Name: Creamy Sun-Dried Tomato Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz dried pasta (penne, rigatoni, farfalle, or similar short cut); 1 lb boneless skinless chicken breasts, cut into small bite-sized pieces; 1/2 tsp kosher salt; 1/2 tsp Italian seasoning; 1/4 tsp black pepper; 1/4 tsp paprika; 1/4 tsp red pepper flakes; 1 Tbsp butter (salted or unsalted); 6-7 oz jar sun dried tomatoes in oil, roughly chopped (reserve the oil in the jar); 5 cloves garlic, minced; 1 1/3 cup half and half or heavy cream; 1 cup shredded mozzarella cheese; 1/3 cup grated Parmesan cheese (freshly grated preferred); 2 Tbsp minced fresh basil

If you’ve ever found yourself craving a rich, flavorful pasta dish that’s both comforting and impressive without spending hours in the kitchen, then you’re in for a real treat. This Creamy Sun-Dried Tomato Chicken Pasta Recipe hits all the right notes with tender chicken, tangy sun-dried tomatoes, and a luscious, cheesy cream sauce that clings perfectly to every bite of pasta. Trust me, once you try this, it quickly becomes one of those go-to weeknight favorites you’ll be eager to share with friends and family.

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Why You’ll Love This Recipe

Quick and Easy: You’ll have dinner on the table in just about 30 minutes—perfect for busy weeknights.
Rich, Creamy Flavor: The creamy sauce blends mozzarella and Parmesan with sun-dried tomatoes for mouthwatering depth.
Versatile Pasta Choices: I love using penne or rigatoni, but you can switch it up to your favorite short pasta shape anytime.
Family Favorite: My family goes crazy for this dish, and it’s great for impressing guests with lingering freshness from basil.

A white round plate with small grey dots is placed on a dark wooden table, holding a single layer of creamy penne pasta mixed with light brown pieces of cooked meat, bits of red tomatoes, and green spinach leaves, all covered with a light dusting of grated cheese. Behind the plate, to the right, there is a large white bowl filled with more penne pasta and meat mixture, and to the left, a wooden board holds several golden breadsticks. A white bowl with fresh green spinach is also visible in the background. Three golden forks are placed on the wooden table in the foreground near the plate. A white cloth with green stripes is partly visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe blends simple ingredients that you likely have on hand or can find easily, coming together into a sauce that’s vibrant, creamy, and just the right balance of savory and tangy. A little secret? Don’t skip reserving that pasta water—it helps the sauce cling beautifully.

Dried Pasta: I usually go with shorter cuts like penne or rigatoni; they trap the sauce nicely.
Boneless Skinless Chicken Breasts: Cut into bite-sized pieces so they cook quickly and evenly.
Kosher Salt: Essential for seasoning both the chicken and the pasta water for better flavor.
Italian Seasoning: Adds classic herb notes that complement the creamy sauce.
Black Pepper: Freshly ground if you can—it really brightens the dish.
Paprika: Offers a subtle smokiness and color.
Red Pepper Flakes: Gives just a touch of heat; adjust to taste.
Butter: Salted or unsalted both work; helps with sautéing and adds richness.
Sun-Dried Tomatoes in Oil: Don’t drain the oil—it carries tons of flavor you’ll use for cooking.
Garlic: Fresh minced is best for that punch of aroma.
Half and Half or Heavy Cream: For that silky creamy sauce; I lean on half and half for a lighter finish.
Shredded Mozzarella Cheese: Melts beautifully and adds gooey texture.
Grated Parmesan Cheese: Freshly grated is a game-changer for taste and depth.
Fresh Basil: Chopped just before serving for that bright, herbal note.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Creamy Sun-Dried Tomato Chicken Pasta Recipe is so adaptable—you can easily make it your own by swapping out ingredients or adjusting flavors to suit your mood or what you have on hand.

Vegetarian Option: I sometimes skip the chicken and add sautéed mushrooms or roasted veggies instead—still creamy and delicious.
Spicy Kick: Add extra red pepper flakes or a splash of hot sauce to amp up the heat.
Dairy-Free Twist: I’ve experimented with coconut cream and dairy-free cheese—results vary, but it’s a fun alternative.
Herb Variations: Swap basil for fresh thyme or oregano depending on what’s fresh in your garden.

How to Make Creamy Sun-Dried Tomato Chicken Pasta Recipe

Step 1: Cook Your Pasta to Perfect Al Dente

Start by bringing a large pot of salted water to a boil—don’t skimp on the salt here; it seasons the pasta inside and out. Cook your pasta according to the package directions until it’s just al dente, meaning it still has a slight bite to it. This avoids mushy pasta once it’s tossed with the creamy sauce later. Before draining, scoop out a cup of the pasta cooking water—that starchy magic will help smooth out your sauce if it thickens too much. Once drained, I toss the pasta with a splash of olive oil so it doesn’t stick while you finish the sauce.

Step 2: Season and Sauté the Chicken

While the pasta cooks, cut your chicken breasts into small bite-sized pieces and season thoroughly with kosher salt, Italian seasoning, black pepper, paprika, and red pepper flakes. I like this combo because it layers flavor without overpowering the dish. Heat a large skillet over medium-high heat and add a tablespoon of the flavorful sun-dried tomato oil along with the butter. When hot and shimmering, add the chicken pieces and sauté for 3 to 4 minutes until cooked through and nicely browned. Remove the chicken to a plate and let those delightful brown bits stay in the pan—they’ll add flavor in the next step.

