Nothing beats a dish that feels like a warm hug on a plate — and that’s exactly what this Creamy Sun-Dried Tomato Chicken Pasta Recipe brings to the table. The rich, silky sauce paired with tender chicken and bold sun-dried tomatoes creates a comfort meal you’ll want to make again and again.

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

I’ve made this Creamy Sun-Dried Tomato Chicken Pasta Recipe countless times now, and each time it feels like a special occasion. The sauce is unbelievably creamy without being heavy, while the sun-dried tomatoes add a punch of tang that keeps every bite exciting.

Flavor-packed sauce: This recipe balances creamy cheese with the savory tang of sun-dried tomatoes perfectly.
Simple but impressive: It looks restaurant-level fancy, but the steps are straightforward to follow.
Customizable: You can easily swap pasta types or tweak spices to make it your own.
One-pan magic: Most of the cooking happens in one skillet, which means fewer dishes and more time to enjoy.

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

Each ingredient in this dish plays a key role, coming together for a creamy, flavorful finish that feels luxurious but is grounded in simple pantry staples. Here’s why I choose each one—plus some tips for picking the best versions.

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: Tender and juicy, slice and pound to an even thickness so they cook uniformly, which keeps every bite moist.
Sun-dried tomatoes (oil-packed): Their intense flavor and slight chewiness bring a lovely punch; don’t toss the oil—it adds great taste to the pan!
Shallots: These add a subtle sweetness and depth, but if you don’t have them, onion powder works fine in a pinch.
Garlic: Essential for that aromatic kick. Fresh minced garlic is best, but you can substitute garlic powder if needed.
Half and half: Gives the sauce a rich, creamy texture without being too heavy. If you’re in a pinch, mix milk with cornstarch as a substitute.
Chicken broth: Adds a savory base that makes the sauce stand out, especially if you use low sodium to control saltiness.
Parmesan cheese: Freshly grated for the best melt and flavor—skip pre-grated for a creamier, less gritty sauce.
Tomato paste: Concentrated tomato flavor to deepen the sauce’s richness.
Butter & olive oil: The combo helps build flavor layers and keeps the sauce silky.
Spices (paprika, onion powder, garlic powder, dried herbs): These round out the profile with warmth and a touch of herbaceousness.
Red pepper flakes: For those who like a little heat, they add just the right gentle kick.

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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

One of the best things about this Creamy Sun-Dried Tomato Chicken Pasta Recipe is how adaptable it is. Over time, I’ve tweaked it based on what’s in my fridge or my mood, and it’s always a hit.

Variation: I often swap penne for fettuccine or farfalle when I want a different pasta shape that holds the sauce uniquely—it’s fun to change textures without altering flavors.
Dietary tweaks: For a lighter version, I substitute half and half with evaporated milk mixed with cornstarch; it keeps creaminess but cuts calories.
Spice level: I sometimes bump up the red pepper flakes if we’re craving more heat, or leave them out entirely for a kid-friendly version.
Herb swaps: Fresh basil works beautifully instead of dried herbs, adding a burst of brightness right before serving.

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

Step 1: Prep your pasta

Start by cooking your pasta in heavily salted water until it’s just al dente. I always keep a cup of that starchy pasta water before draining—that’s your secret weapon to loosen the sauce later if it feels too thick. Drizzle the pasta with a little olive oil once drained so it doesn’t stick while you finish the sauce.

Step 2: Tenderize and season the chicken

Slice the chicken breasts horizontally to create thin cutlets—this helps them cook evenly. I cover them with plastic wrap and gently bash them with a meat mallet or the side of a can to tenderize. Then, I mix the spices together and pat them all over the chicken, adding just a drizzle of olive oil to help the seasoning stick. Let the chicken rest while you prepare everything else; this makes a big flavor difference.

Step 3: Sear the chicken to golden perfection

I use the oil from the sun-dried tomatoes for cooking—it’s packed with flavor and keeps the chicken juicy. Heat it in a heavy skillet over medium-high heat and cook the chicken about 4–5 minutes per side until it’s golden and just cooked through (160°F internal). After cooking, transfer the chicken to rest; this prevents drying out and locks in juiciness.

