Sundried Tomato Pasta With Chicken is a one-pan, 30-minute pasta that pairs juicy chicken with tangy tomatoes and a silky sauce.
You’re here for dinner that tastes like you cared a lot more than you did. This dish hits that mark. This sundried tomato pasta with chicken lands in the sweet spot between quick and satisfying. You get browned chicken, pasta that soaks up flavor, and sun-dried tomatoes that punch through the creaminess. It’s cozy, bright, and sturdy enough to reheat well.
This recipe is built for real kitchens. One skillet, a cutting board, and a pot for boiling pasta. If you’ve got a jar of sun-dried tomatoes and a pack of chicken, you’re already halfway there.
What You Need For sundried tomato pasta with chicken
Keep it simple. Use what you have, then tweak the details to match your pantry and your heat level.
| Item | Best Pick | Notes That Save Dinner |
|---|---|---|
| Pasta | Penne or rigatoni | Ridges grip sauce; short shapes stir well. |
| Chicken | Boneless thighs | Stays tender; breasts work if you don’t overcook. |
| Sun-dried tomatoes | Oil-packed, drained | Use 2–4 tbsp of the oil for extra flavor. |
| Aromatics | Garlic + onion | Shallot swaps in cleanly if that’s what you’ve got. |
| Dairy | Heavy cream | Half-and-half works; sauce turns looser and lighter. |
| Cheese | Parmesan | Grate it fresh; pre-grated can clump. |
| Greens | Baby spinach | Add at the end; it wilts fast and keeps color. |
| Heat | Red pepper flakes | Start small, then bump it in the bowl. |
Ingredients And Smart Ratios
These amounts feed four people or two people with great leftovers.
- 12 oz (340 g) penne, rigatoni, or fusilli
- 1 lb (450 g) boneless chicken thighs or breasts
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp oil from the sun-dried tomato jar, plus more if needed
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, sliced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan, plus more for serving
- 2 packed cups baby spinach
- Red pepper flakes and lemon wedges, optional
Ingredient Notes That Make It Taste Right
Salt your pasta water like the sea. It seasons the noodles from the inside. That’s the easiest flavor boost you’ll get all night.
Use the jar oil on purpose. A couple spoonfuls carry tomato, garlic, and herbs into the sauce. Drain the tomatoes first so you control grease.
Grate the cheese fine. Fine shreds melt faster and keep the sauce smooth.
Pick Sun-Dried Tomatoes That Taste Clean
Not all jars taste the same. Some lean sweet, some taste sharp, and some carry a strong oregano note. Before you cook, bite a small strip. If it tastes salty, cut back on salt in the sauce. If it tastes flat, use a little more jar oil and finish with lemon.
Oil-packed tomatoes are soft and ready to slice. Dry-packed tomatoes work too, yet they need a quick soak. Soak them in hot water for 10 minutes, drain, then slice. Save that soaking water and add a splash to the broth for extra tomato flavor.
Cream Choices That Match Your Pantry
Heavy cream gives the smoothest sauce and it tolerates heat well. Half-and-half makes a lighter sauce that can break if it boils hard, so keep the pan at a gentle simmer. Whole milk can work if you add a spoon of flour to the onions and cook it for a minute before you add broth.
Want a dairy-free version? Use unsweetened cashew cream or a thick oat cooking cream. Skip Parmesan and finish with a spoon of nutritional yeast plus extra salt. The taste shifts, yet the tomato and garlic still carry the dish.
Pasta Shape And Sauce Grip
Short pasta is your friend here. Penne, rigatoni, and fusilli keep chicken and tomatoes spread through the bowl. Long noodles work, yet you’ll get more “plain noodle” bites unless you slice chicken smaller and add a bit more sauce.
Don’t rinse pasta. Starch is the link between noodles and sauce. That’s why reserved pasta water works like glue when you toss.
How To Cook Sundried Tomato Pasta With Chicken
This method keeps the chicken juicy and the sauce glossy. Read once, then cook on autopilot.
Step 1: Boil Pasta And Save Water
- Bring a large pot of water to a rolling boil. Salt it well.
- Cook pasta until just shy of al dente, then drain.
- Reserve 1 cup of pasta water. Set aside.
Step 2: Brown The Chicken
- Pat chicken dry. Cut into bite-size pieces.
- Toss with salt, pepper, and paprika.
- Heat a wide skillet over medium-high heat. Add the sun-dried tomato oil.
- Add chicken in a single layer. Let it sit to brown, 3–4 minutes, then stir and cook until mostly done.
- Move chicken to a plate.
Step 3: Build The Sauce In The Same Pan
- Lower heat to medium. Add onion with a splash more oil if the pan looks dry.
