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Easy Rosemary Sun Dried Tomato Pasta with Chicken

Bird's eye view of a blue bowl with creamy sun dried tomato pasta. A rosemary plant and nude cloth on blue background.

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This easy rosemary sun dried tomato pasta with chicken is on the table in 25 minutes, and is bursting with a fresh, lemony and garlicky taste. It’s just the right amount of creamy, and the umami packed sun dried tomatoes and savory bacon really makes this dish comfort food yet the perfect quick and easy weeknight dinner.

 

Sometimes we’re just short on time, or maybe we are super hungry. That is when my brain starts to shrink and goes into hibernation. I need food NOW. So I’ve been developing a few recipes that are quick to the table with ingredients we usually have in our pantry. You can see some at the bottom of this post. However, the exception here may be the fresh rosemary, but it keeps pretty well on the counter so I let that one slide. During Summer I have a rosemary plant in my garden, and you should too!

 

Straight view of a blue bowl with creamy sun dried tomato pasta. Nude cloth on blue background.

 

What to substitute for ricotta?

 

You can substitute it with equal amounts of either of these:

 

  • Greek yoghurt
  • Sour cream/crème fraîche
  • Cottage cheese
  • Cashew cream

 

If you can’t find ricotta, it is really no big deal. You can substitute it with greek yoghurt, sour cream or crème fraîche (yes, I googled how it’s pronounced). Likewise, you could also use cottage cheese, although it will get a slight different texture. For a vegan option, cashew cream is a great alternative. You soak the cashews overnight and then blend it with some new water. You can find a killer recipe for this from Lexis Clean Kitchen.

 

Ricotta is sometimes ridiculously difficult to find in stores here in Norway. I honestly don’t get it. It’s so versatile, it works in cakes (try this scrumptious Lemon Ricotta Cake) and it works in savory dishes such as this amazing sun dried tomato pasta. Come on, Norwegians, eat more ricotta!

 

Straight view of a blue bowl with creamy sun dried tomato pasta, fork taking a bite. Nude cloth on blue background.

 

Can I make this Sun Dried Tomato Pasta in advance?

 

Yes, and no. If you want to eat this cold, then there is absolutely no problem in making it ahead! Other than that, I don’t think pasta is great for make ahead dishes, because it gets mushy once re-heated and not as appetizing as it could be.

 

What you could do ahead, is making the filling (except the ricotta or chosen substitute). All you need to do before eating is cooking pasta, and combining it with the re-heated filling and ricotta.

 

This Extra Veggie Tomato Bolognese Recipe, however, is GREAT for make ahead – but you still need to cook pasta before eating.

 

Bird's eye view of the filling in a pan. Chicken, bacon, rosemary, onion, mushrooms. Blue background and nude cloth.

 

What about leftover sun dried tomato pasta?

 

Right, that is cute. Like you’d have any leftovers!

 

Okay, so maybe you do. Add the leftovers to an airtight container or wrap the bowl in cling film. If you read the paragraph above, you see what I think about leftover pasta. Pasta sauce is great for re-heating, so if you think you will have any leftovers, I suggest not mixing in the spaghetti (or pasta of any kind) with the filling and rather just add spaghetti to your serving bowl and the amount of filling you will eat. Then you could just re-heat the filling and cook new pasta another day.

 

If you have mixed all the pasta with the filling and you still have leftovers, it’s no problem either. It’s just a little better to separate the two. Just gently re-heat it, and you may want to add some more liquid to separate the pasta from each other. A splash of olive oil or even water will work.

 

Straight view of a blue bowl with creamy sun dried tomato pasta. Nude cloth on blue background. Backlighting.

Equipment you will need

 

Just a quick list of the equipment you will need. I’m guessing you already have most of these, but I’m sharing some affiliate links just in case. These are things I use all the time, and all kitchens should have them.

 

 

How to Make Rosemary Sun Dried Tomato Pasta with Chicken

 

All this goes pretty quickly so you can begin with boiling water for pasta. Salt the water and cook pasta as instructions on the package. Drain using a colander. I prefer spaghetti in this dish, but you can use whatever you want.

 

Fry bacon in a dry pan on medium high heat, until crisp and done to your preference. Crumble the bacon and set it aside. Also, reserve the bacon fat. Cut chicken into bite sized pieces and fry with the reserved bacon fat. Sprinkle with dried rosemary, salt and pepper. Once the chicken is done, set it aside.

 

Bird's eye view of a blue bowl with creamy sun dried tomato pasta. A rosemary plant and nude cloth on blue background.

