Chicken and Sun-Dried Tomato Pasta

Chicken and Sun-Dried Tomato Pasta is a rich, creamy, flavorful dinner that brings together tender seasoned chicken, chewy sun-dried tomatoes, garlic, Parmesan cheese, and perfectly cooked pasta in one irresistible sauce. It is the kind of meal that feels restaurant-worthy while still being simple enough for a busy weeknight.

The sun-dried tomatoes add a concentrated sweet-tart flavor that pairs beautifully with creamy Parmesan sauce and savory chicken. Fresh garlic, Italian seasoning, and a touch of red pepper flakes add even more depth without making the recipe complicated.

This recipe is especially useful when you want something comforting and filling without spending hours in the kitchen. Everything comes together in about 30–40 minutes, and the sauce can be adjusted to your preferred consistency.

Why You’ll Love This Chicken and Sun-Dried Tomato Pasta

There are plenty of reasons this pasta deserves a regular place in your dinner rotation.

First, it is incredibly flavorful. The combination of garlic, Parmesan, cream, chicken, and sun-dried tomatoes creates layers of savory, tangy, creamy, and slightly sweet flavors.

Second, it is easy to make. You do not need complicated cooking techniques or unusual ingredients. Most of the work happens in one skillet after the pasta is boiled.

Third, it is versatile. You can use penne, fettuccine, spaghetti, rigatoni, farfalle, or another pasta you already have in your pantry.

Finally, it is perfect for both family dinners and entertaining. Serve it with a simple salad and garlic bread, and you have a complete meal.

Complete Recipe at a Glance

Recipe: Chicken and Sun-Dried Tomato Pasta
Cuisine: Italian-inspired
Course: Main Course
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 40 minutes
Servings: 4–6
Difficulty: Easy to Moderate

Ingredients

For the Chicken

1 ½ pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

For the Pasta

12 ounces pasta, such as penne, rigatoni, fettuccine, or spaghetti
1 tablespoon salt for the pasta water

For the Creamy Sun-Dried Tomato Sauce

2 tablespoons olive oil or reserved sun-dried tomato oil
4 cloves garlic, finely minced
¾ cup sun-dried tomatoes, drained and sliced
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
1 cup heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
½ teaspoon salt, or to taste
¼ teaspoon black pepper
½ cup reserved pasta water, as needed

Optional Garnishes

2 tablespoons fresh parsley, chopped
2 tablespoons freshly grated Parmesan
A few sliced sun-dried tomatoes
Freshly cracked black pepper
Red pepper flakes

Choosing the Best Ingredients

Chicken

Boneless, skinless chicken breasts work wonderfully because they cook quickly and are easy to slice.

Chicken thighs are also an excellent choice if you prefer darker meat. They contain more fat and tend to remain especially juicy.

If your chicken breasts are very thick, slice them horizontally or pound them to an even thickness before cooking. This helps them cook evenly and prevents the outside from becoming dry before the center is done.

Sun-Dried Tomatoes

Sun-dried tomatoes are the star ingredient.

You can use either oil-packed or dry-packed sun-dried tomatoes. Oil-packed tomatoes are particularly convenient because the flavorful oil can be used to sauté the garlic and chicken.

Drain the tomatoes before slicing them, but do not throw away the oil if it is suitable for cooking. That oil contains concentrated tomato flavor.

Choose sun-dried tomatoes that are tender rather than extremely dry and tough.

Pasta

Almost any pasta shape can work.

Penne and rigatoni are excellent because their ridges and hollow centers hold onto the creamy sauce.

Fettuccine gives the dish a luxurious restaurant-style appearance.

Spaghetti is a good choice if that is what you already have in your pantry.

Parmesan Cheese

Freshly grated Parmesan melts much better than many pre-shredded varieties.

For the smoothest sauce, grate the cheese finely and add it gradually over low heat.

Avoid adding a large amount of cold Parmesan directly to a boiling sauce because it can become clumpy.

Heavy Cream

Heavy cream produces the richest and smoothest sauce.

