Sun Dried Tomato Chicken Pasta Recipe | Creamy One-Pot

This sun dried tomato chicken pasta recipe pairs tender chicken, tangy tomatoes, and a creamy sauce for a rich one-pan dinner in about 30 minutes.

If you love a bowl of creamy pasta that tastes like it came from a small Italian trattoria but need dinner to hit the table on a weeknight, this sun dried tomato chicken pasta recipe pulls both off in one pan. You get juicy bites of chicken, chewy ribbons of pasta, and sweet-tart sun dried tomatoes wrapped in a silky sauce.

The ingredient list stays grocery-store simple, the method is forgiving, and most of the time is hands-off simmering. You only need one skillet or sauté pan, so cleanup stays quick as well.

Why This Sun Dried Tomato Chicken Pasta Recipe Works

A good pasta dinner comes down to balance. Salty, creamy, and bright all need a seat at the table, and this combination does that without a long list of specialty items. Sun dried tomatoes bring concentrated tomato flavor, chicken adds protein and substance, and a bit of cream and cheese round everything out.

The sauce builds directly in the pan where you brown the chicken, so all those browned bits end up seasoning the pasta. Starch from the pasta water helps the sauce cling to every piece, giving you a glossy finish without fuss.

Sun Dried Tomato Chicken Pasta Recipe Ingredients And Ratios

These amounts make about four generous servings. You can scale up or down; just keep the basic ratios similar so the sauce stays creamy without turning heavy or thin.

Core Ingredients

• 10–12 oz (280–340 g) short pasta such as penne, fusilli, or rigatoni
• 1 lb (450 g) boneless, skinless chicken breast or thighs, cut in bite-size strips
• 1/2 teaspoon salt, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian herbs or a mix of oregano and thyme
• 2 tablespoons olive oil (use some from the tomato jar if possible)
• 1 small onion, finely diced
• 3–4 garlic cloves, minced
• 1/2–3/4 cup chopped sun dried tomatoes (drained if packed in oil)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream or 1 cup half-and-half
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Optional Add-Ins

• 2 cups fresh baby spinach or 1 cup chopped kale
• 1/4 teaspoon crushed red pepper flakes for gentle heat
• 1 tablespoon tomato paste for a deeper tomato base
• Fresh basil or parsley for serving

Seasoning amounts land on the mild side so you can adjust to taste. Salt levels vary between brands of sun dried tomatoes, cheese, and broth, so taste as you go instead of adding a heavy hand at the start.

Sun Dried Tomato Chicken Pasta For Busy Weeknights

This version is built for nights when you want comfort food without watching four pots at once. You cook the chicken, build the sauce, and finish the pasta in the same pan. The only separate step is boiling pasta water while you brown the chicken.

Step 1: Prep And Season

Pat the chicken dry with paper towels so it browns instead of steaming. Toss it in a bowl with salt, pepper, and dried herbs. Chop the onion, mince the garlic, and slice or chop the sun dried tomatoes so they mix easily into the sauce.

Step 2: Boil The Pasta

Bring a large pot of well-salted water to a boil. Add the pasta and cook just short of al dente, usually 1–2 minutes less than the package time. Scoop out about a cup of the starchy cooking water, then drain. That reserved water helps loosen the sauce later if it starts to feel thick.

Step 3: Brown The Chicken

While the pasta cooks, heat olive oil in a wide skillet over medium-high heat. Add the seasoned chicken in a single layer. Let it sit long enough to develop a light golden crust before stirring. Cook until the pieces are cooked through and no longer pink in the center.

Food safety guidelines from agencies such as the USDA recommend cooking chicken to an internal temperature of 165°F (74°C) checked with a food thermometer, especially when pieces are thicker or pan crowding slows cooking. You can find that temperature in the official
safe minimum internal temperature chart.

Transfer the cooked chicken to a plate and cover lightly so the pieces stay warm while you build the sauce.

Step 4: Build The Sun Dried Tomato Cream Sauce

Turn the heat down to medium. In the same pan, add a touch more oil if the surface looks dry. Cook the onion until soft and translucent, scraping up browned bits from the bottom of the pan. Stir in the garlic and sun dried tomatoes and cook just until the garlic smells fragrant.

