Creamy Sun-Dried Tomato Chicken Pasta – A Cozy, Weeknight Favorite

Jonah Lee

Feb 24,2026

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This dish brings together tender chicken, silky pasta, and a rich, tangy sauce made with sun-dried tomatoes and Parmesan. It’s hearty enough for a chill night in but impressive enough for guests. The sauce clings to every noodle, with just the right balance of cream and brightness.

Pair it with a simple salad and dinner feels complete in under an hour. If you love cozy pasta dinners, you might also enjoy our family-friendly One Pot Creamy Sausage Pasta or the restaurant-style comfort of Creamy Italian Sausage Rigatoni Skillet.

Creamy Sun-Dried Tomato Chicken Pasta - A Cozy, Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken breasts or thighs (about 1.5 lb), thinly sliced
  • Short pasta (penne, rigatoni, or fusilli), 12 oz
  • Sun-dried tomatoes in oil, 1 cup, sliced (plus 1–2 tbsp of the oil)
  • Olive oil or butter, 1–2 tbsp
  • Garlic, 3–4 cloves, minced
  • Chicken broth, 1 cup
  • Heavy cream or half-and-half, 1 cup
  • Grated Parmesan, 3/4 cup (plus more for serving)
  • Baby spinach, 2 cups (optional)
  • Crushed red pepper flakes, 1/2 tsp (optional)
  • Lemon, 1 (zest and juice to taste)
  • Salt and black pepper
  • Italian seasoning or dried oregano, 1 tsp
  • Fresh basil or parsley for garnish

Method
 

  1. Cook the pasta: Boil in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Season the chicken: Pat dry.Season with salt, pepper, and Italian seasoning.
  3. Sear the chicken: Heat a large skillet over medium-high. Add a mix of olive oil and 1 tbsp sun-dried tomato oil. Sear chicken in batches, 3–4 minutes per side, until cooked through and golden.Transfer to a plate.
  4. Build flavor: Lower heat to medium. Add garlic and sliced sun-dried tomatoes to the skillet. Sauté 30–60 seconds until fragrant.
  5. Deglaze: Pour in chicken broth, scraping up browned bits.Simmer 2 minutes.
  6. Make it creamy: Stir in cream. Simmer gently 3–4 minutes to thicken slightly. Add a pinch of red pepper flakes if you like heat.
  7. Finish the sauce: Whisk in Parmesan until smooth.Add a splash of pasta water if it gets too thick. Season with salt and pepper.
  8. Add greens: Stir in spinach and cook until just wilted, 30–60 seconds.
  9. Toss it together: Return chicken and any juices to the pan. Add pasta and toss until coated.Adjust with more pasta water as needed for a glossy sauce.
  10. Brighten: Add lemon zest and a squeeze of lemon juice to taste. Top with chopped basil or parsley.
  11. Serve: Finish with extra Parmesan and cracked pepper.

What Makes This Special

– Sun-dried tomatoes pack big flavor with concentrated sweetness and a savory edge that lifts the entire sauce. – Pan-seared chicken adds protein and golden bits that enrich the sauce. – Cream meets acidity from tomatoes and a splash of lemon, so it tastes rich but not heavy. – It’s adaptable: use cream or half-and-half, penne or fettuccine, and swap in spinach or mushrooms.

Shopping List

  • Chicken breasts or thighs (about 1.5 lb), thinly sliced
  • Short pasta (penne, rigatoni, or fusilli), 12 oz
  • Sun-dried tomatoes in oil, 1 cup, sliced (plus 1–2 tbsp of the oil)
  • Olive oil or butter, 1–2 tbsp
  • Garlic, 3–4 cloves, minced
  • Chicken broth, 1 cup
  • Heavy cream or half-and-half, 1 cup
  • Grated Parmesan, 3/4 cup (plus more for serving)
  • Baby spinach, 2 cups (optional)
  • Crushed red pepper flakes, 1/2 tsp (optional)
  • Lemon, 1 (zest and juice to taste)
  • Salt and black pepper
  • Italian seasoning or dried oregano, 1 tsp
  • Fresh basil or parsley for garnish

Instructions

  1. Cook the pasta: Boil in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Season the chicken: Pat dry.

    Season with salt, pepper, and Italian seasoning.

  3. Sear the chicken: Heat a large skillet over medium-high. Add a mix of olive oil and 1 tbsp sun-dried tomato oil. Sear chicken in batches, 3–4 minutes per side, until cooked through and golden.

    Transfer to a plate.

