Creamy sun-dried tomato pasta

chicken pasta recipe
Prep time
Cook time

Bring a taste of Italy into your kitchen with this summery sun-dried tomato pasta dish.


  • 4 tbsp sun-dried tomatoes in oil, drained (reserve 1 tbsp oil)
  • 4 chicken breasts
  • 1 tbsp basil pesto
  • 1 tbsp garlic, minced
  • 2 tsp herbs, chopped
  • ½ tsp salt
  • 4 cups chicken stock
  • 600g pasta, partly cooked
  • 1 cup parmesan cheese
  • ½ cup heavy cream
  • handful of fresh spinach


  • Cut the drained sun-dried tomatoes into strips.
  • Cut the chicken breasts into small cubes.
  • Add the tomato oil to a pot. When hot, add the cubed chicken and brown for a couple of minutes.
  • Stir in salt, pepper, garlic, basil pesto and sun-dried tomatoes. Cook for another minute, stirring occasionally.
  • Pour in your chicken stock and stir with a wooden spoon, scraping the bottom of the pan to deglaze it.
  • Add cream and your partly cooked pasta. Cook for 10 minutes, until the chicken and the pasta are cooked through.
  • Add parmesan cheese and spinach.
  • Mix well and serve.