There are few things in life more comforting than a warm bowl of pasta, especially when it’s tossed in a creamy, flavorful sauce. Enter Creamy Sun-Dried Tomato Chicken Pasta—a dish that is equal parts indulgent and satisfying. With tender bites of juicy chicken, al dente pasta, and a luscious sauce infused with garlic, Parmesan, and sun-dried tomatoes, this recipe is a guaranteed crowd-pleaser. It’s perfect for weeknight dinners, meal prep, or even a cozy weekend gathering with friends and family.
This pasta recipe not only delivers in taste but also in ease. Using simple ingredients, it transforms into a restaurant-worthy meal in less than an hour. Whether you’re a pasta lover, a cheese enthusiast, or someone who enjoys bold, tangy flavors, this dish will quickly become one of your go-to comfort meals.
Why You’ll Love This Recipe
Here’s why this creamy sun-dried tomato chicken pasta deserves a permanent spot in your recipe rotation:
Flavor-packed: Sun-dried tomatoes add a rich, tangy depth that pairs perfectly with creamy Parmesan sauce.
Hearty and filling: The combination of pasta and chicken ensures a balanced, protein-packed meal.
One-pan wonder: Aside from boiling pasta, most of this dish comes together in one skillet, making cleanup a breeze.
Customizable: You can swap pasta shapes, add veggies, or adjust the sauce to your liking.
Family-friendly: Creamy and cheesy dishes are always a hit, even with picky eaters.
Think of it as your comfort food upgraded with a gourmet twist.
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
12 oz pasta (penne, rigatoni, or fettuccine)
2 tbsp olive oil (from the sun-dried tomato jar, for extra flavor)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 garlic cloves, minced
1 cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
2 cups spinach (optional, for freshness)
Fresh basil, for garnish
Directions
Cook the pasta: Bring a large pot of salted water to boil. Cook pasta until al dente according to package instructions. Drain and set aside.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Sear until golden brown and cooked through, about 5–6 minutes. Remove and set aside.
Prepare the sauce: In the same skillet, add garlic and sauté until fragrant. Stir in chopped sun-dried tomatoes, chicken broth, and heavy cream. Bring to a gentle simmer.
Add cheese and chicken: Stir Parmesan into the sauce until melted and creamy. Return chicken to the skillet, tossing to coat.
Combine pasta: Add cooked pasta and spinach, tossing everything together until coated in sauce. Simmer for 2–3 minutes.
Garnish and serve: Sprinkle with fresh basil and extra Parmesan before serving.
Servings and Pairing
This recipe makes 4 hearty servings.
Pairing ideas:
Side dishes: Garlic bread, Caesar salad, or roasted vegetables.
Wine: A crisp Chardonnay or Pinot Grigio complements the creamy sauce beautifully.
Drinks: For a non-alcoholic option, try sparkling water with lemon for freshness.
Variations
Protein swap: Use shrimp instead of chicken for a seafood twist.
Lighter version: Swap heavy cream with half-and-half or Greek yogurt.
Veggie boost: Add mushrooms, zucchini, or bell peppers for extra nutrients.
Cheese lovers: Mix in mozzarella or cream cheese for extra richness.
Spicy kick: Increase red pepper flakes or add chili oil for heat.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Best not frozen, as cream sauces may separate, but can be frozen for up to 1 month if needed.
Reheating: Warm gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce.
FAQs
1. Can I make this ahead of time?
Yes, you can cook the sauce and chicken ahead. Store separately from the pasta, then combine before serving for best texture.
2. Can I use jarred sun-dried tomatoes in oil?
Absolutely! In fact, using the oil adds extra flavor to the sauce.
3. What type of pasta works best?
Short pasta like penne or rigatoni holds the creamy sauce well, but fettuccine is also delicious.
4. Can I make it dairy-free?
Yes, swap cream with coconut milk and use a dairy-free cheese alternative.
5. How do I thicken the sauce if it’s too thin?
Add more Parmesan cheese or let it simmer longer to reduce.
Conclusion
Creamy Sun-Dried Tomato Chicken Pasta is everything you want in a comforting pasta dish—rich, creamy, tangy, and incredibly satisfying. It’s a recipe that feels gourmet but is simple enough for a weeknight dinner. Whether you’re cooking for family, entertaining guests, or just craving comfort food, this pasta delivers every single time. Pair it with a crisp glass of wine and some garlic bread, and you’ve got yourself a meal worth savoring.
Print
Creamy Sun-Dried Tomato Chicken Pasta
- Total Time: 40 minutes
- Yield: 4 servings
Description
Creamy Sun-Dried Tomato Chicken Pasta is a rich, flavorful, and comforting dish made with tender chicken, sun-dried tomatoes, and a Parmesan cream sauce. Perfect for weeknight dinners or special occasions!
Ingredients
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 2 tbsp olive oil (from sun-dried tomato jar if possible)
- 1 lb boneless, skinless chicken breasts, cubed
- 3 garlic cloves, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups spinach (optional)
- Fresh basil, for garnish
Instructions
- Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden brown and fully cooked through. Remove and set aside.
- Make the sauce: In the same skillet, add garlic and sauté until fragrant. Stir in sun-dried tomatoes, heavy cream, and chicken broth. Bring to a gentle simmer.
- Finish the sauce: Stir in Parmesan until melted and smooth. Add red pepper flakes if using.
- Combine: Add cooked chicken and pasta back into the skillet. Toss with spinach until wilted.
- Serve: Garnish with fresh basil and extra Parmesan before serving.
Notes
- Use oil from the sun-dried tomato jar for maximum flavor.
- Don’t overcook the pasta—it will continue cooking in the sauce.
- If the sauce is too thick, add a splash of broth or pasta water.
- For a lighter version, substitute half-and-half for heavy cream.
- Add vegetables like mushrooms, zucchini, or roasted red peppers for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes