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Creamy Sun-Dried Tomato Chicken Pasta

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired, Mediterranean

Description

This Creamy Sun-Dried Tomato Chicken Pasta is a rich, flavorful dish that’s perfect for a quick weeknight dinner or a cozy date night. Tender, juicy chicken is seared and simmered in a luscious, garlicky sun-dried tomato cream sauce with Parmesan, fresh herbs, and perfectly cooked pasta. It’s comforting, creamy, and bursting with bold Mediterranean flavors.


Ingredients

Units Scale

For the Chicken:

  • 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into strips
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil

For the Pasta & Sauce:

  • 12 oz (340 g) pasta (penne, fettuccine, or your choice)
  • 2 tablespoons olive oil (from the sun-dried tomato jar for extra flavor)
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained slightly)
  • 1 cup chicken broth (low-sodium)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon Italian seasoning
  • 1 cup fresh spinach (optional, for added greens)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Cook the pasta:
    • Bring a large pot of salted water to a boil.
    • Cook the pasta according to package instructions until al dente.
    • Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Prepare the chicken:
    • Season the chicken with Italian seasoning, smoked paprika, garlic powder, salt, and pepper.
    • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
    • Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through.
    • Remove the chicken from the pan and set aside.
  3. Make the creamy sun-dried tomato sauce:
    • In the same skillet, add 2 tablespoons of olive oil (preferably from the sun-dried tomato jar).
    • Sauté the garlic until fragrant, about 1 minute.
    • Add the chopped sun-dried tomatoes and cook for another minute.
    • Pour in the chicken broth, scraping up any browned bits from the pan.
    • Stir in the heavy cream, Parmesan cheese, red pepper flakes, and Italian seasoning.
    • Simmer for 3–4 minutes until the sauce thickens slightly.
  4. Combine:
    • Return the cooked chicken to the skillet, along with any juices.
    • Add the cooked pasta and toss to coat in the creamy sauce.
    • Stir in fresh spinach (if using) until wilted.
    • If the sauce is too thick, add a splash of reserved pasta water to loosen it.
    • Adjust seasoning with salt and pepper to taste.
  5. Serve:
    • Garnish with fresh basil or parsley and extra Parmesan.
    • Serve hot with crusty bread or a simple side salad.

Notes

  • Substitute chicken with shrimp or tofu for a different protein.
  • For a dairy-free version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
  • Add mushrooms, bell peppers, or artichoke hearts for extra veggies.