If you want a slightly lighter sauce, you can use half-and-half, although the finished sauce will be less rich and may require a little more Parmesan to thicken.

How to Make Chicken and Sun-Dried Tomato Pasta

Step 1: Prepare the Chicken

Place the chicken breasts on a clean cutting board.

If they are thick, carefully slice them horizontally into thinner pieces or gently pound them to an even thickness.

Pat the chicken dry with paper towels.

Season both sides with:

Italian seasoning
Garlic powder
Paprika
Salt
Black pepper

Press the seasoning gently into the chicken so it sticks.

Let the chicken sit for a few minutes while you prepare the other ingredients.

Step 2: Boil the Pasta

Bring a large pot of water to a rolling boil.

Add salt to the water.

The pasta water should taste pleasantly salty. This is one of the easiest ways to season the pasta itself.

Add the pasta and cook according to the package directions.

For the best texture, cook it until al dente.

Al dente means the pasta is cooked through but still has a slight firmness when you bite it.

Before draining the pasta, reserve about ½ cup to 1 cup of pasta water.

This starchy water is extremely useful for adjusting the sauce.

Drain the pasta and set it aside.

Do not rinse the pasta.

The starch remaining on the pasta helps the sauce cling to it.

Step 3: Cook the Chicken

Heat a large skillet over medium-high heat.

Add 1 tablespoon olive oil or sun-dried tomato oil.

Once the oil is hot, carefully add the seasoned chicken.

Cook for approximately 4–6 minutes per side, depending on thickness.

The chicken should develop a golden-brown exterior.

The safest way to determine whether chicken is cooked is to check its internal temperature with a food thermometer. The thickest part should reach 165°F (74°C).

Once cooked, transfer the chicken to a plate.

Allow it to rest for about 5 minutes.

Resting gives the juices time to redistribute through the meat.

Then slice the chicken into strips or bite-sized pieces.

Step 4: Sauté the Garlic and Sun-Dried Tomatoes

Reduce the skillet heat to medium.

Add another tablespoon of olive oil or sun-dried tomato oil if necessary.

Add the minced garlic.

Cook for approximately 30 seconds.

Be careful not to burn the garlic.

Once the garlic becomes fragrant, add the sliced sun-dried tomatoes.

Cook for 1–2 minutes.

The tomatoes will become softer and release some of their concentrated flavor into the oil.

Add the Italian seasoning and red pepper flakes if using.

Stir everything together.

At this point, your kitchen should smell wonderfully aromatic.

Step 5: Make the Creamy Sauce

Pour the chicken broth into the skillet.

Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan.

Those browned bits contain a lot of flavor.

Let the broth simmer for about 1–2 minutes.

Reduce the heat to medium-low.

Pour in the heavy cream.

Stir gently.

Allow the sauce to simmer for several minutes.

Do not boil the cream aggressively.

A gentle simmer is enough.

Step 6: Add the Parmesan

Gradually sprinkle the freshly grated Parmesan into the sauce.

Stir continuously as you add it.

The cheese will melt into the cream and create a thicker, richer sauce.

Taste the sauce.

Add additional salt and black pepper if needed.

If the sauce becomes too thick, add a splash of reserved pasta water.

If it is too thin, allow it to simmer gently for another minute or two.

Step 7: Add the Pasta

Add the cooked pasta directly to the skillet.

Use tongs or a large spoon to toss the pasta through the sauce.

Make sure every piece of pasta becomes coated.

If the sauce looks too thick, add reserved pasta water 1–2 tablespoons at a time.

Continue tossing until the sauce reaches your preferred consistency.

The sauce should cling to the pasta rather than pool heavily at the bottom of the skillet.

Step 8: Add the Chicken

Return the sliced chicken to the skillet.

Gently toss everything together.

Allow the chicken to warm through for approximately 1–2 minutes.

Do not cook it for too long at this stage because you do not want the chicken to become dry.

Turn off the heat.

Step 9: Garnish and Serve

Finish the pasta with:

Fresh parsley
Additional Parmesan
Freshly cracked black pepper
Red pepper flakes, if desired

Serve immediately while the sauce is creamy and warm.

