This Creamy Sun-Dried Tomato Chicken Pasta is a rich, comforting dinner made with tender chicken, garlic, sun-dried tomatoes, and a creamy Parmesan sauce tossed with pasta. It’s easy enough for a weeknight meal but delicious enough to serve when you want something special.
🛒 Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the Pasta
- 12 oz (340 g) penne or your favorite pasta
- Salt, for the pasta water
For the Creamy Sauce
- 2 tbsp butter
- 3–4 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes, optional
- 2 cups fresh spinach, optional
- 1 tbsp chopped fresh parsley, for garnish
👩🍳 Directions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
Before draining, reserve about ½ cup of pasta water. Drain the pasta and set aside.
2. Season and cook the chicken
Pat the chicken breasts dry and season both sides with Italian seasoning, paprika, garlic powder, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes per side, depending on thickness, until golden brown and cooked through.
Transfer the chicken to a plate and let it rest for a few minutes. Then slice it into strips or bite-sized pieces.
3. Make the creamy sauce
Reduce the heat to medium and add the butter to the same skillet.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes.
Pour in the chicken broth and heavy cream. Stir well, then add the Italian seasoning and red pepper flakes if using.
Let the sauce gently simmer for 3–5 minutes.
4. Add the Parmesan
Lower the heat and gradually stir in the Parmesan cheese.
Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
If the sauce is too thick, add a splash of the reserved pasta water until you reach your preferred consistency.
5. Bring everything together
Add the cooked pasta to the skillet and toss until completely coated in the creamy sauce.
Add the sliced chicken and optional spinach. Cook for another 1–2 minutes, just until the spinach wilts and everything is heated through.
6. Serve
Garnish with fresh parsley and an extra sprinkle of Parmesan.
Serve immediately while the sauce is warm and creamy.
💡 Tips for the Best Pasta
- Don’t overcook the pasta: Keep it al dente so it holds up well in the creamy sauce.
- Use freshly grated Parmesan: It melts more smoothly than pre-shredded cheese.
- Don’t boil the cream: Keep the sauce at a gentle simmer to prevent it from becoming grainy.
- Save pasta water: The starchy water is perfect for loosening and smoothing the sauce.
- Add a little spice: Red pepper flakes balance the richness of the cream and Parmesan.
- Let the chicken rest: This helps keep it juicy before slicing.
🍽️ Serving Ideas
Serve this pasta with:
- Garlic bread
- A simple green salad
- Roasted vegetables
- Steamed broccoli
- Extra Parmesan and fresh parsley
📝 Recipe Snapshot
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Creamy, garlicky, cheesy, and packed with sun-dried tomato flavor — this is the kind of pasta dinner everyone comes back for!
