Chicken, Garlic, and Sundried Tomato Pasta

This recipe was great!!! I only give it 4/5 stars b/c of the necessary modifications. Based on the other reviews, I only used 12oz of bowtie pasta and doubled the sauce ingredients (but only used 5-6 Tbsp of butter; I also did not double the parsley). I used just 2 chicken breasts, and also doubled the sun dried tomato portion. We didn't have any Romano cheese at home so I omitted it and it still turned out great! I am not sure why another reviewer said this dish lacked flavor, b/c it is full of flavor! We also like our food with a little kick, so I added about 1-2 tsp crushed red pepper (to taste). My husband raved about it and is already anxious to eat leftovers for lunch tomorrow!

I tried this recipe and absolutely loved it. I added white wine, used olive oil instead of butter (and used less than the listed amount of fat), and added extra sundried tomatoes that I made myself. I have been looking for a way to use up all these dried tomatoes, and this is wonderful! I also used penne pasta, but only half the called for amount, and had just the right amount of sauce. Thank you for a great recipe.

I was originally extremely excited to make this after reading the previous reviews and looking at the ingredients. But, I must say it was only mediocre, I was not impressed at all. The only differences between the original recipe and the way I cooked it is that I added teaspoon of italian seasoning and some artichoke hearts, both suggested in previous reviews. I will not be making this again.

I was leary of the cream of chicken soup in this recipe- but it was really delicious. I only had canned tomato's and used them. It was very good. You could really make alot of variations. We will definitely make again.

This was VERY GOOD!! I'm sad there weren't enough leftovers for both my husband and myself to take for lunch today! I read through many of the reviews and made several changes, one of which was halving the pasta (I used tri-color rotini), which made the amount of sauce just perfect! I used the "light" cream of mushroom soup, sauteed green onions and garlic in olive oil first (instead of butter), and added a splash of dry white wine. I also used Italian seasoning instead of parsley and added some crushed red pepper. I rehydrated my sundried tomatoes by tossing them in with the pasta! Worked great. I used fresh grated Parm as well. So tasty - I want to make it again soon! Thanks for a great recipe!

This was very good! I changed a couple of things - tried to make it a little lower in fat. I doubled the sauce. I used 98% fat free cream of chicken. I used half of the butter. Also I used Basil & Oregano stewed tomatoes instead of sundried tomatoes (because that is what I had on hand!). It turned out really well! Will make again! Thanks!

Great recipe! The only change I made is adding a little white wine to the sauce as it was cooking. Will make again!

I tried this recipe last night, but with a few alterations. The grocery store nearest to my house did not have the farfalle (bowtie) pasta, so I used rigatoni, and they were also out of sundried tomatos. Even without the sundried tomatos, it was SO GOOD. And if you like more garlic, don't be afraid to add more. I used at least 5 gloves of garlic and it probably could have used more!

As suggested, I doubled the sauce (but used 3/4 cup butter instead of 1 cup when doubled) and added more sundried tomatoes. I also added sauteed asparagus and it was delicious (gave it a good color, too.) Also, I used parmesan cheese and it was very delicious. I served my family with slices of lemon and red chili flakes (optional side) and EVERYONE LOVED IT.

I have made this several times and have always gotten great reviews. Easy and tasty!

Hey, Damon... you're wife's a lucky lady to have you cooking for her! This recipe was exceptional, and went really well over farfelle with the suggested side of steamed asparagus. If I didn't know it contained "cream Of" soup, I might not have figured it out, it was that good. We did end up doubling the sauce, adding a splash of Pinot Grigio and used the sun-dried tomatoes packed in oil. Tasted like restaurant fare to me. Thanks for this new keeper!

