Creamy Sun-Dried Tomato Chicken Pasta

Creamy Sun-Dried Tomato Chicken Pasta is a one-pan sauce tossed with tender chicken and pasta. The sun-dried tomatoes add a sweet, tangy depth that balances the cream and Parmesan. It works for a weeknight dinner, a casual get-together, or a make-ahead lunch, and the sauce comes together in the same pan used to cook the chicken, so cleanup is easy.

Ingredients for Creamy Sun-Dried Tomato Chicken Pasta

What You’ll Need

Serves 4

• 300 g (about 10 oz) penne or fettuccine
• 2 chicken breasts, sliced into strips or bite-size pieces
• Salt and black pepper
• 1 tsp paprika
• 1 tsp Italian seasoning
• 2 tbsp olive oil (or oil from the sun-dried tomato jar)
• 3 garlic cloves, minced
• 1/2 cup (about 70 g) sun-dried tomatoes in oil, chopped
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 1/2 cup (50 g) grated Parmesan
• 2 large handfuls of fresh spinach (optional)
• Fresh basil or parsley, to finish

Smart Substitutions

• Pasta: Rigatoni, rotini, or farfalle all hold the sauce well.
• Chicken: Boneless, skinless thighs work too and stay juicier. Cook until no pink remains and the internal temperature reaches 165°F (74°C).
• Heavy cream: Half-and-half gives a lighter sauce, but it will be thinner. Keep the heat gentle so it doesn’t curdle.
• Parmesan: Pecorino Romano gives a sharper, saltier flavor, so go lighter on added salt.
• Spinach: Kale or baby arugula can replace it. Kale needs a minute or two longer to soften.
• Dairy-free option: A plant-based cream and a dairy-free hard cheese can work, but the flavor and thickness will change.

Ingredient Notes

• Chicken: Slice the breasts into even pieces so they cook at the same rate. For thinner, quicker-cooking pieces, cut the breasts in half horizontally first.
• Sun-dried tomatoes: Oil-packed tomatoes are softer and ready to chop. The jar oil is flavorful, so use a little of it in place of some of the olive oil.
• Heavy cream: Use full-fat cream for the smoothest sauce. Lower-fat options are more likely to thin out or separate.
• Parmesan: Grate it fresh from a block. It melts more smoothly than pre-grated cheese.
• Chicken broth: Choose low-sodium if you can. The sun-dried tomatoes and Parmesan already add plenty of salt.
• Pasta water: Save it before draining. The starch helps the sauce cling to the pasta.

How to Make Creamy Sun-Dried Tomato Chicken Pasta

Prep time: about 10-15 minutes | Cook time: about 25 minutes | Total time: about 40 minutes

Step-by-Step Instructions

1. Cook the pasta. Boil in generously salted water until al dente, following the package time. Reserve about 1/2 cup of pasta water, then drain.
2. Sear the chicken. Season the chicken with salt, pepper, paprika, and Italian seasoning. Heat the oil in a large, deep skillet over medium-high heat and cook the chicken for 5-6 minutes, turning once, until golden outside and no longer pink inside (165°F / 74°C). Transfer to a plate.
3. Build the flavor. Lower the heat to medium. Cook the garlic for about 30 seconds until fragrant, then add the sun-dried tomatoes and stir for about 1 minute.
4. Deglaze. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Simmer for 2-3 minutes.
5. Make the sauce. Stir in the cream and Parmesan until smooth. Simmer gently for 3-4 minutes, until the sauce lightly coats the back of a spoon.
6. Add the spinach and chicken. Stir in the spinach until wilted, then return the chicken and any juices to the pan.
7. Combine. Add the pasta and toss until coated. If the sauce is too thick, loosen it with a splash of reserved pasta water.
8. Finish. Taste, adjust the salt and pepper, and top with fresh herbs and extra Parmesan.

Tips for the Creamiest Sauce

• Use some of the oil from the sun-dried tomato jar to sear the chicken for extra flavor.
• Keep the sauce at a gentle simmer once the cream goes in. A hard boil can make it separate.
• Add pasta water a spoonful at a time. The starch helps the sauce cling to the pasta.
• Grate the Parmesan fresh. Pre-grated cheese often melts less smoothly.

Common Mistakes to Avoid

• Overcooking the chicken. Pull it off the heat as soon as it’s cooked through. It will finish warming in the sauce.
• Crowding the pan. Cook the chicken in two batches if needed so it browns instead of steaming.
• Draining all the pasta water. Without it, you have no way to adjust the sauce at the end.
• Over-salting early. Sun-dried tomatoes, broth, and Parmesan are all salty, so season at the end.

Serving, Storing, and Reheating

What to Serve With It

A simple green salad with a lemony dressing cuts through the richness. Garlic bread, roasted broccoli, or steamed green beans also pair well. A pinch of chili flakes on top adds some heat.

Storage

Refrigerate leftovers within 2 hours of cooking, in an airtight container, and eat within 3-4 days. Freezing isn’t recommended, because cream-based sauces can separate when thawed.

Reheating

Reheat in a skillet over low heat with a splash of milk or broth, stirring often, until steaming hot throughout (165°F / 74°C). The microwave also works. Add a little liquid, cover, and stir halfway through.

Frequently Asked Questions

Can I make Creamy Sun-Dried Tomato Chicken Pasta ahead of time?
You can prep the chicken, garlic, and tomatoes in advance, but the dish is best served fresh. If you cook it ahead, keep it refrigerated and reheat with extra liquid.

Should I use sun-dried tomatoes in oil or dry-packed?
Oil-packed ones are softer and ready to use, and the oil adds flavor. If you use dry-packed, soak them in hot water for about 10 minutes, then drain and chop.

Why did my sauce turn out thin?
Simmer it a little longer, or add a bit more Parmesan. The sauce also thickens as it sits and as the pasta absorbs liquid.

Why did my sauce separate?
The heat was likely too high after adding the cream. Lower the heat and whisk in a splash of warm broth or pasta water to bring it back together.

Can I use a different protein?
Yes. Shrimp or sliced Italian sausage can replace the chicken, though cooking times will differ.

Can I make it without cream?
Half-and-half or a plant-based cream will work, with a thinner or slightly different result.

Conclusion

Creamy Sun-Dried Tomato Chicken Pasta is a satisfying dinner that uses simple ingredients and a single pan for the sauce. Sear the chicken well, keep the sauce at a gentle simmer, and save some pasta water for adjusting the texture, and you’ll have a restaurant-style dish at home.

Looking for another easy pasta dinner? Try our Garlic Butter Chicken Pasta