Creamy Sun-Dried Tomato Chicken Pasta – A Rich Italian Dish

The first forkful of perfectly cooked pasta coated in a rich, creamy sauce dotted with vibrant sun-dried tomatoes can transform an ordinary lunch into a moment of pure culinary bliss. There’s something undeniably satisfying about the combination of tangy, intensely flavored sun-dried tomatoes against the backdrop of a silky cream sauce that clings to each piece of pasta. Add tender, juicy pieces of sautéed chicken, and you’ve got yourself a dish that speaks the universal language of comfort food with an Italian accent.

Unlike lighter garlic butter pasta dishes or herb-roasted chicken recipes that might leave you reaching for a snack later, this sun-dried tomato chicken pasta delivers profound satisfaction with each bite. The concentrated sweetness of sun-dried tomatoes provides little bursts of flavor throughout, while the cream sauce brings everything together in a harmonious blend that feels both indulgent and somehow necessary.

Whether you’re cooking for yourself after a long morning or preparing a meal to impress dinner guests, this recipe strikes that perfect balance between sophisticated flavor and approachable comfort. Let’s dive into this Italian-inspired creation that might just become your new go-to pasta dish.

Why You’ll Love This Dish

The magic of this creamy sun-dried tomato chicken pasta lies in its perfectly balanced flavor profile. Those little ruby gems of sun-dried tomatoes pack an impressive punch—sweet, tangy, and subtly acidic all at once. When they release their concentrated flavor into the cream sauce, something truly magical happens. The richness of the cream softens their intensity while still allowing their distinctive character to shine through. It’s a bold flavor combination that manages to be both sophisticated and comforting simultaneously.

Then there’s the textural experience—tender pieces of chicken with slightly caramelized edges provide substance and protein, while perfectly al dente pasta offers that satisfying resistance that makes pasta lovers swoon. The silky sauce coats every ridge and hollow of the pasta, ensuring flavor in every bite. Each component plays its part in creating a multi-dimensional eating experience that keeps you coming back for “just one more bite.”

Perhaps the greatest virtue of this dish is its remarkable versatility. Humble enough for a weeknight family dinner yet elegant enough for entertaining guests, it bridges the gap between casual and special occasion dining. Serve it with a simple side salad for lunch, or pair it with a nice bottle of Pinot Grigio and some crusty bread for an impressive dinner that comes together with surprising ease.

Ingredients Breakdown

The foundation of any great pasta dish begins with quality ingredients, and this recipe is no exception. When selecting chicken, boneless, skinless chicken breasts work beautifully for a leaner option, cooking up tender and juicy when not overdone. For those preferring richer flavor, boneless chicken thighs offer more forgiveness during cooking and stay moist even when slightly overcooked. Either way, aim for pieces that are relatively even in thickness to ensure consistent cooking.

Sun-dried tomatoes are the star flavor component here, and the oil-packed variety delivers superior results in this application. The tomatoes themselves are softer and ready to use without pre-soaking, and the flavored oil they come in serves as a bonus ingredient that can be used in the sautéing step for an extra flavor boost. Look for jars of bright red tomatoes packed in olive oil, perhaps with a few Italian herbs thrown in. Drain them before use, but save that precious oil!

Pasta selection matters significantly in this dish. Short, tubular pasta shapes like penne, rigatoni, or ziti work wonderfully because their hollow centers and ridged exteriors capture the creamy sauce effectively. The slight chew of properly cooked al dente pasta provides the perfect textural contrast to the tender chicken and silky sauce.

The cream sauce begins with a base of heavy cream, which delivers the luxurious mouthfeel this dish demands. Freshly grated Parmesan cheese (not the shelf-stable pre-grated kind) melts beautifully into the sauce, adding nutty depth and helping to thicken the consistency. Fresh garlic cloves, minced or pressed, create an aromatic foundation that permeates the entire dish.

The finishing touch comes from herbs and spices that elevate all the other flavors. Fresh basil adds a bright, aromatic quality that cuts through the richness of the cream. Dried oregano contributes an earthy depth, while a pinch of red pepper flakes introduces a subtle heat that warms rather than overwhelms. Don’t forget salt and freshly ground black pepper, which unite all the flavors and bring everything into focus.

