Creamy Sun-Dried Tomato Pasta with Blackened Chicken

When you're craving comfort food that's easy to prepare, try this creamy sun-dried tomato pasta with blackened chicken. The entire meal comes together in minutes and every bite is exploding with flavor!

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Recipe

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Creamy Sun-Dried Tomato Pasta with Blackened Chicken

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keyword: pasta

Servings: 6

Author: Christine Ma

Ingredients

Blackened chicken

• 1 ½ pounds boneless skinless chicken breast or thigh cut into bite-size chunks
• 2 teaspoons paprika
• 1 ½ teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 tablespoon oil

Creamy sun-dried tomato pasta

• 1 pound short cut pasta
• 2 tablespoons butter
• 2 shallots finely chopped
• 1 tablespoon minced garlic
• 3 ounces chopped sun-dried tomatoes
• 1 teaspoon Italian seasoning
• ½ cup white wine
• 1 cup chicken broth
• 1 bunch kale leaves chopped, stems removed
• ½ cup heavy cream
• ¾ cup grated parmesan plus extra for serving
• ½ cup reserved pasta water
• salt and pepper

Instructions

• Season chicken. Combine paprika, salt, oregano, cayenne, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle seasoning over chicken, tossing to coat.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from heat and set aside.
• In the same pan, melt 2 tablespoons butter. Add shallots and garlic and saute until softened, about 1 minute. Add sun-dried tomatoes and Italian seasoning, stirring to combine. Add white wine and bring to a boil. Continue to simmer until reduced by ½, about 2-3 minutes.
• Add chicken broth and bring to a boil. Add kale and cook until wilted, about 2 minutes. Add heavy cream and grated parmesan, stirring until combined. Reduce heat to low and continue to simmer for 3-4 minutes or until cheese is melted. Season sauce with salt and pepper and keep warm.
• Meanwhile, cook pasta according to directions on package. Reserve ½ cup pasta water and drain pasta.
• Add cooked pasta to sauce along with reserved ½ cup pasta water. Bring to a simmer, stirring until pasta is well coated. Adjust seasoning with salt and pepper.
• Portion pasta into bowls and sprinkle grated parmesan on top. Serve immediately.

Notes

The chicken can be marinated overnight with the dry spice mixture but it is not necessary.

Use any type of short-cut pasta such as rigatoni, penne, farfalle, or orecchiette.

Step-by-step instructions

Step 1: Season chicken

Let's begin by seasoning the boneless, skinless chicken breast or thigh with a flavorful blackened seasoning blend.

Blackened seasoning is the same as Cajun seasoning, so you'll notice the same spices, including paprika, salt, dried oregano, cayenne, garlic powder, onion powder, and black pepper.

If you have your own blend, you can use it instead.

Ensure the chicken pieces are evenly coated with the seasoning mixture for maximum flavor. You can also let the chicken sit in the spices for 30 minutes, but I found that since the chicken is cut into small chunks, this step isn't necessary.

Step 2: Cook chicken

Next, heat oil in a large sauté pan over medium-high heat. Add the seasoned chicken pieces and cook until they are browned on all sides, which typically takes about 5-7 minutes.

Once the chicken is cooked through and nicely browned, remove it from the heat and set it aside for later use.

This recipe calls for a generous amount of chicken, but you can adjust it if you prefer a pasta that's heavier on the noodles.

Step 3: Make pasta sauce

In the same pan, melt butter and sauté finely chopped shallots and minced garlic until they soften and are aromatic. Then, add chopped sun-dried tomatoes and Italian seasoning, stirring to combine.

Pour in white wine and bring the mixture to a boil, allowing it to simmer until the liquid reduces by half, about 2-3 minutes. If you don't like white wine, you can omit it and move on to the next step.

Step 4: Putting it all together

Next, add chicken broth to the pan and bring it to a boil. Add chopped kale to the sauce and cook until it wilts, approximately 2 minutes. If you're using another type of leafy green, adjust the cooking time as needed.

Once the kale starts to wilt, add heavy cream and grated Parmesan cheese to the pan, stirring until the cheese is melted and the sauce becomes creamy. Reduce the heat to low and let the sauce simmer for an additional 3-4 minutes to let the flavors meld together.

Meanwhile, cook the pasta according to the package instructions and reserve ½ cup of pasta water before draining. It's important to save the cooking water because this liquid helps bind together the pasta sauce with the pasta.

Finally, add the cooked pasta to the sauce along with the reserved pasta water, ensuring the pasta is well-coated in the creamy sauce. Adjust the seasoning with salt and pepper as needed.

To serve, portion the creamy sun-dried tomato pasta into bowls and sprinkle grated Parmesan on top for an extra burst of flavor.

I loved how the tart and bright sun-dried tomatoes complemented the smoky chicken perfectly. Each bite is a party in your mouth, each ingredient working harmoniously with the other. I don't prepare lunches for the group anymore, but I'm sure that they would love this dish as much as they did the Cajun pasta.

Make-ahead and storage

• Make-ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce gently on the stove and toss with freshly cooked pasta before serving.
• Store: Keep leftovers in an airtight container and store in the refridgerator for up to 3 days. If the pasta is too dry, add a splash of heavy cream.

More Cajun blackened recipes

Looking for more Cajun-spiced dishes? Try these: