Home Dinner Chicken Sun-Dried Tomato Chicken Pasta

Sun-Dried Tomato Chicken Pasta

This sun-dried tomato chicken pasta is a restaurant-worthy meal you can make at home! It’s so rich and creamy.

The combination of tender chicken, flavorful sun-dried tomatoes, and a luscious cream sauce is simply irresistible. 

And can we talk about the hint of red pepper flakes? They add just the right amount of kick.

Penne pasta with heavy creamy sauce mixed with skinless chicken breasts, cut into bite-sized pieces, sun-dried tomatoes, grated Parmesan cheese, red pepper flakes, chopped baby spinach garnished with fresh basil leaves served on a white plate.
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This dish comes together in a flash. While the pasta is cooking, you can prep the chicken and sauce.

Before you know it, you’ll be twirling your fork into a bowl of pure comfort!

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

Quick and Easy: This recipe can be prepared in just 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.

One-Pot: The sauce and chicken are cooked in just one skillet. Cleanup is a breeze!

Rich and Creamy: The combination of heavy cream and freshly grated Parmesan cheese creates a luxurious, creamy sauce. It coats the pasta and chicken beautifully.

Restaurant Quality: Elevated yet simple ingredients deliver a restaurant-caliber pasta dish in the comfort of your home.

Penne pasta with creamy sauce, sun dried tomatoes in a skillet pan.

Ingredients

  • Penne Pasta: It’s the perfect shape to capture the creamy sauce in every bite.
  • Boneless, Skinless Chicken Breasts: Tender, lean protein soaks up the flavors of Italian seasoning.
  • Sun-Dried Tomatoes in Oil: These chewy, intensely savory morsels add a tangy punch to the dish.
  • Olive Oil: It’s used for sautéing the aromatics and chicken to build the flavor base.
  • Italian Seasoning, Salt, and Pepper: The classic blend of dried herbs infuses the chicken with Mediterranean flair.
  • Garlic and Shallot: They provide a fragrant backbone to the sauce.
  • Dry White Wine: A splash of crisp acidity balances the richness of the cream sauce.
  • Heavy Cream and Parmesan Cheese: These decadent ingredients create a velvety smooth, cheesy sauce.
  • Red Pepper Flakes: They add heat to keep every bite exciting without overpowering the dish.
  • Baby Spinach: Tender green leaves wilt down into the sauce, adding a boost of nutrients and freshness.
  • Fresh Basil Leaves for Garnish: The perfect bright and peppery finishing touch ties all the flavors together.
Serving of penne pasta with creamy sauce, chicken and sun dried tomatoes.

How to Make Sun-Dried Tomato Chicken Pasta

This dish might be restaurant-quality, but it couldn’t be easier to whip up in your own kitchen.

1. Cook the pasta. Cook the penne in salted boiling water until al dente, reserving 1/2 cup pasta cooking water before draining.

2. Cook the chicken. Season the chicken with Italian seasoning, salt, and pepper. Cook in the olive oil until browned and cooked through. Transfer to a plate.

3. Sauté aromatics. Reduce the heat, and add the olive oil. Sauté the garlic and shallot for 1 minute. Add the sun-dried tomatoes.

4. Make the cream sauce. Pour in the white wine, and simmer for 2 minutes. Add the cream, Parmesan, and red pepper flakes. Bring to a simmer.

5. Add the spinach. Add the spinach to the sauce and let wilt. Season with salt and pepper.

6. Combine everything. Add the drained pasta and cooked chicken to the sauce. Thin with the reserved pasta water if needed.

7. Serve garnished. Serve the pasta garnished with fresh basil and extra Parmesan if desired.

Close-up view of a plate of sun-dried tomato chicken pasta.

Tips for the Best Sun-Dried Tomato Chicken Pasta

Follow these easy tips for a dish you’ll never forget. 

  • Be generous! Generously season the chicken pieces with Italian seasoning, salt, and pepper to ensure flavorful meat in every bite.
  • Pick your favorite pasta. Penne works great, but you can use any short pasta shape like rotini, fusilli, farfalle, or cavatappi.
  • Deglaze the pan. After cooking the chicken, pour white wine into the hot skillet to deglaze the flavorful brown bits stuck to the bottom.
  • Try fun variations and add-ins. Try adding sautéed mushrooms, crispy bacon, roasted red peppers, or substitute the spinach with kale or arugula.
  • Choose your consistency. If the sauce seems too thick, gradually stir in the reserved pasta cooking water until it reaches your desired consistency.
  • Make it a feast. Serve this pasta alongside garlic bread, a simple green salad, roasted asparagus or broccoli, or a Caprese salad.
Sun-dried tomatoes mixed with penne pasta and creamy sauce.

How to Store

These simple tips will keep your pasta nice and fresh.

To Store: Store leftover sun-dried tomato chicken pasta in an air-tight container in the refrigerator for up to 4 days.

I don’t recommend freezing this pasta, as the creamy sauce will break down, and the texture will be different.

To Reheat: Reheat in the microwave in 1-minute increments, stirring occasionally. Or, heat on the stove with a splash of milk or chicken stock to maintain creaminess.

More Chicken Pasta Dinners Your Family Will Love

Garlic Parmesan Chicken Pasta
Chicken Caesar Pasta Salad
Buffalo Chicken Pasta
Chicken Fajita Pasta

Sun-Dried Tomato Chicken Pasta

Course: Main CourseCuisine: American
Servings

6

servings
Prep time

10

minutes
Cooking time

15

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Enter your email below & we'll send it straight to your inbox.
minutes
Calories

659

kcal

Try sun-dried tomato chicken pasta for a restaurant-worthy dish at home! It’s creamy, cheesy, and so luxurious!

Ingredients

  • 12 oz penne pasta

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 2 tbsp olive oil, divided

  • 1 tsp Italian seasoning

  • 1/2 tsp each salt and pepper

  • 3 cloves garlic, minced

  • 1 shallot, finely diced

  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped

  • 1/2 cup dry white wine

  • 1 1/2 cups heavy cream

  • 1 cup freshly grated Parmesan cheese

  • 1/4 tsp red pepper flakes

  • 2 cups baby spinach

  • Fresh basil leaves for garnish

Instructions

  • Cook the penne in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
  • Meanwhile, season the chicken with the Italian seasoning, salt and pepper. Heat 1 tbsp olive oil in a large deep skillet over medium-high heat. Cook the chicken until browned and cooked through, about 5-7 minutes. Transfer to a plate.
  • Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Sauté the garlic and shallot for 1 minute until fragrant. Stir in the sun-dried tomatoes.
  • Pour in the white wine and simmer for 2 minutes. Stir in the heavy cream, Parmesan, and red pepper flakes. Bring the sauce to a simmer.
  • Add the spinach and let it wilt into the sauce. Season with salt and pepper to taste.
  • Add the drained pasta and cooked chicken to the sauce, tossing to coat. If needed, thin the sauce with a bit of reserved pasta water until it coats the pasta nicely.
  • Serve the pasta garnished with fresh basil leaves and extra Parmesan cheese if desired. Enjoy!

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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