Name: Creamy Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 200g (7 oz) pasta (penne or fettuccine); 2 chicken breasts, sliced; 1 tbsp olive oil; 3 garlic cloves, minced; 1/2 cup sun-dried tomatoes, chopped; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 tsp black pepper; 1/2 tsp dried oregano; 1/4 tsp chili flakes (optional); 1/2 cup spinach (optional)

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I love making this creamy chicken pasta with sun-dried tomatoes when I want something comforting yet simple. The tender chicken, rich Parmesan cream sauce, and tangy sun-dried tomatoes come together beautifully for a satisfying meal that feels restaurant-worthy but is easy to prepare at home.

Creamy Chicken Pasta with Sun-Dried Tomatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

200g (7 oz) pasta (penne or fettuccine)

2 chicken breasts, sliced

1 tablespoon olive oil

3 garlic cloves, minced

½ cup sun-dried tomatoes, chopped

1 cup heavy cream

½ cup grated Parmesan cheese

½ teaspoon black pepper

½ teaspoon dried oregano

¼ teaspoon chili flakes (optional)

½ cup spinach (optional)

Directions

I start by boiling the pasta in salted water until al dente, then I drain it and set it aside.

Next, I heat olive oil in a pan over medium heat. I add the sliced chicken, season it with black pepper and oregano, and cook it until golden brown and fully cooked through. I remove the chicken from the pan and set it aside.

In the same pan, I sauté the minced garlic and chopped sun-dried tomatoes for about one minute until fragrant. Then I pour in the heavy cream and add the grated Parmesan cheese, stirring until the sauce becomes smooth and creamy. If I want a bit of heat, I sprinkle in the chili flakes and let the sauce simmer for about two minutes.

I return the cooked chicken to the pan and add the drained pasta. I toss everything together so the pasta is well coated in the sauce. If I am using spinach, I stir it in at the end and cook for one more minute until it wilts.

Finally, I garnish with extra Parmesan and serve the pasta warm.

Servings and timing

This recipe makes about 4 servings.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Variations

I sometimes swap the chicken breasts for chicken thighs for extra juiciness. When I want to make it lighter, I replace part of the heavy cream with half-and-half. I also like adding mushrooms or cherry tomatoes for more texture and flavor. If I want a stronger cheesy flavor, I mix in a bit of mozzarella along with the Parmesan.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream to loosen the sauce, since it thickens as it sits. I usually reheat it gently on the stovetop over low heat, stirring occasionally. I can also use the microwave in short intervals, stirring in between to keep the sauce creamy.

FAQs

Can I use a different type of pasta?

I can use any pasta I like, such as rigatoni, fusilli, or even spaghetti. I just make sure to cook it until al dente so it holds the sauce well.

Can I make this dish ahead of time?

I can prepare it a few hours ahead and reheat it gently before serving. I keep in mind that the sauce may thicken, so I add a little extra cream or milk when reheating.

Is there a dairy-free alternative?

I can experiment with dairy-free cream and cheese substitutes, though the flavor and texture will be slightly different from the original creamy version.

How do I know when the chicken is fully cooked?

I make sure the chicken is no longer pink in the center and reaches an internal temperature of 165°F (74°C).

Can I freeze this pasta?

I can freeze it, but I know that cream-based sauces sometimes change texture after thawing. If I do freeze it, I thaw it in the refrigerator overnight and reheat it slowly while stirring.

Conclusion

I find this creamy chicken pasta with sun-dried tomatoes to be the perfect comfort meal when I want something rich, flavorful, and easy to prepare. The combination of tender chicken, creamy Parmesan sauce, and tangy sun-dried tomatoes always makes it a favorite at my table. It’s a simple yet impressive dish that I love making again and again.

📖 Recipe:

Creamy Chicken Pasta with Sun-Dried Tomatoes

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Halal

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Description

This creamy chicken pasta with sun-dried tomatoes combines tender chicken, a rich Parmesan cream sauce, and tangy sun-dried tomatoes for a comforting yet elegant meal. It is easy enough for a weeknight dinner but flavorful enough to feel restaurant-worthy.

Instructions

Boil the pasta in salted water until al dente according to package instructions. Drain and set aside.
Heat olive oil in a large pan over medium heat. Add the sliced chicken, season with black pepper and oregano, and cook until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
In the same pan, sauté the minced garlic and chopped sun-dried tomatoes for about 1 minute until fragrant.
Pour in the heavy cream and add the grated Parmesan cheese. Stir until the sauce becomes smooth and creamy. Add chili flakes if using and let the sauce simmer for about 2 minutes.
Return the cooked chicken to the pan and add the drained pasta. Toss well to coat evenly in the sauce.
If using spinach, stir it in and cook for 1 more minute until wilted.
Garnish with additional Parmesan if desired and serve warm.