Creamy Sun-Dried Tomato & Chicken Pasta
with Parmesan & Scallions
- Wheat
- Milk
Packed with sweet umami sun-dried tomato flavor, this chicken pasta dinner is a trattoria-style classic that’s ready in a quick 25 minutes. You’ll seared chicken cutlets to golden-brown perfection, then toss with al dente rigatoni in a velvety sun-dried tomato cream sauce. Finish the dish with a sprinkle of Parmesan and scallion greens.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1.5 ounce
Sun-Dried Tomatoes
12 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.
-
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with garlic powder, salt, and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side.
-
Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
-
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
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Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
-
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and sun-dried tomatoes; cook, stirring constantly, until fragrant, 1-2 minutes.
-
Stir in cream sauce base, stock concentrate, and ¼ cup pasta cooking water (½ cup for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring constantly until sauce is warmed through, 1-2 minutes. TIP: If pasta isn’t done cooking, ladle water directly from pot.
-
Keep covered off heat until ready to use in the next step.
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Slice chicken crosswise.
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Add chicken and drained rigatoni to pan with sauce. Toss to thoroughly coat. Taste and season with salt and pepper if desired. (For 4 servings, if your pan isn’t large enough, carefully transfer everything back into the empty pasta pot.)
-
Divide pasta between shallow bowls and top with Parmesan and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sun-dried tomato flavor, though some found it too strong; others wanted more seasoning or garlic for depth 🍲.
- Ease of prep: Quick and easy to make, with most finding it simple to prepare in about 25 minutes.
- Suggestions: Consider adding vegetables like spinach or broccoli; use smaller pasta shapes and increase sauce for better coating.
- Leftovers: Some found it even better the next day, while others felt it didn't reheat well due to lack of sauce.
- Portions: Filling meal that often provided leftovers, though a few wanted more sauce or pasta.