Step-by-Step Preparation Guide

1. Preparing the Chicken

Begin by patting 1.5 pounds of boneless chicken (breasts or thighs) dry with paper towels—this ensures better browning. Cut the chicken into bite-sized pieces, about 1 inch cubes. Season generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Heat 2 tablespoons of olive oil (or use the oil from the sun-dried tomatoes for extra flavor) in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Work in batches if necessary—overcrowding leads to steaming rather than browning. Cook until golden brown on all sides and just cooked through, about 6-8 minutes total. Transfer to a plate and set aside.

2. Cooking the Pasta

While preparing the chicken, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt (the water should taste like the sea) and 12 ounces of pasta. Cook according to package directions until al dente—typically 9-11 minutes for most short pasta shapes. Before draining, reserve 1 cup of the starchy pasta water, which may be needed later to adjust the sauce consistency. Drain the pasta but don’t rinse it—the starchy exterior helps the sauce adhere better.

3. Making the Sauce

Using the same skillet where you cooked the chicken (don’t clean it—those browned bits add flavor!), reduce heat to medium and add 2 tablespoons of butter. Once melted, add 4 cloves of minced garlic and sauté just until fragrant, about 30 seconds—be careful not to burn it. Add 1/2 cup chopped sun-dried tomatoes and stir for another minute. Pour in 1/4 cup of white wine or chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

When the liquid has reduced by half, pour in 1.5 cups of heavy cream. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Gradually stir in 1 cup of freshly grated Parmesan cheese until melted and smooth. Add 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (adjust to taste), and salt and pepper as needed. Let the sauce simmer gently for another minute to meld the flavors.

4. Combining All Elements

Return the cooked chicken (and any accumulated juices) to the skillet with the sauce. Stir to coat the chicken pieces evenly. Add the drained pasta directly to the skillet and toss everything together, ensuring each piece of pasta is coated with the luxurious sauce. If the sauce seems too thick, add the reserved pasta water a little at a time until you reach your desired consistency. Allow everything to simmer together for 1-2 minutes so the pasta can absorb some of the sauce flavors.

5. Final Touches

Remove the skillet from heat and stir in 1/4 cup of fresh basil leaves, torn or chopped. The residual heat will release their aromatic oils without dulling their color. Transfer to a serving platter or individual bowls, then garnish with additional grated Parmesan and a few fresh basil leaves. For an extra touch of color and flavor, sprinkle on a few more small pieces of sun-dried tomato. Serve immediately while hot and creamy.

Tips for Success

Achieving perfectly juicy chicken is critical to this dish’s success. The line between undercooked and overcooked is thin, so watch carefully during cooking. The chicken pieces should be just cooked through with no pink remaining inside. A good trick is to cook them until they’re almost done during the initial sauté, knowing they’ll finish cooking when added back to the hot sauce.

The consistency of your cream sauce can make or break this dish. If it’s too thick, it will become gloppy when mixed with the pasta; too thin, and it won’t coat properly. Start with slightly less cream than called for, as you can always thin the sauce with reserved pasta water. Remember that the sauce will continue to thicken as it cools and as the pasta absorbs moisture.

For an explosion of flavor, deglaze your pan with a splash of dry white wine after sautéing the garlic and sun-dried tomatoes. A Pinot Grigio or Sauvignon Blanc works beautifully, adding acidity and depth. The alcohol will cook off, leaving behind only flavor. If you prefer to avoid wine, chicken broth with a squeeze of lemon juice makes an excellent substitute.

Always reserve some pasta cooking water before draining. This starchy liquid is like liquid gold for adjusting sauce consistency. Add it a tablespoon at a time if your sauce becomes too thick after adding the pasta. The starch helps maintain the sauce’s creamy texture without diluting flavor like plain water would.

Variations and Customizations

This versatile recipe welcomes creative modifications based on what you have on hand. For a seafood twist, substitute the chicken with large shrimp, adding them toward the end of the cooking process to avoid overcooking. For a vegetarian version, firm tofu cubes marinated in Italian herbs and olive oil make a satisfying protein alternative. Simply press the tofu well before marinating to ensure it crisps nicely when sautéed.

