Creamy Garlic Parmesan Pasta with Sundried Tomatoes & Basil
This Creamy Garlic Parmesan Pasta with Sundried Tomatoes & Basil recipe is rich and flavorful, designed to impress! The pasta is coated in a creamy garlic-Parmesan sauce with sundried tomatoes, fresh basil, and grilled chicken. It’s perfect for a cozy meal that feels like a taste of Italy!
What do you want to do for dinner tonight? Creamy Garlic Parmesan Pasta with Sundried Tomatoes & Basil! No doubt about it. If you’re looking to impress a guest or your family or want to make one of the most delicious Italian pasta dishes, you’re in the right place. I promise that this recipe will send you straight to pasta heaven! My husband said it’s one of the top five best dishes he’s ever had, and after I shared a photo on Instagram, the responses had me hurrying to the computer to blog about it after school drop-off this morning.
I share a lot of dessert recipes on this blog, but I also enjoy cooking meals for my family. I tend to post those more casually in my weekly recap blogs, but I promise I’ll start sharing the full recipes with you all, too! We try to stick to healthy meals most of the time, but on Sunday nights, we love to treat ourselves to something extra delicious.
Watch the video tutorial below to see how easy this recipe is to make!
Recipe Ingredients
- garlic (chopped)
- yellow onion (chopped)
- extra virgin olive oil
- heavy cream (light cream can also be used)
- black pepper
- Italian seasoning
- sea salt
- fresh basil leaves
- sundried tomatoes (dried)
- fresh Parmesan (diced from a block)
- jumbo rigatoni (or your choice of pasta)
- chargrilled chicken breasts (seasoned with salt, pepper, and olive oil)
Here are some ingredient swaps and gluten-free options:
Ingredient Swaps
- Pasta:
- Whole Wheat Pasta: For added fiber and a nuttier flavor.
- Zucchini Noodles (Zoodles): For a low-carb, gluten-free, and vegetable-based option.
- Gluten-Free Pasta: For a Gluten-Free option!
- Chicken:
- Shrimp or Scallops: For a seafood twist.
- Tofu or Tempeh: For a plant-based protein option.
- Olive Oil:
- Butter: For a buttery taste if you don’t have olive oil.
Cooking Tips
- When using gluten-free pasta, be sure to cook it according to the package instructions, as cooking times can vary from traditional pasta.
Recipe Notes:
- Pasta Choices: While rigatoni works great for holding the creamy sauce, you can substitute it with penne, fettuccine, or any pasta of your choice.
- Vegetarian Option: Skip the grilled chicken, or replace it with sautéed mushrooms or roasted vegetables for added flavor and texture.
- Cheese Substitution: Freshly grated Parmesan is ideal, but you can also use Pecorino Romano for a sharper, saltier taste.
- Make Ahead: The sauce can be made ahead and stored in the fridge for up to 2 days. When reheating, add a splash of cream or milk to loosen it if needed.
- Extra Creaminess: For an even richer sauce, add a tablespoon of cream cheese or a splash of white wine before simmering the sauce.
Recipe Instructions:
Cook the Pasta
Bring a large pot of water to a boil, and cook the pasta al dente according to package instructions. Drain and set aside.
Sauté Garlic and Onion
Heat a few tablespoons of extra virgin olive oil over medium heat in a large saucepan. Add the chopped garlic and onion, cooking for 3-4 minutes. Be careful not to let them burn; adjust the heat and add more oil if necessary.
Prepare the Sauce
Pour in the cream, remaining olive oil, and seasonings (black pepper, Italian seasoning, sea salt). Stir and let the mixture simmer for about 5 minutes, allowing it to thicken slightly.
Add Tomatoes, Basil, and Parmesan
Stir in the sundried tomatoes, fresh basil, and diced Parmesan. Let the sauce continue to simmer on low heat for an additional 8-10 minutes, allowing it to thicken to your desired consistency. Taste the sauce and adjust the seasoning if necessary. You can even add more cream, or oil if needed.
Combine with Pasta
Add the cooked and drained pasta to the pan with the sauce. Stir on low heat for about 90 seconds until all the pasta is evenly coated with the creamy sauce.
Add the Grilled Chicken
Top the pasta with the chargrilled chicken breasts (or omit for a vegetarian version).
Finishing Touches
Drizzle a little olive oil over the chicken, sprinkle with extra fresh basil, and serve hot. Enjoy!
More dinner recipes I think you’ll love:
Mexican Street Corn Chicken Enchiladas
The Best Tuna Salad Sandwiches
Creamy Tuscan Chicken & Tomato Italian Soup
Peach and Proscuitto Kale Salad
Cranberry & Orange Garlic Herb Chicken
Oven Baked Chicken Tomato Parm
Roasted Blender Creamy Butternut Squash Soup
Jalapeño Cheddar Turkey Burgers
Easy Cheesy Kielbasa Pasta
Creamy Garlic Citrus Shrimp Pasta
Creamy Garlic Parmesan Rigatoni with Sundried Tomatoes & Basil
Ingredients
- 1 Head Garlic (chopped)
- 1/2 Large Yellow Onion (chopped)
- 1/3 Cup Extra Virgin Olive Oil
- 2 Cups Heavy Cream you can use light
- 1/2 Tsp Black Pepper
- 1/2 Tsp Italian Seasoning
- 1/2 Tsp Sea Salt
- 1 Cup Fresh Basil Leaves
- 1/2 Cup Dried Sundried Tomatoes
- 1 Cup Fresh Parmesan (diced from a block)
- 1 Package Jumbo Rigatoni or your choice of pasta
- 4 Large Chargrilled Chicken Breast (seasoned with salt, pepper, and olive oil)
Creamy Garlic Parmesan Rigatoni with Sundried Tomatoes & Basil Ingredients
Instructions
- Bring a pot of water to a boil and cook the pasta al dente.
- Heat a few tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add the chopped garlic and onion, cooking for 3-4 minutes. *Be sure not to let the garlic and onion burn; adjust the heat and add more oil if necessary.
- Pour in the cream, remaining olive oil, and seasonings. Stir the mixture and let it simmer for about 5 minutes.
- Mix in the sundried tomatoes, basil, and Parmesan. Let the sauce simmer on low heat for another 8-10 minutes, allowing it to thicken. **Taste and adjust seasonings as needed.
- Add the cooked and drained pasta to the pan with the sauce. Stir on low heat for about 90 seconds until all pasta is well-coated.
- Top with the chargrilled chicken (or keep it vegetarian by omitting the meat).
- Drizzle olive oil over the chicken, sprinkle with basil, and enjoy!
Notes
- Pasta Choices: While rigatoni works great for holding the creamy sauce, feel free to swap it with penne, fettuccine, or any pasta of your choice.
- Vegetarian Option: Omit the grilled chicken for a vegetarian version, or substitute with sautéed mushrooms or roasted veggies for added texture.
- Cheese Substitutions: Freshly grated Parmesan is key for the best flavor and creaminess, but you can substitute with Pecorino Romano for a sharper taste.
- Make Ahead: You can make the sauce ahead of time and store it in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream or milk to loosen it if necessary.
- Extra Creaminess: To make the sauce even richer, add a tablespoon of cream cheese or a splash of white wine before simmering.
This pasta recipe is so easy to make—it can be prepared in under an hour! It would be great served with one of my salad recipes or a lemon olive oil cake to finish it off!
Questions for you!
- Do you like red sauce or white sauce pasta?
- What is your favorite kind of pasta?
- What is your favorite meal your family loves for you to make?
You can now subscribe to my blog! Get emails from me straight to your inbox!
