One Pot Garlic Parmesan Chicken Pasta With Sun Dried Tomato Cream Swirl

Looking for a weeknight dinner that’s both incredibly flavorful and unbelievably easy to make? Look no further! This One Pot Garlic Parmesan Chicken Pasta with Sun-Dried Tomato Cream Swirl is a game-changer. Everything cooks together in a single pot, minimizing cleanup and maximizing deliciousness. The creamy parmesan sauce, tender chicken, and vibrant sun-dried tomato swirl create a symphony of flavors that will have everyone asking for seconds. It’s the perfect blend of comfort and sophistication, and it’s ready in under 30 minutes!

What You’ll Need

• 400g (14oz) Penne Pasta: We’re using penne because its ridges hold the sauce beautifully, but feel free to substitute with any short pasta shape like rotini, fusilli, or farfalle. The key is to choose a pasta that will cook evenly in one pot.
• 2 Tbsp (30ml) Olive Oil: Extra virgin olive oil is preferred for its rich flavor, but any good quality olive oil will work. This forms the base for sautéing the chicken and building flavor.
• 500g (1.1lb) Chicken Breast, Diced: Using chicken breast keeps the dish lighter, but you can also use chicken thighs for a richer flavor. Ensure the chicken is diced into roughly 1-inch pieces for even cooking.
• 4 Cloves Garlic, Minced: Freshly minced garlic is essential for that authentic Italian aroma and flavor. Don’t skimp on the garlic!
• 1 tsp (5g) Salt: Kosher salt or sea salt is recommended for its pure flavor. We’ll use salt in stages to season the chicken and the overall dish.
• ½ tsp Black Pepper: Freshly ground black pepper provides a more robust flavor than pre-ground.
• 1 tsp Dried Oregano: Dried oregano adds a classic Italian herbaceousness. You can substitute with Italian seasoning if you prefer.
• 1 cup (240ml) Chicken Broth: Low-sodium chicken broth allows you to control the saltiness of the dish. Vegetable broth is a great substitute for a vegetarian option.
• 1 cup (240ml) Water: Water helps to create the necessary liquid for cooking the pasta and forming the sauce.
• 1 cup (240ml) Heavy Cream: Heavy cream provides the richness and luxurious texture of the sauce. You can use half-and-half for a lighter version, but the sauce won’t be as thick.
• ½ cup (50g) Grated Parmesan Cheese (halal-certified): Freshly grated parmesan cheese is best for flavor and melting. Ensure it’s halal-certified if needed.
• ¼ cup (40g) Sun-Dried Tomatoes Packed in Oil, Drained and Blended into a Puree: Sun-dried tomatoes add a concentrated burst of umami and sweetness. Blending them into a puree creates a beautiful swirl and distributes the flavor evenly.
• 2 Tbsp (30g) Toasted Pine Nuts: Toasted pine nuts add a delightful crunch and nutty flavor. Toasting them enhances their flavor significantly.
• 2 Tbsp (8g) Fresh Basil, Finely Chopped: Fresh basil provides a bright, herbaceous finish. Don’t substitute with dried basil, as the flavor won’t be the same.
• ¼ tsp Red Pepper Flakes (optional, for heat): Red pepper flakes add a subtle kick of heat. Adjust the amount to your preference or omit them altogether.

Substitutions & Variations

Feel free to customize this recipe to your liking! Here are a few ideas:

• Pasta: As mentioned, any short pasta shape will work.
• Chicken: Substitute with shrimp, Italian sausage, or leave it out entirely for a vegetarian dish.
• Cream: Half-and-half or even a splash of milk can be used, but the sauce will be less creamy.
• Sun-Dried Tomatoes: Roasted red peppers can be used as a substitute for a different flavor profile.

Step-by-Step Instructions for One-Pot Perfection

1. Sauté the Chicken: Begin by heating the olive oil in a large, deep skillet or pot over medium-high heat. This ensures even cooking and prevents sticking. Add the diced chicken breast, season generously with half of the salt and pepper (about ½ tsp salt and ¼ tsp pepper), and sauté for 5-6 minutes. The goal is to achieve a golden-brown color and ensure the chicken is fully cooked through. Once cooked, remove the chicken from the pot and set aside on a plate. This prevents it from becoming overcooked while the pasta cooks.
2. Bloom the Garlic & Oregano: Reduce the heat to medium. Add the minced garlic and the remaining dried oregano to the pot. Sauté for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste. Blooming the garlic in the oil releases its aromatic compounds, creating a flavorful base for the sauce.
3. Combine Pasta & Liquid: Add the dry penne pasta to the pot and stir to coat it with the flavored oil. Pour in the chicken broth and water. Bring the mixture to a rapid boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits (fond). These browned bits add depth of flavor to the dish.
4. Simmer to Al Dente: Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook for 10-12 minutes, stirring occasionally. The pasta should be cooked *al dente* – firm to the bite. Most of the liquid should be absorbed, creating a creamy consistency. If the pasta absorbs the liquid too quickly, add a splash more water.
5. Return Chicken & Create the Sauce: Return the cooked chicken to the pot. Pour in the heavy cream and sprinkle with the grated parmesan cheese. Whisk vigorously to combine, ensuring the parmesan melts and creates a smooth, creamy sauce.
6. Sun-Dried Tomato Swirl & Finish: Stir in the sun-dried tomato puree, gently swirling it through the creamy sauce to create a beautiful pink-orange ribbon effect. Simmer for another 2-3 minutes, allowing the sauce to thicken and coat the pasta evenly.
7. Season & Serve: Taste the pasta and adjust the seasoning with the remaining salt, pepper, and optional red pepper flakes. Remember that parmesan cheese is also salty, so add salt cautiously. To serve, twirl a generous mound of pasta onto a shallow plate. Drizzle an extra spoonful of the sun-dried tomato cream around the edge for a glossy swirl, and sprinkle with toasted pine nuts and fresh basil for added texture and visual appeal.

