The Best Creamy Sun-Dried Tomato Chicken Pasta (In 30 Minutes)

There’s a little jar in my pantry that I call “secret weapon.” It’s the sun-dried tomatoes, of course, but the real magic is the fragrant, herb-infused oil they’re packed in. For years, I watched friends pour that liquid gold down the drain, and it felt like a culinary crime. That oil is the key—the absolute secret—to unlocking a depth of flavor in your pasta sauce that usually tastes like it took hours to build.

This isn’t just another pasta dish; it’s your new weeknight champion. It’s the meal that turns a frantic Tuesday into a moment of genuine “I can’t believe I made this” satisfaction. The sauce is outrageously creamy, clinging to every piece of pasta, and the chicken is perfectly tender, all of it swimming in that rich, sun-drenched tomato flavor. It’s the recipe I’ve tweaked and perfected over countless dinners, making it a cornerstone of my crave-worthy & restaurant-style recipes collection, chasing that perfect balance of comfort and elegance. And I’ve finally nailed it.

Forget settling for bland, watery sauces or dry, forgettable chicken. We’re going to use every last drop of flavor to create something truly special, and we’re going to do it in about 30 minutes. Ready?

Why This Recipe Works

• Maximum Flavor, Minimum Waste: We use the oil from the sun-dried tomato jar as the flavor-packed base for our entire sauce. It’s a no-cost, high-impact ingredient that most people throw away.
• The Creamiest, Foolproof Sauce: My method ensures a velvety, luscious cream sauce that never breaks or turns out bland. It’s built layer by layer for a rich, savory taste that’s simply addictive.
• Perfectly Juicy Chicken, Every Time: We slice the chicken breast thin and sear it hot and fast. This creates a beautiful golden crust and guarantees it stays impossibly moist and tender.
• Endlessly Adaptable: This recipe is a proven base for your own creativity. I’ll show you how to easily fold in spinach, kick up the heat, or add a Tuscan-inspired twist.

Key Ingredients & Smart Swaps

These ingredients are simple, but together they create something truly magical. The key is using quality staples that each pull their weight to build layers of flavor. You don’t need a massive grocery list to make a meal that tastes like it came from a high-end Italian restaurant.

• Boneless, Skinless Chicken Breasts: Two medium-sized breasts, sliced into thin cutlets.
• Pasta: 8 ounces of a short, tubular pasta like penne, rigatoni, or ziti.
• Sun-Dried Tomatoes in Oil: ½ cup, chopped, plus 2-3 tablespoons of that precious oil from the jar.
• Aromatics: 1 small yellow onion (finely chopped) and 4-5 cloves of garlic (minced).
• All-Purpose Flour: 2 tablespoons. This is our sauce’s texture insurance.
• Chicken Broth: 1 ½ cups, preferably low-sodium so you can control the salt.
• Heavy Cream: 1 cup, to give the sauce that velvety, luxurious body.
• Grated Parmesan Cheese: ½ cup, freshly grated from a block, plus more for serving. (Pro-Tip: Avoid pre-shredded cheese! It often has additives that prevent it from melting smoothly into the sauce.)
• Fresh Baby Spinach: 2 large handfuls (about 2 cups, packed).
• Seasoning: Dried oregano, red pepper flakes, salt, and freshly cracked black pepper.

The Two Stars of the Show

1. Sun-Dried Tomatoes Packed in Oil: This is non-negotiable for the best flavor. The dry-packed kind just won’t do. The oil in the jar has been infusing for weeks with herbs and the intense, sweet-tart flavor of the tomatoes. Using it to sauté your aromatics is the foundational step that makes this recipe shine—it’s pure, concentrated “sundrenched” essence that you just can’t get any other way.
2. All-Purpose Flour: Don’t underestimate this humble ingredient. Sprinkling flour over the cooked onions and garlic creates a simple roux. As you pour in your broth and cream, this roux is what magically thickens the sauce, ensuring it clings beautifully to every noodle. It’s the simple, 15-second technique that prevents a thin, watery sauce and guarantees a rich, velvety consistency every single time. Trust me.

Smart Swaps for When You Need Them

I’ve tested this recipe countless ways. Here are the substitutions I can confidently recommend if you’re in a pinch or have different dietary needs.