Adding vegetables can transform this into a complete one-pan meal. Baby spinach wilted in at the last minute adds color and nutrition. Sautéed mushrooms bring earthy depth—cremini or shiitake varieties work particularly well. For a Mediterranean spin, include artichoke hearts and roasted red peppers along with the sun-dried tomatoes.

Control the heat level by adjusting red pepper flakes to suit your palate. For a spicier kick, increase to 1/2 teaspoon or add a drizzle of chili-infused olive oil before serving. Conversely, omit the pepper flakes entirely for a milder experience more suitable for young palates or those sensitive to heat.

Different cheeses create distinctly different flavor profiles. While Parmesan provides a classic sharp, nutty element, consider folding in some creamy mascarpone for added luxuriousness. Crumbled goat cheese added just before serving introduces pleasant tanginess that complements the sun-dried tomatoes beautifully.

Serving and Storage

To create a complete and balanced meal, serve this creamy pasta alongside a crisp green salad dressed simply with lemon vinaigrette. The brightness of the salad provides a refreshing counterpoint to the rich pasta. A piece of garlic bread or focaccia makes an excellent vehicle for sopping up any remaining sauce—too delicious to leave behind.

Leftover pasta will keep in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled, so when reheating, add a splash of milk or cream to restore its silky consistency. Warm gently over medium-low heat on the stovetop, stirring frequently to prevent sticking. Microwave reheating works in a pinch, but use 50% power and stir halfway through for more even heating.

While cream-based pasta dishes aren’t typically ideal candidates for freezing, this one can be frozen in individual portions for up to 1 month if needed. Thaw overnight in the refrigerator before reheating, and be prepared to add fresh liquid to revive the sauce. A sprinkle of newly grated Parmesan and fresh basil after reheating will help rejuvenate the flavors.

Frequently Asked Questions

Can I use dried sun-dried tomatoes instead of oil-packed? Yes, but they’ll need to be rehydrated first. Place them in a heat-proof bowl and cover with boiling water for about 30 minutes until soft and pliable. Drain well and pat dry before using. Since they won’t have the flavor benefit of being packed in oil, consider adding an extra tablespoon of olive oil and a pinch of Italian herbs to compensate.

What type of pasta works best for this recipe? Short, tubular pasta shapes with ridges or cavities capture the creamy sauce best. Penne, rigatoni, ziti, and farfalle (bow ties) are excellent choices. Whole wheat varieties work well too, though they may require slightly more sauce as they tend to absorb more liquid. Avoid long, thin pasta like spaghetti or linguine, which don’t hold this particular sauce as effectively.

Can I make this dish ahead of time? This pasta is best enjoyed immediately after preparation when the sauce is at its creamiest and the pasta texture is perfect. However, you can prepare components ahead: cook and refrigerate the chicken, measure out ingredients, and chop herbs. When ready to serve, cook the pasta fresh and assemble the dish in about 15 minutes. For entertaining, you can hold the completed dish in a warm oven (200°F) for up to 30 minutes, though you might need to refresh it with a touch of cream before serving.

How can I make this recipe gluten-free? Simply substitute your favorite gluten-free pasta. Brown rice pasta or corn-quinoa blends work particularly well with creamy sauces. Cook the gluten-free pasta 1-2 minutes less than package directions for best results, as it will continue cooking when combined with the hot sauce. Also, verify that your sun-dried tomatoes don’t contain any gluten-containing additives or stabilizers.

Conclusion

This Creamy Sun-Dried Tomato Pasta with Chicken brings together simple ingredients to create a dish that tastes like it came straight from an Italian trattoria. The rich, velvety sauce studded with intensely flavored sun-dried tomatoes transforms ordinary chicken and pasta into something truly special—proof that high-quality ingredients prepared thoughtfully can create extraordinary results.

The beauty of this recipe lies not just in its magnificent flavors but also in its adaptability to your personal preferences and what you have available in your pantry. Whether you follow it precisely or use it as inspiration for your own variation, the fundamental elements of tender chicken, tangy sun-dried tomatoes, and silky cream sauce promise a memorable meal.

We’d love to hear how this dish turns out in your kitchen! Drop a comment below sharing your experience or any creative twists you added. Did you try a different protein? Add an unexpected vegetable? Let us know! And don’t forget to subscribe for more restaurant-quality recipes you can recreate in your own home.