- Cook until soft, 3 minutes, scraping up browned bits.
- Add garlic and sun-dried tomatoes. Stir 30 seconds.
- Pour in broth. Simmer 2 minutes.
- Stir in cream, then add Parmesan in small handfuls, stirring until melted.
Step 4: Finish With Pasta, Chicken, And Greens
- Return chicken and any juices to the skillet.
- Add pasta. Toss until coated.
- Add spinach and stir until wilted.
- Loosen with reserved pasta water, a splash at a time, until the sauce clings.
- Taste and adjust salt, pepper, and chili flakes.
Food safety note: cook chicken to 165°F (74°C) at the thickest spot. The USDA’s Safe Minimum Internal Temperature Chart is a handy bookmark.
Common Fixes When The Sauce Misbehaves
Little issues pop up in creamy pasta. Most are easy to rescue without starting over.
Sauce Looks Thin
Simmer 1–2 minutes with the lid off, tossing. Parmesan will tighten it as it melts. If you used half-and-half, give it a bit more time.
Sauce Looks Tight Or Sticky
Add reserved pasta water in small splashes while stirring. That starchy water is your steering wheel.
Cheese Turns Grainy
Heat was too high or the cheese was too coarse. Pull the pan off the burner, add a splash of pasta water, and stir steadily until it smooths out.
Chicken Turns Dry
Cut pieces a bit larger next time and brown fast. Thighs give you more wiggle room. If it’s already dry, keep it in sauce longer and add extra broth.
Flavor Moves That Change The Vibe
You can keep the core recipe and shift the personality with small changes.
Make It Brighter
- Squeeze lemon on each bowl.
- Add chopped parsley or basil right before serving.
Make It Smokier
- Swap paprika for smoked paprika.
- Stir in a spoon of tomato paste with the garlic.
Make It Richer
- Finish with a pat of butter off heat.
- Add a splash more cream and extra Parmesan.
Serving Ideas That Feel Like A Full Meal
Serve this pasta hot, with a little crunch and something fresh on the side.
- Garlic bread or toasted sourdough for sauce mopping.
- A simple green salad with lemon and olive oil.
- Roasted broccoli, zucchini, or asparagus.
If you’ve got picky eaters, keep chili flakes off the pan. Serve them on the side, then let everyone season their bowl without drama. Squeeze lemon at the table.
Storage And Reheat Tips
Creamy pasta keeps well if you cool it fast and reheat gently.
Get leftovers into the fridge within 2 hours. The USDA explains the “Danger Zone” and cooling rules on its Danger Zone (40°F–140°F) page.
- Fridge: 3–4 days in a sealed container.
- Freezer: up to 2 months; sauce may separate a touch.
- Reheat: splash in water or broth, warm over low heat, stir often.
Meal Prep Plan For Busy Nights
If you do ten minutes of prep earlier, dinner feels effortless.
| When | What To Do | Payoff |
|---|---|---|
| Morning | Slice sun-dried tomatoes and grate Parmesan | Less chopping at dinner time |
| Morning | Chop onion and mince garlic | Fast pan work, no rush |
| Morning | Cut chicken and season | Better browning, fewer steps |
| After Work | Boil water while the skillet heats | Two tasks run together |
| After Work | Cook pasta to shy al dente | Noodles finish in sauce, not mushy |
| After Work | Brown chicken, then build sauce | Pan flavor carries the whole dish |
| Right Before Serving | Toss in spinach and adjust with pasta water | Glossy sauce, bright finish |
Scale It Up Without Stress
Cooking for six? Double the pasta and sauce, then brown chicken in two batches so it sears instead of steaming. Use the same pan, just keep the heat steady and give the pieces space. If your skillet is small, swap to a Dutch oven.
When you scale, keep these ratios in mind:
- 1 lb pasta pairs well with 1 1/2 to 2 lb chicken.
- Use 1 1/2 cups broth and 1 cup cream, then adjust with pasta water.
- Plan 3/4 cup sliced sun-dried tomatoes for a stronger bite.
Quick Nutrition Perspective
This meal sits in a happy middle: protein from chicken, energy from pasta, and a little fat that makes the sauce satisfying. If you track macros, you can pull numbers from USDA FoodData Central for the exact pasta and chicken you buy.
Cook Once, Eat Twice
On night one, serve it straight from the skillet. On night two, warm leftovers slowly with a splash of broth and a fresh handful of spinach. Add lemon at the table and it tastes lively again.
If you’re building your own rotation, write this one down for next week on your list. It’s the kind of dinner that makes a random Tuesday feel sorted.
