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A bowl of Creamy Sun-dried Tomato Pasta with Chicken

Creamy Sun-dried Tomato Pasta with Chicken

Farfalle pasta tossed in a cheesy cream-based sauce infused with garlic and butter, mixed with sun-dried tomatoes and baked chicken with Italian herbs.
5 from 2 votes
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Course: Main Course
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 people
Author: MinShien



  • 1 large chicken breast 1/2 - 3/4 pounds
  • 1/2 tsp basil
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tbsp olive oil


  • 8 oz farfalle pasta
  • 1 tbsp olive oil
  • 1/2 tsp salt

White Sauce

  • 2 tbsp butter
  • 1 tbsp flour
  • 5-6 cloves fresh garlic
  • 1/2 tsp salt
  • 2 cups 2% milk
  • 4-5 oz sun-dried tomatoes in olive oil
  • 1/2-1 cup shredded mozerella


  • Freshly grated parmesan cheese
  • Chopped basil optional



  • Preheat oven to 375 degrees F. Rub 1/2 tbsp olive oil, oregano, basil, garlic powder and 1/2 tsp salt onto both sides of defrosted chicken breast. 
  • Bake chicken for 25-30 minutes, or until internal temperature reaches 165 degrees F. Once chicken is cooked, slice chicken into strips.


  • While waiting for chicken to bake in the oven, boil 3 qt of water using a saucepan and once the water boils, add in pasta. Add 1/2 tsp of salt and 1/2 tbsp of olive oil into boiling water. 
  • After 9-10 minutes, or a minute less than what the package direction calls for, remove pot from heat and drain pasta. Add another 1/2 tbsp olive oil to the pasta and toss to prevent pasta from sticking together. Set aside.

White sauce

  • Minced 4-5 cloves of garlic. Warm a large skillet on medium heat, then melt butter on skillet. Once butter is melted, add flour, salt and minced garlic. Stir for 30-60 seconds. Avoid burning garlic.
  • Add milk onto skillet. Keep stirring to remove clumps. When it boils, continue stirring for another minute. Liquid should thicken slightly. Then remove from heat.
  • Add 1/2 cup of shredded mozzarella onto skillet, then stir to combine. Sauce should thicken further. Add additional mozzarella if desired, however note that sauce will continue to thicken as it sits. 


  • Drain olive oil from bottled sun-dried tomatoes. Add baked chicken strips, cooked pasta and drained sun-dried tomatoes to sauce. Heat saucepan under medium heat, combine and stir for another 1-2 minutes. Remove from heat.
  • Garnish with parmesan cheese and fresh basil (optional). Serve and enjoy!


Tip: Baking the chicken, boiling the pasta and making the sauce can happen concurrently. Doing so will save lots of time!
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!