Name: Creamy Chicken Pasta with Sun-dried Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound boneless, skinless chicken breast (pounded to even thickness); 8 ounces penne pasta (or rigatoni, fusilli, or fettuccine); 1 cup sun-dried tomatoes (oil-packed preferred, drained and chopped); 2 tablespoons olive oil (divided); 3 cloves garlic (minced); 1 cup heavy cream (or half-and-half for lighter version); 1/2 cup chicken broth (low-sodium preferred); 1/2 cup grated Parmesan cheese (freshly grated); 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper (freshly cracked, plus more to taste); 1/4 cup fresh basil leaves (torn or roughly chopped, for garnish); 1/4 teaspoon red pepper flakes (optional, for heat)

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Picture this: It’s a chilly Tuesday evening, and you’re standing in your kitchen wondering what to make for dinner. You open the pantry and spot that jar of sun-dried tomatoes you bought weeks ago, and suddenly, inspiration strikes. Within minutes, your kitchen fills with the aroma of garlic sizzling in olive oil, tender chicken browning to perfection, and those ruby-red sun-dried tomatoes releasing their concentrated, sweet-tart fragrance. This is the magic of creamy chicken pasta with sun-dried tomatoes—a dish that transforms simple ingredients into something that feels like a warm hug on a plate.

I discovered this recipe during one of those desperate “what’s for dinner?” moments when I needed something quick, comforting, and impressive enough that my family wouldn’t complain. The first time I made it, my kids actually asked for seconds, and my husband declared it “restaurant-quality.” That’s when I knew I’d stumbled onto something special. What I love most about this dinner recipe using sun-dried tomatoes is how it manages to be both incredibly flavorful and surprisingly easy to pull together on a weeknight.

Essential Ingredients for Creamy Sun Dried Tomato Pasta

Let me walk you through what makes this chicken and sundried tomato recipe so spectacular. Each ingredient plays a crucial role in building layers of flavor.

Boneless, Skinless Chicken Breast: I prefer chicken breast for this dish because it stays tender and absorbs the flavors beautifully. The key is not to overcook it—you want juicy, succulent pieces that contrast nicely with the pasta. If you’re feeling adventurous, chicken thighs work wonderfully too and add a bit more richness to the dish.

Penne Pasta: The tubular shape of penne is perfect for this creamy sundried tomato chicken pasta because it catches all that luscious sauce inside each piece. The ridges on the outside help the sauce cling even better. That said, rigatoni, fusilli, or even fettuccine work beautifully if that’s what you have on hand.

Sun-Dried Tomatoes: These are the star of any sundried tomato pasta recipes. I prefer the oil-packed variety because they’re already soft and bring extra flavor from the oil they’re packed in. If you’re using the dry-packed kind, just rehydrate them in hot water for about 10 minutes before using. The concentrated tomato flavor they provide is simply irreplaceable.

Garlic: Fresh garlic is non-negotiable here. Those two cloves might seem modest, but when they hit the hot olive oil, they transform into aromatic gold that forms the flavor foundation of your sauce. Don’t be tempted to use garlic powder—it’s just not the same.

Heavy Cream: This is what makes the sauce luxuriously creamy and coating. It’s the difference between a good pasta dish and one that makes you close your eyes and sigh with contentment. For a lighter version, half-and-half can work, though you’ll sacrifice some of that silky richness.

Chicken Broth: This might seem like a small addition, but it’s crucial for balancing the richness of the cream and adding savory depth. It also helps thin the sauce to the perfect consistency so it coats the pasta without being too heavy.

Parmesan Cheese: Freshly grated Parmesan is essential here. It melts into the sauce, adding nutty, salty complexity that ties everything together. The pre-grated stuff from a container won’t melt as smoothly and doesn’t have the same depth of flavor.

Olive Oil, Salt, Pepper, and Fresh Basil: These supporting players might seem simple, but they’re what elevate this from good to extraordinary. The olive oil adds fruity richness, proper seasoning brings everything into focus, and fresh basil provides that final pop of color and herbaceous brightness.

