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!
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!
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.
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.
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.
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!
Quick to the Table – I Need Food Now Recipes
- Za’atar Date and Goat Cheese Naan with Pomegranate – 10 minutes if you use pre-made/store bought naan!
- Skinny Thai Chicken Noodle Soup – 25 minutes
- Curry Coconut Chicken Satay with Mango Cucumber Salad – 28 minutes + marinating time
- Serrano Ham and Mozzarella Pita Pizza with Za’atar and Sun-Dried Tomato Pesto – 15 minutes if you use pre-made/store bought pita!
- Healthy Halloumi Quinoa Salad with Garlic Vegetables – 40 minutes
- Mango Chipotle Quinoa Bowl with Lime Chicken – 35 minutes
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.
Easy Rosemary Sun Dried Tomato Pasta with Chicken
- 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
- 7 oz. any kind of pasta 200g. I use spaghetti.
- parmesan for topping, optional
- 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.
- 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.
- Meanwhile, boil water for pasta. Salt the water and cook pasta as instructions on the package. Drain using a colander.
- 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.
- Serve with freshly cooked pasta, top with grated parmesan and garnish with fresh herbs, if desired.