Sun-Dried Tomato Chicken Asparagus Pasta

This one is for all pasta lovers (that’s me)! Spaghetti tossed with a creamy sun-dried tomato sauce is a dream come true! This Sun-Dried Tomato Chicken Asparagus Pasta is incredibly delicious and takes less than 30 minutes to prepare! It’s one of these quick, easy, and full of flavor recipes that you can prepare without too much effort!

Sun-Dried Tomato Chicken Asparagus Pasta

This is a quick and easy pasta that’s made with a creamy sun-dried tomato sauce, chicken, and asparagus. It’s seriously tasty and takes less than 30 minutes to prepare! Perfect for a busy midweek dinner or a lazy Sunday lunch. It’s definitely one of my favorite ways to eat asparagus!

Why I love this Sun-Dried Tomato Chicken Asparagus Pasta :

  1. It’s fast, easy to prepare and it always tastes good.
  2. All that creamy sauce!
  3. Full of asparagus – one big handful of asparagus was used here!
  4. You can make it with a chicken breast or without – it’s delicious both ways.
  5. A total crowd pleaser.

Here’s what you will need:

  1. Some pasta – choose your favorite one!
  2. A handful of asparagus – zucchini will be great too.
  3. Sun-dried tomatoes – you can use sun-dried tomatoes from the jar or the sun-dried tomato pesto.
  4. Onion, garlic, salt, and pepper – basics.
  5. Chicken – you can substitute it with mushrooms for a meatless version.
  6. Some cream – at least 25% of fat. I know, I know, but it’s not the time to count calories.
  7. Some oil – olive oil and butter work the best here.
  8. Some fresh parsley.
  9. A few cherry tomatoes – totally optional.

This delicious pasta can be made either with sun-dried tomatoes from the jar or with the sun-dried tomato pesto. Both options are absolutely great! I went with the pesto as it’s easier to find in Peru.

Spaghetti tossed with a creamy sun-dried tomato sauce is a dream come true!

Sun-Dried Tomato Chicken Asparagus Pasta

How to make it

The recipe for this delicious creamy pasta is super simple! Basically, you just need to chop all the ingredients, cook on the pan, and mix together with some pasta. It couldn’t be easier!

When it comes to preparing (any) pasta at home, there’s just one important step to always follow.

It’s tossing the pasta with the sauce and a little bit of the pasta cooking water, right before serving. It’s a key step! It makes all the difference between a good pasta and a truly amazing one. It’s the proper, Italian way to make pasta. And they know what they do!

Sun-Dried Tomato Chicken Asparagus Pasta

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AuthorEwaCategory, , DifficultyIntermediate

Spaghetti tossed with a creamy sun-dried tomato sauce is a dream come true! This Sun-Dried Tomato Chicken Asparagus Pasta is incredibly delicious and takes less than 30 minutes to prepare! It's one of these quick, easy, and full of flavor recipes that you can prepare without too much effort!

Creamy Sun Dried Tomato Chicken Pasta With Asparagus

Yields3 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 20 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 250 g Favourite pasta
 1 Chicken breast
 A handful of asparagus
 3 tbsp Sun-dried tomato pesto (or 3 tablespoons of chopped sun-dried tomatoes)
 200 ml Cream
 ½ cup Chicken broth (or water)
 ¼ cup Reserved pasta cooking water
 1 Onion
 3 Garlic cloves
 2 tbsp Chopped fresh parsley
 1 tbsp Butter
 Olive oil
 Salt and pepper
 ¼ tsp Chilli flakes/powder (optional)
 A few cherry tomatoes (optional)

1

Bring a large pot of salted water to boil. Add pasta and cook for the time written in the instructions MINUS 2 minutes (it will finish cooking in the sauce). Drain reserving 1/4 cup of the pasta cooking water.

2

Meanwhile, cut chicken breast into bite size chunks. Season with salt and pepper, set aside.

3

Wash and cut asparagus into 1-2cm pieces. Peel and finely chop onion and garlic.

4

Heat a large pan over medium heat with 1 tablespoon of butter and a little bit of olive oil. It will prevent the butter from burning. Add onion, garlic (and chopped sun-dried tomatoes if using instead of pesto).

Fry for 3 minutes, until translucent. Add a bit more olive oil, add asparagus and chicken. Fry for 4 minutes, stirring often.

5

Add cherry tomatoes cut in half (if using), cream, chicken broth, reserved water from cooking pasta, and sun-dried tomato pesto. Mix together, season with salt, pepper, and chilli flakes.

6

Bring to the boil and simmer over medium-low heat for 4 minutes. When the sauce starts to thicken, add pasta and chopped parsley.

7

Toss together and simmer for 2 minutes more. Do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of chicken broth/water.

8

Serve!

Ingredients

 250 g Favourite pasta
 1 Chicken breast
 A handful of asparagus
 3 tbsp Sun-dried tomato pesto (or 3 tablespoons of chopped sun-dried tomatoes)
 200 ml Cream
 ½ cup Chicken broth (or water)
 ¼ cup Reserved pasta cooking water
 1 Onion
 3 Garlic cloves
 2 tbsp Chopped fresh parsley
 1 tbsp Butter
 Olive oil
 Salt and pepper
 ¼ tsp Chilli flakes/powder (optional)
 A few cherry tomatoes (optional)

Directions

1

Bring a large pot of salted water to boil. Add pasta and cook for the time written in the instructions MINUS 2 minutes (it will finish cooking in the sauce). Drain reserving 1/4 cup of the pasta cooking water.

2

Meanwhile, cut chicken breast into bite size chunks. Season with salt and pepper, set aside.

3

Wash and cut asparagus into 1-2cm pieces. Peel and finely chop onion and garlic.

4

Heat a large pan over medium heat with 1 tablespoon of butter and a little bit of olive oil. It will prevent the butter from burning. Add onion, garlic (and chopped sun-dried tomatoes if using instead of pesto).

Fry for 3 minutes, until translucent. Add a bit more olive oil, add asparagus and chicken. Fry for 4 minutes, stirring often.

5

Add cherry tomatoes cut in half (if using), cream, chicken broth, reserved water from cooking pasta, and sun-dried tomato pesto. Mix together, season with salt, pepper, and chilli flakes.

6

Bring to the boil and simmer over medium-low heat for 4 minutes. When the sauce starts to thicken, add pasta and chopped parsley.

7

Toss together and simmer for 2 minutes more. Do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of chicken broth/water.

8

Serve!

Sun-Dried Tomato Chicken Asparagus Pasta

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

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