Creamy Sun-Dried Tomato Chicken Pasta is a flavor-packed, satisfying meal that’s perfect for busy weeknights or cozy dinners. It combines tender chicken breast, sun-dried tomatoes, garlic, and herbs in a luscious cream sauce, all tossed with your favorite pasta for a crowd-pleasing dish.

What Makes This Dish Special?

The secret to the bold flavor is the sun-dried tomatoes. They’re sweet, tangy, and intensely rich, pairing beautifully with the cream and savory garlic. The chicken adds hearty protein, while Parmesan and herbs round everything out with irresistible depth.

Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

12 oz penne or fettuccine pasta
2 tbsp olive oil (plus extra if using oil-packed sun-dried tomatoes)
1 lb boneless, skinless chicken breasts, sliced into strips
Salt and pepper, to taste
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped (oil-packed and drained or dry-packed rehydrated)
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
¾ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
2 tbsp chopped fresh basil (or 1 tsp dried)
Reserved pasta water, if needed

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water and drain.

2. Sear the Chicken

In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until golden and cooked through. Transfer to a plate and set aside.

3. Sauté Garlic and Tomatoes

In the same pan, lower heat to medium. Add a touch more oil if needed, then sauté garlic for 1 minute. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 2–3 minutes until fragrant.

4. Make the Cream Sauce

Pour in the chicken broth and bring to a simmer. Stir in heavy cream and Parmesan cheese. Simmer for 3–5 minutes until sauce slightly thickens.

5. Add Chicken and Pasta

Return the chicken to the skillet and add cooked pasta. Toss to coat everything evenly. If the sauce is too thick, add a splash of reserved pasta water.

6. Finish and Serve

Stir in fresh basil and adjust seasoning with salt and pepper. Serve immediately with extra Parmesan if desired.

Variations

Spinach Add-In: Stir in a few handfuls of baby spinach at the end for added greens
Mushrooms: Add sautéed mushrooms for an earthier twist
Protein Swap: Use shrimp or Italian sausage in place of chicken
Lighter Option: Use half-and-half or whole milk instead of cream

Equipment You’ll Need

Large pot for boiling pasta
Deep skillet or sauté pan
Tongs or wooden spoon
Chef’s knife and cutting board
Measuring cups and spoons

Nutritional Information (Approx. Per Serving)

Calories: 580
Carbohydrates: 48g
Protein: 32g
Fat: 30g
Fiber: 3g
Sugar: 5g

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze cooled pasta and sauce separately for up to 2 months
Reheat: Gently warm in a skillet with a splash of broth or milk to loosen the sauce

My Cooking Experience

Every time I make this dish, it vanishes fast. The sun-dried tomatoes add a unique intensity that elevates the creamy sauce beyond your typical chicken pasta. It’s also a great way to use pantry staples in a luxurious way, and it reheats beautifully for leftovers.

Conclusion

Creamy Sun-Dried Tomato Chicken Pasta is the kind of dish that feels restaurant-worthy but is easy enough for a weeknight dinner. It’s rich, bold, and utterly comforting—perfect for when you want something special without the fuss.

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