If you’re craving restaurant-quality Italian comfort food but don’t want to spend hours in the kitchen, this Creamy Sun Dried Tomato Chicken Pasta is about to become your new weeknight hero! Picture this: tender, juicy chicken breast pieces nestled in a luscious, creamy sauce bursting with tangy sun-dried tomatoes, fragrant garlic, and Italian herbs, all tossed with perfectly cooked pasta. This dreamy one-pan pasta dish delivers maximum flavor with minimal cleanup, making it perfect for busy weeknights when you want something special without the stress.
This creamy chicken pasta recipe has taken Pinterest by storm, and for good reason—it combines the richness of heavy cream with the intense, concentrated flavor of sun-dried tomatoes, creating a sauce that’s both indulgent and sophisticated. The best part? Everything comes together in about 30 minutes, making it ideal for those evenings when you need dinner on the table fast but still want something that tastes like you put in serious effort. Whether you’re cooking for your family, meal prepping for the week, or impressing dinner guests, this sun-dried tomato pasta delivers every single time. It’s comfort food at its finest—creamy, satisfying, and absolutely irresistible!
History / Background
While this specific creamy sun-dried tomato chicken pasta recipe is a modern American creation, it draws inspiration from classic Italian cooking traditions that have been perfected over centuries. Sun-dried tomatoes themselves have ancient Mediterranean roots—drying tomatoes in the hot Italian sun was originally a preservation method used by Italian families to enjoy the summer harvest year-round, long before refrigeration existed.
The tradition of sun-drying tomatoes dates back to Roman times, but the method became particularly popular in Southern Italy, especially in regions like Sicily, Calabria, and Puglia, where the intense summer sun provided perfect conditions for this preservation technique. Italian grandmothers would slice ripe tomatoes, salt them, and lay them out on rooftops or wooden boards to dry slowly in the sun, concentrating their natural sweetness and umami flavors.
The modern creamy pasta dish we know today emerged in the 1980s and 1990s when Italian-American cuisine evolved to incorporate cream-based sauces—something traditional Italian cooking rarely uses. American home cooks and restaurant chefs began experimenting with sun-dried tomatoes (which became widely available in American supermarkets during the ’80s) and combining them with heavy cream, garlic, and pasta to create fusion dishes that honored Italian ingredients while embracing American tastes for rich, creamy comfort food.
This particular recipe represents the beautiful marriage of Old World ingredients with New World cooking styles. The sun-dried tomatoes provide that authentic Italian intensity and complexity, while the cream sauce offers the comforting richness that American palates love. It’s become a staple in countless home kitchens precisely because it captures the best of both culinary worlds—rustic Italian flavors with the ease and richness of American home cooking.
Why You’ll Love This Recipe
This creamy sun-dried tomato chicken pasta isn’t just another pasta recipe—it’s a complete game-changer that will revolutionize your weeknight dinner routine! The combination of tender chicken, tangy sun-dried tomatoes, and that dreamy, velvety cream sauce creates a flavor experience that rivals anything you’d find at your favorite Italian restaurant, but you can make it right in your own kitchen without any fancy techniques or hard-to-find ingredients.
Here’s why this recipe deserves a permanent spot in your dinner rotation:
- Ready in 30 Minutes – From start to finish, you’ll have an impressive dinner on the table faster than ordering takeout and waiting for delivery
- One-Pan Wonder – Everything cooks in a single large skillet, which means less time doing dishes and more time enjoying your meal
- Restaurant-Quality at Home – That luxurious, creamy sauce tastes like something from an upscale Italian bistro, but costs a fraction of the price
- Budget-Friendly – Uses affordable pantry staples and chicken breast, making it perfect for feeding a family without breaking the bank
- Kid and Picky Eater Approved – The creamy sauce appeals to even the fussiest eaters, and the flavors are sophisticated without being overwhelming
- Meal Prep Champion – Makes excellent leftovers that taste just as good (or better!) the next day
- Easily Customizable – Add vegetables, swap proteins, adjust the spice level, or make it lighter—this recipe adapts to your needs
- Impressive but Easy – Looks and tastes like you spent hours cooking, but the technique is simple enough for beginner cooks
- Comfort Food with Sophistication – Satisfies those comfort food cravings while feeling elegant enough for company
- Versatile for Any Season – Hearty enough for winter comfort, yet the bright tomato flavors work beautifully in summer too
- Perfect for Date Night In – Romantic, delicious, and impressive without requiring culinary school skills
Ingredient Notes
Let’s break down what makes this creamy sun-dried tomato chicken pasta so incredibly delicious. Each ingredient plays a specific role in creating those complex, layered flavors that make this dish special.