Step 4: Build your sauce base

Using the same skillet (no need to clean it!), melt butter in the chicken drippings and gently sauté your shallots until tender and fragrant. This picks up any tasty brown bits left behind by the chicken, and I swear that’s where the magic starts. Then add garlic and red pepper flakes, cooking for just 30 seconds so the garlic doesn’t burn. Stir in tomato paste and flour and cook for about a minute—this thickens the sauce and builds a deep tomato flavor.

Step 5: Whisk in liquids and season

Turn the heat down and slowly add your chicken broth and half-and-half, whisking constantly to keep things smooth. Toss in the chopped sun-dried tomatoes, chicken bouillon, dried herbs, plus salt and pepper. Increase the heat a bit and let the sauce gently simmer until thickened—it usually takes a few minutes but watch closely so it doesn’t scorch.

Step 6: Stir in Parmesan and combine everything

Reduce heat to low and add in the Parmesan cheese bit by bit, stirring until fully melted and creamy. Then, add your reserved pasta and chicken back into the skillet. I like to add some of that pasta water here, just a splash at a time, to loosen the sauce if needed—it helps coat the pasta perfectly. Taste and adjust salt and pepper before serving.

Top Tip

After making this Creamy Sun-Dried Tomato Chicken Pasta Recipe many times, I’ve learned some simple tricks that help it come together perfectly every time.

Use the sun-dried tomato oil: Don’t toss it! That oil is a flavor goldmine for cooking your chicken and building a rich sauce base.
Don’t overcook the chicken: Timing is crucial—overcooked chicken becomes dry fast, so remove it just shy of done to rest and finish cooking evenly.
Reserve pasta water: Keeping a cup of that pasta water helps you adjust sauce thickness easily and gives the sauce a silky finish.
Freshly grate Parmesan: Grating your own makes the sauce creamier and more flavorful than pre-grated cheese.

How to Serve Creamy Sun-Dried Tomato Chicken Pasta Recipe

Sun-Dried Tomato Chicken - Serving Suggestion

Garnishes

I always top this pasta with fresh parsley or basil—it adds a fresh pop of color and herbaceous brightness that balances the rich creaminess. A sprinkle of extra Parmesan at the table never hurts either, especially if you crave more cheesy goodness.

Side Dishes

This creamy pasta pairs beautifully with a light green salad dressed in lemon vinaigrette to cut through the richness. I also love serving it with garlic bread or roasted veggies like asparagus or broccoli for a complete meal that feels indulgent yet balanced.

Creative Ways to Present

For a special dinner, I sometimes plate this pasta in shallow bowls, drizzle a little extra olive oil around the edges, and garnish with edible flowers for wow-factor. It’s a simple touch that turns a cozy meal into something memorable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so I add a splash of milk or broth when reheating to bring back that creamy texture. It tastes just as good the next day!

Freezing

This dish freezes well if you keep the chicken and pasta separate from the sauce. Freeze the sauce in portioned containers and thaw overnight in the fridge. Reheat gently, stir in warmed chicken and pasta at the end, and you’re good to go.

Reheating

Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen the sauce. Stir frequently to avoid scorching. Microwaving works too, but less evenly, so it’s best to add liquid there as well.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great and stay extra juicy. Just adjust cooking time as thighs can cook faster.

What’s the best way to reheat leftovers without drying out the chicken?

Reheat gently on the stove with a little added broth or milk to keep the sauce creamy, stirring frequently to avoid sticking or drying out the chicken.

Can I make this recipe dairy-free?

For a dairy-free version, substitute the butter with a dairy-free alternative and use coconut milk or an unsweetened nut milk thickened with cornstarch in place of half-and-half. Nutritional yeast adds a cheesy flavor substitute for Parmesan.

How do I avoid a clumpy sauce?

The key is to whisk the flour and tomato paste thoroughly before adding liquids, and to add broth and half-and-half slowly while whisking constantly. This helps create a smooth, lump-free sauce every time.

Final Thoughts

This Creamy Sun-Dried Tomato Chicken Pasta Recipe has become one of those special dishes I turn to when I want to impress without stress. I hope you enjoy making and sharing it in your kitchen as much as I do—it’s one of those meals that feels like a little celebration every time you sit down to eat. So go ahead, make it your own, and savor every comforting bite!