Savor our Creamy Sun-Dried Tomato Pasta with Chicken, a flavor-packed 30-minute meal perfect for your busy weeknights!
Some of the most popular recipes on this site are pasta dishes. From my Creamy Spinach Mushroom Pasta to Spicy Shrimp Spaghetti, they all have commonalities – they’re quick, easy, and delicious!
You’re going to love this creamy Sun-Dried Tomato Pasta with Chicken. Its tasty cream sauce is full of yummy ingredients like garlic, fresh basil, onions, Parmesan cheese, and chopped sun-dried tomatoes.
Why This Recipe Works
- Flavorful Sun-dried Tomatoes add a burst of concentrated tomato flavor and a nice chewy texture, creating a beautiful contrast to the creamy sauce and tender chicken.
- Sun-dried tomato paste and aromatics add a rich depth of flavor to the cream sauce that also helps to cut down on the creamy richness.
- Using a mix of half-and-half and chicken stock strikes a perfect balance in the sauce with a creamy yet light consistency that’s irresistibly tasty.
- Infused Pasta: Undercooking the pasta and finishing it in the sauce absorbs the rich flavors, making every bite a flavor-packed experience.
Ingredient Notes
- Olive Oil: Opt for extra-virgin olive oil for its rich, fruity flavor. Substitute with canola or sunflower oil if necessary. Found in the oils and vinegar aisle.
- Chicken: Either chicken thighs or breasts will work. Thighs offer more flavor, while breasts are leaner.
- Onion: A common yellow onion adds the best balance of sweetness and astringency. Substitute with red or white onions if needed.
- Sun-dried Tomatoes: Choose ones that are packed in oil as they’re more flavorful and moist. Dried ones can also be used if rehydrated in hot water first. Located in the canned vegetables aisle of your grocery store.
- Sun-dried Tomato Paste: This offers concentrated tomato flavor. Substitute with regular tomato paste if needed. Usually found in the pasta and sauces aisle.
- Garlic: Freshly minced cloves deliver the most robust flavor. However, jarred minced garlic or garlic powder can also be used.
- Half and Half: This adds creaminess without being too rich. You can substitute it with equal parts whole milk and light cream.
- Chicken Stock: Opt for low-sodium chicken stock to control the saltiness. Vegetable broth can also be used. Located in the soup and broth aisle.
- Pasta: Use any pasta of your choice. Penne or spaghetti works great. Gluten-free or whole-grain pasta can be used for healthier options.
- Parmesan Cheese: Choose a block of fresh Parmesan and grate it yourself for the best flavor and melting quality. Pre-grated Parmesan or Pecorino Romano can also be used. Located in the dairy section.
- Fresh Basil: Adds a bright, aromatic flavor. Dried basil can be used in a pinch. Found in the produce section.
Make ahead and Freezing Instructions
Making Ahead: To make Sun-Dried Tomato Pasta ahead, follow the recipe without the pasta and then store in an airtight container for up to 3 days. Reheat on the stove and follow the recipe from step 7.
Freezing Instructions: Add to a freezer-safe, airtight container, label, and freeze for up to 3 months. When ready to use, thaw overnight in the fridge.
Erren’s Top Tips
- When cooking your pasta, salt to the water well. You want it to season as it cooks. The most excellent sauce in the world can’t fix bland pasta.
- Cook the pasta until it’s just underdone – it should still have a good bite. I recommend testing your pasta about three minutes before the time on the box. It will finish cooking in the sauce.
- Some Parmesan cheese is quite salty, so try your sauce before using salt.
- Don’t Have Parmesan Cheese? Use cheeses with lots of flavor that melt nicely into the sauce, such as Pecorino Romano, Asiago, or Grana Padano.
- Be sure to serve the dish immediately as the cream sauces dry out quickly as they cool.
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Let’s Make Creamy Sun-Dried Tomato Pasta with Chicken
Ingredients
- 1 tablespoon olive oil
- 2 lbs boneless chicken thighs or breasts, cubed
- 1 onion chopped
- ¼ cup sun-dried tomatoes drained and chopped
- 2 tablespoons sun-dried tomato paste
- 3 garlic cloves minced
- ¾ cup chicken stock
- ¾ cup freshly grated Parmesan cheese
- 1½ cups half and half or whipping cream
- 1 pound pasta
- 1 tablespoon fresh basil chopped
- Salt and pepper to taste
Instructions
- Pat the chicken meat dry with paper towels. Cut it into evenly cut bite-sized pieces and season well with salt and pepper.
- In a large pot, start a pot of salted water to cook the pasta.
- While waiting for the water to boil, heat the olive oil in a large skillet over medium heat. Add the cubed chicken, seasoned with salt and pepper, and cook until golden brown and thoroughly cooked. Once done, set the chicken aside.
- Use the same skillet to sauté the chopped onion until it becomes soft and translucent. Follow this by adding the chopped sun-dried tomatoes, sun-dried tomato paste, and minced garlic, cooking for an additional minute.
- Mix in the chicken stock half and half, and freshly grated Parmesan cheese. Stir to combine the ingredients and bring the mixture to a boil. Lower the heat to low, and simmer for 5 to 10 minutes to reduce and thicken.
- Meanwhile, cook the pasta in the boiling water, making sure to undercook it by about 2-3 minutes less than the package instructions for al dente pasta. Remember to reserve a cup of the pasta water before draining.
- Drain the slightly undercooked pasta and add it directly into the skillet containing the sauce. Mix the pasta well into the sauce, gradually adding the reserved pasta water until the sauce reaches your desired thickness.
- Finally, add the cooked chicken back into the skillet, stirring it into the mixture. Allow everything to simmer together for a few minutes until the pasta is fully cooked and has absorbed some of the flavorful sauce (adding pasta water if necessary to loosen).
- Taste for seasoning and season the pasta with salt and pepper as needed. Serve right away.
Tips + Notes
- Get That Golden Crust! Pat the chicken dry before cooking and don’t overcrowd the pan. This helps it develop that golden, flavorful crust instead of steaming.
- Salt Your Pasta Water! It should taste salty like the sea—this is your only chance to season the pasta itself.
- Undercook the Pasta! Drain it 2-3 minutes early. It’ll finish cooking in the sauce, absorbing all that creamy, tomato-y goodness.
- Reserve That Pasta Water! This starchy liquid is gold for adjusting sauce consistency and making it silky smooth.
- Use Freshly Grated Parmesan. Pre-shredded cheese has anti-caking agents that can make the sauce grainy—grating your own melts beautifully.
- Adjust Thickness as Needed. If the sauce gets too thick, add a splash of pasta water. Too thin? Let it simmer a little longer.
Step-by-Step Recipe Guide
Detailed Instructions⬇️
Nutrition Information:
Step By Step Instructions
Preparation
Begin by prepping your Sun-Dried Tomato Pasta by bringing a large pot of salted water to boil for your 1 pound of pasta.
Pat the 2 lbs of chicken meat dry with paper towels. Cut it into evenly cut bite-sized pieces.
Cook the Chicken
Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add in your 2 pounds of cubed chicken, season with salt and pepper, and cook until the chicken turns golden brown and is cooked through. This usually takes about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside.
Prepare the Sauce
Using the same skillet, add in your chopped onion and sauté until it becomes soft and translucent. This should take around 5 minutes. Follow this by adding ¼ cup of chopped sun-dried tomatoes.
Mix in 2 tablespoons of sun-dried tomato paste and 3 cloves of minced garlic. Stir these together and let it cook for an additional minute.
Add 1½ cups of half and half and ¾ cup of chicken stock to the skillet, followed by ¾ cup of freshly grated Parmesan cheese. Stir it well, allowing the ingredients to combine. Bring this mixture to a simmer before reducing the heat to low and let it cook for about 10 minutes.
Cook the Pasta
While the sauce simmers, cook the pasta until just underdone. Aim for 1 to 2 minutes less than the package instructions for al dente pasta. Before draining, reserve a cup of the pasta water.
Finishing The Dish
Drain the undercooked pasta and add it directly into the skillet containing the sauce.
Add the cooked chicken back into the skillet, stirring it into the mixture. Allow the pasta and chicken to simmer for a few minutes until the pasta is fully cooked and has absorbed some flavorful sauce.
If your Sun-Dried Tomato Pasta sauce gets too thick, add the pasta water a little at a time to help loosen the sauce.
Serve and enjoy!
Eleanor Moyer says
I don’t see where you used the chicken stock when cooking it
Erren Hart says
Hi Eleanor, the chicken stock gets added with the half and half and freshly grated Parmesan cheese. I’m sorry if it wasn’t clear. I changed the wording in the recipe. Thanks for the feedback!
Rhonda says
Delicious recipe. My fussy husband loved it (he even went back for seconds)!
Erren Hart says
Thank you so much for trying out the recipe! It’s wonderful to hear that your husband enjoyed it and went back for seconds. I hope you’ll continue to enjoy making and sharing this delicious dish with your loved ones!
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
June says
I made this for dinner tonight and the whole family loved it!! Thanks!
Erren Hart says
Thank you so much for your kind words! We’re so happy you love it, and we hope you’ll continue to enjoy it for years to come. 🙂
Thank you for being a part of the Erren’s Kitchen community!
Nicole Miller says
Thank you for this easy to make chicken sundried tomato pasta dish! I really appreciate the effort you put into making it simple and straightforward. The flavors are great and it was a very satisfying meal. I will definitely make this again!
Erren Hart says
I’m so glad to hear it! Thank you for trying out this recipe and for leaving such a positive review. We’re glad you enjoyed it and hope you’ll come back again soon!
Erren Hart says
I’m so happy you liked the recipe! I always love hearing from my readers. Thanks for leaving a comment and letting me know what your thoughts are on this one – it’s really helpful!
Suzette says
I made this recipe for my husband last night and we both loved it!
Melinda says
The perfect weeknight meal! My family thought it was amazing! 5 stars!