Sundried tomato chicken pasta

    30 min

    An easy dish, which is full of flavour. Great use of leftover chicken. Use another pasta shape - such as fusilli or penne. I created this recipe for my wife.

    375 people made this

    Serves: 8 

    • 450g farfalle pasta
    • 110g butter
    • 3 cloves garlic, minced
    • 1 (295g) tin condensed cream of chicken soup
    • 120ml milk
    • 1 tablespoon dried parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3 cooked skinless chicken breast fillets, cut into bite-size pieces
    • 5 tablespoons chopped sun-dried tomatoes, rehydrated in water
    • 2 tablespoons grated Pecorino Romano cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large pan with boiling salted water cook farfalle pasta until al dente. Drain.
    2. Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add bite size chicken pieces and sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Pecorino Romano cheese.
    3. Toss cooked and drained pasta with chicken sauce. Serve warm.

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    Reviews in English (294)


    This recipe was great!!! I only give it 4/5 stars b/c of the necessary modifications. Based on the other reviews, I only used 12oz of bowtie pasta and doubled the sauce ingredients (but only used 5-6 Tbsp of butter; I also did not double the parsley). I used just 2 chicken breasts, and also doubled the sun dried tomato portion. We didn't have any Romano cheese at home so I omitted it and it still turned out great! I am not sure why another reviewer said this dish lacked flavor, b/c it is full of flavor! We also like our food with a little kick, so I added about 1-2 tsp crushed red pepper (to taste). My husband raved about it and is already anxious to eat leftovers for lunch tomorrow!  -  14 Mar 2006  (Review from Allrecipes US | Canada)


    I tried this recipe and absolutely loved it. I added white wine, used olive oil instead of butter (and used less than the listed amount of fat), and added extra sundried tomatoes that I made myself. I have been looking for a way to use up all these dried tomatoes, and this is wonderful! I also used penne pasta, but only half the called for amount, and had just the right amount of sauce. Thank you for a great recipe.  -  31 May 2002  (Review from Allrecipes US | Canada)


    I was originally extremely excited to make this after reading the previous reviews and looking at the ingredients. But, I must say it was only mediocre, I was not impressed at all. The only differences between the original recipe and the way I cooked it is that I added teaspoon of italian seasoning and some artichoke hearts, both suggested in previous reviews. I will not be making this again.  -  01 Nov 2002  (Review from Allrecipes US | Canada)

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