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Creamy Sun Dried Tomato Chicken Pasta
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Creamy Sun Dried Tomato Chicken Pasta

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: pasta
Calories: 480
Ingredients Method Notes

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

Method
 

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

Notes

  • 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