This Creamy Sun-Dried Tomato Chicken Pasta is a rich, flavorful, and easy-to-make dish that’s perfect for a cozy dinner. The tender chicken, creamy Parmesan sauce, and tangy sun-dried tomatoes create a restaurant-quality meal in under 30 minutes!
📝 Ingredients:
- 1 lb pasta (fettuccine or penne)
- 2 tbsp olive oil
- 1 lb chicken breast, sliced thin
- Salt & pepper, to taste
- 1 tsp Italian seasoning
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup sun-dried tomatoes, chopped
- ½ tsp red pepper flakes (optional)
- Fresh basil, chopped (for garnish)
👩🍳 Instructions:
Step 1: Cook the Pasta
1️⃣ Bring a large pot of salted water to a boil.
2️⃣ Cook pasta according to package instructions until al dente.
3️⃣ Drain and set aside.
Step 2: Cook the Chicken
4️⃣ In a large skillet, heat olive oil over medium heat.
5️⃣ Season sliced chicken with salt, pepper, and Italian seasoning.
6️⃣ Cook for 4-5 minutes per side until golden brown and cooked through.
7️⃣ Remove chicken from skillet and set aside.
Step 3: Make the Creamy Sauce
8️⃣ In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
9️⃣ Pour in chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, and red pepper flakes.
🔟 Stir and let the sauce simmer for 3-5 minutes until it thickens slightly.
Step 4: Combine & Serve
1️⃣1️⃣ Return cooked chicken to the skillet.
1️⃣2️⃣ Add cooked pasta and toss everything together until well coated.
1️⃣3️⃣ Garnish with fresh basil and serve hot.
⏱️ Cooking Info:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6
30 Popular Questions & Answers About Creamy Sun-Dried Tomato Chicken Pasta
General Recipe Questions
- What is Creamy Sun-Dried Tomato Chicken Pasta?
- It’s a creamy, cheesy pasta dish with tender chicken and tangy sun-dried tomatoes in a rich Parmesan sauce.
- Can I make this ahead of time?
- Yes! Store in the fridge for up to 3 days and reheat before serving.
- Can I use a different pasta shape?
- Yes! Try rigatoni, linguine, or bowtie pasta.
- Is this dish spicy?
- It has a slight kick from red pepper flakes, but you can omit them for a milder version.
- Can I make this without sun-dried tomatoes?
- Yes! You can substitute them with cherry tomatoes or roasted red peppers.
Ingredient Substitutions
- Can I use milk instead of heavy cream?
- Yes, but the sauce will be thinner. You can thicken it with 1 tbsp cornstarch mixed with 2 tbsp water.
- What cheese works best?
- Parmesan is ideal, but Asiago or Pecorino Romano also work well.
- Can I use fresh tomatoes instead of sun-dried tomatoes?
- Yes, but sun-dried tomatoes have a richer, tangier flavor.
- Can I make this dairy-free?
- Yes! Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Can I use pre-cooked chicken?
- Yes! Rotisserie chicken works well; just stir it in at the end.
Cooking & Preparation Questions
- How do I prevent my chicken from drying out?
- Don’t overcook it; slice it thin and cook over medium heat until golden.
- Do I need to cook the sun-dried tomatoes first?
- No, they soften in the sauce, but you can soak them in hot water for 5 minutes before adding.
- How do I thicken the sauce?
- Simmer it longer, add more Parmesan, or use 1 tbsp cornstarch mixed with water.
- Can I make this a one-pot dish?
- Yes! Cook the pasta first, drain it, then make the sauce in the same pot.
- How do I get extra crispy chicken?
- Coat the chicken in a light dusting of flour before cooking.
Storage & Leftovers
- How long does this pasta last in the fridge?
- Store in an airtight container for up to 3 days.
- Can I freeze this dish?
- Yes! Freeze in portions for up to 2 months.
- How do I reheat leftovers?
- Reheat in a pan over medium-low heat with a splash of cream or broth.
