Juicy chicken bites meet a velvety sun-dried tomato cream sauce in this Creamy Chicken and Sun-Dried Tomato Pasta, where every forkful delivers tangy tomato notes, rich Parmesan, and fresh basil on al dente noodles. It’s a weekday lifesaver that feels indulgent yet comes together in under 30 minutes. Perfect for when you crave cozy comfort without the fuss, this dish will have everyone asking for seconds.
Key Ingredients
Let’s break down the star players in this dish:
- 8 ounces pasta: Provides the al dente foundation that soaks up every drop of creamy sauce.
- 1 tablespoon olive oil: Ensures a golden sear on the chicken and adds a hint of fruity richness.
- 1 pound chicken breasts cut into bite size pieces: Tender protein that cooks quickly and pairs perfectly with the creamy sauce.
- 1 teaspoon salt: Seasons the chicken and pasta water for balanced flavor throughout.
- 1/2 teaspoon black pepper: Adds a gentle kick and depth to the chicken seasoning.
- 2 cloves garlic minced: Builds an aromatic base and infuses the sauce with savory warmth.
- 1/2 cup sun-dried tomatoes julienned: Delivers concentrated tangy sweetness and vibrant color.
- 1/2 cup chicken broth: Thins the sauce slightly and boosts savory, meaty undertones.
- 1 cup heavy cream: Creates a luxuriously smooth, rich sauce that clings to the pasta.
- 1/2 cup grated Parmesan cheese: Melts into the sauce for umami depth and natural thickening.
- 1 teaspoon Italian seasoning: Infuses classic herb notes of oregano, thyme, and rosemary.
- 2 tablespoons fresh basil chopped: Brightens each bite with herbaceous freshness and color.
How To Make Creamy Chicken and Sun-Dried Tomato Pasta
This recipe comes together in a few straightforward stages: cooking pasta to perfect al dente, searing seasoned chicken until juicy and golden, and building a rich cream sauce with garlic, sun-dried tomatoes, broth, and cheese. Finally, everything reunites in the skillet for a glossy, flavor-packed finish. Follow each step to ensure your pasta is coated in a silky sauce that balances tang, creaminess, and fresh basil notes.
1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente, then drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat, season chicken with salt and pepper, and cook until golden and cooked through, about 5 to 7 minutes, then remove chicken and set aside.
3. In the same skillet, add garlic and sun-dried tomatoes and cook, stirring, for about 1 minute until fragrant.
4. Pour in chicken broth and heavy cream, stir to combine, then bring to a gentle simmer.
5. Add Italian seasoning and Parmesan cheese, stirring until the cheese melts and the sauce thickens, about 2 minutes.
6. Return chicken to the skillet along with cooked pasta, toss to coat, adding reserved pasta water as needed to reach desired sauce consistency.
7. Stir in fresh basil, then remove from heat and serve.
Serving Suggestions
When it comes to plating this creamy pasta, a few thoughtful touches can elevate the experience. Whether you’re hosting a casual dinner or treating yourself after a long day, these ideas will bring out the best in this dish.
- Garlic Butter Bread: Warm slices of crusty baguette brushed with garlic butter make the ideal vehicle for mopping up extra sauce.
- Crisp Green Salad: Toss mixed greens with a light lemon vinaigrette to balance the richness and add refreshing crunch.
- Extra Parmesan Shavings: Just before serving, grate additional Parmesan on top for an indulgent, cheesy finish.
- Chili Flake Sprinkle: Add a pinch of red pepper flakes for a spicy contrast that wakes up your taste buds.
Tips For Perfect Creamy Chicken and Sun-Dried Tomato Pasta
Nailing that silky sauce and tender chicken is easier than you think. With a few friendly pointers, you’ll turn this dinner into a go-to favorite.
- Use reserved pasta water to adjust the sauce consistency if it becomes too thick.
- Oil-packed sun-dried tomatoes work great; reserve a tablespoon of the oil for more flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Serve immediately for the creamiest texture and best flavor.
How To Store It
Proper storage ensures your leftovers taste just as good as day one. Follow these methods to keep flavors vibrant and textures on point.
- Refrigeration: Transfer the pasta to an airtight container and refrigerate for up to 2 days.