May I just say "OH MY GOSH!!!" This is absolutely delicious! I've made it twice in three days. The first time was for a dinner with friends so my family only got to taste it but because it was so good, they asked me to make it for them. Everyone really enjoyed the dish. I only had rotini noodles the second time but it still turned out yummy. It was a bit salty so I added milk the first time and cut back on the salt the second time. I added diced fresh tomatoes to the sauce and shredded parmesan cheese on top just before serving. Thanks for the recipe Damon, your wife is a very lucky woman. :}

My and husband and I loved this dish. It tastes like something you would get at a good Italian restaurant. Because other reviewers complained of it being bland, I seasoned the chicken before cooking it with Italian seasoning and garlic pepper. Other than that I didn't change anything. However, next time I will add a vegetable such as peas, broccoli, or spinach and maybe more sun dried tomatoes. And also add some crushed red pepper to spice it up a bit. I served it with a salad and texas toast.

Prepared with no mods, and was great! Had leftovers for both my wife and I. Only changes considered for the future is some greenery like broccoli mixed in. Another family favorite!

This is one of my new favorites. I did substitute a little olive oil for the butter to make it a bit healthier. I like to cut the chicken up into bite size pieces instead of leaving them as whole breasts. I also add red pepper flakes to taste. This one reminds me of a dish you get at one of those over priced Italian restaurants. YUMMY!!

I really loved this dish! It had great color and flavor. I added a little bit of white wine to it too.

This is a easy to prepare and delicious recipe. Obviously, it could be seen as a starting point to many variations. The only difference on my part was replacing the dried parsley for fresh. Thanks for sharing!

This was excellent! I took others advise and made a few changes - used 1/2 box of farfalle and full amount of sauce - it was just right; used italian seasoning instead of parsley, more pepper, and a little red pepper; only used 1/2 of butter; didn't have romano so I used about 1/2 cup of asiago cheese instead. I will definately make this again!!!

Second time I made this recipe. After I started cooking I realized I had no sundried tomatoes or diced tomatoes. Instead, I used 1/2 can of tomato sauce, added about 1/2 c white wine, and 1 small sliced onion. Topped with Romano and Parmesaen. I thought it came out better than the first time

I love this!!!! I'm so glad I made enough to take for lunch!. I didn't add cheese. Also, instead of crean chicken soup, I used cream chicken and mushroom. I had a bag open of sherred brocoli and lettuce and I added at the end, before the pasta. I seasoned the chicken with the salt and pepper so I didn't added to the sauce. About sundried tomates, I used the ones with olive oil. This is a keeper!

Delicious! I'm not a sundried tomato person and the kids weren't interested in them either so next time I'll sub mushrooms for the tomatoes but it'll definitely be a reg at our house!

I also modified the recipe a little. Added white wine, asparagus and mushrooms. I substituted the soup for Classico Sundried tomato sauce, and adding the wine and the milk helped thin down the sauce. GREAT flavor! Everyone loves this and it is so quick and easy to make.

Made this tonight. Used fresh tomatoes, more garlic. Thought it came out pretty good. I would make it again. :) I'd like to try using something other than cream of chicken soup, just because it has MSG in it. So I'll try that next time.

I followed the directions as written, it was really good. I will make definitely make it again.

very very good. but we are not a fan of big sundried tomatoes!

I made this for my boyfriend and I last night. I doubled the sauce recipe (only using 3/4 cup butter) and used a pound of chicken. I used cream of chicken soup with herbs instead of the regular kind, added some red pepper flakes, and canned diced tomatoes with garlic and onions. It was delicious and as my boyfriend took his first bite, he said "this is already my favorite thing you've made me." I also paired it was some real italian garlic bread. Just mince some extra garlic while making dinner. Thanks for the recipe and the suggestions.

Excellent dish! Had it on the table in less than 30 minutes. Since I'm a garlic lover, I doubled the garlic. Next time I'm going to add fresh mushrooms when sautéing the garlic. Thanks!

This recipe was fantastic! My husband loved it so much he said he could eat this everyday, haha. I did add more sundried tomatoes, and milk. I also used 1/2 the amount of pasta b/c it would have been to dry if I used all the recommended amout. When I make this again I will make double the amount of sauce while still using half the pasta. Thanks for sharing this one, Damon!

