This creamy sun-dried tomato chicken pasta brings together tender chicken, rich cream sauce, and tangy sun-dried tomatoes in a comforting skillet-style pasta dish. It’s the kind of meal that feels restaurant-worthy while still being practical for a weeknight dinner at home.
The sauce clings to every piece of pasta, coating it in a velvety texture with bursts of sweet and slightly tangy tomato flavor. Juicy chicken adds hearty protein, while garlic and parmesan deepen the overall taste.
Everything comes together in one pan after the pasta is cooked, making it a satisfying option when you want something warm, filling, and full of character without complicated steps.
Ingredients Overview
The foundation of this dish starts with boneless chicken breast, which cooks quickly and stays tender when sliced thin. Chicken thighs can also be used for a richer, slightly juicier result.
Sun-dried tomatoes are the standout ingredient. They bring a concentrated tomato flavor that is both slightly sweet and tangy. Using oil-packed versions adds extra depth to the sauce.
Heavy cream forms the base of the sauce, giving it a smooth, rich consistency that coats the pasta beautifully. If you prefer a lighter option, half-and-half can be used, though the sauce will be slightly thinner.
Garlic and onion provide a savory base layer that balances the richness of the cream. Parmesan cheese melts into the sauce, adding saltiness and a nutty finish that ties everything together.
Pasta choices like penne, fettuccine, or rigatoni work best because they hold onto the sauce well. Spinach can be added for color and freshness, while Italian seasoning adds a subtle herbal note that rounds out the flavor.
Ingredients
12 oz penne pasta
1 lb boneless chicken breast, sliced thin
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup chicken broth
3/4 cup grated parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh spinach
1 tablespoon butter
Fresh parsley, chopped (optional for garnish)
Step-by-Step Instructions
Begin by cooking the pasta in a large pot of salted boiling water. Cook until al dente, then drain and set aside. Reserve about half a cup of pasta water for later use if needed.
Heat olive oil in a large skillet over medium heat. Add the sliced chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken turns golden on the outside and is fully cooked through. Remove it from the skillet and set aside.
In the same pan, add butter, followed by onion and garlic. Cook until the onion softens and becomes slightly translucent. Stir frequently to prevent burning, as garlic can become bitter if overcooked.
Add the chopped sun-dried tomatoes and stir for a minute so they release their flavor into the pan. Pour in the chicken broth and let it simmer briefly to deglaze the skillet, lifting any browned bits from the bottom.
Lower the heat and add the heavy cream. Stir slowly as it begins to warm, creating a smooth base. Add parmesan cheese gradually, stirring until it melts into the sauce and thickens slightly.
Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together so the sauce coats each piece evenly. If the sauce feels too thick, add a small amount of reserved pasta water until it reaches the desired consistency.
Add fresh spinach and stir until it wilts into the hot pasta. Taste and adjust seasoning if needed.
Let the pasta sit for a minute off the heat so the sauce settles and clings better to the noodles before serving.
Tips, Variations & Substitutions
Chicken thighs can be used instead of chicken breast for a richer texture. They stay moist and add deeper flavor to the dish.
For extra depth, a small splash of white cooking wine can be added when deglazing the pan before the cream goes in. This adds a subtle layer of complexity to the sauce.
If you prefer a lighter version, replace heavy cream with half-and-half or evaporated milk. The sauce will be less rich but still smooth.
Vegetables like mushrooms, zucchini, or roasted red peppers can be added for variety. Each brings its own texture and flavor without overpowering the sauce.
For a slightly spicy version, add a pinch of red pepper flakes while cooking the garlic and onion. This gives the dish a gentle heat that balances the creaminess.
Gluten-free pasta works well in this recipe, though cooking times may vary slightly depending on the brand.
Serving Ideas & Occasions
This pasta pairs well with simple sides like garlic bread or a crisp green salad. The freshness of the salad helps balance the creamy sauce.
It also works nicely as a main dish for casual dinners, family meals, or small gatherings where comforting food is the focus.
A light sparkling water or chilled iced tea complements the richness of the dish without overpowering the flavors.
Nutritional & Health Notes
This dish provides a balance of protein from chicken, carbohydrates from pasta, and fats from cream and cheese. It is filling and energy-dense, making it suitable for a hearty meal.
Sun-dried tomatoes contribute natural antioxidants and a concentrated tomato flavor without added sweetness. Spinach adds fiber and small amounts of vitamins and minerals.
Portion size can be adjusted depending on dietary needs. Using lighter cream or increasing vegetables can slightly reduce richness while maintaining flavor.
FAQs
Can I use another type of pasta?
Yes, different pasta shapes work well in this recipe. Penne, rigatoni, fettuccine, or fusilli are all good choices. The key is selecting a shape that holds onto the creamy sauce. Short pasta tends to trap bits of chicken and sun-dried tomatoes, while long pasta offers a smoother bite. Cooking time may vary slightly depending on the type chosen, so it’s best to check the package instructions for accuracy.
Can I make this dish ahead of time?
This pasta can be prepared ahead, but the sauce may thicken as it cools. When reheating, add a small splash of milk or broth to bring back the creamy consistency. Warm it slowly over low heat while stirring gently. The flavors often deepen after resting, making leftovers just as enjoyable as the fresh version.
What can I use instead of heavy cream?
Half-and-half or evaporated milk can be used as substitutes. These options create a lighter sauce but still maintain a creamy texture. For a dairy-free version, unsweetened coconut cream can work, though it will slightly change the flavor profile. Adjust seasoning as needed when making substitutions.
Can I add more vegetables?
Yes, vegetables like mushrooms, spinach, zucchini, or bell peppers fit well in this dish. They should be cooked before or along with the chicken depending on their texture. Leafy greens like spinach can be added at the end so they wilt gently without overcooking.
How do I prevent the sauce from becoming too thick?
If the sauce thickens too much, reserved pasta water is the best solution. Add it gradually while stirring until the texture becomes smooth again. The starch in the pasta water helps the sauce cling better to the noodles without thinning the flavor.
Can I use pre-cooked chicken?
Pre-cooked chicken can be used for convenience. Simply slice it and add it to the sauce near the end of cooking so it warms through without drying out. Freshly cooked chicken, however, tends to absorb more flavor from the sauce.
Is this dish suitable for freezing?
This pasta can be frozen, though the texture of the cream sauce may change slightly after thawing. To reheat, warm it slowly on the stove and add a bit of cream or broth to restore smoothness. It’s best enjoyed fresh but still works well for meal prep.