Sun-Dried Tomatoes: The star ingredient! Use oil-packed sun-dried tomatoes (not the dry kind) for the best flavor and texture. These intensely flavored tomatoes add concentrated sweetness, tanginess, and umami depth that regular tomatoes simply can’t match. The oil they’re packed in is liquid gold—don’t discard it! Use some of it for cooking the chicken for extra flavor. Substitution: If you only have dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 minutes, then drain and chop.
Chicken Breast: Boneless, skinless chicken breast is ideal here because it cooks quickly and absorbs the creamy sauce beautifully. Cut into bite-sized pieces or thin strips for even cooking. Substitution: Chicken thighs work wonderfully and stay even juicier, or use pre-cooked rotisserie chicken to save time. For a vegetarian version, substitute with chickpeas or white beans.
Heavy Cream: This creates that luxuriously rich, velvety sauce that coats every strand of pasta. Full-fat heavy cream is essential for proper thickness and mouthfeel. Substitution: Half-and-half can work in a pinch but won’t be as thick (you may need to add a cornstarch slurry). For a lighter version, use half cream and half chicken broth, though it won’t be as indulgent.
Garlic: Fresh minced garlic is non-negotiable here—about 4-5 cloves adds that aromatic, savory depth that makes Italian cooking so irresistible. Substitution: In a true emergency, use 1 teaspoon of garlic powder, but fresh is always dramatically better.
Chicken Broth: Adds savory depth and helps thin the sauce to the perfect consistency. Use low-sodium so you can control the salt level. Substitution: Vegetable broth works fine, or even pasta cooking water in a pinch.
Parmesan Cheese: Freshly grated Parmigiano-Reggiano adds nutty, salty, umami flavors that elevate the entire dish. Please don’t use the pre-grated stuff in the green can—it contains anti-caking agents that prevent smooth melting. Substitution: Pecorino Romano for a sharper flavor, or Asiago for something milder.
Pasta: Short pasta shapes like penne, rigatoni, or farfalle work best because they catch the sauce in their ridges and hollows. Substitution: Any pasta shape works, but avoid angel hair which can become mushy. For low-carb, use chickpea pasta or zucchini noodles.
Italian Seasoning: A blend of dried basil, oregano, thyme, and rosemary provides that classic Italian herb flavor. Substitution: Make your own blend or use individual dried herbs.
Spinach (Optional): Fresh baby spinach adds color, nutrition, and a slight earthiness that balances the richness. It wilts right into the sauce beautifully. Substitution: Kale, arugula, or skip it entirely.
Red Pepper Flakes (Optional): Just a pinch adds a subtle warmth that complements the sweet tomatoes without overwhelming the dish.
Equipment Needed
You won’t need any specialized equipment for this easy one-pan pasta recipe. Here’s what you’ll need to have ready:
- Large Deep Skillet or Sauté Pan – A 12-inch skillet with high sides (at least 2-3 inches deep) is essential so you can cook the pasta right in the sauce without overflow. A pan with a lid is helpful but not required.