The Magic of One-Pot Pasta

One-pot pasta isn’t just about convenience; it’s about flavor development. Cooking the pasta directly in the broth allows it to release starch, which naturally thickens the sauce, creating a luxuriously creamy texture without the need for excessive cream or butter. This method also infuses the pasta with the flavors of the broth and seasonings from the very beginning, resulting in a more harmonious and flavorful dish.

Sun-Dried Tomato Puree: A Flavor Booster

Blending sun-dried tomatoes into a puree isn’t just for aesthetics. It distributes the intense, concentrated flavor of the sun-dried tomatoes throughout the entire dish, rather than having distinct pieces. The oil they’re packed in also contributes to the richness of the sauce. Using a high-quality sun-dried tomato packed in oil is key to achieving the best flavor.

Choosing the Right Pasta Shape

While penne is excellent for this recipe, feel free to experiment with other short pasta shapes like rotini, fusilli, or farfalle. The key is to choose a shape that will readily absorb the sauce and hold its shape during cooking. Avoid long pasta like spaghetti or linguine, as they may not cook evenly in a single pot.

Tips for Perfectly Toasted Pine Nuts

Toasting pine nuts enhances their flavor and adds a delightful crunch. The easiest way to toast them is in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Watch them carefully, as they burn quickly! Alternatively, you can toast them in a 350°F (175°C) oven for 5-7 minutes.

Frequently Asked Questions

Can I use vegetable broth instead of chicken broth?

Yes, absolutely! Vegetable broth works perfectly well and makes this dish suitable for vegetarians.

Can I make this dish ahead of time?

While best served immediately, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You may need to add a splash of broth or water when reheating, as the pasta tends to absorb liquid over time.

Is it possible to add vegetables?

Definitely! Spinach, mushrooms, or bell peppers would be delicious additions. Add them along with the garlic to sauté for a few minutes before adding the pasta.

Enjoy this incredibly flavorful and easy One Pot Garlic Parmesan Chicken Pasta with Sun Dried Tomato Cream Swirl! Don’t forget to save this recipe to Pinterest for later inspiration!

one pot garlic parmesan chicken pasta

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• Author: Liana Brooks
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This One Pot Garlic Parmesan Chicken Pasta with Sun-Dried Tomato Cream Swirl is a quick and easy weeknight dinner that cooks entirely in one pot, minimizing cleanup. It features a creamy parmesan sauce, tender chicken, and a vibrant sun-dried tomato swirl for a flavorful and satisfying meal.

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Ingredients

Scale 1x2x3x

• 400g (14oz) Penne Pasta: Choose a short pasta shape for even cooking.
• 2 Tbsp (30ml) Olive Oil: Use extra virgin for rich flavor.
• 500g (1.1lb) Chicken Breast, Diced: Dice into 1-inch pieces.
• 4 Cloves Garlic, Minced: Freshly minced is best.
• 1 tsp (5g) Salt: Kosher or sea salt recommended.
• ½ tsp Black Pepper: Freshly ground for robust flavor.
• 1 tsp Dried Oregano: Or Italian seasoning.
• 1 cup (240ml) Chicken Broth: Low-sodium is preferred.
• 1 cup (240ml) Water: Helps create the sauce.
• 1 cup (240ml) Heavy Cream: For a rich sauce; half-and-half can be substituted.
• ½ cup (50g) Grated Parmesan Cheese: Freshly grated, halal-certified if needed.
• ¼ cup (40g) Sun-Dried Tomatoes, Pureed: Blended for even flavor distribution.
• 2 Tbsp (30g) Toasted Pine Nuts: Enhance flavor by toasting.
• 2 Tbsp (8g) Fresh Basil, Chopped: Bright, herbaceous finish.
• ¼ tsp Red Pepper Flakes (optional): For a subtle kick.

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Instructions

1. Sauté Chicken: Brown diced chicken in olive oil, season with salt and pepper, and set aside.
2. Bloom Aromatics: Sauté minced garlic and oregano until fragrant.
3. Combine & Simmer: Add pasta, broth, and water; bring to a boil, then simmer until pasta is *al dente*.
4. Add Chicken & Sauce: Return chicken to pot, add cream and parmesan; whisk until smooth.
5. Swirl & Thicken: Stir in sun-dried tomato puree and simmer to thicken.
6. Season & Serve: Adjust seasoning and serve with pine nuts and basil.

Notes

For best results, use freshly grated parmesan cheese and toast the pine nuts before adding them to the dish. Adjust the amount of red pepper flakes to your preference.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: One-Pot
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 650 kcal
• Sugar: 15 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 100 mg

Keywords: pasta,chicken,one pot,parmesan,garlic,sun-dried tomato,easy,dinner,weeknight