My whole family loved this recipe - even the kids. They called it " chicken spaghetti " and ate every last bite. I was a little leary of using the cream of chicken soup as a "base" but it was fantastic. I make it several time a month. The great thing is it can be an every day dish or served as a fancy italian dish with salad and garlic bread for company.

Wow! This is definitely a keeper! I marinated the chicken breasts in a garlic and onion marinate for an hour then baked them. I used half a package of farfalle pasta (either that, or double the sauce), added a package of fresh mushrooms, 1/2 ts of Italian spices and 1/4 ts crushed red pepper. I also used 1/2 cup of sun-dried tomatoes packed in oil - make sure you cut them up small. What a great, easy meal! My husband and mother just loved it! As good as Olive Garden.

I thought this was a good recipe....However,I did modify it a bit. I used olive oil, only 1/4 cup, cream of mushroom soup and added white wine (quite a bit) to thin the sauce. Also added frozen / thawed artichoke hearts and a bit more Romano cheese. Everyone at the table LOVED it !! Thank you Damon Morrison for being so kind to your wife :-)

Absolutely fantastic and sooo easy. I also used parm instead of romano, and I made the sauce with skim milk and lowfat cream of chicken, 1/4 of the butter, and it was still rich and delicious. Because I love the flavor of sundried tomatoes, I scooped them in straight from the jar rather than rehydrating them. Thanks for submitting, Damon!

I enjoyed this one...I used less pasta and added some milk at the end to make it a little creamier. I think it's a great 'base' recipe that anyone can add anything to and make it their own!!! Thanks for sharing!!!

The sauce in this pasta dish is creamy and absolutely wonderful! All of the flavors come together perfectly! Any pasta can be used with the chicken and sauce to create a delicious dish!

This recipe was extremely quick and easy to prepare. I did use bagged, cooked chicken breast, which turned out fine. I also added some basil & oregeno. My family thought is was really good for the amount of time put in. Give the recipe a try when you need something quick, filling & tasty.

This is a fabulous recipe! I added mushrooms to the garlic and butter and sauted them until soft and continued the recipe as usual. My husband and I are not crazy about sundried tomatoes so I just replaced them with a chopped fresh tomato. It was perfect. There was no hint that this sauce was made with a can of soup. My husband kept saying how delicious it was. A definate keeper!

this was good... quick and easy. didn't even have to change anything. i will make this again.

Did not like this recipe at all. Certainly not enough sauce for a pound of pasta. Added some chicken stock to thin out sauce but still a thick gluey consistency. Would not make it again.

Good recipe, my husband and I both enjoyed it. However, there are a few things I would do differently. My biggest complaint is that there is way too much pasta for the sauce--it was too dry. I would probably use half to 3/4 the pasta next time. Also, I used 1/4 cup butter instead, two chicken breasts, extra sun-dried tomatoes, and parmesan cheese instead of romano. In the future I would use extra cheese as well. It was yummy though, and I'll make it again with those modifications.

I made a few modifications and it turned out much better. I didn't brown the garlic, just sauted it on low for a few minutes. Used heavy cream (adding water when needed) instead of milk, added some nutmeg, and let it simmer for a bit longer to let the flavors meld more. It turned out really nice.

AMAZING! !!!

YUMMY! My boyfriend and I are amateur cookers but this was easy and delicious. BUT I will definitely make more sauce next time and use a lot less pasta than the entire 16 oz. box. We used less and it still didn't have enough sauce. We also used parmesan instead of romano. Still gets 5 stars because the flavor is definitely there.

My kids loved it! Even my 3yr old had seconds!

I used the olive oil from the sun-dried tomatoes, and left-over turkey. Turned out quite delicious.

