There’s just something about the rich, velvety sauce combined with the tangy bite of sun-dried tomatoes and tender chicken that makes this Creamy Sun-Dried Tomato Chicken Pasta Recipe an irresistible weeknight winner. Trust me, once you try it, you’ll want to make it 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

This dish feels fancy but is actually super approachable — the kind of recipe I love to whip up when I want something comforting yet impressive. It’s creamy, packed with flavor, and has just the right amount of tang from those sun-dried tomatoes. Plus, the chicken stays juicy and tender with no fuss.

Simple yet elegant: You get restaurant-quality flavor at home without complicated steps or hard-to-find ingredients.
Perfect balance of flavors: The creamy sauce and sun-dried tomatoes work in harmony to create a rich, tangy, and savory taste explosion.
Flexible and customizable: You can easily swap pasta types or tweak seasonings to suit your tastes and pantry.
Great for leftovers: It reheats beautifully and even tastes better the next day, making it weeknight-friendly and meal prep approved.

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 Creamy Sun-Dried Tomato Chicken Pasta Recipe plays its role in building a sauce that’s luscious without being heavy, savory without any bitterness, and hearty with just the right amount of tang. Don’t skip the sun-dried tomato oil — it’s the secret for that extra depth of flavor.

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: Pounded thin for quick, even cooking and tender bites every time.
Sun-dried tomatoes: Their concentrated tang and chewiness punch up the sauce’s flavor.
Penna pasta: The ridges grab onto the creamy sauce perfectly; you can swap with other short pastas like rigatoni or farfalle.
Shallots & garlic: Provide an aromatic base to make the sauce fragrant and flavorful.
Tomato paste: Adds richness and depth without overpowering freshness.
Chicken broth & half-and-half: Create a creamy, silky sauce with a balance of lightness and richness.
Parmesan cheese: Freshly grated is key — it melts into the sauce for an indulgent, savory finish.
Spices and herbs: A balanced mix of paprika, oregano, basil, and red pepper flakes to lift flavors and add gentle warmth.
Reserved tomato oil: Don’t waste it — this oil is gold for cooking chicken and building flavor in your sauce.

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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 my favorite things about this recipe is how easy it is to tweak. I sometimes switch out the chicken breasts for thighs if I’m in the mood for richer meat, and I definitely encourage you to play around with the amount of spice or herbs until you find your perfect flavor balance.

Variation: For a vegetarian twist, swap chicken for sautéed mushrooms and add a splash more broth; it’s surprisingly satisfying!
Dairy-free: Use coconut milk instead of half-and-half and dairy-free cheese to make it suitable for lactose intolerance without sacrificing creaminess.
Spicy kick: Add more red pepper flakes or even a dash of hot sauce if you like a heat punch.
Pasta swap: Try gluten-free pasta or whole wheat penne for a healthier alternative without losing texture.

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

Step 1: Prep and Cook the Pasta

Bring a large pot of heavily salted water to a boil and cook your penne pasta until it's just al dente — you want a little bite, not mush. Before draining, scoop out a cup of that pasta water; the starch in it is great for adjusting sauce consistency later on. Toss the drained pasta with a quick drizzle of olive oil to keep it from sticking, then set it aside while you work on the chicken and sauce.

Step 2: Tenderize and Season the Chicken

Slice each chicken breast horizontally to make four even, thin cutlets — this helps them cook evenly and stay juicy. Cover them with plastic wrap and gently pound with a meat mallet or the side of a heavy can until about ½ inch thick. Pat them dry, drizzle lightly with olive oil, and then rub on your spice blend – salt, pepper, onion and garlic powder, plus paprika. The seasoning dries slightly, so letting it rest while you prep other ingredients seals that savory crust.

Step 3: Cook the Chicken to Perfection

Heat about two tablespoons of reserved sun-dried tomato oil in a heavy skillet (I love my Dutch oven here) over medium-high heat until it shimmers. Add chicken cutlets and cook for 4-5 minutes per side, flipping once, until they're beautifully golden and reach 160°F internally. Don’t rush this step — properly cooked chicken is juicy chicken. Once done, transfer to a plate and let rest for at least 5 minutes to keep those juices locked in.

