Creamy sun dried tomato chicken pasta is a restaurant-worthy dish that brings bold, tangy, and savory flavors together in one comforting skillet. Tender pieces of seared chicken breast are tossed with pasta in a rich, velvety cream sauce infused with garlic, Parmesan cheese, and sweet-tart sun dried tomatoes. This dish is simple enough for a weeknight meal but impressive enough for entertaining.
Sun dried tomatoes are the real star here—they pack intense flavor and color into every bite. Combined with cream, aromatics, and pasta, they create a sauce that clings to each noodle perfectly. Whether you’re looking for a cozy dinner or a dish to wow guests, creamy sun dried tomato chicken pasta is a reliable crowd-pleaser that comes together in just about 30 minutes.
If you’re a fan of rich and savory pasta, you might also enjoy this Garlic Mushroom Pasta or try something bolder like Cajun Steak with Apricot Orange Glaze for your next dinner.
Credit: Pinterest
Ingredients You’ll Need
For the Chicken and Pasta:
- 2 large boneless, skinless chicken breasts
Sliced into thin strips for quick and even cooking. - Salt and black pepper, to taste
For seasoning the chicken. - 1 teaspoon Italian seasoning
Adds herby flavor to the chicken. - 2 tablespoons olive oil
Used for searing the chicken and enhancing flavor. - 10 oz pasta (penne, fettuccine, or farfalle work great)
Choose your favorite shape to carry the creamy sauce.
For the Sauce:
- 3 cloves garlic, minced
Adds aromatic depth to the sauce. - 1/2 cup sun dried tomatoes (packed in oil), drained and sliced
Delivers bold, tangy, slightly sweet flavor. - 1/2 teaspoon crushed red pepper flakes (optional)
For a touch of heat that balances the richness. - 1 cup heavy cream
Forms the base of the luxurious sauce. - 1/2 cup chicken broth
Helps lighten the sauce and deepen flavor. - 3/4 cup grated Parmesan cheese
Adds salty, nutty richness and helps thicken the sauce. - 2 cups baby spinach (optional)
Adds freshness, color, and nutrients to the final dish. - Chopped fresh basil or parsley, for garnish
Adds a fresh finishing touch.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 4
Equipment Needed
- Large skillet or sauté pan
- Medium saucepan for boiling pasta
- Knife and cutting board
- Wooden spoon or spatula
- Tongs
- Measuring cups and spoons
- Colander
How to Make Creamy Sun Dried Tomato Chicken Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Sear the Chicken
Season the chicken strips with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side, until golden and cooked through. Remove from skillet and set aside.
3. Sauté Garlic and Sun Dried Tomatoes
In the same skillet, reduce heat to medium. Add a bit more oil if needed, then sauté garlic for about 30 seconds. Stir in the sliced sun dried tomatoes and red pepper flakes (if using) and cook for 1–2 minutes to release their flavor.
4. Make the Cream Sauce
Pour in the heavy cream and chicken broth. Stir well, scraping up any bits from the bottom of the pan. Simmer for 3–5 minutes until slightly thickened.
5. Stir in Cheese and Greens
Add the Parmesan cheese and stir until melted and the sauce is creamy. Add baby spinach (if using) and cook until wilted.
6. Combine Everything
Return the chicken to the skillet, along with the cooked pasta. Toss everything together until evenly coated. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it.
7. Serve
Garnish with fresh basil or parsley and more Parmesan if desired. Serve hot.
Nutrition Information (Per Serving)
- Calories: 580
- Protein: 35g
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 5g
- Sodium: 620mg
Pro Tips and Variations
Use Chicken Thighs:
For extra juiciness, boneless, skinless chicken thighs can be substituted for breasts.
Try Different Greens:
Arugula or kale are great swaps for spinach and add a slightly peppery edge.
Make it Lighter:
Use half-and-half instead of heavy cream for a lighter but still creamy result.
Gluten-Free Option:
Swap in your favorite gluten-free pasta to make this dish fully gluten-free.
Add Mushrooms or Zucchini:
Sautéed mushrooms or sliced zucchini pair well and bulk up the dish with more vegetables.
Storage and Reheating
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Reheat:
Warm gently in a skillet over low heat with a splash of milk or cream to loosen the sauce.
Freezing:
Cream-based sauces can separate upon thawing, so freezing is not recommended for best texture.
Why This Recipe Works
Creamy sun dried tomato chicken pasta works because it combines texture, flavor, and simplicity in a single skillet. The bold umami of sun dried tomatoes blends beautifully with the cream, garlic, and Parmesan, while the seared chicken adds protein and flavor. Pile it all over a bed of tender pasta, and you get a dish that feels comforting, rich, and restaurant-level.
Final Thoughts
Creamy sun dried tomato chicken pasta is a fast and flavorful dinner that looks and tastes like something you’d order at an upscale Italian restaurant. It’s the perfect marriage of convenience and luxury—ready in half an hour, but indulgent enough for special occasions. Whether you’re making it for guests or just yourself on a cozy night in, this dish delivers every time.
Credit: Pinterest
Frequently Asked Questions
Can I use sun dried tomatoes not packed in oil?
Yes, but rehydrate them in hot water for 10 minutes before using to soften them and bring out their flavor.
Can I substitute milk for heavy cream?
Whole milk can be used, but the sauce will be thinner. Add a teaspoon of flour or cornstarch to help thicken if needed.
Is this recipe spicy?
Only slightly, from the red pepper flakes. You can omit them if you prefer no heat.
What type of pasta is best?
Short pasta like penne or farfalle works well, but long noodles like fettuccine are great for a creamy sauce too.
And for another comforting, creamy favorite, don’t miss this Sour Cream Beef Noodle Casserole—it’s the perfect way to round out your cozy dinner collection.
creamy sun dried tomato chicken pasta
Ingredients
Method
- Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, 4–5 minutes per side. Remove and set aside.
- In the same skillet, lower heat to medium and add garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
- Pour in the heavy cream and chicken broth. Bring to a simmer, then stir in Parmesan cheese. Let the sauce simmer gently until it thickens slightly, 4–5 minutes.
- Meanwhile, cook pasta in a large pot of salted water according to package instructions. Reserve ½ cup pasta water, then drain.
- Add the cooked chicken back to the skillet. Stir in spinach (if using) and let wilt. Add cooked pasta and toss to coat. Use reserved pasta water to thin the sauce if needed.
- Taste and adjust seasoning. Garnish with fresh basil or parsley and a pinch of red pepper flakes if desired. Serve hot.
Notes
- For extra richness, add a tablespoon of butter when sautéing garlic.
- Swap chicken for shrimp or omit for a vegetarian option.
- Use sun-dried tomato pesto for added depth if preferred.
- Leftovers keep well in the fridge for 2–3 days and reheat best with a splash of cream or broth.
