Irresistible 30-Minute Creamy Sun Dried Tomato Chicken Pasta

Creamy Sun Dried Tomato Chicken Pasta is my secret weapon for those weeknights when everyone’s hangry and the clock is ticking. I swear it’s faster than ordering pizza, and it tastes like you spent all afternoon in a fancy Italian kitchen. I came up with this version a few years back after a particularly disastrous attempt to get my kids to eat “healthy” quinoa bowls—they just stared at their plates. This pasta was my surrender, and wow, did it work. The rich, garlicky parmesan sauce clings perfectly to every piece of penne and tender chicken, and those sweet, savory sun dried tomatoes? They’re the flavor bomb that makes it feel special. The best part? You can make the entire creamy, dreamy sauce right in the same pan you cook the chicken. In about 30 minutes flat, you’ve got a comforting, restaurant-quality dinner that makes everyone at the table actually happy to be there.

Why You’ll Love This Creamy Sun Dried Tomato Chicken Pasta

Honestly, this is one of those recipes that just feels like a big, warm hug on a plate. It ticks every single box for a perfect weeknight dinner, and I’m not even exaggerating.

• It’s unbelievably fast. You’re looking at about 30 minutes from grabbing the pan to sitting down to eat. It seriously saves the day when you need something impressive but have zero time.
• One pan means minimal mess. You cook the chicken and build that amazing sauce all in the same skillet. Fewer dishes to wash is a win in my book every single time.
• The flavor is out of this world. The savory, sweet punch from the sun dried tomatoes mixed with the garlic and parmesan creates a restaurant-quality sauce that’s way better than anything from a jar.
• It’s super versatile. Don’t have penne? Use whatever pasta you’ve got. Want to add spinach or mushrooms? Go for it! It’s a fantastic base recipe to play with.
• Everyone devours it. From picky kids to hungry adults, this dish is a total crowd-pleaser. It’s creamy, comforting, and just plain delicious.

Ingredients for Your Creamy Sun Dried Tomato Chicken Pasta

Alright, let’s gather our goodies! Trust me, a couple of these ingredients make all the difference. I always use fresh garlic—none of that jarred stuff for this sauce—and a good quality chicken broth. It’s the foundation of your flavor. And for the parmesan, get a block and grate it yourself if you can. It melts so much smoother than the pre-shredded kind, which can make your sauce a bit grainy.

• 10 ounces penne pasta
• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1/2 teaspoon salt (for the chicken)
• 1/4 teaspoon black pepper (for the chicken)
• 1 tablespoon olive oil
• 3 tablespoons butter
• 2 teaspoons garlic, minced (fresh is best!)
• 3 tablespoons all purpose flour
• 2 cups chicken broth (use the good stuff!)
• 1 cup heavy cream
• 1 cup packed grated parmesan cheese
• 1 cup sun-dried tomatoes, drained from oil and chopped
• 1 teaspoon paprika
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon salt (for the sauce)
• 1/4 teaspoon black pepper (for the sauce)
• 2 tablespoons fresh basil, chopped

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

Don’t be intimidated by making a sauce from scratch—it’s way easier than it sounds, and I’ll walk you through it. My biggest tip? Get your pasta water boiling first and have all your ingredients measured and ready to go (the French call it *mise en place*, I call it saving your sanity on a Tuesday night). Everything comes together fast once you start cooking!

Step 1: First, get a big pot of salted water boiling for your pasta. Cook the penne according to the package directions until it’s al dente—that means it still has a little bite to it. You don’t want it mushy! Once it’s done, drain it and just set it aside. Don’t rinse it; that starchy water helps the sauce stick later.

Step 2: While the pasta cooks, pat your chicken cubes dry with a paper towel (this helps them get a nice sear) and toss them with the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat the olive oil in a large, deep skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer, not crowding the pan. Cook for 6 to 8 minutes, turning pieces until they’re golden brown on all sides and the internal temp hits 165°F. Scoop the chicken out onto a plate and cover it loosely with foil.

Step 3: In that same, now-flavorful skillet, lower the heat to medium. Add the butter and let it melt. Toss in your minced garlic and stir it around for just about 30 seconds until it’s super fragrant. Careful, it burns fast! This is the base of your amazing sauce.

Step 4: Here’s the magic part: sprinkle the flour right over the butter and garlic. Stir constantly with a whisk for a full minute. You’re cooking out the raw flour taste and making what’s called a roux. It’ll look like a thick, pasty blob, and that’s perfect.