This was wonderful! I did make changes for what I had, what others sugested, and what I enjoy. This recipe would be great many ways. I didn't have romano so I used lots of parmesan, and I only had cream of mushroom soup and it was great! I love veggies so I threw in some sauteed onions and zucchini. 1/2 of the pasta was perfect for the amount of sauce. I used the sun dried tomatoes in a jar with oil, and actually cooked my chicken in some of that oil. I added extra garlic and milk, and in the end I added a little sugar and crushed red pepper while it was simmering. I substituted olive oil for butter, and italian seasoning for parsley. Work with what you have and it will be great!

a little bit too salty double the sauce Next time: more sundried tomatoes, add peas or mushrooms or something

EXCELLENT!!! This dish is great with a couple moderations. I ony used about 1/3 of olive oil in place of the butter and I used two cut up roma tomatos in place of the sundried and we like alittle spice so I added some cayenne pepper, I also added alittle oregano for extra flavor!

Excellent recipe, and so easy! I added some chopped spinach just before tossing in the chicken. I might add some pine nuts and/or lemon pepper seasoning next time, but this recipe is great as-is.

I thought it was bland. It was also heavy on salt.

Very good! I made this with 2 chicken breasts because I wanted plenty of sauce. I added way more sun-dried tomatoes - too many for Husband, as it turned out - and also more milk, as it was very thick. I wouldn't describe this as restaurant quality, but it was very tasty. Thanks, Damon!

This was the very first recipe I made from this site and have now made it twice. I omitted the butter and used a little canola oil instead. I also used low fat milk and no salt. I added extra garlic as I do with all recipes since it's never enough. And added red pepper flakes for some hot spice This was great: Quick, easy and tastey.

I really liked this recipe. I used half the pasta, so I thought I had just the right amount of sauce. I also used twice the tomatoes. It is, indeed, mighty garlicky, so next time I may try only two cloves. And it seemed that a whole stick of butter was a bit excessive. 1/4 or 1/3 cup might have worked just as well. But, I ate the entire thing in three days (dinner and lunch) which for me is something new. And I immediately bought another bag of tomatoes, so that I could make it again. A keeper. Thanks for sharing!

Seemed like too much butter for me so instead used about 2T olive oil. Halved the pasta, used more chicken and the results were great!

i followed the recipe just about exact (I eyeballed the milk, chicken, tomato, parsley) and added more garlic. It was great. Something I would easily make again. Next time, I might cut the butter or find a way to omit it- but not for taste. I thought the pasta was the perfect shape, and I mixed it all together so it was a nice coating and not too saucy.

I give this 4 stars with the recipe as is, but I make changes to it! CHANGES: 1. 1 tsp black pepper during cooking (instead of 1/4) 2. Add 1-2 cups of chopped up fresh spinach after mixing sauce with pasta. Heat just enough to warm spinach just before serving. 3. Change pasta from farfell to penne. 4. Swap out parsley with Italian seasoning for more flavor.

I loved this recipe. It has great flavor and was really easy to make! I didn't use the butter to sautee the garlic-- just used some Pam which worked fine. I also ended up halving the recipe and found that there didn't seem to be a lot of sauce-- I ended up adding another couple of tablespoons of the cream of chicken soup and a little more milk and it was perfect!

Realyy amzing! Just make sure you DON'T use the sundried tomatoes in oil.

Very good and easy base receipe!! I rated it a 4 because I had to make some modifications which made it a 5!! I took some suggestions from others and used 2 tablespoons of olive oil instead of butter, added crushed red pepper for a little heat, used parmesean cheese instead of Romano, cream of mushroom 0 because that was all I had and added frozen broccoli in the boiling water during the last 4 minutes of cooking my whole wheat spiral pasta. SO YUMMY!!

Excellent!!!! A little less pasta or a little more sauce. Other than that, I found it to be outstanding!

I made this tonight for my family and everyone loved it. I followed some of the tips from others and added in sauteed mushrooms and wine. I used parmesean cheese instead of romano.

This dish was easy to make and very tastey. Next time I think I would use reduced sodium cream of chicken soup as it was a bit salty.

