This Sun Dried Tomato Pasta is a quick weeknight dinner that’s ready in about 20 minutes. Penne is tossed in a garlicky Parmesan cream sauce with oil-packed sun-dried tomatoes for a cozy, savory bite.
Flavor: A creamy, garlicky sauce with tangy sun-dried tomatoes, savory Parmesan, and homemade herby goodness.
Skill Level: This beginner-friendly recipe is super quick, easy to make, and very forgiving.
Serving Suggestions: Serve with cooked chicken, salmon, or Italian sausage, and a side of garlic bread and a Caesar salad.
Ingredients and Easy Swaps
Penne or Other Medium Pasta: Ridged shapes hold creamy sauce well. Swap the pasta for rotini, rigatoni, shells, or farfalle, or another favorite pasta shape.
Sun-Dried Tomatoes: Choose a jar of tomatoes in oil, not dry-packed, and chop them into small pieces so the flavor spreads evenly.
Sun-Dried Tomato Oil: This is the main flavor builder for creamy sun-dried tomato pasta, so use 3 tablespoons for the base, then add more if needed.
Half-and-Half: Half-and-half stays a bit lighter, or swap in some heavy cream if you want a richer sauce.
Parmesan: Finely grated melts more smoothly, as thick shreds can clump. Replace with Asiago or a Romano and Mozzarella blend.
How to Make Sun Dried Tomato Pasta
Cook pasta al dente, reserving some pasta water.
Cook garlic and herbs in the sun-dried tomato oil, and add chopped tomatoes.
Stir in the half-and-half mixture, toss with drained pasta and Parmesan.
Stir in pasta water to smooth out the sauce as needed.
Whisk the cornstarch into cold half-and-half first, so your sauce won’t get lumpy.
Keep the heat on medium and be careful not to let the garlic scorch to keep it sweet and fragrant.
Chop your sun-dried tomatoes small and even so every bite is balanced.
Stir in the Parmesan once the sauce is hot but not boiling, so it melts nicely.
Taste after adding cheese and tomatoes, and then add salt as needed.
Storage and Leftovers
Cool and store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat or in the microwave at 50–70% power, stirring often and adding a splash of milk, half-and-half, or water to loosen.
Freezing is not recommended
Creamy Pasta Night Lineup
Did you make this Sun-Dried Tomato Pasta? Leave a comment and rating below.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
In a large pot, cook pasta according to package directions, reserving 1 cup of pasta water. Drain well, but do not rinse.
Drain the sun-dried tomatoes, reserving the oil. Chop the tomatoes and set aside.
Add 3 tablespoons of the reserved sun-dried tomato oil to a large skillet over medium heat.
Add garlic, basil, oregano, and red pepper flakes. Cook for 1 minute or until the garlic is fragrant. Stir in the sun-dried tomatoes and cook for 2 minutes more.
Whisk the half-and-half and cornstarch in a small bowl and add to the skillet. Continue whisking until bubbly and it begins to thicken. Let simmer until thickened.
Stir in the pasta, cheese, and salt, then simmer for 2 more minutes. Slowly add the reserved pasta water, a little at a time, until the sauce reaches your preferred consistency. Garnish and serve.
This pasta is lightly salted as the salt in sun dried tomatoes can vary by brand. Taste and season with additional salt if needed before serving.
Simple marinated citrus Greek chicken with a two ingredient sauce. It’s perfect all year round and you only need one skillet to make dinner in 30 minutes!
Marinated chicken is where it’s at! Whether it’s our simple marinated grilled chicken breasts or our smoked marinated chicken thighs, marinating chicken adds so much flavor and tenderness. The marinade for this citrus Greek chicken packs this recipe with outrageous flavor and is so simple!
This citrus Greek chicken looks like something you’d be served in your favorite restaurant, but it’s the easiest recipe ever. However, I’ve got rules so listen up!
Tips for the Best Citrus Greek Chicken
Boneless, skinless chicken breasts should not be overcooked. Ever. Here’s a really simple way to have perfectly cooked, perfectly moist chickenevery single time.
I cringe when I hear about chicken breasts in the oven for an hour or a half hour on the stove top. Please, please don’t do that. Your dinners will be 100 times better if you cook the chicken properly.
Marinated meat is an easy way to have flavor without extra calories or effort, but it must have time. We like to marinate our chicken at least two hours or up to overnight. You pick what works for you.
And finally, oil packed sun dried tomatoes should always be in your fridge. They are amazing. The end.
Ingredients for Citrus Greek Chicken
I’m going to list the ingredients for the chicken marinade first, and then the simple 2 ingredient sauce that we will use to pour over the chicken. Here is what you will need:
Chicken Breasts: boneless, skinless
Olive Oil: help tenderize the chicken as it marinates
Orange Juice: If you have the time, juice your own oranges so you have pure fresh orange juice without any added sugar.
Greek Seasoning: We prefer McCormick brand, but if you like a different brand or want to make you’re own, we’ve included a recipe below.