  4. Build flavor: Lower heat to medium. Add garlic and sliced sun-dried tomatoes to the skillet. Sauté 30–60 seconds until fragrant.
  5. Deglaze: Pour in chicken broth, scraping up browned bits.

    Simmer 2 minutes.

  6. Make it creamy: Stir in cream. Simmer gently 3–4 minutes to thicken slightly. Add a pinch of red pepper flakes if you like heat.
  7. Finish the sauce: Whisk in Parmesan until smooth.

    Add a splash of pasta water if it gets too thick. Season with salt and pepper.

  8. Add greens: Stir in spinach and cook until just wilted, 30–60 seconds.
  9. Toss it together: Return chicken and any juices to the pan. Add pasta and toss until coated.

    Adjust with more pasta water as needed for a glossy sauce.

  10. Brighten: Add lemon zest and a squeeze of lemon juice to taste. Top with chopped basil or parsley.
  11. Serve: Finish with extra Parmesan and cracked pepper.

Keeping It Fresh

– Store leftovers in an airtight container for up to 3–4 days. – Reheat gently with a splash of water, broth, or cream to loosen the sauce. – For best texture, cook pasta just shy of al dente if you plan to reheat later.

Benefits of This Recipe

– Balanced flavor: creamy, tangy, savory, and a little sweet from the tomatoes. – Weeknight-friendly: about 35–40 minutes start to finish. – Customizable: great with mushrooms, peas, or artichokes. – Protein-packed with chicken, plus calcium from Parmesan.

Common Mistakes to Avoid

– Overcooking the pasta: it will continue to cook in the sauce. – Boiling the cream hard: keep it at a gentle simmer to avoid splitting. – Skipping pasta water: that starch helps the sauce cling and stay silky. – Underseasoning: taste and adjust salt, pepper, and lemon at the end.

Alternatives

– Protein swaps: use shrimp (cook quickly and remove before making the sauce), Italian sausage, or rotisserie chicken. – Dairy-light version: use evaporated milk or half-and-half and add a spoonful of cream cheese for body. – Gluten-free: use GF pasta; reserve extra cooking water as GF pasta absorbs more sauce. – Veggie-forward: skip chicken and add sautéed mushrooms and roasted red peppers. For another creamy chicken twist, try this cozy Fall Inspired Creamy Chicken Pasta.

Craving a different creamy pasta profile? Check out Creamy Alfredo Pasta With Ricotta Cheese for a lighter, ricotta-based sauce.

FAQ

Can I use dry-packed sun-dried tomatoes instead of those in oil?

Yes. Soak dry-packed tomatoes in hot water for 10–15 minutes to soften, then drain well.

Add 1–2 tablespoons of olive oil to the pan since you won’t have the flavorful tomato oil.

What pasta shape works best?

Short shapes like penne or rigatoni grip the creamy sauce and tomato pieces well. Fettuccine also works if you prefer long noodles.

How do I keep the sauce from getting grainy?

Lower the heat before adding Parmesan and whisk until melted. Avoid boiling after the cheese goes in, and add pasta water to smooth things out if needed.

Can I make it ahead?

You can make the sauce and chicken up to a day ahead.

Cook pasta fresh, then warm the sauce and toss everything together with a bit of pasta water.

What can I serve with it?

A crisp salad and garlic bread. For another comforting main to pair on a spread, try this hearty Creamy Beef Pasta. If you want a lighter pasta night, this aromatic Garlic Butter Spaghetti With Herbs is a great side or base.

Final Thoughts

Creamy Sun-Dried Tomato Chicken Pasta checks all the boxes: fast, flavorful, and satisfying without fuss.

It’s the kind of recipe you’ll keep on rotation and tweak with whatever’s in the fridge. For more creamy comfort, you might enjoy our easy Pappardelle With Creamy Meat Sauce. And if chicken is your go-to, this simple skillet favorite, Easy Low Carb Ground Chicken Skillet Recipe, also makes a quick weeknight win.

Happy cooking!

Disclaimer

Our editors have used AI to create or enhance parts of this article. All content has been fact-checked by our team to ensure accuracy.

Jonah Lee

I’m Jonah, and design is the lens through which I see everything—even dinner. After a decade sketching interfaces for apps, I found myself sketching suppers instead. Food became my way to balance beauty and simplicity, to make meals that feel as welcoming to the eye as they are to the tongue. I believe a plate can comfort as much as a conversation, and that a busy day deserves a meal that doesn’t just feed you, but invites you to pause, to savor. When I cook, I’m always asking: how can this dish feel like home in both flavor and form?