- Large Pot – For boiling pasta water if you choose to cook pasta separately
- Sharp Chef’s Knife – For cutting chicken into uniform pieces and mincing garlic
- Cutting Board – Preferably one designated for raw meat
- Wooden Spoon or Silicone Spatula – For stirring the sauce and tossing the pasta
- Measuring Cups and Spoons – For accurate ingredient measurements
- Colander or Strainer – If cooking pasta separately
- Tongs or Pasta Fork – For tossing pasta with the sauce
- Grater or Microplane – For freshly grating Parmesan cheese
- Meat Thermometer (Optional but recommended) – To ensure chicken reaches 165°F
- Garlic Press (Optional) – Makes mincing garlic easier and faster
Creamy Sun Dried Tomato Chicken Pasta Recipe
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
This Creamy Sun Dried Tomato Chicken Pasta features tender chicken pieces and perfectly cooked pasta in a rich, velvety cream sauce loaded with tangy sun-dried tomatoes, garlic, Parmesan cheese, and Italian herbs. Ready in just 35 minutes with minimal cleanup, this one-pan wonder delivers restaurant-quality Italian comfort food that your whole family will love.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons oil from sun-dried tomatoes (or olive oil)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
For the Pasta and Sauce:
- 12 oz pasta (penne, rigatoni, or farfalle)
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 4-5 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup chicken broth (low-sodium)
- ¾ cup freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 2 cups fresh baby spinach (optional)
- Salt and black pepper to taste
For Garnish:
- Fresh basil, chopped
- Additional Parmesan cheese
- Fresh parsley, chopped
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta cooking water before draining. Drain the pasta and set aside. Pro tip: Slightly undercook the pasta by 1-2 minutes since it will continue cooking in the sauce.
Step 2: Season and Prepare the Chicken
While the pasta cooks, cut the chicken breast into bite-sized pieces (about 1-inch cubes). Pat them dry with paper towels—this is crucial for getting a good sear! Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning, tossing to coat evenly.
Step 3: Sear the Chicken
Heat a large, deep skillet over medium-high heat. Add 2 tablespoons of oil from the sun-dried tomatoes (this adds amazing flavor!). Once hot and shimmering, add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes on the first side without moving them—you want a beautiful golden-brown sear. Flip and cook another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. Remove chicken to a plate and set aside.
Step 4: Build the Flavor Base
In the same skillet (don’t wipe it out—all those browned bits are pure flavor!), reduce heat to medium. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned. Add the chopped sun-dried tomatoes and sauté for another minute, allowing them to release their oils and intensify in flavor.
Step 5: Create the Creamy Sauce
Pour in the chicken broth, scraping up all the delicious browned bits from the bottom of the pan with a wooden spoon (this is called deglazing and adds incredible depth). Let it simmer for 2-3 minutes. Add the heavy cream, Italian seasoning, and red pepper flakes if using. Stir well and bring to a gentle simmer. Let the sauce cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
Step 6: Add Cheese and Spinach
Reduce heat to medium-low. Stir in the freshly grated Parmesan cheese, stirring constantly until it melts smoothly into the sauce. If using spinach, add it now and stir until wilted (about 1-2 minutes). Taste and adjust seasoning with salt and pepper—sun-dried tomatoes are salty, so you may not need much additional salt.
Step 7: Combine Everything
Return the cooked chicken to the skillet along with any accumulated juices. Add the drained pasta and toss everything together until the pasta is completely coated in the creamy sauce. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency. The pasta should be glossy and well-coated but not swimming in sauce.
Step 8: Final Touches and Serve
Remove from heat and let sit for 2-3 minutes—the sauce will thicken slightly as it cools. Garnish with fresh chopped basil or parsley and additional Parmesan cheese. Serve immediately while hot and creamy!
Notes
- Pasta Cooking Method: You can cook the pasta directly in the sauce for a true one-pan method, but cooking it separately gives you more control over texture and consistency.
- Sun-Dried Tomato Tip: Reserve the oil from the jar! It’s incredibly flavorful and perfect for cooking the chicken or drizzling over the finished dish.
- Sauce Consistency: The sauce will thicken as it cools. If reheating leftovers, add a splash of cream, broth, or pasta water to loosen it up.
- Make It Lighter: Substitute half the heavy cream with chicken broth or use half-and-half, though the sauce won’t be as luxuriously thick.
- Gluten-Free Option: Use your favorite gluten-free pasta and ensure the chicken broth is gluten-free.
- Add More Veggies: Bell peppers, mushrooms, or cherry tomatoes make excellent additions—sauté them with the garlic.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop, One-Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 565
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 135mg
Nutrition information is approximate and calculated per serving based on the ingredients listed. Values may vary depending on specific brands used and recipe modifications. Calculations assume 6 servings.