Salt: adds flavor
Pepper: adds flavor
Garlic: adds flavor
For the Sauce
Packed Sun-dried Tomatoes: adds texture, flavor and color to the chicken
Orange Juice: adds bright citrus flavor to the chicken as it cooks
The measurements for all of the ingredients can be found in the recipe card at the end of this post.
What Goes in Greek Seasoning?
There are several brands of Greek seasoning out there. We prefer to use the McCormick Greek seasoning, but if you want to make you’re own from scratch, here is a basic recipe:
1 Tablespoon Oregano
2 teaspoons Thyme
2 teaspoons Basil
1 ½ teaspoons Rosemary
2 teaspoons Dill
2 ¼ teaspoons Dried Parsley
2 teaspoons Onion Powder
2 ½ teaspoons Garlic Powder
2 teaspoons Salt
1 teaspoon Pepper
1/2 teaspoon Marjoram
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
How to Make Greek Citrus Chicken
I’ve mentioned several times how easy this recipe is, so now let me prove it! Here are the basic steps:
Prep: Combine all the ingredients for the marinade as well as the chicken in a zip top bag. Seal the bag and squish the marinade all over the chicken and then place in the refrigerator.
Marinate: Let the chicken rest in the refrigerator for at least 2 hours or up to overnight.
Cook: Heat a grill plan over high heat, add a little olive oil and then place the chicken on the pan. Reduce the heat to medium low and cook for 6-7 minutes. Turn the chicken and cook an additional 6-7 minutes.
Rest: Remove the chicken from the pan and set to the side in a serving dish to rest. Add the sauce ingredients to the pan and let it simmer for a few minutes. Pour the sauce over the top of the chicken and then serve.
All of these instructions can also be found in the recipe card below. The recipe can also be saved or printed there.
Why Do You Marinate Chicken?
Marinade adds flavor to meats and makes them more tender.
Marinade allows fluids and seasonings to enter the meat so it will maintain its moisture during grilling and not dry out as quickly.
Can You Use Fresh Tomatoes in Place of Sun Dried Tomatoes?
Sun dried tomatoes have a very tart, concentrated flavor which will enhance the flavor of your dish.
However, if you do not have sun dried tomatoes, you can substitute either drained canned tomatoes or fresh plum tomatoes, seeded and chopped.
Or, you can roast tomatoes until they are nearly dry.
Leftover Greek citrus chicken should be stored in the fridge in an airtight container. It will keep for up to 4 days. This chicken also freezes well. Let it cool completely and place in a ziploc bag. It will keep in the freezer for up to 3 months.
The chicken can be reheated in the microwave quickly, but I prefer to reheat it in the oven. Place the chicken in a baking dish and add a little chicken broth or orange juice. Cover the baking dish with foil and reheat at 350 degrees F for 5-10 minutes or until heated through.
This flavorful and healthy citrus Greek chicken recipe is easy to make and perfect for a weeknight dinner. With a zesty marinade and a hint of sweetness, this dish is sure to become a family favorite.
More Delicious Chicken Dinner Recipes:
Servings: 4
Prep Time: 5 minutesmins
Cook Time: 17 minutesmins
Marinating Time: 2 hourshrs
Total Time: 2 hourshrs22 minutesmins
Description
Simple marinated citrus Greek chicken with a two ingredient sauce. It’s perfect all year round and you only need one skillet to make dinner in 30 minutes!
Prevent your screen from going dark
In a large ziploc bag, add the chicken, olive oil, orange juice, seasoning, salt, pepper and garlic.
Seal and squish the bag all over to coat the chicken.
Refrigerate for 2 hours or up to overnight.
Heat a grill pan over high heat.
Add a drizzle of olive oil and add the chicken.
Quickly turn down to medium low and cook for 6-7 minutes.
Turn the chicken and cook an additional 6-7 minutes or until cooked through.
Remove from pan.
Add the sun-dried tomatoes and orange juice and allow to simmer for 2-3 minutes then pour the sauce over the top of the chicken or add the chicken to the pan.
3/4 Cup Oil Packed Sun-dried Tomatoes, 1 Cup Orange Juice
Allow to rest for 2 minutes and serve.
If you cannot buy Greek seasoning, make your own: 1 Tablespoon Oregano, 2 Teaspoons Thyme, 2 Teaspoons Basil, 1 ½ Teaspoons Rosemary, 2 Teaspoons Dill, 2 ¼ Teaspoons Dried Parsley, 2 Teaspoons Onion Powder, 2 ½ Teaspoons Garlic Powder, 2 Teaspoons Salt, 1 Teaspoon Pepper, ½ Teaspoon Marjoram, ½ Teaspoon Cinnamon, and ¼ Teaspoon Nutmeg Left overs can be kept in the refrigerator for 4 days.
Course Dinner, Entree, Main Course, Pasta, Side Dish
Cuisine American, Mediterranean
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