Pro Tips for Perfect One Pan Sundried Tomato Pasta

Pound Your Chicken Evenly: This is probably the most important tip I can give you. Use a meat mallet or even the bottom of a heavy pan to pound the chicken breasts to an even thickness (about ¾ inch). This ensures they cook evenly and don’t dry out while you’re waiting for the thick part to cook through.
Don’t Skip the Pasta Water: Before you drain your pasta, reserve at least a cup of that starchy cooking water. It’s liquid gold for adjusting the consistency of your sauce. The starch helps the sauce cling to the pasta and can save the day if your sauce gets too thick.
Season as You Go: Don’t wait until the end to season. Season the chicken before cooking, taste the sauce as it simmers, and adjust. Building flavor in layers creates a more complex, well-rounded dish.
Choose Quality Sun-Dried Tomatoes: Since they’re such a prominent flavor in this dish, quality matters. Look for plump, deeply colored ones. If you can find sun-dried tomatoes packed in olive oil with herbs, even better—that oil is fantastic for cooking the chicken.
Get Everything Prepped First: This sun dried tomato recipes healthy approach comes together quickly once you start cooking. Have your garlic minced, tomatoes chopped, and chicken sliced before you turn on the stove. You’ll thank yourself when everything flows smoothly.

How to Make Creamy Chicken Pasta with Sun-Dried Tomatoes

Let me walk you through this process step by step. Trust me, once you’ve made this a couple of times, you’ll have it memorized and it’ll become one of your go-to easy dinner recipes.

Step 1: Prepare and Cook the Pasta

Start by bringing a large pot of generously salted water to a rolling boil. I use about 1-2 tablespoons of salt—it should taste like the ocean. This is your only chance to season the pasta itself, so don’t be shy. Add your penne and cook it until it’s just al dente, usually about 8-10 minutes depending on the brand. You want it to have a slight bite because it’ll continue cooking slightly when you toss it with the hot sauce. Before draining, scoop out at least one cup of that precious pasta water and set it aside. Drain the pasta and give it a quick drizzle of olive oil to prevent sticking.

Step 2: Season and Cook the Chicken

While your pasta water is heating up, prep your chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting a nice golden sear. Season both sides generously with salt and freshly cracked black pepper. Heat a large skillet (I prefer a deep 12-inch skillet for this) over medium-high heat with a tablespoon of olive oil. Once the oil is shimmering and almost smoking, carefully lay the chicken breasts in the pan. Resist the urge to move them around—let them sit undisturbed for about 5-6 minutes until they develop a beautiful golden-brown crust. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F. Remove the chicken to a cutting board and let it rest for at least 5 minutes before slicing. This resting period lets the juices redistribute, ensuring every bite stays moist and tender.

Step 3: Build the Flavor Base

Using the same skillet (don’t you dare wash it—all those browned bits are flavor!), reduce the heat to medium and add another drizzle of olive oil if the pan looks dry. Toss in your minced garlic and let it sizzle for about 30-60 seconds until it’s fragrant and just starting to turn golden. Be careful not to burn it or it’ll taste bitter. The moment your kitchen smells amazing, add the sun-dried tomatoes. If you’re using oil-packed ones, you can add a tablespoon or two of that flavorful oil as well. Sauté everything together for about 2-3 minutes, stirring frequently, until the tomatoes soften and release their incredible aroma. This is when your family will start wandering into the kitchen asking “what’s that amazing smell?”

Step 4: Create the Creamy Sauce

Pour the chicken broth into the skillet, scraping up all those beautiful browned bits from the bottom of the pan with a wooden spoon. Let it simmer for about 2 minutes to reduce slightly and concentrate the flavors. Now comes the luxurious part—reduce the heat to low and pour in the heavy cream, stirring constantly. Let this mixture come to a gentle simmer, stirring occasionally. You’ll see it start to thicken slightly after about 3-4 minutes. Gradually add the grated Parmesan cheese, stirring constantly until it melts completely into the sauce and creates a silky, cohesive mixture. Taste it now and adjust the seasoning. You might need a pinch more salt or a few cracks of pepper. The sauce should taste rich, slightly tangy from the tomatoes, and well-balanced.

Step 5: Bring It All Together

Slice your rested chicken into strips or bite-sized pieces—whatever you prefer. Add the drained pasta to your creamy sauce and toss everything together until every piece of penne is beautifully coated. If the sauce seems too thick (it should coat the pasta but still be saucy, not gluey), add that reserved pasta water a few tablespoons at a time until you reach the perfect consistency. Gently fold in the sliced chicken, making sure it’s evenly distributed throughout the pasta. Let everything warm through together for just a minute or two over low heat, allowing the flavors to meld. Remove from heat and tear fresh basil leaves over the top. The residual heat will release the basil’s aromatic oils without cooking it completely, giving you that perfect fresh herb finish.