Tips & Variations
Spicy Sun Dried Tomato Chicken Pasta:
Increase the red pepper flakes to ½-1 teaspoon, or add a tablespoon of calabrian chili paste or harissa to the sauce for serious heat. A drizzle of spicy chili oil on top adds both heat and visual appeal.
Lighter Creamy Chicken Pasta:
Replace half the heavy cream with low-sodium chicken broth or use half-and-half instead. Add extra vegetables like zucchini, bell peppers, and mushrooms to bulk up the dish while reducing calories. Greek yogurt can replace some of the cream for tanginess and protein.
Vegetarian Sun Dried Tomato Pasta:
Omit the chicken and add chickpeas, white beans, or marinated artichoke hearts for protein. You can also add more vegetables like roasted red peppers, mushrooms, and asparagus. Use vegetable broth instead of chicken broth.
Pesto Variation:
Stir in 2-3 tablespoons of basil pesto along with the Parmesan for extra herbaceous flavor that complements the sun-dried tomatoes beautifully.
Tuscan-Style Addition:
Add 2-3 cups of chopped kale or Swiss chard along with the spinach for a heartier, more nutritious version inspired by Tuscan cuisine.
Seafood Twist:
Replace chicken with shrimp, scallops, or a combination of seafood. Cook the seafood for just 2-3 minutes per side—it cooks much faster than chicken!
Mushroom Lover’s Version:
Sauté 8 oz of sliced mushrooms (cremini, shiitake, or mixed) with the garlic and sun-dried tomatoes for an earthy, umami-rich addition.
Lemon Herb Variation:
Add the zest and juice of one lemon to the sauce along with fresh thyme for a brighter, more refreshing take on the creamy pasta.
Baked Version:
Transfer the combined pasta to a baking dish, top with mozzarella and extra Parmesan, and bake at 375°F for 15-20 minutes until bubbly and golden on top.
Pro Chef Tips
Reserve Pasta Water—It’s Liquid Gold:
Professional chefs always reserve pasta cooking water because it contains starch that helps emulsify and thicken sauces naturally. The starch acts as a binding agent, helping the sauce cling to the pasta. Add it gradually—just a few tablespoons at a time—until you achieve the perfect consistency.
Dry Your Chicken Completely:
Moisture is the enemy of a good sear. Use paper towels to thoroughly pat every piece of chicken dry before seasoning. This simple step ensures you get that beautiful golden-brown crust instead of steamed, gray chicken. The Maillard reaction (browning) only occurs on dry surfaces.
Don’t Overcrowd the Pan:
When searing chicken, give each piece space. Overcrowding drops the pan temperature, causing the chicken to release moisture and steam rather than sear. If necessary, cook in two batches. Patience here pays off with restaurant-quality flavor and texture.
Temper Your Cream:
To prevent the cream from breaking or curdling when added to the hot pan, let it sit at room temperature for 15-20 minutes before cooking, or warm it slightly in the microwave. Adding cold cream to a hot pan can cause temperature shock and separation.
Freshly Grate Your Parmesan:
Pre-grated Parmesan contains cellulose (wood pulp) as an anti-caking agent, which prevents it from melting smoothly into sauces. Invest in a wedge of real Parmigiano-Reggiano and grate it yourself—the difference in taste and texture is dramatic.
Use the Right Heat Levels:
Start with high heat for searing chicken, reduce to medium for building the sauce base, and finish on medium-low when adding cream and cheese. This prevents burning and allows for proper sauce development and emulsification.
Taste and Adjust Constantly:
Professional chefs taste their food throughout cooking, not just at the end. After adding each major ingredient—especially the Parmesan and sun-dried tomatoes—taste and adjust. Sun-dried tomatoes vary in saltiness, so your seasoning needs may differ each time.
Finish with Fresh Herbs:
Always add fresh herbs like basil or parsley at the very end, off the heat. This preserves their vibrant color, fresh flavor, and aromatic oils that dissipate quickly when cooked.
Let It Rest:
Allow the finished dish to sit for 2-3 minutes before serving. This resting period lets the sauce thicken slightly and allows the flavors to meld together beautifully.
