy Chicken Pasta With Sun Dried Tomato Cheese Swirl

Looking for a pasta dish that’s both comforting and visually stunning? This Creamy Cheesy Chicken Pasta with a vibrant Sun-Dried Tomato Cheese Swirl is exactly what you need! Tender chicken, perfectly cooked penne, and a luscious cheese sauce are elevated with the intense flavor of sun-dried tomatoes. The beautiful swirl adds a touch of elegance, making it perfect for a weeknight dinner or a special occasion. Get ready to impress your family and friends with this unforgettable pasta experience!

What You’ll Need

• 300 g (10.5 oz) Penne Pasta: We’re using penne for its ridges, which beautifully capture the creamy sauce. Choose a high-quality pasta made with durum wheat for the best texture and al dente bite.
• 2 tbsp (30 ml) Olive Oil: Extra virgin olive oil is preferred for its rich flavor and health benefits. It’s the foundation for sautéing the chicken and building the sauce.
• 2 large Chicken Breasts (≈300 g / 10.5 oz total): Boneless, skinless chicken breasts are ideal. Cutting them into bite-sized pieces ensures even cooking and easy enjoyment.
• 1 medium Onion (≈150 g / 5.3 oz): A yellow onion provides a classic aromatic base for the sauce. Finely dicing it allows it to melt into the sauce and create a smooth texture.
• 3 cloves Garlic: Freshly minced garlic is essential for a robust flavor. Don’t skimp – garlic adds a wonderful depth to the dish!
• 120 g (4 oz) Sun-Dried Tomatoes packed in oil: These little gems are packed with intense tomato flavor. Make sure to drain them well to avoid a greasy sauce. The oil they’re packed in can be reserved for other cooking uses!
• 200 ml (⅞ cup) Heavy Cream: Heavy cream provides the richness and luxurious texture that makes this pasta so irresistible. It creates a beautifully smooth and coating sauce.
• 150 ml (⅔ cup) Low-Sodium Halal Chicken Broth: Using low-sodium broth allows you to control the saltiness of the dish. Halal chicken broth ensures the recipe is accessible to a wider range of dietary preferences.
• 100 g (3½ oz) Grated Parmesan Cheese: Freshly grated Parmesan cheese is key for authentic flavor. It adds a salty, umami-rich element to the sauce.
• 150 g (5.3 oz) Shredded Mozzarella Cheese: Mozzarella provides a lovely stretch and mild flavor that complements the Parmesan. Pre-shredded is convenient, but freshly shredded melts more smoothly.
• 1 tbsp (15 ml) Lemon Juice: A squeeze of lemon juice brightens the sauce and balances the richness of the cream and cheese.
• 1 tsp (5 g) Smoked Paprika: Smoked paprika adds a subtle smoky flavor that enhances the overall complexity of the dish.
• Salt and Freshly Ground Black Pepper: Seasoning is crucial! Adjust to your taste preferences.
• Fresh Basil Leaves: Torn fresh basil adds a vibrant, herbaceous garnish.
• Pinch of Red-Pepper Flakes (optional): For a touch of heat, add a pinch of red-pepper flakes.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Penne Pasta: Rotini, fusilli, or farfalle (bow-tie pasta) work well as substitutes.
• Chicken Breasts: Chicken thighs can be used for a richer flavor, but may require a slightly longer cooking time.
• Heavy Cream: Half-and-half can be used, but the sauce will be less thick and creamy. You may need to add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken it.
• Parmesan Cheese: Pecorino Romano cheese is a good substitute, offering a similar salty and sharp flavor.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions for Creamy Cheesy Chicken Pasta

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook for 10-12 minutes, or until al dente – meaning it should be firm to the bite. Don’t overcook the pasta, as it will continue to cook slightly in the sauce. Before draining, reserve about ½ cup (120 ml) of the pasta water. This starchy water is liquid gold; it helps bind the sauce to the pasta and creates a beautifully creamy texture. Drain the pasta thoroughly.
2. Sauté the Chicken: While the pasta is cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and season generously with salt and freshly ground black pepper. Sauté for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C) for safety. Transfer the cooked chicken to a plate and set aside.
3. Build the Aromatic Base: Reduce the heat to medium. Add the finely diced onion to the skillet and sauté for about 3 minutes, or until it becomes translucent and softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Infuse with Sun-Dried Tomato Flavor: Add half of the chopped sun-dried tomatoes (60g) to the skillet. Cook for about a minute, allowing their flavor to bloom. Pour in the heavy cream and low-sodium chicken broth. Stir in the smoked paprika and lemon juice. Bring the mixture to a gentle simmer and let it reduce for 3-4 minutes, allowing the sauce to thicken slightly and the flavors to meld.
5. Create the Cheesy Sauce: Remove the skillet from the heat. Stir in the grated Parmesan cheese and shredded mozzarella cheese until they are fully melted and the sauce is smooth and creamy. Season with salt and pepper to taste. Taste frequently and adjust seasoning as needed.
6. Divide and Swirl: Divide the cheese sauce into two equal portions in separate bowls. To one portion, fold in the remaining chopped sun-dried tomatoes (60g), creating a vibrant orange-red cheese swirl. Keep the plain cheese sauce in the other bowl.
7. Combine and Coat: Return the cooked chicken to the skillet. Pour in the plain cheese sauce and add the drained pasta. Toss gently to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until you achieve a silky, coating consistency.
8. Plate and Swirl: To assemble the visual swirl, transfer the pasta to plates. Drizzle the tomato-infused cheese sauce over the plated pasta in a long, thin ribbon using a spoon or a squeeze bottle. Allow the orange-red swirl to beautifully contrast with the creamy white base.
9. Garnish and Serve: Finish with a generous handful of torn fresh basil leaves, a pinch of red-pepper flakes (if using), and a final drizzle of any remaining tomato-cheese swirl for extra shine. Serve immediately.

Why Sun-Dried Tomatoes Elevate This Pasta

Sun-dried tomatoes aren’t just about adding a burst of color; they pack an intense umami flavor that transforms this creamy pasta. The drying process concentrates their sweetness and savory notes, creating a depth of flavor that fresh tomatoes simply can’t match. Their slightly chewy texture also provides a delightful contrast to the tender pasta and chicken. The oil they’re packed in also contributes to the richness of the sauce.

Tips for the Perfect Cheese Sauce

Achieving a perfectly smooth and creamy cheese sauce is crucial. Here are a few tips: Use freshly grated Parmesan cheese – pre-grated cheese often contains cellulose, which can prevent it from melting smoothly. Don’t overheat the sauce – high heat can cause the cheese to separate and become grainy. Add the cheese gradually, stirring constantly until melted. And remember, the reserved pasta water is your friend – it helps emulsify the sauce and create a luxurious texture.

Choosing the Right Pasta Shape

While penne works beautifully in this recipe, feel free to experiment with other pasta shapes! Rigatoni, fusilli, or rotini would all hold the creamy sauce well. The key is to choose a shape with ridges or curves that will capture the sauce and deliver maximum flavor in every bite. Larger pasta shapes like shells or cavatappi also work well.

Variations and Additions

This recipe is a fantastic base for customization. Consider adding sautéed mushrooms, spinach, or bell peppers for extra vegetables. For a spicier kick, increase the amount of red-pepper flakes or add a dash of cayenne pepper. You could also substitute the chicken with shrimp or Italian sausage. Don’t be afraid to get creative and make it your own!

Frequently Asked Questions (FAQ)

• Can I make this ahead of time? While best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before adding the pasta and chicken.
• Is it possible to use a different type of cheese? Yes, you can experiment with other cheeses like provolone or asiago. However, Parmesan and mozzarella provide the best flavor and melting properties for this recipe.
• Can I make this gluten-free? Absolutely! Simply substitute the penne pasta with a gluten-free pasta alternative.

This Creamy Cheesy Chicken Pasta with Sun-Dried Tomato Cheese Swirl is a guaranteed crowd-pleaser. The combination of rich, creamy sauce, tender chicken, and vibrant sun-dried tomatoes is simply irresistible. Don’t forget to save this recipe to Pinterest for easy access later!

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• Author: Madison Clarke
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This creamy cheesy chicken pasta features a vibrant sun-dried tomato cheese swirl, offering a comforting and visually appealing meal. It’s perfect for a weeknight dinner or special occasion, combining tender chicken, penne pasta, and a luscious cheese sauce.

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Ingredients

Scale 1x2x3x

• 300 g (10.5 oz) Penne Pasta
• 2 tbsp (30 ml) Olive Oil
• 300 g (10.5 oz) Chicken Breast, bite-sized
• 150 g (5.3 oz) Onion, diced
• 3 cloves Garlic, minced
• 120 g (4 oz) Sun-Dried Tomatoes, drained
• 200 ml (⅞ cup) Heavy Cream
• 150 ml (⅔ cup) Low-Sodium Chicken Broth
• 100 g (3½ oz) Parmesan Cheese, grated
• 150 g (5.3 oz) Mozzarella Cheese, shredded
• 1 tbsp (15 ml) Lemon Juice
• 1 tsp (5 g) Smoked Paprika
• Salt and Pepper, to taste
• Fresh Basil Leaves, torn
• Red-Pepper Flakes (optional)

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Cook Pasta: Boil penne until al dente, reserving ½ cup pasta water. Drain.
2. Sauté Chicken: Cook chicken in olive oil until golden and cooked through.
3. Build Base: Sauté onion until translucent, then add garlic and cook until fragrant.
4. Infuse Flavor: Add sun-dried tomatoes, cream, and broth; simmer to thicken.
5. Create Sauce: Remove from heat and stir in Parmesan and mozzarella until melted.
6. Divide & Swirl: Divide sauce; swirl sun-dried tomatoes into one portion.
7. Combine & Coat: Return chicken to skillet, add pasta and sauce; add pasta water if needed.
8. Plate & Swirl: Drizzle tomato-infused sauce over pasta for a swirl effect.
9. Garnish & Serve: Garnish with basil and red-pepper flakes; serve immediately.

Notes

For a smoother sauce, use freshly grated Parmesan and avoid overheating. Reserved pasta water helps bind the sauce and create a creamy texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 650 kcal
• Sugar: 15 g
• Sodium: 500 mg
• Fat: 35 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 120 mg