Creamy Sundried Tomato Chicken Pasta

You know those nights when you’re absolutely exhausted, staring blankly into the fridge, and tempted to just order takeout for the third time this week? Yeah, we’ve all been there. But before you reach for your phone, let me introduce you to my ultimate weeknight savior: Creamy Sundried Tomato Chicken Pasta. This is the recipe I pull out when I need something that feels incredibly fancy but takes barely any effort to throw together. It’s pure comfort in a bowl.

Imagine tender, pan-seared chicken, perfectly al dente pasta, and a rich, velvety sauce that gets its signature tangy sweetness from little flavor-bombs of sundried tomatoes. I first made this on a whim when friends dropped by unexpectedly, and they literally licked their plates clean. Now, it’s a weekly staple in my house. It takes less than thirty minutes from cutting board to table, and I promise it tastes better than that expensive Italian spot downtown. Grab a glass of wine, and let’s get cooking!

What Is Creamy Sundried Tomato Chicken Pasta?

If you’ve never had the pleasure of twirling your fork into this dish, you are in for a serious treat. At its core, Creamy Sundried Tomato Chicken Pasta is a beautiful marriage of Mediterranean flavors and cozy, American-style comfort food. We’re talking about bite-sized pieces of golden-brown chicken breast simmered in a luscious garlic and parmesan cream sauce.

But the real star of the show? The sundried tomatoes. They add this incredible sweet, tart, and slightly earthy depth that cuts right through the richness of the heavy cream. It’s often compared to “Marry Me Chicken” or Tuscan Chicken, but with a pasta twist that makes it a complete, satisfying meal all on its own. The sauce clings beautifully to whatever pasta shape you choose (I’m a sucker for penne or rigatoni here), ensuring every single bite is packed with savory goodness. It’s rustic, it’s elegant, and it’s the kind of meal that makes you close your eyes and do a little happy food dance at the dinner table.

How to Make Creamy Sundried Tomato Chicken Pasta

Quick Overview

Don’t let the gourmet taste fool you; the cooking process is incredibly straightforward. You’ll start by boiling your favorite pasta. While that’s bubbling away, you’ll season and sear the chicken pieces in a large skillet until they’re golden and cooked through. Remove the chicken, then use the same pan to build your dreamy sauce—sautéing garlic, sundried tomatoes, and a splash of broth before whisking in the heavy cream and parmesan cheese. Let it simmer and thicken, toss the chicken and cooked pasta back in, and you’re done! It really is that simple.

Ingredients

Here is what you’ll need to grab from the store to make this magic happen:

• Pasta: 8 ounces of penne, rigatoni, or bowtie pasta.
• Chicken: 2 boneless, skinless chicken breasts, cut into bite-sized pieces.
• Sundried Tomatoes: 1/2 cup, packed in oil (drain them, but save a little of that flavorful oil for cooking!).
• Garlic: 4 cloves, minced. Don’t skimp on the garlic!
• Heavy Cream: 1 cup. This gives the sauce its luxurious texture.
• Chicken Broth: 1/2 cup, to deglaze the pan and add savory depth.
• Parmesan Cheese: 1/2 cup, freshly grated. (The stuff in the green can won’t melt as well).
• Seasonings: 1 teaspoon Italian seasoning, salt, black pepper, and a pinch of red pepper flakes for a tiny kick.
• Fresh Basil: A handful, chopped, for a bright, fresh garnish.

Step-by-Step Instructions

Step 1: Boil the Pasta

Bring a large pot of generously salted water to a boil. Cook your pasta according to the package instructions until it’s perfectly al dente. Before you drain it, be sure to scoop out about half a cup of the starchy pasta water and set it aside. You might need it later to thin out your sauce!

Step 2: Sear the Chicken

While the pasta cooks, heat a tablespoon of the oil from your sundried tomatoes in a large skillet over medium-high heat. Toss your chicken pieces with salt, pepper, and Italian seasoning. Add them to the hot pan in a single layer. Let them sear undisturbed for about 3 to 4 minutes to get a nice crust, then flip and cook until no longer pink inside. Remove the chicken to a plate and set it aside.

Step 3: Build the Flavor Base

Lower the heat to medium. In the same skillet, add a little more tomato oil if the pan looks dry, then toss in your minced garlic and chopped sundried tomatoes. Sauté for about one minute until the garlic is super fragrant. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those delicious brown bits from the bottom.

