Outback Queensland Pasta Recipe: Creamy Sun-Dried Tomato and Chicken Delight

This recipe brings Australian-inspired flavors to your weeknight table with minimal effort. I developed it after testing countless cream sauce variations, seeking that perfect balance of richness and brightness.

The sun-dried tomatoes add concentrated sweetness and tang, while the cream creates a velvety texture that clings to every noodle. Chicken breast keeps it substantial without overpowering the delicate sauce.

What you’ll get is creamy pasta with bold flavors that feel special but comes together quickly. The dish captures the spirit of Outback Queensland without complicated techniques.

Ready in about 30 minutes, it’s ideal for busy evenings when you want restaurant-quality results at home.

Ingredients for Outback Queensland Pasta

Pantry staples and a few fresh finds create this vibrant, creamy dish with bold Australian flair.

The sun-dried tomatoes are non-negotiable here—they pack that concentrated sweetness the dish needs. Look for oil-packed at Whole Foods or Trader Joe’s (the dry ones are tougher). The cream should be full-fat heavy cream; half-and-half won’t give you that velvety texture. For the chicken, Costco’s pre-sliced breasts save time, but any boneless, skinless works. Buy it fresh and cook it the same day for best texture.

No white wine? Substitute with extra broth and a squeeze of lemon. Skipping the shallot? Yellow onion at half the amount works. Fresh basil is ideal, but dried basil at one-third the quantity is fine (add it earlier so it rehydrates). The Parmesan needs to be real Parmigiano-Reggiano—pre-grated has anti-caking agents that make the sauce grainy. Want more richness? Stir in extra butter at the end.

Leftovers keep beautifully—actually taste better after 24 hours as the flavors meld. Store in an airtight container for up to 3 days in the fridge. Doesn’t freeze well (cream separates), so scale the recipe as needed. Fresh basil on top is worth the extra minute.

Step-by-Step Instructions for Creamy Sun-Dried Tomato and Chicken Pasta

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook the Pasta to Al Dente Perfection

Bring a large pot of generously salted water to a rolling boil. Add the 12 oz Fettuccine Pasta and cook according to package instructions for al dente, usually 10-12 minutes. Stir occasionally to prevent sticking.

You want the pasta to have a slight bite to it when you taste it—this is crucial because it will finish cooking in the sauce later. Reserve ½ cup of pasta water before draining. The starchy water will help emulsify your sauce beautifully.

Step 2: Sear the Chicken and Build Flavor Foundation

While the pasta cooks, heat the 2 tbsp Olive Oil in a large, deep skillet over medium-high heat. Add the 1.5 lb Chicken Breast that you’ve sliced into thin cutlets, seasoned with 1 tsp Salt and 0.5 tsp Black Pepper.

Sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside. In the same pan, add the finely diced 1 whole Shallot and cook for 2 minutes until translucent. Stir in the minced 4 cloves Garlic Cloves and 0.25 tsp Red Pepper Flakes, cooking for 30 seconds until fragrant.

Step 3: Deglaze and Create the Creamy Sauce

Pour in the 0.5 cup Dry White Wine to deglaze the pan, scraping up all the browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes. These browned bits are packed with flavor and will deepen your sauce.

Add the 0.75 cup Sun-Dried Tomatoes and cook for 1 minute. Pour in the 1 cup Chicken Broth and 1.5 cups Heavy Cream, stirring to combine. Let the mixture simmer for 3-4 minutes until it begins to thicken slightly.

Step 4: Combine Everything and Finish with Cheese

Return the chicken to the skillet along with the drained pasta. Stir everything together and let it cook for another 2 minutes so the pasta absorbs some of the sauce. If the sauce is too thick, add a splash of the reserved pasta water.

Remove from heat and stir in the 2 tbsp Unsalted Butter and 0.75 cup Parmesan Cheese. The butter adds a silky finish, while the Parmesan melts into the sauce, creating that signature creamy texture. Taste and adjust seasoning if needed.

Step 5: Garnish and Serve Immediately

Transfer the pasta to serving plates and garnish with the 0.5 cup Fresh Basil Leaves, torn or roughly chopped. The basil adds a fresh, aromatic contrast to the rich, creamy sauce.

Serve immediately while hot—the sauce will continue to thicken as it cools. Each bite should deliver tender chicken, chewy sun-dried tomatoes, and perfectly al dente pasta coated in a velvety, dreamy sauce.

Essential Equipment for outback queensland pasta

Large Stockpot

A 5-6 quart stockpot is essential for cooking the 12 oz Fettuccine Pasta properly. I use my Cuisinart Multi-Clad Pro—it heats evenly and has plenty of room for the pasta to move. Look for one with a tight-fitting lid to speed up boiling.

Deep Skillet

This dish requires a large, deep skillet to accommodate the chicken, sauce, and pasta together. My 12-inch All-Clad Stainless Steel skillet works perfectly. A heavy bottom prevents hot spots that could burn your sauce. 🔥

Wooden Spoon

A wooden spoon won’t scratch your cookware while stirring the creamy sauce. It’s also ideal for scraping up those flavorful browned bits when deglazing with the 0.5 cup Dry White Wine. I keep mine right by the stove for easy access.

Chef’s Knife

You’ll need a sharp 8-inch chef’s knife to slice the 1.5 lb Chicken Breast into thin cutlets and finely dice the 1 whole Shallot. I recommend Wüsthof or Victorinox brands for durability. Keep it honed for safety.

Microplane Grater

For the 0.75 cup Parmesan Cheese, a microplane creates those feathery, melt-in-your-mouth shavings that blend beautifully into the sauce. It’s also perfect for grating garlic or nutmeg if you want to experiment with additional flavors.

Measuring Cups

Precise measurements matter for the sauce balance. I use OXO Good Grips measuring cups for the 1.5 cups Heavy Cream and 1 cup Chicken Broth. The clear markings make it easy to get exact amounts every time. 💡

Frequently Asked Questions