For an extra restaurant-style presentation, arrange the pasta in shallow bowls and place several pieces of sliced chicken on top.

Add a few thin strips of sun-dried tomato and a small sprinkle of Parmesan.

How to Get the Creamiest Sauce

The sauce is the heart of this recipe, so a few small techniques make a big difference.

Use freshly grated Parmesan

Freshly grated cheese melts more smoothly and helps create a silky sauce.

Keep the heat moderate

Very high heat can cause cream-based sauces to separate.

Once the cream is added, lower the heat and allow the sauce to gently simmer.

Use pasta water

Reserved pasta water contains starch released from the pasta during cooking.

Adding a small amount can help loosen the sauce while also helping it cling to the noodles.

Add cheese gradually

Instead of dumping all the Parmesan into the pan at once, add it slowly while stirring.

Toss the pasta in the sauce

Do not simply pour sauce over pasta at the end.

Tossing the pasta directly in the skillet allows the sauce to coat every piece.

How to Prevent Dry Chicken

Chicken breast can become dry when overcooked.

The most important step is to avoid cooking it much longer than necessary.

Cutting very thick breasts into thinner pieces helps them cook evenly.

Patting the chicken dry before seasoning also encourages better browning.

Do not constantly move the chicken around the skillet. Let it cook undisturbed for several minutes so it has time to develop a golden crust.

After cooking, let it rest before slicing.

Most importantly, use an instant-read thermometer and remove the chicken when the thickest part reaches the safe internal temperature of 165°F (74°C).

Variations You Can Try

Chicken and Spinach Sun-Dried Tomato Pasta

Add 2–3 cups of fresh baby spinach to the sauce after adding the cream.

Stir until the spinach wilts.

The spinach adds color, freshness, and extra vegetables.

Spicy Chicken Sun-Dried Tomato Pasta

Increase the red pepper flakes.

You can also add a pinch of cayenne pepper or a spoonful of your favorite hot sauce.

Mushroom Version

Sauté 8 ounces of sliced mushrooms after cooking the chicken.

Once browned, continue with the garlic, sun-dried tomatoes, and sauce.

Mushrooms add an earthy flavor that works beautifully with the creamy Parmesan sauce.

Extra-Cheesy Pasta

For an especially rich version, add a small amount of shredded mozzarella along with the Parmesan.

Be careful not to use too much cheese, as it can make the sauce excessively thick.

Lemon Chicken and Sun-Dried Tomato Pasta

Add 1–2 teaspoons of fresh lemon juice near the end of cooking.

You can also add a little lemon zest.

The acidity cuts through the richness of the cream and creates a brighter flavor.

Broccoli Version

Steam or blanch broccoli florets separately and add them to the skillet with the pasta.

This turns the recipe into a complete chicken-and-vegetable dinner.

What to Serve With Chicken and Sun-Dried Tomato Pasta

This pasta is filling enough to serve on its own, but side dishes can make the meal even better.

Garlic Bread

Crunchy garlic bread is perfect for soaking up extra creamy sauce.

Green Salad

A simple salad with lettuce, cucumber, tomatoes, and a light vinaigrette adds freshness.

Roasted Vegetables

Roasted broccoli, zucchini, asparagus, or bell peppers pair nicely with the creamy pasta.

Steamed Green Beans

Green beans provide a fresh contrast to the richness of the sauce.

Bruschetta

Fresh tomatoes, basil, garlic, and toasted bread provide a bright appetizer before the creamy pasta.

Storage Instructions

Allow leftover pasta to cool before transferring it to an airtight container.

Refrigerate for up to 3–4 days.

Because the sauce contains dairy, do not leave the finished dish sitting at room temperature for extended periods.

For the best quality, refrigerate leftovers promptly.

How to Reheat Leftovers

Creamy pasta can become thick after refrigeration.

The best method is to reheat it gently.

Place the desired amount in a skillet over low to medium-low heat.

Add a splash of milk, cream, chicken broth, or water.

Stir frequently until warmed through.

You can also add a small amount of Parmesan while reheating.

