Sun-Dried Tomato Chicken Pasta is a delicious and easy meal that brings together tender chicken, tangy sun-dried tomatoes, and creamy sauce all mixed with your favorite pasta. The sun-dried tomatoes add a burst of rich, slightly sweet flavor that makes this dish stand out without needing too many ingredients.
I love making this recipe when I want something quick but still special enough for guests or a cozy family dinner. The best part is how the chicken stays juicy and the pasta soaks up all that yummy sauce. Sometimes, I like to stir in a handful of fresh spinach at the end for a pop of color and a bit of extra green goodness.
Whenever I serve this Sun-Dried Tomato Chicken Pasta, I usually pair it with a simple side salad or some crusty bread to help scoop up every last bit of sauce. It’s one of those meals that feels comforting and satisfying, perfect for any night of the week!
Key Ingredients & Substitutions
- Sun
- Dried Tomatoes: These bring a rich and tangy flavor that’s the star of the dish. I prefer oil-packed ones because they're softer and more flavorful. If you only find dry-packed, soak them in warm water first to rehydrate.
- Chicken
- Boneless, skinless breast is easy to cook and stays tender. You can swap for thighs if you want extra juiciness and a bit more flavor.
- Pasta
- Penne works great here because it holds the creamy sauce well. Feel free to use rigatoni, fusilli, or any pasta shaped to catch sauce.
- Heavy Cream & Parmesan
- Together, they make the sauce creamy and cheesy. For a lighter option, half-and-half or whole milk can work but the sauce will be thinner. Grated Parmesan adds sharpness—no pre-grated stuff here for best flavor.
How Do You Get a Creamy Sauce That Clings to Pasta Without It Breaking?
The key is to simmer the cream gently and melt the cheese slowly. Follow these tips for the best sauce:
- Use medium-low heat after adding cream to avoid curdling.
- Stir constantly when adding Parmesan to melt it evenly.
- Reserve some pasta cooking water — adding a splash helps loosen thick sauce and helps it stick to pasta.
- Add the cooked pasta and chicken last to gently warm and coat with sauce without overcooking.
With these steps, you’ll get a smooth, creamy sauce that sticks well and tastes fresh every time.
Equipment You’ll Need
- Large pot – for boiling the pasta; big enough to avoid sticking.
- Large skillet or sauté pan – perfect for cooking chicken and making the sauce in one pan.
- Colander – to drain the pasta easily.
- Wooden spoon or silicone spatula – to stir the sauce without scratching your pan.
- Measuring cups and spoons – for accurate ingredient amounts to get the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or turkey for a tasty twist and quicker cooking time.
- Add mushrooms or artichoke hearts for extra texture and a mild earthy flavor.
- Use mozzarella or goat cheese instead of Parmesan for a creamier or tangier taste.
- Stir in fresh herbs like thyme or oregano if you want more herbal notes alongside the basil.
How to Make Sun-Dried Tomato Chicken Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz penne pasta (or your favorite pasta)
- 2 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- 1 cup fresh spinach, roughly chopped
- Fresh basil leaves, sliced, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend around 10 minutes preparing and cooking the chicken and sauce, 10-12 minutes boiling the pasta, and a few extra minutes tossing everything together and garnishing. It’s quick enough for a weeknight dinner but special enough to impress!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, then set the pasta aside.
2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until the chicken turns golden brown and is cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Make the Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for 1-2 minutes, stirring often.
4. Creamy Mix:
Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer gently for 3-4 minutes until it starts to thicken. Then stir in the grated Parmesan cheese until the sauce becomes smooth and creamy.
5. Combine Everything:
Add the cooked chicken, cooked pasta, and chopped spinach to the skillet. Toss everything together to coat well with the creamy sauce. If the sauce feels too thick, add a little of the reserved pasta water to loosen it up.
6. Season and Serve:
Adjust the seasoning with more salt, pepper, and red pepper flakes if you like a little heat. Serve the pasta warm, topped with fresh sliced basil for a bright, fresh finish.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat it dry to avoid excess moisture in the pan.
Can I Substitute the Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but it won’t be as rich or thick. To prevent curdling, add the dairy slowly and keep the heat low while simmering.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
What Pasta Can I Use Instead of Penne?
Feel free to swap penne for rigatoni, fusilli, farfalle, or any pasta shape that holds sauce well. Just adjust the cooking time according to your pasta choice.