Creamy Sun-Dried Tomato Pasta with Chicken

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Growing up, my mom made a delicious pasta dish that consisted of chicken, mushrooms, and sun-dried tomatoes… this is my take! This dish is decadent without being too heavy. In addition, you can easily omit the chicken to make this vegetarian-friendly. In addition, this recipe is appropriate year-round. You can also use frozen asparagus to make this more budget-friendly.

I love orecchiette because the sauce sticks better. Also, fun fact: did you know that orecchiette means little ear in Italian?

A large skillet full of orecchiette, mushrooms, asparagus, sun-dried tomatoes, chicken, all in a creamy sauce. 

Two blue plates with pasta and two green cups, two silver forks.

This dish is creamy, cheesy, and very filling! It’s reminiscent of a childhood favorite of mine, but leveled up! You can easily omit the chicken if you want a vegetarian take on this pasta dish. If you re-heat this, I suggest warming it in a saucepan with a little bit of added water to loosen up the sauce.

What you need to make seasoned and salted’s creamy Chicken and Sun-Dried Tomato Orecchiette:
  • pasta of your choice (I love orecchiette for this)
  • boneless, skinless chicken breast
  • asparagus
  • garlic
  • mushrooms
  • olive oil
  • heavy cream
  • low sodium chicken broth
  • all-purpose flour
  • unsalted butter
  • garlic powder
  • Italian seasoning
  • paprika
  • salt
  • pepper
  • reserved pasta water
  • Parmigiano-Reggiano

Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!

Creamy Chicken and Sun-Dried Tomato Orecchiette

A delicious weeknight pasta dish with mushrooms, sun dried tomatoes, asparagus, and chicken!
Print Recipe
Servings: 4 people
Calories: 630kcal
Author: Allie Hagerty
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes


  • 8 oz pasta
  • 1 lb boneless, skinless chicken breast cut into bite-sized pieces
  • 4 oz sun dried tomatoes julienned
  • 2 tbsp fresh rosemary chopped
  • 8 oz asparagus cut into bite-sized pieces
  • 3 garlic cloves crushed
  • 1 tbsp olive oil
  • 1 cup heavy cream or dairy alternative
  • 1/4 cup all-purpose flour
  • 1/2 cup low sodium chicken broth
  • 1 tbsp unsalted butter
  • 1 tbsp garlic powder
  • 1/2 tbsp Italian seasoning blend
  • 1 tsp paprika
  • 1/2 tbsp salt
  • 1 1/2 tbsp ground pepper
  • 1/2 cup reserved pasta water
  • 1 oz Parmigiano-Reggiano grated


  • Heat 1 tbsp olive oil in a non-stick pan over medium high heat, until glistening. Meanwhile, season cut up chicken breast with 1 tbsp garlic powder, 1/2 tbsp Italian seasoning, 1/4 tbsp salt, and 1/2 tbsp pepper, add to the pan.
  • Cook the chicken breast until golden and crooked through, about 6-8 minutes, flipping halfway through. Remove the chicken and set aside.
  • Add 1 tbsp unsalted butter to your pan, along with mushrooms, 3 crushed garlic cloves, and 2 tbsp rosemary. Stirring occasionally, cook until the mushrooms have softened a bit, about 5-6 minutes. Add the asparagus, mix, and cook for 1 more minute.
  • Add 1/4 cup flour to the pan, and mix, coating evenly. Cook for 2 more minutes. Then, add 1 cup heavy cream and 1/2 cup chicken broth, 1 tsp paprika, and the remaining 1/4 tbsp salt and 1/2 tbsp pepper. Mix to combine, then bring to a slow boil. Turn down the heat and simmer for 5 minutes.
  • Add 4 oz julienned sun-dried tomatoes, chicken, and 1/2 cup reserved pasta water, mix to combine. Then add the cooked pasta and toss to coat evenly.
  • Take the pan off the heat, add 1 oz grated Parmigiano-Reggiano and mix. Serve immediately.


Calories: 630kcal | Carbohydrates: 57.4g | Protein: 49.5g | Fat: 21.4g | Saturated Fat: 9.7g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.8g | Cholesterol: 144.6mg | Sodium: 452mg | Potassium: 819mg | Fiber: 6g | Sugar: 16.3g
Tried this recipe?Mention @seasonedandsalted or tag #seasonedandsalted!

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