- Can I store the sauce separately?
- Yes! Store in the fridge and mix with fresh pasta when ready.
- Will the sauce thicken as it sits?
- Yes, you may need to add a bit of broth or cream when reheating.
Customization & Variations
- How can I make this spicier?
- Add extra red pepper flakes or chopped jalapeños.
- Can I add vegetables?
- Yes! Try spinach, mushrooms, or bell peppers.
- Can I use shrimp instead of chicken?
- Yes! Cook shrimp for 2–3 minutes per side and add them at the end.
- Can I add white wine to the sauce?
- Yes! ½ cup white wine adds great depth of flavor.
- Can I make this low-carb?
- Yes! Serve over zucchini noodles or cauliflower rice.
Serving Suggestions
- What goes well with this dish?
- Garlic bread, Caesar salad, or roasted vegetables.
- Can I serve this with a side of soup?
- Yes! Tomato basil soup pairs beautifully.
- What wine pairs best with this pasta?
- Chardonnay, Sauvignon Blanc, or Pinot Grigio.
- Can I serve this for a fancy dinner?
- Yes! Plate it beautifully and garnish with extra basil and Parmesan.
- Can I turn this into a baked pasta dish?
- Yes! Transfer to a baking dish, sprinkle with extra cheese, and bake at 375°F for 15 minutes.
30 Tips for the Perfect Creamy Sun-Dried Tomato Chicken Pasta 🍝✨
🥩 For the Chicken
- Slice the chicken thinly so it cooks quickly and evenly.
- Pound the chicken breasts to an even thickness to avoid overcooking.
- Season generously with salt, pepper, and Italian seasoning for extra flavor.
- Use boneless, skinless thighs instead of chicken breasts for juicier meat.
- Don’t overcrowd the pan—cook chicken in batches if needed for a golden sear.
- Let the chicken rest for 5 minutes before slicing to keep it juicy.
- For extra flavor, marinate the chicken in olive oil, garlic, and lemon juice for 30 minutes before cooking.
- Coat the chicken lightly in flour before searing to create a crispier exterior.
- Cut the chicken into bite-sized pieces before cooking for a faster meal.
- Use rotisserie or leftover chicken for a quicker, shortcut version.
🥘 For the Sauce
- Use freshly grated Parmesan instead of pre-shredded for a smoother, meltier sauce.
- Simmer the sauce on low heat to prevent curdling.
- Add ½ cup of white wine after the garlic step for extra depth of flavor.
- Don’t boil the heavy cream—a gentle simmer is enough to thicken it.
- Stir constantly after adding the cheese to prevent clumping.
- For a richer sauce, add 1 tablespoon of butter at the end.
- If the sauce is too thick, add reserved pasta water or extra chicken broth to loosen it.
- For a thicker sauce, let it simmer a little longer or add ½ teaspoon of cornstarch mixed with water.
- If using half-and-half instead of cream, add an extra tablespoon of Parmesan for creaminess.
- For extra tang, add a splash of lemon juice before serving.
🍅 For the Sun-Dried Tomatoes
- Use sun-dried tomatoes packed in oil for the best flavor. Drain excess oil before adding.
- If using dry-packed sun-dried tomatoes, soak them in hot water for 5 minutes to soften.
- Chop sun-dried tomatoes finely so they blend well into the sauce.
- For a smokier taste, sauté the tomatoes with garlic before adding the broth.
- Add extra sun-dried tomato oil instead of olive oil for a richer taste.
🍝 For the Pasta
- Salt the pasta water well—it should taste like the sea!
- Cook pasta until just al dente—it will absorb more flavor when tossed with the sauce.
- Reserve ½ cup of pasta water before draining to adjust sauce consistency.
- Use fettuccine or penne—they hold the creamy sauce well.
- Toss pasta in the sauce for a full minute to ensure every bite is coated.
These 30 tips will help you create a perfectly creamy, flavorful Sun-Dried Tomato Chicken Pasta every time! 🍝🔥✨