There’s something so irresistibly comforting about a rich, luscious pasta dish that’s bursting with flavor. This Creamy Sun-Dried Tomato Chicken Pasta Recipe ticks all those boxes—it’s creamy, tangy from sun-dried tomatoes, and loaded with tender chicken that just melts in your mouth. Trust me, once you make this, it’s going to become a go-to weeknight winner!

The image shows a close-up of creamy pasta with three main layers: the penne pasta that is light orange and smooth, covered in a thick sauce that looks creamy and slightly shiny with bits of red sun-dried tomatoes and green herbs scattered throughout. There are small pieces of light beige chicken mixed in, and fresh chopped green herbs are sprinkled on top, adding a fresh look. A wooden spoon is lifting some pasta and sauce from the white pan, which sits on a white marbled surface. The overall color tones are warm with orange, light beige, and green highlights, and the pasta looks rich and creamy. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Sun-Dried Tomato Chicken Pasta Recipe
Top Tip
How to Serve Creamy Sun-Dried Tomato Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sun-Dried Tomato Chicken Pasta Recipe

Why You'll Love This Recipe

This recipe stole my heart from the very first time I made it. It’s the perfect blend of rustic Italian flavors and creamy comfort food that doesn’t require a dozen complicated steps or hard-to-find ingredients. Plus, it's great for impressing friends or just treating yourself right at home.

Balanced Flavors: The tangy sun-dried tomatoes paired with rich Parmesan create a sauce that’s both vibrant and indulgent.
Quick and Easy: Despite tasting fancy, it comes together in under an hour with straightforward steps.
Versatile: You can tweak the creaminess, spice levels, or add your favorite veggies effortlessly.
Great for Meal Prep: Leftovers reheat beautifully without losing that saucy, creamy goodness.

This image shows a large white pot filled with creamy orange pasta. The dish has three main layers visible: at the base are smooth orange sauce coating the penne pasta, the pasta layer is mixed evenly with pieces of light brown cooked meat, and small bits of red sun-dried tomatoes scattered throughout. The top layer is sprinkled with fresh green basil leaves and finely chopped herbs. A wooden spoon is partially dipped into the pot from the right side, stirring the pasta. The pot sits on a white marbled surface, with fresh green basil leaves and two bowls in the background, one with shredded white cheese and the other with red chili flakes. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Sun-Dried Tomato Chicken Pasta Recipe plays a part in creating the lush texture and signature flavor. Let me break down why I trust these choices and what to look for when shopping.

Flat lay of two medium raw chicken breasts with smooth skin, a small mound of mixed ground spices (salt, black pepper, onion powder, garlic powder, paprika) carefully arranged nearby, a drizzle of golden olive oil in a small white ceramic bowl, uncooked penne pasta piled neatly, two tablespoons of unsalted butter solid and creamy on a white plate, a whole large shallot with glossy purple skin next to several garlic cloves with intact papery skins, tiny white bowl holding bright red tomato paste, small white bowls containing clear low-sodium chicken broth and creamy half and half, rough chopped deep red sun-dried tomatoes without oil, a small heap of crushed chicken bouillon powder, dried herbs – a small sprinkle of green parsley, basil, and oregano leaves, a delicate pile of freshly grated pale yellow Parmesan cheese, fresh green parsley and basil sprigs for garnish all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Slicing and pounding them thin ensures even cooking and tender bites every time.
Sun-dried tomatoes (in oil): That oil packs intense flavor and helps build the base of the sauce—don’t toss it!
Shallot: Adds a subtle sweetness that’s milder than onions—perfect for a rich cream sauce.
Garlic cloves: Fresh garlic amps up the aroma and depth. Yes, it’s worth peeling each clove!
Tomato paste: Concentrated tomato flavor that thickens the sauce and deepens richness.
Chicken broth: Low-sodium is best to control saltiness, providing a flavorful liquid base.
Half and half: Creamy without being too heavy—though you can substitute with milk and cornstarch if preferred.
Parmesan cheese: Freshly grated Parmesan melts luxuriously and brings a nutty, salty kick.
Seasonings and herbs: Paprika, parsley, basil, oregano, red pepper flakes—all layering flavor complexity.
Pasta (penne): The ridges hold onto the creamy sauce beautifully, making every bite saucy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Creamy Sun-Dried Tomato Chicken Pasta Recipe is how easy it is to adjust to your taste or pantry. Over time, I’ve learned that a little tweak here and there makes it feel fresh every time I serve it.

Spice it up: Adding extra red pepper flakes or a dash of smoked paprika gives the sauce a lovely smoky heat.
Vegetable boost: I sometimes toss in fresh spinach or roasted red peppers for more color and nutrients.
Dairy-free: Substitute half and half with coconut cream and use nutritional yeast instead of Parmesan to keep it creamy.
Pasta swap: Try gluten-free or whole wheat penne for different textures and healthier options.