Best Sun Dried Tomato Pasta with Chicken Recipe

Delicious Variations for Your Sundried Tomato Pasta Recipes

One of the reasons this has become one of my favorite pasta with sun dried tomatoes recipes is how easily it adapts to different tastes and dietary needs. Here are some variations I’ve tried and loved:

Add Some Greens: Toss in a few handfuls of fresh spinach or arugula during the last minute of cooking. The greens will wilt perfectly into the sauce, adding color, nutrition, and a slight peppery bite that complements the creamy richness beautifully. I do this whenever I’m feeling like I need more vegetables in my life.

Make It Spicy: If you love heat like I do, add a generous pinch of red pepper flakes when you’re sautéing the garlic. The subtle spiciness plays wonderfully against the sweet sun-dried tomatoes and adds an exciting kick to each bite. Start with ¼ teaspoon and adjust to your preference.

Seafood Version: Replace the chicken with shrimp or even chunks of firm white fish like cod or halibut. Shrimp cooks so quickly—just add them during the last 3-4 minutes of sauce simmering. This transforms it into an elegant seafood pasta that’s perfect for date night.

Vegetarian Option: Skip the chicken entirely and add roasted vegetables like zucchini, bell peppers, or mushrooms. Portobello mushrooms, in particular, add a meaty texture and umami flavor that makes you forget there’s no meat at all. This is one of my favorite sun dried tomato recipes healthy variations.

Lighter Version: Use half-and-half or even a mixture of milk and Greek yogurt instead of heavy cream. You’ll lose some of that decadent richness, but it’s still delicious and significantly lighter on calories. I’ve even made it with cashew cream for a dairy-free version that my lactose-intolerant friend absolutely loved.

Add Different Herbs: While basil is classic, fresh oregano, thyme, or even a handful of fresh parsley add wonderful herbaceous notes. Sometimes I mix in a teaspoon of Italian seasoning while the sauce simmers for extra depth.

Perfect Pairings for Your Dinner With Sundried Tomatoes

Crispy Garlic Bread: There’s something magical about using crusty garlic bread to soak up every last drop of that creamy sauce. I make mine by slicing a baguette, brushing it with a mixture of melted butter, minced garlic, and fresh parsley, then toasting it until golden and crispy. It’s the perfect vehicle for that last bit of sauce you can’t bear to leave in the bowl.

Fresh Garden Salad: Balance the richness of this pasta with a bright, acidic salad. I love a simple mix of arugula, cherry tomatoes, and shaved Parmesan with a lemon vinaigrette. The peppery arugula and tangy dressing cut through the cream beautifully and make the meal feel more complete and less heavy.

Roasted Vegetables: Sometimes I’ll roast asparagus, broccolini, or green beans tossed with olive oil, salt, and pepper alongside the pasta. The slightly charred, caramelized vegetables add a different texture and a hint of bitterness that complements the creamy sweetness of the pasta perfectly.

How to Store and Reheat Creamy Sun Dried Tomato Pasta

Good news—this chicken sun dried tomatoes recipes pasta actually reheats beautifully, making it perfect for meal prep or enjoying leftovers. Here’s how to store it properly so it tastes just as good the next day.

Refrigerator Storage: Let the pasta cool completely to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. I actually think the flavors meld together even more overnight, making the leftovers sometimes taste even better than the original meal.

Reheating Tips: The key to reheating creamy pasta is adding a bit of liquid back. Place your portion in a skillet over medium-low heat and add a splash of chicken broth, milk, or even water. Stir gently as it heats through. The liquid will help reconstitute the sauce to its original creamy consistency. You can also reheat it in the microwave—just add a tablespoon of liquid, cover loosely, and heat in 1-minute increments, stirring between each, until heated through.

Freezing (Not Recommended): I’ll be honest—cream-based sauces don’t freeze particularly well. They tend to separate and become grainy when thawed. If you absolutely must freeze it, let it thaw overnight in the refrigerator and then reheat it very gently with extra liquid, whisking constantly. But really, this dish is so good fresh that I recommend just making what you’ll eat within a few days.