Followed some of the recommended modifications. Cooked the chicken in olive oil. Added more romano cheese. Great recipe. Add more salt and pepper for extra flavoring. Next time I will add some pepper flakes for some spice... maybe some hot sauce

12/3/09-This recipe was great! I wasn't exactly sure how to measure the sun-dried tomatoes but I ended up using about 1.5oz. I love them so next time I'll use the whole 3oz bag.

We loved this! I didn't have any Romano cheese, but it was delicious without. I only used two chicken breasts, which was just right.

Good! I used cream of mushroom soup and it was really nice.

Pretty good. I added asparagus into the pasta for a more complete meal.

this is probably my favorite recipe in my collection. It is always a favorite and appears to be much more difficult than it really is! I follow the recipe exactly.

This made a great dinner, and it was relatively easy too! I did have to make a few alterations. I found that the recipe was salty enough without the additional 1/2 tsp; that may have been affected by the salt content of my cream of chicken soup. I recommend you season the sauce to taste. I also added a touch more milk to thin the sauce, and had to use parmesan instead of romano. All in all, a good recipe. Thanks Damon.

Excellent dish. The only thing I altered was to add an extra 1/4 cup of milk to the sauce. I thought there was more than enough sauce to coat everything. The dish was very flavorful & the sundried tomatoes added a nice tang. Thanks for sharing : )

I just made this for a pitch in at work tomorrow, and I couldn't stay out of it! I loved loved LOVED this recipe!! I used minced garlic from q jar because I didn't have fresh garlic. I also let the sun dried tomatoes rehydrate in the sauce instead of separately. I pretty much stuck to the rest of the recipe, except for adding some fresh chives and a little feta cheese on top. So yummy, I may not even share it with my co-workers tomorrow.

We both loved this recipe. Will definitely make again.

This was surprisingly good. I wouldn't say it was five-star quality, but much better than I was expecting. If you're expecting to make sauce for 8 people from the ingredients listed, though, think again. I made the pasta for two and still used a whole can of condensed soup. I also added some basil, and fried the chicken in the pan with the garlic (used olive oil instead of butter)... it was good. If I have one gripe with this recipe, it's that the sauce is too thick. Next time I might add more milk and see where that takes me.

The whole family loved this one! I was so excited to see my 8 yr old give me a thumbs up while my 5 1/2 yr old was diving right in. Our 1 yr old even approved LOL! I did two modifications to the recipe. I used 12oz of pasta instead of the full 16oz and I only used 6 Tbsps of butter instead of a 1/2 cup. Next time I might add a little wine. When my husband wants seconds I know the recipe is a keeper and I add it to my monthly meal planner. Thank you!

This recipe was very tasty and pretty easy to make...I used whole wheat pasta and it was great. I would add less butter next time as I don't think that much butter is necessary. Also used fat free soup.

All of my roommates, my boyfriend & I loved this! I will definately be fixing it again. I used low fat cream of mushroom soup (instead of cream of chicken), olive oil (instead of butter) & skim milk. The only other change I made was that I didn't cook the chicken before adding it to the pan so I just let it simmer until the chicken was cooked through (about 15 minutes total, I think). When I make it again, I'm going to cut the pasta by half. Yummy & Easy... just the way I like 'em! Thanks!

My family loved this recipe, but, I doubled the sauce. Also, I used roasted chicken from the grocery store and it was quicker.

Very quick, easy recipe...usually stuff I have on hand too. Definitely decrease the pasta and increase the tomato. I added some left over chicken broth to thin it out a bit and make it more kid-appealing. I chopped us some steamed broccoli too, but I feel that it competed with the tomato.

Amazing recipe.. everyone in my family loved it! It was one of the first real recipes that I ever followed (I'm just beginning to cook now) and I was so happy with the results. I did add some white wine for extra flavor and then some broccoli for extra color. It looked beautiful in the dish.. I cannot say more good things about this recipe and SO easy!!

I love this recipe! I use the sauce over chicken breasts instead of using it with pasta and it's amazing. The only changes I have made (I've made this twice) was to add white wine and the first time I added fresh basil and the second time I used fresh rosemary.

