Trader Joes Sun Dried Tomato Chicken Pasta Recipe

This creamy, savory Trader Joes Sun Dried Tomato Chicken Pasta is made with tender chicken, the brand’s famous jarred sun-dried tomatoes, and fresh spinach, ready in just 30 minutes. The hero moment happens when the heavy cream emulsifies with the tangy tomato oil to create a rich, rose-colored sauce that clings to every noodle. I love making this for busy weeknights because it tastes like a sophisticated bistro meal but uses simple grocery staples.

Restaurant-Quality At Home

I used to think making a pasta sauce that tasted like a restaurant dish required hours of simmering or secret ingredients. What I learned making this recipe is that the secret lies in the jar of sun-dried tomatoes itself. Instead of draining the tomatoes and using plain olive oil, I use the flavorful red oil straight from the jar to sear the chicken and sauté the garlic, which infuses the entire dish with a deep, tangy richness you just can’t get from butter alone.

Another lesson I learned the hard way is to trust the emulsification process. When you first add the heavy cream to the tomato oil, it might look separated, but as you let it simmer and whisk in the parmesan cheese, it magically transforms into a velvety, cohesive sauce. It creates that perfect coating consistency that makes this dish feel far more expensive than it actually is.

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Trader Joes Sun Dried Tomato Chicken Pasta Ingredients

• 8 oz Penne or Fusilli pasta (TJ’s Organic Penne works great)
• 1 lb Boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup Trader Joe’s Sun-Dried Tomatoes in Olive Oil (Julienne Cut), drained but reserve the oil
• 2 tbsp Reserved sun-dried tomato oil (from the jar)
• 3 cloves Garlic, minced
• 1 cup Heavy cream
• 1/2 cup Parmesan cheese, freshly grated
• 3 cups Baby spinach
• 1 tsp Italian seasoning (or TJ’s 21 Seasoning Salute)
• 1/2 tsp Salt, divided
• 1/4 tsp Black pepper
• 1/4 cup Pasta water (reserved from boiling)

How To Make Trader Joes Sun Dried Tomato Chicken Pasta

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, carefully scoop out about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
2. Sear the Chicken: While the pasta cooks, heat 1 tablespoon of the reserved sun-dried tomato oil in a large skillet over medium-high heat. Season the chicken pieces with half the salt, pepper, and Italian seasoning. Add chicken to the pan in a single layer and cook for 5-6 minutes until golden brown and cooked through. Remove chicken to a plate.
3. Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of sun-dried tomato oil to the skillet. Add the minced garlic and the sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant, being careful not to burn it.
4. Build the Sauce: Pour in the heavy cream and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer (do not boil vigorously) and let it cook for 2-3 minutes until slightly thickened.
5. Finish the Dish: Stir in the parmesan cheese until melted and smooth. Add the baby spinach and cook for 1-2 minutes until wilted. Finally, toss in the cooked pasta and chicken. If the sauce is too thick, splash in the reserved pasta water until it reaches your desired consistency. Serve immediately.

Recipe Tips

• Use the Jar Oil: Do not throw away the oil in the sun-dried tomato jar. It is infused with tomato essence and herbs, providing a depth of flavor that plain olive oil cannot match.
• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Buy a block of parmesan and grate it yourself for the smoothest melt.
• Room Temperature Cream: Try to pull your heavy cream out of the fridge 10 minutes before cooking. Adding ice-cold cream to a hot pan can sometimes cause it to seize or curdle slightly.
• Don’t Overcook Chicken: Since you return the chicken to the sauce at the end, pull it from the pan the moment it hits 165°F (74°C) during the searing step so it remains juicy.

What To Serve With Trader Joes Sun Dried Tomato Chicken Pasta

This rich pasta pairs perfectly with a crisp green salad tossed in a sharp vinaigrette to cut through the creamy sauce. I also recommend serving it with a side of crusty garlic bread or focaccia to soak up every last drop of the tomato-infused cream. For a vegetable side, roasted asparagus or steamed broccoli works well to add some freshness to the meal.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a saucepan over low heat with a splash of water or milk to loosen the sauce, as the cream will thicken significantly when cold. Freezing is not recommended for this dish because the cream sauce may separate and become grainy upon thawing.

FAQs

Can I use the Trader Joe’s marinated chicken tenders?
Yes, absolutely. The TJ’s Sun-Dried Tomato & Basil Chicken Tenders are excellent in this recipe. Since they are pre-seasoned, you can skip the Italian seasoning and just sear them as directed.

Is this dish spicy?
Not on its own, but the sun-dried tomatoes add a tangy zip. If you want heat, add a pinch of red pepper flakes when you sauté the garlic.

Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and less rich. You may need to simmer it longer to reduce it, or be more careful not to let it boil, as lower-fat dairy curdles more easily.

What if I can’t find the julienne cut tomatoes?
If you buy whole sun-dried tomatoes in oil, just chop them into thin strips before adding them to the pan. The flavor profile will remain exactly the same.

Nutrition

• Calories: 650
• Total Fat: 38g
• Saturated Fat: 19g
• Cholesterol: 145mg
• Sodium: 620mg
• Total Carbohydrate: 48g
• Protein: 35g