Ingredient	My Recommended Substitution	What You Need to Know
Heavy Cream	Full-fat coconut milk (from a can)	For a non-dairy option, this is your best bet. Use only the thick, solidified cream from the top of an unshaken can for the best texture. It adds a very subtle sweetness that works beautifully.
Chicken Breasts	Boneless, skinless chicken thighs	Thighs have a richer flavor and are harder to overcook. The cooking time might increase by a minute or two per side. A fantastic choice!
Penne Pasta	Rigatoni, Rotini, Fettuccine	You want a pasta shape with plenty of nooks, crannies, or surface area to catch all of that glorious sauce. Steer clear of tiny shapes like orzo or angel hair.
Yellow Onion	1 large shallot or 2-3 spring onions (whites only)	A shallot will give you a slightly milder, more refined flavor. It’s a wonderful little upgrade if you happen to have one on hand.
Fresh Spinach	Chopped curly kale (stems removed) or frozen spinach	If using frozen spinach, you must thaw it and squeeze out every last drop of water. Seriously, wring it out in a towel! This prevents a watery sauce.
Parmesan Cheese	Grated Pecorino Romano or Asiago	Pecorino is a sheep’s milk cheese and is noticeably saltier, so you’ll want to add less salt to the dish overall. Taste before you season!

Essential Equipment

I’m a firm believer that you don’t need a kitchen full of complicated gadgets to produce incredible food. You just need the right tools for the job. For this recipe, one piece of equipment does the heavy lifting.

• The Hero: A 12-Inch Heavy-Bottomed Skillet: This is the absolute key. I reach for my cast-iron skillet for this dish, but a heavy-duty stainless steel one works just as well. Why? A pan with a thick, heavy base distributes heat evenly and holds onto it like a champ. This means no hot spots, which gives your chicken a gorgeous, golden-brown crust without burning. Critically, it also gives you enough real estate to build your entire sauce right in the same pan after searing the chicken, capturing all those flavorful browned bits (that’s called fond, and it’s pure flavor). (A quick pro tip: If you can, avoid using a non-stick skillet for this recipe. Those amazing browned bits of flavor—our fond!—won’t form as well on a non-stick surface, and they are the secret foundation for our incredible pan sauce.
• A Large Pot: For boiling the pasta. The golden rule is to give your pasta plenty of room to swim in well-salted water. This prevents it from sticking together and ensures it cooks evenly.
• Your Supporting Cast:
  • A Whisk: Non-negotiable for creating that perfectly smooth, lump-free cream sauce when you add the flour and liquids.
  • Sturdy Tongs: For easily flipping the chicken cutlets without piercing them and letting juices escape.
  • A Colander: To drain your pasta right when it hits that perfect al dente stage.

Expert Tips for Flawless Results

After making this dish for years, I’ve learned the little things that separate a pretty good pasta from a truly spectacular one. These are the tips that guarantee success before you even turn on the stove.

Don’t Throw Out the Liquid Gold: The Secret of Sun-Dried Tomato Oil

If you remember only one thing, let it be this. The fragrant, reddish oil at the bottom of the sun-dried tomato jar is the soul of this recipe. It’s been slowly infusing with intense tomato flavor and Italian herbs for weeks, and it’s a powerhouse ingredient that most people pour right down the sink. By using this oil to sauté your onions and garlic, you’re building a foundation of deep, complex flavor from the very first step. It’s the move that makes the finished dish taste like it came from a restaurant kitchen.

How to Get Tender, Juicy Chicken (Not Dry and Rubbery)

The fear of dry chicken is real, but it’s easy to avoid. The solution is two-fold. First, slice your chicken breasts horizontally into thinner cutlets. Thinner pieces cook faster and more evenly. Second, get your skillet good and hot before the chicken hits the pan. You want an immediate, aggressive sizzle. That hot sear locks in the juices. The final trick? Don’t cook it all the way through right now! Just sear each side for 2-3 minutes until it’s beautifully golden brown. It will finish cooking in the final minutes as it simmers in the sauce, leaving it perfectly tender and moist.

The Secret to a Silky, Unbroken Sauce (Texture Is Everything)

This is a two-part secret. First, as I said before, you must grate your own cheese from a block. Pre-shredded bags contain anti-caking starches that create a gritty texture. Taking 60 seconds to grate it yourself is the best insurance policy for a luxurious melt. The second secret is gentle heat. After you add the heavy cream, your sauce should never come to a rapid boil. Keep it at a confident, gentle simmer. Boiling cream sauces, especially after the acidic tomatoes and cheese have been added, is the #1 reason they “break” or turn oily. Gentle heat and real parmesan are the two keys to a guaranteed velvety, restaurant-quality sauce.