Common Mistakes to Avoid
Mistake #1: Using Dry Sun-Dried Tomatoes Without Rehydrating
Dry-packed sun-dried tomatoes need to be rehydrated in hot water for at least 10 minutes before using, or they’ll be tough and chewy in your sauce. Oil-packed varieties are ready to use and add more flavor. Solution: Always buy oil-packed sun-dried tomatoes for pasta dishes, or properly rehydrate dry ones before adding to the recipe.
Mistake #2: Overcooking the Chicken
Chicken breast can go from perfectly juicy to dry and rubbery in just a minute or two. Overcooked chicken ruins even the best sauce. Solution: Use a meat thermometer to check for 165°F, cut pieces into uniform sizes for even cooking, and remember the chicken will continue cooking slightly when returned to the hot sauce.
Mistake #3: Adding Cheese to Boiling Sauce
When the sauce is too hot, Parmesan can clump, become grainy, or separate, creating an oily, broken sauce instead of a smooth, creamy one. Solution: Always reduce heat to low or remove from heat entirely before stirring in cheese. Add it gradually, stirring constantly until fully incorporated.
Mistake #4: Rinsing the Cooked Pasta
Rinsing pasta washes away the starch that helps sauce cling to each strand. It also cools the pasta down, requiring reheating. Solution: Never rinse pasta that’s going into a sauce. Drain it well but leave it slightly wet—that surface starch is your friend!
Mistake #5: Not Tasting Before Serving
Sun-dried tomatoes can vary dramatically in saltiness, and store-bought chicken broth contains varying amounts of sodium. What needs seasoning for one batch may be too salty in another. Solution: Always taste your sauce before the final plating and adjust with salt, pepper, or a squeeze of lemon juice to brighten the flavors. Trust your palate!
Storage & Meal Prep
Refrigerator Storage:
Store leftover creamy sun-dried tomato chicken pasta in an airtight container in the refrigerator for up to 4 days. The sauce will thicken considerably as it cools—this is completely normal as the starches continue to absorb liquid and the fat solidifies. Let the pasta cool to room temperature before storing, but don’t leave it out for more than 2 hours for food safety.
Reheating Instructions:
For best results, reheat gently on the stovetop over medium-low heat. Add 2-4 tablespoons of heavy cream, milk, or chicken broth to the pasta before reheating to restore the sauce’s creamy consistency. Stir frequently and heat until warmed through, about 5-7 minutes. You can also microwave individual portions: add a splash of liquid, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each, until hot. Avoid high heat, which can cause the sauce to separate or the chicken to become rubbery.
Meal Prep Tips:
This recipe is fantastic for meal prep! Divide into individual portions in meal prep containers along with a side salad or steamed vegetables. The flavors actually deepen and improve after a day in the refrigerator as the chicken absorbs more of the creamy sauce. For best texture, slightly undercook the pasta initially (by about 1 minute) so it doesn’t become mushy when reheated.
Storing Components Separately:
For the freshest reheated meals, you can store the cooked chicken and sauce separately from the pasta. Cook the pasta fresh when ready to serve, or toss the refrigerated pasta with the reheated sauce and chicken.
Make-Ahead & Freezer Notes
Make-Ahead Options:
You can prep several components up to 24 hours in advance to make dinner even faster. Cut and season the chicken, store covered in the refrigerator. Chop the sun-dried tomatoes and mince the garlic, storing them together in a small container. Grate the Parmesan cheese and measure out all other ingredients. When ready to cook, simply proceed with the recipe—you’ll have dinner ready in 20 minutes!
Freezing Instructions:
While cream-based sauces can be tricky to freeze (they sometimes separate upon thawing), this dish can be frozen with proper technique. Allow the pasta to cool completely. Transfer to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date and freeze for up to 2 months. For best results, slightly undercook both the pasta and chicken initially, as they’ll continue cooking during reheating.
Thawing Method:
The safest way to thaw is overnight in the refrigerator. Place the frozen container on a plate to catch any condensation. Avoid thawing at room temperature, which can allow bacteria to grow.