Step-by-Step: How I Make Creamy Sun-Dried Tomato Chicken Pasta Recipe

Step 1: Prep and Cook the Pasta Perfectly

Start by boiling your pasta in heavily salted water until it’s just al dente—meaning it still has a little bite, so it doesn’t get mushy when mixed with the sauce later. Before draining, scoop out a cup of pasta water to help loosen the sauce if it gets too thick. Toss the drained pasta with a drizzle of olive oil to keep it from sticking while you work on the chicken.

Step 2: Tenderize and Season the Chicken

I slice the chicken breasts into thin fillets and gently pound them—this step really helps the chicken cook evenly and stay tender. After whisking the spices together (salt, pepper, onion powder, garlic powder, paprika), I pat the chicken dry and coat each piece well. Using a little olive oil spray makes the seasoning stick beautifully without extra mess.

Step 3: Sear the Chicken to Golden Perfection

Reserved oil from the sun-dried tomatoes is pure gold here—it adds an extra layer of flavor when cooking the chicken. Heat it in a large skillet over medium-high heat, then sear each fillet for 4–5 minutes per side until golden and cooked through (160°F internal temp is ideal). Let the chicken rest on a cutting board; this keeps it juicy for slicing later.

Step 4: Build the Aromatic Sauce Base

Using the same skillet (don’t wipe it—those brown bits add flavor!), melt butter over medium heat. Sauté chopped shallots for about 3–4 minutes until soft, then add garlic and red pepper flakes for a quick 30 seconds. Stir in tomato paste and flour and cook for about a minute to develop a rich, thick base for your sauce.

Step 5: Create the Creamy Sauce

Turn the heat to low and whisk in chicken broth and half and half slowly to avoid lumps, stirring until silky smooth. Next, add your chopped sun-dried tomatoes, chicken bouillon, and dried herbs. Increase the heat and let it simmer gently, stirring often, until it thickens into a luscious sauce.

Step 6: Finish with Parmesan and Combine Everything

Lower the heat and add the Parmesan cheese in small handfuls, stirring until melted and velvety. Then, fold in your pasta and chicken. If the sauce seems too thick, stir in some reserved pasta water a tablespoon at a time—you’ll get the perfect consistency that clings to every noodle and chicken piece. Taste and adjust salt and pepper as needed.

Top Tip

After making this dish a dozen times, I’ve learned these little tips make a big difference to success and flavor.

Reserve that pasta water: It’s magic for loosening the sauce without watering down flavor—plus, it helps the sauce stick to pasta.
Don’t skip resting the chicken: Letting it sit off the heat keeps the juices locked in—making each bite tender instead of dry.
Use fresh Parmesan: Pre-grated cheese just won’t melt the same way—you want that creamy, stringy goodness.
Cook sauce low and slow: Rushing the thickening step can cause lumps; gentle whisking ensures smooth, perfect texture.

How to Serve Creamy Sun-Dried Tomato Chicken Pasta Recipe

Creamy Sun-Dried Tomato Chicken - Serving Suggestion

Garnishes

I love topping this pasta with a sprinkle of fresh parsley or basil for a pop of color and brightness. A little extra freshly grated Parmesan doesn’t hurt either—makes everyone at the table happy!

Side Dishes

For sides, I often go with a simple green salad dressed with lemon vinaigrette or garlic roasted asparagus for some crunch. Crusty bread is also fantastic to mop up every bit of that creamy sauce.

Creative Ways to Present

For a fancy dinner, try serving the pasta in individual shallow bowls with a drizzle of olive oil and a sprig of fresh basil on top. For casual family meals, a big rustic serving platter works perfectly—you’ll love the communal vibe!

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Sun-Dried Tomato Chicken Pasta in airtight containers in the fridge for up to 3 days. Stir in a splash of milk or cream before reheating to bring back that silky texture.

Freezing

This recipe freezes well if you want to prep in advance. Just pack it in freezer-safe containers and thaw overnight in the fridge. I recommend warming slowly on the stove with a little extra broth or milk to refresh the sauce.

Reheating

Gently reheat leftovers in a skillet over low heat, stirring frequently to prevent the sauce from separating. Adding a splash of reserved pasta water, broth, or cream helps keep it creamy and delicious.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are a great choice if you prefer juicier, more flavorful meat. Just adjust cooking time since thighs can be a bit thicker and take slightly longer to cook through.

What if I don’t have half and half?

No worries. You can substitute with whole milk mixed with 1 tablespoon cornstarch to mimic the thickness, or even evaporated milk with cornstarch. Just whisk thoroughly before adding to prevent lumps.

How do I prevent the sauce from separating?

Keep your heat low when adding dairy and Parmesan cheese, and stir frequently. Adding cheese gradually helps the sauce stay smooth and luscious without curdling.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free pasta and substitute the all-purpose flour with gluten-free flour or cornstarch to thicken the sauce. The flavor stays just as delightful.

Final Thoughts

This Creamy Sun-Dried Tomato Chicken Pasta Recipe holds a special place in my kitchen because it effortlessly combines familiar comfort with a little gourmet flair. Sharing it with friends feels like sharing a big warm hug on a plate. Give it a try—you’ll feel like you’ve got a new family favorite to turn to whenever you want something truly satisfying yet simple.