- Freezing: For longer storage, freeze in a freezer-safe container for up to 1 month, though cream sauces may lose some creaminess.
- Reheating on the Stovetop: Warm gently in a skillet over low heat, adding a splash of chicken broth or pasta water to revive the sauce’s texture.
- Microwave Method: Heat in short bursts at medium power, stirring between intervals and adding liquid as needed to prevent drying out.
Frequently Asked Questions
Here are answers to your top questions about this creamy pasta!
- Q: How long does it take to prepare and cook this recipe?
A: It takes about 10 minutes to prepare the ingredients—chopping chicken, garlic, sun-dried tomatoes, and basil—followed by roughly 15 to 20 minutes of cooking time. Cooking the pasta to al dente takes about 8 to 10 minutes, pan-frying the chicken about 5 to 7 minutes, and simmering the sauce and combining everything about 5 minutes more, for a total of around 25 to 30 minutes.
- Q: Can I substitute the heavy cream with a lighter option?
A: You can use half-and-half in place of heavy cream for a lighter sauce, though it will be slightly less thick and rich. If you prefer an even lighter option, stir in a few tablespoons of nonfat Greek yogurt off the heat at the end to prevent curdling and still achieve a creamy texture.
- Q: What’s the best way to adjust the sauce consistency if it’s too thick?
A: Use the reserved pasta water: add it a tablespoon at a time while tossing the pasta and chicken in the sauce until you reach your desired creaminess. The starchy pasta water helps loosen the sauce and binds it nicely to the pasta without diluting flavor.
- Q: Which type of sun-dried tomatoes should I use and do I need to prep them?
A: Oil-packed sun-dried tomatoes are recommended for maximum flavor—reserve a tablespoon of the oil and add it to the skillet for extra richness. If you only have dry-packed tomatoes, rehydrate them in warm water for about 10 minutes, drain thoroughly, then julienne before adding to the garlic.
- Q: How should I store and reheat leftovers?
A: Transfer leftovers to an airtight container and refrigerate for up to 2 days. To reheat, gently warm the pasta and chicken in a skillet over low heat, adding a splash of chicken broth or pasta water to revive the sauce’s creaminess. Stir continuously until heated through to prevent the cream from separating.
- Q: Can I prepare any components ahead of time to save time on the day of cooking?
A: Yes. You can season and cook the chicken and make the sauce up to a day in advance, then refrigerate both separately. When ready to serve, reheat the sauce and chicken together before tossing with freshly cooked pasta and basil for best texture and flavor.
What Makes This Special
The magic of this Creamy Chicken and Sun-Dried Tomato Pasta lies in its balance of bold and comforting flavors: juicy chicken, tangy sun-dried tomatoes, silky cream, and that final pop of fresh basil. It’s the kind of recipe that works for a busy weeknight yet feels special enough for guests. Go ahead and print this page or save it in your recipe box—trust me, you’ll want to return to these creamy, dreamy noodles again and again. Have questions or feedback? Drop a comment below and let me know how yours turned out!
Creamy Chicken and Sun-Dried Tomato Pasta
Description
Golden chicken cubes mingle with sun-dried tomatoes in a creamy garlic sauce, finished with Parmesan and basil. Wrapped around tender pasta, each forkful offers tangy tomato notes and a luxuriously smooth finish.
Ingredients
Instructions
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Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente, then drain, reserving 1/2 cup pasta water.
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While pasta cooks, heat olive oil in a large skillet over medium-high heat, season chicken with salt and pepper, and cook until golden and cooked through, about 5 to 7 minutes, then remove chicken and set aside.
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In the same skillet, add garlic and sun-dried tomatoes and cook, stirring, for about 1 minute until fragrant.
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Pour in chicken broth and heavy cream, stir to combine, then bring to a gentle simmer.
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Add Italian seasoning and Parmesan cheese, stirring until the cheese melts and the sauce thickens, about 2 minutes.
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Return chicken to the skillet along with cooked pasta, toss to coat, adding reserved pasta water as needed to reach desired sauce consistency.
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Stir in fresh basil, then remove from heat and serve.
Note
- Use reserved pasta water to adjust the sauce consistency if it becomes too thick.
- Oil-packed sun-dried tomatoes work great; reserve a tablespoon of the oil for more flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Serve immediately for the creamiest texture and best flavor.