Reheating from Frozen:
For best texture, thaw overnight in the refrigerator first, then reheat on the stovetop with added cream or broth as described above. If reheating from frozen, place in a covered saucepan over medium-low heat with ¼ cup of cream or broth, stirring occasionally, for 15-20 minutes until heated through to 165°F.
Sauce-Only Freezing:
For better results, consider freezing just the chicken and sauce without the pasta. Cook fresh pasta when ready to serve and toss with the reheated sauce. This prevents mushy, overcooked pasta and yields a much fresher final dish.
Restoring Separated Sauce:
If your cream sauce separates after freezing and thawing (appearing grainy or oily), don’t panic! Reheat gently while whisking vigorously, or blend briefly with an immersion blender to re-emulsify.
Serving Suggestions
This creamy sun-dried tomato chicken pasta is hearty enough to serve as a complete meal on its own, but pairing it with complementary sides turns it into an impressive Italian feast! Here are my favorite accompaniments:
Bread Options:
- Warm, crusty garlic bread (perfect for soaking up extra sauce!)
- Homemade or store-bought focaccia with rosemary
- Cheesy pull-apart bread
- Simple Italian ciabatta with olive oil for dipping
- Garlic knots or breadsticks
Salad Pairings:
- Classic Caesar salad with romaine and shaved Parmesan
- Simple arugula salad with lemon vinaigrette and shaved Parmesan
- Caprese salad with fresh mozzarella, tomatoes, and basil
- Mixed greens with balsamic vinaigrette, walnuts, and dried cranberries
- Italian chopped salad with pepperoncini and olives
Vegetable Sides:
- Roasted broccoli or broccolini with lemon and garlic
- Grilled or roasted asparagus with Parmesan
- Sautéed green beans with almonds
- Roasted Brussels sprouts with balsamic glaze
- Simple steamed vegetables with olive oil and herbs
Additional Protein (for larger gatherings):
- Italian sausage sliced and pan-fried
- Grilled or baked salmon
- Meatballs in marinara sauce
- Prosciutto-wrapped melon as an appetizer
Beverage Pairings:
- White wine: Chardonnay, Pinot Grigio, or Sauvignon Blanc
- Red wine: Light Chianti or Pinot Noir
- Sparkling water with lemon
- Italian soda (for non-alcoholic option)
- Iced tea with lemon
Dessert Ideas:
- Tiramisu
- Panna cotta with berry compote
- Simple lemon sorbet or gelato
- Cannoli or biscotti with coffee
Make It a Complete Italian Dinner:
Start with bruschetta or an antipasto platter, serve the creamy sun-dried tomato chicken pasta as the main course with garlic bread and Caesar salad, and finish with tiramisu and espresso. Your guests will think they’re dining at a sophisticated Italian trattoria!
FAQs Section
Q: Can I use a different type of pasta for this recipe?
A: Absolutely! While short, sturdy pasta shapes like penne, rigatoni, farfalle (bowtie), or fusilli work best because they catch and hold the creamy sauce in their ridges and curves, you can use virtually any pasta shape. Long pastas like fettuccine or linguine work beautifully for a more elegant presentation. Avoid delicate shapes like angel hair, which can become mushy and won’t hold the hearty sauce as well. For a low-carb option, try chickpea pasta, hearts of palm pasta, or zucchini noodles, though cooking times will vary.
Q: Can I make this dairy-free?
A: Yes, with some modifications! Replace the heavy cream with full-fat coconut cream (not coconut milk, which is too thin) or cashew cream for the best results. For the Parmesan, use nutritional yeast (about ½ cup) which provides a similar umami, cheesy flavor, or try dairy-free Parmesan alternatives available at most grocery stores. The sauce won’t be quite as rich, but it will still be delicious. Use olive oil instead of butter if needed.
Q: My sauce came out too thin. How do I thicken it?
A: There are several easy fixes! The simplest method is to let the sauce simmer uncovered for a few extra minutes—the liquid will reduce and naturally thicken. You can also add more grated Parmesan cheese, which acts as a thickener while adding flavor. For a quick fix, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the simmering sauce. Finally, remember that cream sauces thicken as they cool, so give it a couple minutes off the heat before judging the consistency.
Q: Can I use jar marinara sauce instead of making the cream sauce?