Stir in tomato paste if you are using it and toast it for a minute. Pour in the chicken broth while stirring, then add the cream. Bring the mixture to a gentle simmer, not a rolling boil, and let it thicken slightly for a few minutes.

Step 5: Combine Pasta, Chicken, And Sauce

Add the drained pasta and cooked chicken to the pan with the sauce. Toss well so every piece gets coated. If the sauce feels tight, add a splash or two of the reserved pasta water and keep stirring until it loosens and clings smoothly.

Take the pan off the heat and stir in the Parmesan. The cheese thickens the sauce, so judge the final texture before adding more. Fold in spinach or kale at this stage; the residual heat wilts the greens in a minute or two.

Step 6: Taste And Finish

Taste a forkful that includes chicken, pasta, and tomato. Adjust salt and pepper. If you like a hint of heat, add crushed red pepper flakes. Sprinkle chopped basil or parsley over the top just before serving and bring extra Parmesan to the table.

Variations, Add-Ins, And Ingredient Swaps

Once you are comfortable with the basic method, you can adjust the recipe to match what you have on hand. The key is to keep a balance of salty cheese, bright tomato, and enough liquid to coat the pasta instead of drowning it.

Protein Options

Boneless, skinless thighs bring a bit more fat and stay tender during reheating. If you prefer a lighter feel, stick with chicken breast and watch the cooking time closely. You can also use sliced chicken sausage; brown it until the edges crisp and proceed with the sauce steps.

Pasta Shapes

Short pasta shapes with ridges hold the sauce best. Penne, rigatoni, rotini, shells, or gemelli all work. Long strands such as spaghetti can still taste good but may not catch the small pieces of tomato and chicken as effectively.

Tomato Choices

Oil-packed sun dried tomatoes give the richest result. The oil carries flavor from herbs and spices, and a spoonful in the pan adds depth. Dried tomatoes not packed in oil work too; simply soften them in warm water for a few minutes before chopping so they are not tough in the finished dish. Nutrition databases show that sun dried tomatoes are dense in flavor and nutrients, including potassium and vitamin C, even in small portions; one summary is available in this
sun-dried tomato nutrition breakdown.

Dairy Tweaks

For a lighter sauce, swap part of the cream for whole milk and add a bit more Parmesan so the flavor stays bold. Cream cheese can step in for some of the cream if you want a tangier finish; whisk small cubes into the warm sauce until smooth before adding pasta.

Extra Vegetables

Thin strips of bell pepper, sliced mushrooms, or halved cherry tomatoes can sauté along with the onion. They stretch the recipe and add more color to the plate. Keep pieces small so they cook in roughly the same time as the aromatics.

Serving Ideas, Leftovers, And Storage

This pasta already covers protein, carbs, and some vegetables, so sides can stay simple. A crisp green salad with a lemony dressing or a plate of steamed green beans works well. Warm bread or garlic toast helps catch every drop of sauce.

Portioning And Plating

Serve the pasta straight from the pan or transfer it to a warm serving bowl. Sprinkle extra Parmesan, black pepper, and chopped herbs over the top. If some diners like more heat, bring red pepper flakes to the table instead of adding them to the whole pan.

Storing Leftovers Safely

Cool leftovers and store them in shallow containers in the fridge within two hours of cooking. Cream sauces thicken as they chill, so expect the pasta to look firmer the next day. Eat leftovers within three to four days for best quality.

Reheating Tips

For the gentlest texture, reheat portions on the stove over low heat with a splash of water, milk, or broth. Stir often so the sauce loosens again instead of breaking. The microwave works too; heat in short bursts and stir between rounds until steaming hot all the way through.

Making The Recipe Your Own

A good sun dried tomato chicken pasta recipe should fit your kitchen, not ask for a special grocery trip every time. Once you have cooked it once or twice, you will know which parts you enjoy most. Maybe you prefer extra tomatoes and less cream, or you find that a handful of greens makes the bowl feel lighter.

Keep the basic pattern in mind: sauté aromatics, brown the chicken, build a tomato-forward sauce, and finish with pasta and cheese. From there you can adjust seasonings, dairy, and vegetables freely. With that structure in place, this dish turns into a reliable weeknight option that still feels worthy of guests when you need it.

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