Avoid extremely high heat because it can cause the creamy sauce to separate.

Can You Freeze This Pasta?

You can freeze it, although creamy sauces generally have a better texture when freshly made.

If freezing, allow the pasta to cool completely before placing it into freezer-safe containers.

Freeze in individual portions for convenient meals.

For best quality, use within approximately 1–2 months.

Thaw overnight in the refrigerator.

Reheat gently in a skillet with a splash of milk or cream.

The sauce may not return to exactly the same texture as when freshly prepared, but gentle reheating can improve the consistency.

Common Mistakes to Avoid

Overcooking the Pasta

Soft, mushy pasta will not hold the creamy sauce as well.

Cook until al dente.

Burning the Garlic

Garlic can become bitter very quickly.

Cook it briefly and keep the heat under control.

Boiling the Cream

A vigorous boil can cause dairy-based sauces to become grainy or separate.

Use a gentle simmer.

Adding Too Much Salt

Sun-dried tomatoes and Parmesan can both be salty.

Taste the sauce before adding additional salt.

Using Too Much Cheese

Parmesan is flavorful, but excessive amounts can make the sauce extremely thick.

Add it gradually.

Forgetting Pasta Water

Reserved pasta water is one of the easiest ways to adjust the sauce.

Always save some before draining the pasta.

Recipe Tips for the Best Results

Use a large skillet.
A large skillet gives the pasta enough room to be tossed properly.

Prepare everything before cooking.
Once the sauce begins cooking, the recipe moves quickly.

Slice the sun-dried tomatoes thinly.
This distributes their flavor throughout the pasta.

Use fresh garlic.
Freshly minced garlic gives the sauce a much stronger aroma than garlic powder alone.

Grate Parmesan yourself.
This produces a smoother sauce.

Do not rinse the pasta.
The surface starch helps the sauce adhere.

Taste before serving.
The amount of salt required depends on the chicken broth, Parmesan, and sun-dried tomatoes you use.

Frequently Asked Questions

Can I use chicken thighs?

Absolutely. Boneless, skinless chicken thighs work very well and often produce especially juicy results.

Cook them until the thickest portion reaches 165°F (74°C).

Can I make this without heavy cream?

Yes. Half-and-half can be used for a lighter sauce.

You can also use evaporated milk, although the flavor and texture will be somewhat different.

What pasta is best?

Penne, rigatoni, fettuccine, and spaghetti are all excellent choices.

Penne and rigatoni are especially good at holding creamy sauce.

Can I use jarred sun-dried tomatoes?

Yes.

Oil-packed sun-dried tomatoes are particularly convenient because their oil can add extra flavor to the dish.

Can I add vegetables?

Definitely.

Spinach, mushrooms, broccoli, asparagus, zucchini, and bell peppers all work well.

Why is my sauce too thick?

Add reserved pasta water a little at a time until the sauce reaches the desired consistency.

Why is my sauce too thin?

Let it gently simmer for another minute or two.

You can also add a little more Parmesan.

Can I make this ahead?

You can prepare the chicken and sauce ahead of time, but the pasta is best cooked and combined with the sauce shortly before serving.

How do I make it spicy?

Add red pepper flakes, cayenne pepper, or a little hot sauce.

Nutrition Information

Nutrition varies depending on the exact ingredients and portion sizes used.

An approximate serving may contain:

Calories: 650–750
Protein: 40–50 g
Carbohydrates: 55–65 g
Fat: 30–40 g
Saturated Fat: 15–20 g
Fiber: 3–5 g
Sodium: Variable

For precise nutrition information, calculate the recipe using the exact brands and quantities of ingredients used.

Easy Weeknight Meal Plan

Chicken and Sun-Dried Tomato Pasta works especially well as part of a simple dinner plan.

Prepare the chicken first, then cook the pasta while the chicken rests.

While the pasta drains, quickly prepare the creamy sauce.

Combine everything and serve immediately.

You can have a complete homemade dinner on the table in roughly 40 minutes.

For a balanced meal, pair one serving of pasta with a large green salad or roasted vegetables.

Final Recipe Card