Step-by-Step Instructions

Alright, this is where the magic happens. Follow these steps exactly, and you are going to create a pan of pasta so good you’ll be proud to serve it to anyone. We’re going to move efficiently to get this done in about 30 minutes.

First thing’s first: Get a large pot of water on the stove over high heat to boil for your pasta. Salt it generously—it should taste like the sea.

1. Prepare and Sear the Chicken

• Prep the Chicken: Pat your chicken breasts completely dry with paper towels (this is crucial for getting a great sear). Slice them in half horizontally to create four thinner cutlets. Season both sides generously with salt, black pepper, and half of your dried oregano.
• Sear for Color: Place your large, heavy-bottomed skillet over medium-high heat. Add two tablespoons of that “liquid gold” oil from the sun-dried tomato jar. Once the oil shimmers, carefully lay the chicken cutlets in the pan, making sure not to overcrowd it (work in batches if you must).
• Get that Golden Crust: Let the chicken cook, undisturbed, for 3-4 minutes per side. You’re looking for a deep golden-brown crust. Don’t worry about cooking it through at this stage. Once seared, remove the chicken from the skillet and set it aside on a plate for later. All those browned bits left in the pan? That’s the foundation of our sauce’s flavor. Do not wipe that pan!

2. Build the Creamy Tomato Sauce

• Cook Your Pasta: By now your water should be boiling. Add your pasta and cook according to package directions until it’s just shy of al dente (it will finish cooking in the sauce). Before you drain, scoop out and reserve about one cup of the starchy pasta water.
• Sauté the Aromatics: Reduce the skillet heat to medium. Add the remaining tablespoon of tomato oil. Add your finely chopped onion and sauté for 3-4 minutes until it softens and becomes translucent. Now, add the minced garlic and a pinch of red pepper flakes. Stir constantly for about 60 seconds until that nutty, irresistible garlic aroma perfumes your kitchen.
• Deglaze and Thicken: Pour in a small splash of your chicken broth to deglaze the pan. Use your whisk or a wooden spoon to scrape up all those flavorful browned bits from the bottom. Sprinkle the all-purpose flour over the onions and garlic and whisk for about a minute to cook out the raw floury taste. This little step is what will thicken our sauce beautifully.
• Create the Velvety Sauce: Slowly—a little bit at a time at first—pour in the chicken broth, whisking continuously to prevent any lumps. Once all the broth is incorporated, slowly whisk in the heavy cream. Bring the sauce to a gentle simmer (remember, never a rolling boil!) and let it bubble softly for 3-4 minutes to thicken. It should be able to coat the back of your spoon.

3. Combine and Finish the Dish

• Melt the Cheese: Turn the heat down to low. It’s time to add that freshly grated Parmesan cheese. Sprinkle it in and stir gently until the sauce is completely smooth and velvety. Now, stir in your chopped sun-dried tomatoes and the remaining dried oregano. Taste the sauce now and season with more salt and pepper as needed.
• Wilt the Spinach: Add the fresh spinach to the skillet by the handful, stirring it into the hot sauce. It will look like a mountain at first, but it will wilt down completely in about a minute.
• Bring It All Together: Add your drained pasta and the seared chicken (along with any juices that collected on the plate) back into the skillet. Stir gently to coat everything in that glorious sauce. Let it all simmer together on low for a final 1-2 minutes, just to let the pasta absorb the sauce and for the chicken to finish cooking through. If the sauce is thicker than you’d like, add a splash of that reserved starchy pasta water. This is a chef’s trick: not only does it thin the sauce, but the starches in the water also help the sauce cling to every noodle and make it even creamier.
• Serve Immediately: Pile it high in warm bowls and top with another generous grating of Parmesan cheese. Enjoy that silence when everyone takes their first incredible bite. You earned it.

Pro Variations to Customize

Once you’ve mastered the original recipe—and you will!—you can use it as a canvas for all sorts of delicious twists. This dish is incredibly forgiving and a fantastic base for experimentation. Here are two of my favorite, most-requested variations that I’ve tested thoroughly in my own kitchen.

Variation 1: The Tuscan-Style Upgrade

This is for when you want to lean into those rustic, hearty Italian flavors. We keep the spinach and add artichoke hearts and an extra layer of herbs to make it even more luxurious.

