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How to make Creamy Sun Dried Tomato Chicken Pasta


  • 2 chicken breast about 1 lb
  • salt and pepper to taste
  • 2 tbsp olive oil
  • ¼ tsp garlic minced
  • 1 cup chicken broth
  • ½ cup coconut cream sub heavy cream or almond milk cream
  • cup sun-dried tomatoes drained
  • ¼ cup grated parmesan
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • 1 tbsp tapioca flour 
  • ¼ cup fresh basil chiffonade
  • 1 box Pasta I used Banza chickpea pasta to make this gluten-free 


  • Begin by cooking pasta according to the instructions on the box and preheating the oven to 375F.
  • Next, salt and pepper the chicken breast.
  • Then heat an oven-safe skillet over medium heat and add olive oil and chicken breast.
  • Cook each side for three minutes and then remove the chicken from the pan and set aside.
  • Next, in the same pan add minced garlic, chicken broth, coconut cream, drained sun-dried tomatoes, grated parmesan, dried thyme, dried oregano, and tapioca flour. Mix everything together and bring to a boil.
  • Once boiled add cooked pasta and chicken breast.
  • After that place the entire skillet in the oven.
  • Bake for 25 minutes or until your chicken is fully cooked.
  • Sprinkle with fresh parmesan and chiffonade basil.
  • Enjoy!