A: While you could do this, you’d be making a completely different dish! The appeal of this recipe is specifically the rich, creamy sauce with sun-dried tomatoes, which tastes nothing like tomato-based marinara. If you want a tomato-cream hybrid, you could combine marinara with cream (called “rosa” or “pink sauce”), but the sun-dried tomatoes would be redundant. I’d recommend trying the recipe as written—it’s just as easy as using jarred sauce and tastes so much better!
Q: How do I prevent my chicken from being dry?
A: Great question! First, don’t overcook it—use a meat thermometer and remove from heat at exactly 165°F. Second, cut chicken into uniform pieces so they cook evenly. Third, let the chicken rest for a few minutes before cutting or adding to sauce—this allows juices to redistribute. Consider using chicken thighs instead of breast, as they’re more forgiving and stay juicier. Finally, searing the chicken properly (hot pan, dry chicken, don’t move it around) creates a flavorful crust that seals in moisture.
Q: Can I add other vegetables to this pasta?
A: Definitely! This recipe is very versatile. Bell peppers (red, yellow, or orange) add sweetness and color—sauté them with the garlic. Mushrooms provide earthiness and umami—try cremini, shiitake, or baby bellas. Cherry tomatoes burst and add freshness—add them toward the end. Zucchini, asparagus, or broccoli all work well—just adjust cooking times accordingly. For leafy greens beyond spinach, try kale, arugula, or Swiss chard. Add heartier vegetables with the garlic; more delicate ones toward the end.
Q: Is this recipe keto-friendly or low-carb?
A: As written, no—regular pasta is high in carbohydrates. However, you can easily adapt it! Replace the pasta with zucchini noodles (zoodles), shirataki noodles, hearts of palm pasta, or even spaghetti squash. These low-carb alternatives work beautifully with the creamy sauce. All the other components (chicken, cream, cheese, sun-dried tomatoes) are already keto-friendly. The resulting dish will have approximately 10-12g net carbs per serving instead of 45-50g.
Q: Why do my sun-dried tomatoes taste bitter?
A: Sun-dried tomatoes should taste sweet, tangy, and concentrated—not bitter. If yours taste bitter, they may be old or improperly stored. Make sure you’re buying good-quality sun-dried tomatoes packed in olive oil from the refrigerated section or jarred aisle, not the dried kind in bags (unless you rehydrate them properly). Also, ensure you’re not burning them when sautéing—they should just
warm through and release their oils, not brown or char. If you accidentally get a bitter batch, try soaking them in warm water with a pinch of sugar for 10 minutes to mellow the flavor.
Conclusion
And there you have it—the ultimate Creamy Sun Dried Tomato Chicken Pasta that’s about to revolutionize your weeknight dinner routine! This restaurant-quality dish proves that you don’t need hours in the kitchen or a culinary degree to create something absolutely spectacular. With its luscious cream sauce, tangy sun-dried tomatoes, tender chicken, and perfectly cooked pasta all coming together in one pan, this recipe delivers maximum flavor with minimum effort and cleanup.
Whether you’re cooking for your family on a busy Tuesday night, meal prepping for the week ahead, or looking to impress someone special with your cooking skills, this creamy Italian-inspired pasta delivers every single time. The best part? It’s endlessly adaptable to your preferences, dietary needs, and whatever ingredients you have on hand. Add more veggies, swap the protein, adjust the spice level, or make it lighter—this recipe gracefully accommodates all your customizations while maintaining its delicious core.
I absolutely love hearing how recipes turn out in your kitchen! Did you add a special twist? Did your family devour it? What did you serve alongside? Drop a comment below and share your experience—I read every single one and love connecting with fellow home cooks. And if you loved this recipe as much as my family and I do, please share it on Pinterest so other home cooks searching for easy, delicious dinner ideas can discover it too! Don’t forget to pin it to your favorite boards—”Easy Dinner Recipes,” “Pasta Dishes,” “Comfort Food,” or wherever you keep your most treasured recipes.
Now grab your skillet and get cooking! Your family is going to absolutely love this creamy, dreamy, sun-dried tomato goodness. Happy cooking, friends!
