Creamy Chicken and Sun

Name: Creamy Chicken and Sun-Dried Tomato Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 tbsp butter; 2 tbsp olive oil; 1 lb chicken breast, thinly sliced; 1 shallot, finely diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 4 cups chicken broth; 12 oz farfalle pasta; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup sun-dried tomatoes, chopped; 2 cups fresh spinach; 1/4 cup fresh basil, chopped; grated Parmesan cheese, for garnish

This creamy chicken and sun-dried tomato farfalle is a one-pan Italian-American meal combining tender chicken, spinach, and tangy sun-dried tomatoes in a rich tomato cream sauce. It's finished in under 30 minutes and requires minimal cleanup.

🌍Italian-American 🏷️One-pan pasta 🏷️Chicken pasta 🏷️Creamy pasta 🏷️Sun-dried tomato Farfalle

🏷️

🏷️Bowtie pasta

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 tbsp butter
2 tbsp olive oil
1 lb chicken breast, thinly sliced
1 shallot, finely diced
3 cloves garlic, minced
2 tbsp tomato paste
4 cups chicken broth
12 oz farfalle pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1/4 cup fresh basil, chopped
grated Parmesan cheese, for garnishoptional

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Instructions

1
In a large skillet over medium-high heat, melt butter with 1 tablespoon of olive oil.
2
Add seasoned chicken breasts and cook until golden brown and cooked through. Remove from the pan and set aside.
3
To the same pan, add the remaining olive oil and the diced shallots. Sauté until softened, about 2-3 minutes.
4
Add the minced garlic and cook for another minute until fragrant.
5
Stir in the tomato paste and cook for one minute.
6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
7
Add the uncooked farfalle pasta and stir to combine. Bring to a simmer, then cover and cook until the pasta is al dente, about 10-12 minutes.
8
Uncover and stir in the heavy cream until combined.
9
Add the grated Parmesan cheese, chopped sun-dried tomatoes, and fresh spinach. Stir until the cheese is melted and the spinach has wilted.
10
Chop the cooked chicken and add it back to the pan along with the chopped fresh basil.
11
Stir everything together until well combined and heated through.
12
Serve immediately, garnished with additional grated Parmesan cheese if desired.

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Tips & Notes

Pro tips

Slice chicken breast thin (¼-inch) so it cooks evenly in 3–4 minutes without drying out.
Bloom tomato paste in butter and oil for 1 minute before adding broth to deepen its flavor and remove rawness.
Cook pasta 1 minute under the al dente mark printed on the box—it will finish cooking in the sauce and absorb flavor.
Add cream off heat or at low temperature to prevent curdling in the acidic tomato sauce.

Substitutions

Heavy cream → half-and-half or crème fraîche (sauce will be thinner but still rich)
Chicken breast → boneless thighs (more forgiving; slice into bite-sized pieces)
Sun-dried tomatoes → roasted red peppers or fresh tomatoes (add at the end to avoid overcooking)
Spinach → arugula or kale (add kale earlier so it wilts completely)

Storage & make-ahead

Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of broth to restore sauce consistency.

Common Questions

Can I use frozen chicken breast for this recipe?

Yes, but thaw it completely first and pat dry before slicing. Frozen chicken will release excess water and dilute the sauce.

What can I use instead of heavy cream?

Half-and-half works, though the sauce will be slightly thinner. Avoid non-dairy creamer, which may break or curdle in acidic tomato sauce.

Can I make this ahead?

Cook pasta 1 minute under al dente, then finish cooking when you reheat. Store the sauce and pasta separately in airtight containers for up to 3 days.