Creamy Sun Dried Tomato Chicken Pasta

Creamy Sun Dried Tomato Chicken Pasta has become one of those meals I can make when I want something comforting without spending the whole evening in the kitchen. The sauce comes together in the same skillet as the chicken, so there is plenty of flavor without a pile of dishes afterward.

The sun-dried tomatoes are what make this pasta stand out. They add a concentrated tomato flavor with a little sweetness and tang, while the cream and Parmesan turn everything into a smooth, rich sauce.

I usually keep the chicken in bite-sized pieces rather than cooking whole breasts. It cooks faster that way, and you get a little chicken in almost every forkful of pasta.

What I like most is how easily the sauce clings to the pasta. A little pasta water helps bring everything together, leaving you with a creamy sauce that coats the noodles instead of sitting at the bottom of the pan.

Why You Will Love This Recipe

This recipe uses simple ingredients but gives you a dinner that tastes much more involved. Garlic, Parmesan, cream, and sun-dried tomatoes create a rich sauce with plenty of savory flavor, while the chicken makes the pasta filling enough for a complete meal.

You also do not need to make a separate complicated sauce. The chicken is browned first, then the same skillet is used to build the creamy sauce. Those browned bits left in the pan add extra flavor.

Another reason I make this often is that it is easy to adjust. You can add spinach, use a different pasta shape, or add a pinch more red pepper flakes if you like some heat.

Ingredients for Creamy Sun Dried Tomato Chicken Pasta

For the Chicken

2 boneless, skinless chicken breasts: Cut into bite-sized pieces so the chicken cooks quickly and mixes evenly throughout the pasta.
1 teaspoon Italian seasoning: Gives the chicken a simple herb flavor that works naturally with the creamy tomato sauce.
1/2 teaspoon salt: Seasons the chicken and helps bring out its flavor.
1/4 teaspoon black pepper: Adds a little peppery bite and balances the richness of the sauce.
1 tablespoon olive oil: Helps brown the chicken and gives the pieces lightly golden edges.

For the Creamy Sauce

3 cloves garlic: Fresh garlic gives the sauce a strong savory base and pairs especially well with the sun-dried tomatoes.
1/2 cup chicken broth: Adds savory flavor and helps loosen the sauce before the cream is added.
1 cup heavy cream: Creates the smooth, creamy texture that coats the pasta.
1/2 cup grated Parmesan cheese: Adds salty, nutty flavor and helps thicken the sauce as it melts.
1/2 cup chopped sun-dried tomatoes: These provide the main tomato flavor, along with a little sweetness and tang.
1/4 teaspoon red pepper flakes: Adds gentle heat to the creamy sauce. You can leave them out for a milder pasta.
1/2 teaspoon Italian seasoning: Adds extra herb flavor to the sauce so it does not taste overly rich.

For the Pasta

8 ounces penne or your favorite pasta: Penne, rigatoni, or another short pasta works well because the creamy sauce gets into the ridges and spaces.
1/2 cup reserved pasta water: The starchy water helps loosen the sauce and makes it cling smoothly to the pasta.
2 tablespoons chopped fresh basil: Adds a fresh finish that cuts through the richness of the cream and Parmesan.

How to Make Creamy Sun Dried Tomato Chicken Pasta

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until it is just tender. Before draining, scoop out about 1/2 cup of the pasta water and set it aside. Drain the pasta and leave it ready to add to the sauce later.
Season the chicken: While the pasta cooks, cut the chicken into bite-sized pieces and season it with Italian seasoning, salt, and black pepper. Toss the pieces well so the seasoning is spread evenly over the chicken.
Brown the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5 to 7 minutes, stirring occasionally, until the pieces are golden on the outside and cooked through. Remove the chicken from the skillet and place it on a plate while you make the sauce.
Cook the garlic: Reduce the skillet heat to medium and add the minced garlic. Cook for about 30 seconds, stirring constantly, until the garlic becomes fragrant. Keep an eye on it because garlic can burn quickly once the pan is hot.
Deglaze the skillet: Pour the chicken broth into the skillet and scrape the bottom with a wooden spoon. Those browned pieces left behind from cooking the chicken are full of flavor, so make sure you loosen them and stir them into the broth.
Make the creamy sauce: Pour in the heavy cream and stir in the Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Reduce the heat to medium-low and let the sauce gently simmer for about 3 to 4 minutes, stirring frequently, until the Parmesan melts and the sauce begins to thicken.
Return the chicken: Add the cooked chicken back to the skillet and stir it through the sauce. Let everything simmer gently for another 1 to 2 minutes so the chicken warms through and picks up the flavors from the sauce.
Add the pasta: Add the drained pasta directly to the skillet and toss everything together until the noodles are evenly coated. If the sauce looks too thick, add the reserved pasta water a tablespoon or two at a time until you reach a smooth, creamy consistency.
Adjust the sauce: Let the pasta and sauce cook together for another 1 to 2 minutes over low heat. Stir frequently and check the consistency. The sauce should coat the pasta nicely without looking watery. Taste and add a little more salt or black pepper if needed.
Finish with basil: Turn off the heat and stir in the chopped fresh basil. Let the pasta sit for about a minute before serving so the sauce can settle and cling to the noodles.
Serve immediately: Spoon the creamy chicken pasta into bowls and finish with a little extra Parmesan and fresh basil if you like. Serve it while the sauce is warm and silky.

What to Serve Creamy Sun Dried Tomato Chicken Pasta With

A simple green salad is one of the easiest sides for this pasta. I like using lettuce, cucumber, and a light vinaigrette because the fresh vegetables give you a nice contrast to the creamy sauce.

Garlic bread is another obvious but very good choice. There is plenty of sauce left on the plate, and a warm piece of bread makes it easy to scoop up every bit. You can also serve roasted broccoli, asparagus, or green beans if you want more vegetables with dinner.

If you’re making this for a family meal, you really do not need much alongside it. The chicken and pasta make it filling on their own, so even a small salad or some roasted vegetables is enough.

How to Store and Reheat Creamy Sun Dried Tomato Chicken Pasta

Let the pasta cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. The sauce will thicken as it sits, so do not worry if the leftovers look less creamy straight from the fridge.

For the best reheating result, place the pasta in a skillet over medium-low heat and add a small splash of chicken broth, milk, or cream. Stir gently as it warms so the sauce loosens and becomes creamy again. Heat until the chicken and pasta are completely warmed through, but avoid boiling the sauce because high heat can cause the cream to separate.

You can also reheat an individual portion in the microwave. Add a small splash of liquid before heating, then warm it in short intervals and stir between each one. Finish with a little Parmesan or fresh basil if you have some on hand.