Step 3: Build the Sauce with Garlic and Sun-Dried Tomatoes

In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Keep the heat moderate—you want to release those aromas without burning the garlic. Stir often for 30 seconds to 1 minute until fragrant, then stir in the half and half or heavy cream. Let the mixture come to a gentle simmer; this step lets the flavors meld beautifully as the sauce begins to thicken.

Step 4: Melt in the Cheeses

Once your sauce is simmering, stir in the shredded mozzarella and grated Parmesan cheese until fully melted and silky smooth. This is where that creamy, dreamy factor really takes off. Keep the heat on low-medium to avoid scorching the milk and cheese—stir frequently and patiently.

Step 5: Combine Pasta, Chicken, and Sauce

Add the cooked pasta back into the skillet along with the chicken and any juices from the plate—you want all that flavor back in the dish. Stir well to coat everything evenly with that luscious creamy sauce. If it feels too thick, gradually stir in the reserved pasta cooking water one tablespoon at a time until you reach your desired sauce consistency. Finally, toss in the fresh minced basil and give it one last gentle mix.

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Pro Tips for Making Creamy Sun-Dried Tomato Chicken Pasta Recipe

Don’t Overcook the Chicken: Bite-sized pieces cook fast—keep an eye and remove as soon as they turn opaque for juicy tenderness.
Reserve Pasta Water: This key step helps loosen the sauce perfectly without watering down flavors.
Use Jar Oil Creatively: The oil from the sun-dried tomatoes adds incredible flavor when used for sautéing.
Fresh Basil Last: Add basil right at the end to keep its vibrant color and fresh aroma popping.

How to Serve Creamy Sun-Dried Tomato Chicken Pasta Recipe

A light gray pan filled with cooked penne pasta mixed with chunks of light brown cooked chicken, small pieces of red sun-dried tomatoes, and green basil leaves. The pasta is coated with a creamy, white sauce, giving a soft and slightly glossy texture. A wooden spoon rests inside the pan, partially covered by the pasta. Around the pan, there are several twisted golden breadsticks on a wooden board to the top left, and a block of pale yellow cheese with a copper-colored grater on a white marbled surface in the background. A white cloth with green stripes is placed at the bottom right corner of the image photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this dish with a sprinkle of freshly chopped basil and a little extra grated Parmesan for appeal and that last bit of sharpness. Sometimes, if I have them on hand, a drizzle of good quality extra virgin olive oil or a few cracked black peppercorns make it look so tempting.

Side Dishes

My go-to sides include a crisp green salad with lemon vinaigrette or lightly sautéed green beans with garlic. It’s also delightful with a slice of crusty garlic bread for soaking up every bit of the creamy sauce.

Creative Ways to Present

For a dinner party, I like serving this pasta in individual shallow bowls garnished with basil leaves and a small wedge of lemon on the side. Sometimes, I place the dish on a wood board surrounded by rustic bread and olive oil dips to create a cozy Italian feast vibe right at home.

Make Ahead and Storage

Storing Leftovers

When I save leftovers, I transfer the pasta and chicken with sauce into an airtight container and refrigerate it. It keeps well for up to 3 days. I always find the sauce thickens quite a bit in the fridge, so don’t worry if it looks stiff initially.

Freezing

I’ve frozen leftovers a couple of times in individual portions. It freezes okay but the texture of the pasta softens slightly after thawing. If you do freeze it, defrost overnight in the fridge for the best results.

Reheating

To reheat, I gently warm the pasta in a skillet over low heat, adding a splash of cream or reserved pasta water to loosen the sauce back up. This keeps it creamy and prevents drying out. Microwaving also works; just heat in short bursts and stir between them.

FAQs

Can I use chicken thighs instead of chicken breasts for this recipe?

Absolutely! Chicken thighs have more fat and tend to stay juicy, so they work wonderfully. Just make sure to cut them into uniform small pieces and cook them thoroughly, adjusting the timing slightly as they might take a minute or two longer than breasts.
What type of sun-dried tomatoes is best?

I prefer sun-dried tomatoes packed in oil because the oil adds incredible flavor and helps when sautéing. If you have only dried ones, rehydrate them in hot water and add a little olive oil when cooking to mimic that richness.
Can I make this recipe gluten-free?

Yes! Just swap regular pasta for a gluten-free variety you trust. The sauce and chicken preparation remain the same, making this recipe easy to customize for gluten-sensitive diets.
How do I keep the sauce from becoming too thick or clumpy?

Adding reserved pasta water slowly helps thin the sauce while maintaining the creamy texture. Also, avoid boiling the cream at high heat; a gentle simmer is best for smooth sauce without separation.

Final Thoughts

I absolutely love how this Creamy Sun-Dried Tomato Chicken Pasta Recipe turns out every single time: cozy, flavorful, and quick enough to toss together on a hectic day. I remember the first time I made it—it quickly became a family staple, and every bite feels like a little celebration of good food and simple ingredients done right. Give it a try—you’ll enjoy how effortlessly it elevates your everyday dinner routine with just a few fresh touches and a tasty sauce that lingers long after the last forkful.