Hey there, food friends! Ready to elevate your dinner game? This Creamy Sun-Dried Tomato Chicken Pasta is a guaranteed crowd-pleaser that comes together faster than you can say “dinner done!” Both rich and tangy, the luscious sauce is packed with savory bites of tender chicken and bursts of sweet, smoky sun-dried tomatoes. The aroma of garlic and basil will fill your kitchen with warm, inviting vibes—seriously, your house might just turn into a pasta paradise. Plus, with pantry staples like cream, pasta, and sun-dried tomatoes, you’re only minutes away from a restaurant-quality dish that’s totally worth bragging about. And hey, if you’re dreaming of a lighter touch, swap in some spinach or zucchini—delicious and nutritious! So, let’s grab our ingredients and get ready to create a creamy, dreamy pasta that will have everyone asking for seconds. For even more flavor fun, why not try serving it with a crisp green salad?

Creamy Sun-Dried Tomato Chicken Pasta

This dish involves searing tender chicken breasts, preparing a flavorful sauce with garlic, sun-dried tomatoes, and cream, then combining it with cooked pasta. The final dish has a rich, creamy texture with pieces of chicken and sun-dried tomatoes throughout, resulting in a visually appealing and hearty pasta entrée.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 620

Ingredients Equipment Method Notes

Ingredients

12 ounces penne or pasta of choice uncooked
2 boneless, skinless chicken breasts pounded to even thickness
1 cup sun-dried tomatoes packed in oil, drained and chopped
4 cloves garlic minced
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon dried basil optional, for flavor
to taste salt and pepper
0.25 cup grated Parmesan cheese optional, for serving

Equipment

Large pot for boiling pasta
Skillet or frying pan
Knife
Cutting board
Tongs or cooking spoon

Method

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
12 ounces penne or pasta of choice
While the pasta cooks, season the chicken breasts with salt, pepper, and dried basil. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and let rest before slicing.
2 boneless, skinless chicken breasts
In the same skillet, add minced garlic and chopped sun-dried tomatoes; sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring to combine.
4 cloves garlic, 1 cup sun-dried tomatoes, 1 cup heavy cream
Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. Slice the rested chicken and add it back to the skillet, mixing everything together.
Taste and adjust seasoning with salt and pepper. Serve the pasta hot, topped with grated Parmesan cheese if desired.
to taste salt and pepper, 0.25 cup grated Parmesan cheese

Notes

For a lighter version, substitute heavy cream with half-and-half or milk. You can also add spinach or zucchini for extra vegetables.

That’s it—simple, sensational, and sure to wow! A quick sprinkle of Parmesan right before serving takes this dish to the next level. Pair it with garlic bread or a glass of your favorite white wine for an extra special touch. I’d love to hear how yours turns out—drop a comment or share your tips below. Happy cooking, buddy!

Creamy Sun-Dried Tomato Chicken Pasta: A Cozy Weeknight Winner