Chicken and Sun-Dried Tomato Pasta

Why You’ll Love This Recipe

This pasta dish is the perfect blend of creamy comfort and bright, robust flavors. The sun-dried tomatoes add a concentrated sweetness and tang that complements the juicy chicken and smooth sauce. It’s quick to prepare, yet feels like something you’d get at a nice restaurant. Perfect for weeknight dinners, special occasions, or whenever you’re craving something rich and flavorful without a lot of effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
olive oil
salt and pepper
garlic cloves
sun-dried tomatoes (in oil, drained and sliced)
heavy cream
chicken broth or pasta water
Parmesan cheese
pasta (penne, fettuccine, or rigatoni)
Italian seasoning or dried basil
spinach (optional)
fresh parsley or basil (optional, for garnish)

Directions

1. Cook the pasta according to package directions until al dente. Reserve some pasta water, then drain and set aside.
2. Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until golden brown and cooked through. Remove and slice.
3. In the same skillet, add garlic and sauté for about 1 minute.
4. Add the sun-dried tomatoes and stir for 1–2 minutes to release flavor.
5. Pour in chicken broth and bring to a simmer, scraping up any bits from the pan.
6. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and mix until the sauce is smooth and creamy.
7. Return the chicken to the pan and stir to coat. Add the cooked pasta and toss until everything is well combined.
8. Stir in spinach if using and cook just until wilted.
9. Serve hot, garnished with fresh herbs and extra Parmesan.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish, making it an ideal choice for quick and flavorful weeknight meals.

Variations

• Add Veggies: Include mushrooms, zucchini, or peas for extra texture.
• Make It Spicy: Add crushed red pepper flakes or a pinch of cayenne.
• Cheese Swap: Try goat cheese or cream cheese for a tangier, creamier base.
• Lighter Version: Use half-and-half or milk instead of heavy cream.
• Pasta Swap: Use whole wheat pasta, gluten-free pasta, or even tortellini for a twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm on the stovetop over low heat with a splash of milk, cream, or broth to revive the sauce. You can also microwave in short intervals, stirring in between.

FAQs

Can I use sun-dried tomatoes not packed in oil?

Yes, but rehydrate them in hot water for 10–15 minutes before using.

What kind of pasta works best?

Penne, rigatoni, and fettuccine are great choices for holding the creamy sauce.

Can I use rotisserie chicken?

Yes, just shred and stir it in at the end to heat through.

Is this dish good for meal prep?

Absolutely. It reheats well and the flavors deepen over time.

Can I make this dairy-free?

Use a plant-based cream and skip the Parmesan or use a dairy-free cheese alternative.

What can I substitute for heavy cream?

Half-and-half, evaporated milk, or a mix of milk and cream cheese can work.

Do I need to drain the sun-dried tomatoes?

If they’re packed in oil, drain most of the oil but leave a little for extra flavor.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze it. Reheat gently and add liquid to restore the sauce.

How do I make the sauce thicker?

Simmer uncovered to reduce it, or stir in more Parmesan cheese or a spoonful of cream cheese.

What pairs well with this pasta?

Garlic bread, a green salad, or roasted vegetables make great sides.

Conclusion

Chicken and Sun-Dried Tomato Pasta is a crave-worthy dish that’s rich, creamy, and full of bold Mediterranean flavor. With simple ingredients and easy steps, it’s the perfect recipe to elevate your pasta night without spending hours in the kitchen. Whether you’re making it for a cozy dinner or a casual gathering, this dish is sure to impress every time.

Chicken and Sun-Dried Tomato Pasta

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken and Sun-Dried Tomato Pasta is a creamy, flavorful dish made with tender chicken, tangy sun-dried tomatoes, and pasta tossed in a rich garlic-infused cream sauce. It’s a Mediterranean-inspired meal perfect for weeknights or special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

• 2 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 1/2 cup chicken broth or reserved pasta water
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz pasta (penne, fettuccine, or rigatoni)
• 1 teaspoon Italian seasoning or dried basil
• 1 cup fresh spinach (optional)
• Fresh parsley or basil, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
2. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook chicken until golden and fully cooked. Remove and slice.
3. In the same skillet, sauté garlic for 1 minute until fragrant.
4. Add sun-dried tomatoes and cook for 1–2 minutes to release flavor.
5. Pour in chicken broth and scrape up any browned bits. Simmer for 2–3 minutes.
6. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and creamy.
7. Return chicken to the skillet and toss to coat in the sauce. Add cooked pasta and mix well.
8. Stir in spinach if using and cook until wilted.
9. Serve hot, topped with fresh herbs and extra Parmesan if desired.

Notes

• Rehydrate dry sun-dried tomatoes in hot water if not packed in oil.
• Use half-and-half or milk for a lighter sauce version.
• Add crushed red pepper flakes for a spicy kick.
• Use rotisserie chicken for a quicker option.
• Stir in cream cheese for a thicker, tangier sauce if desired.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 520
• Sugar: 4g
• Sodium: 560mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 95mg