Step 4: Create the Cream Sauce

Reduce the heat to low. Slowly pour in the heavy cream and whisk in the freshly grated parmesan cheese. Let the sauce gently simmer for 2 to 3 minutes until it starts to slightly thicken. If you like a little heat, sprinkle in your red pepper flakes now.

Step 5: Bring It All Together

Add the cooked chicken and drained pasta directly into the skillet with the cream sauce. Toss everything together until the pasta is beautifully coated. If the sauce feels a bit too thick, add a splash of that reserved pasta water. Garnish with fresh basil, and serve immediately!

What to Serve It With

Because this Creamy Sundried Tomato Chicken Pasta is quite rich and satisfying, I love serving it with sides that offer a bit of crunch and acidity to balance out the meal. A simple, crisp green salad tossed in a zesty lemon vinaigrette is an absolute must in my house. You also can’t go wrong with a side of garlic bread or a warm, crusty baguette to sop up any leftover cream sauce at the bottom of your bowl—trust me, you won’t want to waste a single drop.

If you’re looking to add more veggies to your dinner spread, some roasted asparagus or blistered green beans with a squeeze of fresh lemon juice pair beautifully with the Mediterranean flavors of the sundried tomatoes.

Top Tips for Perfecting Your Creamy Sundried Tomato Chicken Pasta

Want to make sure this dish turns out flawlessly every single time? Here are a few of my favorite kitchen secrets:

• Use the tomato oil: The oil inside the jar of sundried tomatoes is packed with incredible flavor. Use a spoonful of it to sear your chicken instead of regular olive oil. It makes a huge difference!
• Grate your own cheese: Pre-shredded cheese is coated in anti-caking agents that can make your cream sauce grainy. Grab a block of real Parmesan and grate it yourself for a silky, smooth sauce.
• Don’t boil the cream: When you add the heavy cream to the skillet, make sure your heat is turned down. Boiling heavy cream too rapidly can cause it to separate and look greasy. A gentle simmer is all you need.
• Save that pasta water: I can’t stress this enough! Starchy pasta water is liquid gold. It helps emulsify the sauce and binds it to the noodles perfectly.

Storing and Reheating Tips

If you actually have leftovers (which is rare in my house!), they store wonderfully. Let the pasta cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 3 to 4 days.

When it comes time to reheat, cream sauces can sometimes be a little tricky because they tend to separate or dry out. My best advice is to reheat this gently on the stovetop over low heat. Add a splash of milk or chicken broth to the pan as it warms up, and stir frequently to bring the sauce back to its original creamy glory. You can use the microwave in a pinch, but heat it in short 30-second bursts, stirring in between, so the chicken doesn’t turn rubbery.

Frequently Asked Questions

Final Thoughts

There you have it—a restaurant-worthy Creamy Sundried Tomato Chicken Pasta that you can whip up right in your own kitchen, even on your busiest days. It really is one of those magic recipes that feels like a warm hug after a long day. I hope you and your family love this dish just as much as mine does. If you try it out, please drop a comment and let me know how it went! I always love hearing about your cooking adventures. Grab a fork, dig in, and enjoy every single creamy, savory bite!

Creamy Sundried Tomato Chicken Pasta

A delicious and easy cheesy chicken pasta made with a creamy sun-dried tomato and mozzarella sauce.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 8 oz penne pasta
• 1 lb chicken breast tenderloins sliced
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 4 oz sun-dried tomatoes chopped
• 0.25 teaspoon paprika
• 1 cup half and half
• 1 cup mozzarella cheese shredded
• 1 tablespoon dried basil
• 0.25 teaspoon red pepper flakes
• 0.25 teaspoon salt

Instructions

 

Preparation Steps

• Cook the penne pasta according to package instructions. Drain and reserve 0.5 cup of pasta water.
• In a large skillet, sauté minced garlic and sun-dried tomatoes in olive oil over medium heat for about 1 minute. Remove the sun-dried tomatoes from the skillet and set aside.
• Season the sliced chicken with salt and paprika. Add the chicken to the skillet and cook over medium-high heat until browned and cooked through.
• Return the sun-dried tomatoes to the skillet. Pour in the half and half and add the shredded mozzarella cheese.
• Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir continuously until the cheese is completely melted and the sauce is smooth.
• Stir in the dried basil and red pepper flakes.
• Add the cooked pasta to the skillet and toss to combine, adding a splash of reserved pasta water if the sauce is too thick. Serve immediately.

Notes

If you prefer a thinner sauce, gradually add the reserved pasta water until you reach your desired consistency.