Creamy Sun-Dried Tomato Chicken Pasta Recipe

If you’re craving a comforting, flavorful meal that feels a little indulgent but comes together quickly, then you’re in for a treat with my Creamy Sun-Dried Tomato Chicken Pasta Recipe. This dish absolutely delivers on creamy, cheesy goodness with a punch of tangy sun-dried tomatoes, and the way the chicken soaks up all those flavors will have you coming back for seconds. Whether you’re spinning this up on a busy weeknight or serving it for a casual dinner with friends, you’ll find it’s a total crowd-pleaser worth keeping in your recipe rotation.

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Ingredients You’ll Need

All the ingredients work together to create a savory, creamy pasta dish that feels both indulgent and wholesome. A quick tip: picking good-quality sun-dried tomatoes in oil makes a real difference here—don’t skip the oil, as it’s packed with flavor you’ll want to incorporate.

• Pasta: I usually go for shorter cuts like penne, rigatoni, or farfalle because they hold onto the sauce really well.
• Boneless skinless chicken breasts: Bite-sized pieces cook quickly and stay tender.
• Kosher salt: Seasoning is key, so don’t be shy here.
• Italian seasoning: Brings classic Italian herby tones that complement the tomato and cheese beautifully.
• Black pepper: Adds a subtle heat and complexity.
• Paprika: Gives a mild smokiness and color.
• Red pepper flakes: Just a pinch to balance the creaminess with a little kick.
• Butter: Adds richness and helps cook the chicken evenly.
• Sun-dried tomatoes in oil: The star ingredient—roughly chopped and don’t forget to save that flavorful oil!
• Garlic: Fresh minced garlic brings that irresistible aroma and depth.
• Half and half or heavy cream: For the irresistibly creamy sauce—use heavy cream if you want it extra rich.
• Mozzarella cheese: Melts perfectly and adds stretch and mood-lifting cheesiness.
• Parmesan cheese: Freshly grated is best; it boosts umami and layers of flavor.
• Fresh basil: Finishes the dish with bright herbal notes and freshness.

Variations

I like to keep things flexible with this Creamy Sun-Dried Tomato Chicken Pasta Recipe — after all, the kitchen is where creativity shines! Here are a few tweaks I’ve tried that might inspire your own delicious spin.

• Swap chicken for shrimp: I once swapped out chicken for shrimp and got a wonderfully light but still creamy dinner that felt super fancy.
• Dairy-free version: Using coconut cream and vegan cheeses can work if you want to skip dairy, though the flavor profile will shift a bit.
• Vegetarian option: Omit the chicken and add sautéed mushrooms or artichokes for meaty texture and extra flavor.
• Spice it up: Add extra red pepper flakes or a dash of cayenne if you like your pasta with more zing.

How to Make Creamy Sun-Dried Tomato Chicken Pasta Recipe

Step 1: Boil the Pasta to Al Dente

Start by bringing a large pot of salted water to a rolling boil. This is your first chance to flavor the pasta itself, so don’t skimp on the salt—it should taste like the sea! Cook your pasta until just al dente according to the package directions. I like to set a timer because it’s easy to overcook pasta when you get distracted prepping other ingredients. Before draining, scoop out a cup of the starchy pasta cooking water and set it aside—it’s a secret weapon for adjusting your sauce later. Drain the pasta and toss it with a little olive oil to keep it from sticking. Then, set it aside while you focus on the sauce and chicken.

Step 2: Season and Cook the Chicken

Pat your chicken pieces dry and season them well with kosher salt, Italian seasoning, black pepper, paprika, and red pepper flakes. This seasoning mix is what gives the dish its warm, layered flavor. Heat up 1 tablespoon of the sun-dried tomato oil along with a tablespoon of butter in a large skillet over medium-high heat. The mix of oil and butter helps cook the chicken evenly and adds richness. Add the chicken in a single layer and sauté for about 3-4 minutes, stirring occasionally, until cooked through and lightly golden. Remove the chicken to a plate—don’t worry if a bit of juice collects; we’ll add that back in later for flavor.

Step 3: Build the Creamy Sun-Dried Tomato Sauce

In the same skillet, toss in your minced garlic and chopped sun-dried tomatoes. Cook for about 30 seconds to a minute, stirring often so the garlic doesn’t burn. That aroma you’re smelling? Pure magic. Pour in the half and half or heavy cream and bring it to a gentle simmer. This is when the sauce starts to thicken beautifully. Stir in the mozzarella and Parmesan cheeses, letting them melt completely into the sauce. It’s a velvety, cheesy dream come to life.

Step 4: Combine Pasta, Chicken & Sauce

Return the cooked chicken to the skillet along with any juices from the plate—that moisture is flavor gold. Add the drained pasta and gently toss everything together so every piece is coated in that luscious sauce. If your sauce feels too thick, add a little bit of the reserved pasta water, stirring slowly to loosen it up without watering it down. The starch in the water helps bind the sauce beautifully.

Step 5: Finish with Fresh Basil and Serve

Turn off the heat and stir in minced fresh basil for a burst of fragrant brightness. Serve immediately, garnished with more basil if you like. I love how the fresh herb balances the rich cream and tangy tomato flavors—it just feels like the perfect finishing touch.

How to Serve Creamy Sun-Dried Tomato Chicken Pasta Recipe

Garnishes

When I serve this pasta, I’m a big fan of tossing on a little extra fresh basil just before plating. Sometimes I grate a bit more Parmesan on top, or add a sprinkle of red pepper flakes if I want to amp up the heat. A drizzle of good-quality olive oil right before serving also adds a lovely sheen and richness that I just can’t resist.

Side Dishes

This creamy pasta pairs wonderfully with a crisp, simple green salad sprinkled with a tangy vinaigrette to cut through the richness. Garlic bread or crusty Italian bread is also perfect for soaking up any leftover sauce. And a side of roasted or steamed veggies like broccoli or asparagus adds a fresh balance to the plate.

Creative Ways to Present

For special occasions, I like to plate this recipe in individual shallow bowls with a sprig of basil on top and a light dusting of Parmesan, making it look restaurant-worthy without much extra effort. You can also serve it alongside a colorful caprese salad for a festive Italian-inspired meal. For a fun twist at a gathering, try twirling the pasta into nests on your serving platter—it always gets people excited to dig in!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Creamy Sun-Dried Tomato Chicken Pasta in an airtight container in the fridge. I find it keeps great for up to 3 days. The sauce thickens when chilled, so it’s a good idea to stir in a splash of cream or milk when reheating to bring back that lush texture.

Freezing

I’ve frozen this recipe successfully, but I recommend freezing before adding the fresh basil, as it won’t hold up well when thawed. Freeze in portion-sized airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

Reheat leftovers slowly on the stovetop over low heat, stirring frequently. Add a splash of cream or some reserved pasta water to loosen the sauce if needed. Avoid the microwave for best texture, but if you must, use a lower power setting and cover loosely to retain moisture.

FAQs

Final Thoughts

This Creamy Sun-Dried Tomato Chicken Pasta Recipe has become one of those dishes I reach for when I want to make something that’s both cozy and a little special. It’s easy enough for a busy night yet feels like you put in way more effort. The creaminess with that vibrant tomato tang and tender chicken hits all the comfort food notes. Honestly, I hope you love it as much as my family does—give it a try, and I bet it’ll become a new favorite in your kitchen too!

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