Good, but ended up getting tired of the sun-dried tomatoes, which I didn't expect. I used rainbow rotini and Parmesan cheese instead of the farfalle and Romano. The sauce was very good-- used my lactose-free milk. I'm sure I'll make it again sometime, but maybe do something different with the tomatoes.

We will be making this again! Per reviews, I added about a cup of white wine to the sauce. I will be adding more sun dried tomatoes next time, but otherwise followed the directions to a T. Good family meal, this kids loved it.

I was really excited to try this after tasting an amazing sundried tomatoe with prawns dish at a local restaurant, but this was a fail for me. Too much salt, and the sauce was too thick even though I added white wine and extra milk. It came out tasting like condensed soup with extra salt. I will not make this again.

This is delicious. It's just like a dish they serve at an Italian restaurant here. I added mushrooms to the garlic and butter. Wonderful!

This was absolutely delicious!!!! I used more garlic than it called for just because I love garlic. Other than that everything was the same. I don't see now people thought it was bland it was so flavorful. The only difference I am going to make next time is to make more sauce.

Didn't really care for this. My first time using sun dried tomatoes. My boyfriend ate it but told me he would rather I try another recipe.

I was pretty disappointed with this recipe, because there just wasn't much flavor. Maybe it's because I used fat free soup? If I make this again, I will only use two chicken breasts and will marinade them in italian dressing before cooking. I would cut down on the amount of pasta, too, because it was a little dry.

Pretty good, felt like it was lacking on flavor though.

I love this recipe. It's different and tasty. No one would ever know you put cream of chicken soup in it. DELICIOUS!!!!

This was great and so easy. My variations were I cut up my chicken and sautéed it with the garlic in olive oil. Used Italian seasoning and white wine instead of milk Also used about 12 oz ww pasta.. I make my own oven roasted tomatoes in Evoo, garlic, and rosemary. Keep them in the freezer and popped them into this dish. Will definately make again.

My family loved this. Based on others' experience, I added a splash of white wine, chopped red onion, 1/2 teaspoon Italian seasoning, and a can of artichoke hearts. I thought the amount of sauce and the flavor was just right.

We tried this yummy pasta recipe tonight and really enjoyed it. When cooking the chicken, I added some Italian salad dressing for flavor. It was great - Thanks!!

This is a great recipe. Tastes very similar to a favorite dish at a particular italian chain restaurant. Have made this many times for a great dinner.

This was phenomenal! I also doubled all the ingredients for the sauce and added 2 chopped zucchini’s. I only used about 3/4 cup of skim milk and that was plenty. I also added about 1-2 tlbs of sugar near the end, while it was simmering.

My husband loved it. I liked it, however it was a bit rich. I sauteed some red onion and zuchinni with the garlic. The sundried tomatoes were the best part.

This was a great, go-to "nothing left in the pantry" kind of meal. I did not pre-cook the chicken breast. Instead for the sake of time and making this a one pot meal, I added the pieces of raw chicken directly to the sauce with an extra 1/2 C milk and 1/2 C water and turned out great. I also used the bottom of several different kinds of boxes of pasta probably measuring about 10-12oz and this was plenty of sauce - I used probably 1/2C of the pasta cooking water to add the sauce to the pasta. I also only used 2T of butter.

I used sun-dried tomatoes in olive oil, and the flavor was awesome. I would recommend cutting them up into bite-size pieces.

Excellent! My husband loved it and it is very hard to get him to try and like new foods. This is easily converted to a "light" recipe by using skim milk, whole wheat pasta, and 1/2 the fat cream of chicken soup. Also, doubling the veggies (I used mixed frozen veggies) increases the health value. Very yummy and will make again!

I didn't have any tomatoes but it was still delicious!

I loved this recipe, I didn't have cream of chicken so I used cream of mushroom, and it was very tasty with that. I added crushed red peppers to give it a kick which was real nice. My dad said it looked like something from the Cheesecake Factory, looks kind of like the Louisiana Chicken Pasta. Had to add milk because it got a bit dry. Thanks for the recipe!