 

Cook the sliced mushroom and onion (still the same pan) until the onion is translucent and both are tender. About 7 minutes. Add sun dried tomatoes and 1 tbsp of their oil, lemon juice, ricotta, and chopped fresh rosemary. Then you may season with salt and pepper, to taste.

 

Serve with freshly cooked pasta, top with grated parmesan and garnish with fresh herbs, if desired.

 

A fresh, lemony and garlicky dinner that is good enough for date nights, but quick enough for busy weeknights. Enjoy!

 

Straight view of a blue bowl with creamy sun dried tomato pasta. Nude cloth on blue background.

 

Quick to the Table – I Need Food Now Recipes

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

Straight view of a blue bowl with creamy sun dried tomato pasta. Nude cloth on blue background.

Easy Rosemary Sun Dried Tomato Pasta with Chicken

Yield: 2 people*
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A fresh, lemony and garlicky dinner that is good enough for date nights but quick enough for busy weeknights.

Ingredients

  • 2 strips bacon
  • 1 chicken breast, cut bite sized
  • 1/2 tsp dried rosemary
  • 1/2 yellow onion, chopped
  • 1 1/3 cup mushrooms, 100g. Any mushrooms will do. Sliced
  • 2 tbsp sun-dried tomatoes, + 1 tbsp of their oil. Chopped
  • 2 tbsp lemon juice
  • 1 clove garlic, large, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1/2 cup ricotta, 125ml. See notes for subs*
  • salt and pepper, to taste
  • 5 1/2 oz. any kind of pasta, 160g. I use spaghetti.
  • parmesan, for topping, optional

Instructions

  1. Fry bacon in a dry pan on medium high heat, until crisp and done to your preference. Crumble the bacon and set it aside. Reserve the bacon fat.
  2. Cut chicken into bite sized pieces and fry with the reserved bacon fat, on medium high heat. Sprinkle with dried rosemary, salt and pepper. Once the chicken is done, set it aside.
  3. Meanwhile, boil water for pasta. Salt the water and cook pasta as instructions on the package. Drain using a colander.
  4. Cook the sliced mushroom and onion (still the same pan, but change to medium low heat) until the onion is translucent and both are tender. About 7 minutes. Add sun dried tomatoes and 1 tbsp of their oil, lemon juice, ricotta, garlic clove and chopped fresh rosemary. Season with salt and pepper, to taste.
  5. Serve with freshly cooked pasta, top with grated parmesan and garnish with fresh herbs, if desired.

Notes

* Substitute ricotta for sour cream, greek yoghurt or vegan cashew cream

Storage: Leftovers are best left unmixed. Do not mix pasta and filling if you think you'll have leftovers. Cook fresh pasta but save the filling in an airtight container in the refrigerator for 2-3 days.

Nutrition Information:
Yield: 2 Serving Size: 1/2
Amount Per Serving: Calories: 589Total Fat: 23.8gSaturated Fat: 7.1gCholesterol: 143mgSodium: 581mgCarbohydrates: 53gFiber: 1.6gSugar: 2.8gProtein: 40.1g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Maman de sara

Monday 4th of March 2019

I would like to make this easy delicious recipe, can we substitute the bacon?

Stine Mari | Ginger with Spice

Tuesday 5th of March 2019

You can use turkey bacon or veggie bacon, or you can just omit it too. :) Get more umami with more sun-dried tomatoes and mushrooms also works.

Kari Heron

Monday 4th of March 2019

These are a;; really good flavours and textures here. Definitely y a great pasta meal that is yummy, practical and filling!

Stine Mari | Ginger with Spice

Tuesday 5th of March 2019

Thank you, Kari!

Mimi

Monday 4th of March 2019

This is not only a perfect weeknight dinner... It is a perfect recipe for any dinner and any oocasion because the amount of flavors that it brings to the table is magnificent. This a winning recipe, and I can't wait to try it.

Stine Mari | Ginger with Spice

Tuesday 5th of March 2019

I think so too, thank you so much!

April

Monday 4th of March 2019

I love it. I love 25-min dinners and I love pasta, not to say about garlic and dried tomato flavors. I think this can easily become my new favorite pasta recipe - just need to try it ASAP!

Stine Mari | Ginger with Spice

Tuesday 5th of March 2019

I'm all about garlic, it's such a wonderful flavor bomb. Thank you so much!

Krista Price

Monday 4th of March 2019

I'm making this tomorrow night over carrot noodles. I'll let you know how it goes! It looks SO GOOD. I'm so excited!

Stine Mari | Ginger with Spice

Tuesday 5th of March 2019

Thanks, Krista! I hope you'll like it as much as I do!

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