Final Thoughts on This Creamy Sundried Tomato Pasta

There you have it—my tried-and-true recipe for creamy chicken pasta with sun-dried tomatoes that has saved countless weeknight dinners and impressed more guests than I can count. What I love most about this dish is that it feels special and indulgent without requiring fancy ingredients or complicated techniques. It’s proof that simple, quality ingredients combined with a bit of technique can create something truly memorable.

Whether you’re a busy parent looking for easy dinner recipes that the whole family will actually eat, a home cook wanting to expand your repertoire of pasta with sun-dried tomatoes recipes, or someone who simply loves the combination of creamy, savory, and tangy flavors, this dish delivers every single time. I’ve made it for casual Tuesday nights and elegant dinner parties, and it never fails to satisfy.

Frequently Asked Questions About Pasta And Sundried Tomatoes Recipes

Can I use different types of pasta for this recipe?

Absolutely! While penne is my go-to because its tubular shape catches all that creamy sauce, you can use virtually any pasta shape you love. Rigatoni, fusilli, farfalle, or even fettuccine work beautifully. Short pasta shapes are great for scooping up the chicken and tomatoes, while long noodles give you those satisfying twirls on your fork. Just adjust the cooking time according to your pasta package directions.

Should I use oil-packed or dry sun-dried tomatoes?

I prefer oil-packed sun-dried tomatoes for this recipe because they’re already soft and packed with flavor. Plus, you can use some of that flavored oil to cook your chicken, adding extra depth. If you only have dry-packed ones, no problem—just rehydrate them in hot water for 10-15 minutes, drain well, and proceed with the recipe. They’ll work just fine, though they might be slightly less intense in flavor.

Can I make this recipe ahead of time?

You can prep components ahead, but I don’t recommend making the entire dish in advance. Cook the chicken and store it separately in the fridge for up to 2 days. Make your sauce base (through adding the cream) and refrigerate. When ready to serve, cook fresh pasta, reheat the sauce gently, slice the chicken, and combine everything. This way, you get the best texture without the pasta absorbing all the sauce or becoming mushy.

How can I make this sun dried tomato pasta salad version?

For a cold pasta salad version, skip the cream and make a lighter dressing using olive oil, lemon juice, minced garlic, and a touch of Dijon mustard. Toss with cooled pasta, diced cooked chicken, chopped sun-dried tomatoes, fresh mozzarella balls, and lots of fresh basil. It’s perfect for summer picnics and potlucks. The sun-dried tomatoes still provide that intense flavor without the heavy cream.

What can I substitute for heavy cream to make it healthier?

For a lighter version, try half-and-half, which still gives you creaminess with less fat. Greek yogurt mixed with a bit of pasta water creates a tangy, protein-rich sauce (add it off the heat to prevent curdling). Cashew cream is my favorite dairy-free option—blend soaked cashews with water until smooth. You can also use a combination of milk and cream cheese for thickness without as much fat as heavy cream.

Why does my sauce sometimes separate or look grainy?

This usually happens when the heat is too high or when you add the Parmesan to boiling sauce. Always reduce heat to low before adding cream, and let it simmer gently—never boil vigorously. Add Parmesan to sauce that’s warm but not boiling, stirring constantly. If your sauce does separate, remove from heat immediately and whisk in cold butter or a splash of cream while whisking vigorously. This often brings it back together.

Can I add vegetables to this pasta dish?

Definitely! This is one of those versatile sundried tomato pesto pasta recipes that welcomes vegetables beautifully. Spinach, arugula, or kale wilt perfectly into the hot sauce. Broccoli florets, asparagus, or zucchini can be roasted separately and folded in. Mushrooms sautéed with the garlic add wonderful umami. Bell peppers add sweetness and color. Just be mindful of moisture content—if adding watery vegetables, you might need to adjust your sauce consistency.

How do I prevent my chicken from becoming dry?

The secret is threefold: First, pound your chicken to an even thickness so it cooks uniformly. Second, don’t overcook it—use a meat thermometer and remove it at 165°F. Third, let it rest for at least 5 minutes before slicing so the juices redistribute throughout the meat instead of running out onto your cutting board. Also, slicing against the grain creates more tender bites.

Easy Sun Dried Tomato Pasta with Chicken Recipe

John