Step 4: Build Your Aromatic Sauce Base

In the same skillet with the chicken drippings and oil, melt two tablespoons of butter over medium heat. Toss in chopped shallots and cook for 3-4 minutes till they soften and start to caramelize slightly — those browned bits add killer flavor! Stir in minced garlic and red pepper flakes, cooking just 30 seconds until fragrant. Then add tomato paste and flour, stirring continuously for about a minute to thicken the base and remove any raw flour taste.

Step 5: Create the Creamy Sun-Dried Tomato Sauce

Lower your heat, then slowly whisk in the chicken broth and half-and-half, smoothing out any lumps. Add chopped sun-dried tomatoes, chicken bouillon, and the dried herbs — parsley, basil, oregano — along with salt and pepper. Bring the sauce to a gentle simmer and cook until it thickens up nicely, stirring occasionally to keep it silky smooth.

Step 6: Finish with Parmesan and Combine Everything

Turn the heat to low and gradually stir in your freshly grated Parmesan. Taking it slow helps the cheese melt perfectly and enrich that velvety texture. Fold in the cooked pasta and sliced chicken. If the sauce feels too thick, add reserved pasta water a little at a time until you get the ideal creamy consistency. Taste and adjust seasoning with salt and pepper as necessary.

Top Tip

From cooking this Creamy Sun-Dried Tomato Chicken Pasta Recipe more times than I can count, a few tricks have really helped elevate it and keep the process smooth. Here’s what I’ve learned — I hope it makes your next cooking session even better!

Reserve pasta water: It’s magic for loosening up the sauce without watering down flavor – always scoop some out before draining.
Don’t skip the tomato oil: The flavorful oil from the sun-dried tomatoes makes your chicken and sauce taste next-level — use it instead of plain olive oil for cooking.
Use fresh Parmesan: Pre-grated cheese won’t melt the same way; freshly grated really gives that creamy finish.
Let chicken rest: It locks in juices and keeps the meat tender — rushing this step results in dry bites, and nobody wants that.

How to Serve Creamy Sun-Dried Tomato Chicken Pasta Recipe

Sun-Dried Tomato Chicken - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of fresh parsley and a few torn basil leaves — the herbs brighten the rich sauce and add a fresh pop of color that makes it irresistible right away. A little extra Parmesan on top never hurts either!

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed in a light vinaigrette to cut through the richness. Garlic bread or a warm crusty loaf is my go-to side so I can soak up every last bit of that luscious sauce.

Creative Ways to Present

For special occasions, I like to serve this pasta in shallow bowls, garnished with edible flowers and extra fresh herbs. Adding a drizzle of infused olive oil with chili flakes around the edge gives it a gourmet touch that guests always admire.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit in the fridge, so before reheating I add a splash of milk or chicken broth to loosen it up — this brings back that velvety texture perfectly.

Freezing

This recipe freezes fairly well. I portion out individual servings in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating, adding a bit of liquid to revive the sauce.

Reheating

Reheat gently on the stove over low heat, stirring frequently. Add a splash of chicken broth or milk as needed to bring back the creamy consistency. Avoid microwaving unless you add liquid and stir halfway through to prevent drying out.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and more forgiving if you’re worried about overcooking, and they add a richer flavor. Just adjust the cooking time slightly until they reach an internal temperature of 160°F.

What can I substitute for half-and-half?

If you don’t have half-and-half, you can use milk whisked with a tablespoon of cornstarch or evaporated milk mixed with cornstarch to get a similar creamy texture without the extra fat.

How do I save the sun-dried tomato oil?

When you drain your sun-dried tomatoes, don’t pour out the oil! Collect it in a small container and refrigerate. It adds amazing flavor when cooking your chicken and building the sauce.

Can I make this gluten-free?

Yes! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce. Just whisk the thickener in gradually to avoid lumps.

Final Thoughts

This Creamy Sun-Dried Tomato Chicken Pasta Recipe holds a special place in my kitchen because it strikes the perfect balance between comfort and elegance. It’s the kind of meal that makes you feel cared for and satisfied, no matter the day. I can’t wait for you to try making it yourself — once you do, it’ll likely become one of your go-to favorites as it did for me.