Step 5: Now, slowly pour in the chicken broth and heavy cream while whisking like crazy. I mean it—whisk nonstop! This is the trick to a perfectly smooth sauce with no lumps. Once it’s all incorporated, let it come up to a gentle simmer. You’ll see it start to thicken almost immediately.

Step 6: Stir in the grated parmesan, chopped sun dried tomatoes, paprika, Italian seasoning, and the remaining salt and pepper. Keep simmering for 3 to 5 minutes, stirring often. The sauce should coat the back of a spoon nicely. If you want it even thicker, just let it bubble for an extra 2-3 minutes—it’s one of my favorite dinner tricks for a richer texture.

Step 7: Time to bring it all home! Return the cooked chicken and the drained pasta to the skillet with the sauce. Toss everything together really well so every single piece of penne and chicken is coated in that creamy goodness. Let it cook together for another 2 minutes so everything heats through.

Step 8: Take the skillet off the heat. Stir in most of the fresh basil, saving a little for a pretty garnish on top. And that’s it! Serve it up hot. It’s so good, you’ll want to pin this recipe immediately so you never lose it. Dig in!

Perfect Pairings for Your Chicken Pasta

This pasta is a full meal on its own, but I love adding a simple side to round everything out. It makes dinner feel just a little more special without any extra fuss.

A Bright Arugula Salad: A handful of peppery arugula with a lemon vinaigrette is my go-to. The sharp, fresh taste cuts right through the creamy sauce and cleanses your palate between bites.

Classic Garlic Bread: Okay, this is non-negotiable in my house. You need something to swipe up every last drop of that incredible sauce! A crispy, buttery slice is the perfect vehicle.

Roasted Asparagus: Toss some asparagus spears with olive oil, salt, and pepper and roast them at 400°F while the pasta cooks. They add a delicious, healthy veggie and their slight crunch is a great textural contrast.

Extra Parmesan & Red Pepper Flakes: For serving, I always put out a little bowl of grated parmesan and some crushed red pepper. Let everyone customize their bowl for an extra kick or more cheesy goodness!

Storing and Reheating Your Creamy Pasta

Good news—this pasta makes amazing leftovers! The key is bringing that creamy sauce back to life without it drying out. Here’s exactly what I do.

Store any leftovers in an airtight container in the fridge. They’ll stay good for up to 3 days. When you’re ready to eat, reheat it gently on the stovetop in a skillet over medium-low heat. Add a small splash of chicken broth or milk as you warm it up, stirring constantly. This loosens the sauce and makes it creamy again. Pro tip for meal prep: if you know you’re making it ahead, try storing the pasta and sauce separately for the absolute best texture later.

Creamy Sun Dried Tomato Chicken Pasta FAQ

I get asked about this recipe all the time! Here are the answers to the most common questions that pop up, so you can make it perfectly on your first try.

Can I use a different type of pasta?

Absolutely! Penne is my favorite because the sauce gets inside the tubes, but this creamy sauce clings to just about anything. Fettuccine, rigatoni, or even rotini work wonderfully. Just stick to a similar weight (around 10 ounces) and cook it al dente.

How can I make the sauce a bit lighter?

You can swap half of the heavy cream for whole milk. The sauce will still be delicious and creamy, just a touch less thick and rich. For a dairy-free version, I’ve had luck using full-fat canned coconut milk—it gives a similar richness with a very subtle coconut flavor that actually works well with the tomatoes.

My sun-dried tomatoes are packed in oil. Is that okay?

Yes, that’s what I usually have on hand! Just make sure to drain them really well on a paper towel and give them a rough chop. You don’t want a ton of extra oil diluting your beautiful, creamy sauce. If they’re the dry-packed kind, just chop and toss them right in.

Nutritional Information for Creamy Sun Dried Tomato Chicken Pasta

Okay, let’s talk numbers for a second. I’m not a nutritionist, and I believe in just enjoying good food, so I don’t provide precise counts.

The nutritional information for this recipe can vary a ton based on the specific brands of cheese, cream, and broth you use. Any values you see are always estimates, so please use them as a friendly guide rather than a strict rule. Your own delicious version might be a little different!

I truly hope this creamy sun dried tomato chicken pasta becomes a trusty, delicious favorite in your kitchen like it is in mine. Give it a try this week and let me know how it turns out for you and your crew—I love hearing your stories!

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