• What to Add: You’ll need a 14-ounce can of quartered artichoke hearts (packed in water or brine, not oil) and ½ teaspoon of dried thyme.
• How to Do It: First, drain and rinse the artichoke hearts well. Gently pat them dry to avoid adding excess water to your sauce. You’ll add them to the skillet at the same time you add the sun-dried tomatoes. Add the dried thyme along with the dried oregano when you stir in the tomatoes and cheese. The bright, slightly tangy bite of the artichoke hearts is the perfect complement to the rich cream sauce and sweet tomatoes. It’s an instant Tuscan holiday in a skillet.

Variation 2: Make It a One-Pan Meal

I love this version for those extra-busy weeknights when even washing a second pot feels like too much work. Cooking the pasta directly in the sauce means it absorbs every bit of flavor.

• Key Adjustments: You will not pre-boil the pasta. You’ll need an extra 1 to 1.5 cups of chicken broth.
• How to Do It: Follow all the instructions in Part 5 for searing the chicken and building the sauce right up until you add the cream. After you have whisked in the cream and brought the sauce to a simmer, pour in the uncooked dry pasta and an extra 1.5 cups of chicken broth. Stir everything together and make sure the pasta is mostly submerged.
• The Simmering Stage: Bring the sauce back to a simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 12-15 minutes, stirring every 3-4 minutes to prevent sticking. The pasta is done when it’s tender and has absorbed most of the liquid. If the sauce becomes too thick before the pasta is cooked, add another splash of broth. Once the pasta is al dente, proceed with the recipe as written: turn the heat to low, add the Parmesan, wilt the spinach, and add the chicken back to the pan to warm through. The result is an incredibly flavorful pasta where every single noodle is infused with the essence of that creamy tomato sauce.

Storing, Freezing & Reheating

Let’s be honest, the chances of having leftovers are slim. But on the off chance you do, you’ll want to store and reheat this dish properly to protect that perfect creamy sauce you worked so hard to create. Cream sauces can be finicky, but my method works every time.

How to Store It

• In the Refrigerator: Allow the pasta to cool down slightly (but don’t leave it out for more than an hour). Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. The sauce will thicken and congeal as it gets cold—this is completely normal. The pasta will absorb some of the sauce, intensifying in flavor overnight.
• Can You Freeze It? I get this question all the time. The short answer is yes, you can, but with a slight caution. Dairy-based sauces can sometimes change texture a bit after being frozen, a phenomenon known as “breaking,” where the fats separate. It’s still delicious, but the texture might not be quite as silky smooth as when it was fresh. If you do freeze it, store it in an airtight, freezer-safe container or a zip-top bag for up to 2 months. Thaw it completely in the refrigerator overnight before reheating.

The Best Way to Reheat (The Secret to Creamy Leftovers)

The key to reviving this dish is low heat and a little extra liquid. Please, whatever you do, avoid blasting it in the microwave on high heat. That’s a one-way ticket to a separated, oily sauce and rubbery chicken.

My Foolproof Stovetop Method:

1. Get a Skillet: Place your leftover pasta in a skillet over low heat.
2. Add a Splash: For a single serving, add a tablespoon or two of milk, chicken broth, or even a touch more heavy cream. This is the secret. This extra liquid will help the cold, thickened sauce gently loosen up and become creamy and emulsified again as it heats.
3. Go Low and Slow: Gently stir the pasta as it warms up. It might look a little clunky at first, but have faith. As the cheese and cream warm, they will melt back into a smooth, luxurious sauce that coats the noodles beautifully. This usually takes about 5-7 minutes. The low heat prevents the fat from separating from the dairy, which is what keeps it silky.

If You Must Use the Microwave:

If you’re short on time, you can use the microwave, but you must be strategic. Place the leftovers in a microwave-safe bowl, add that crucial splash of milk or broth, and cover it loosely. Heat it on 50% power in 60-second intervals, stirring well between each one. This gentle, piecemeal heating gives the sauce a fighting chance to stay creamy and delicious.

What to Serve With This Dish

This creamy sun-dried tomato chicken pasta is a powerhouse of flavor that stands proudly on its own. But pairing it thoughtfully can transform a delicious dinner into a truly memorable meal. When choosing a side, I look for something that either complements the richness or provides a bright, fresh contrast.

Classic Tomato & Basil Bruschetta

• The Logic: While the pasta features the deep, sweet intensity of sun-dried tomatoes, a classic bruschetta brings the vibrant, zesty flavor of fresh tomatoes. Toasted slices of crusty bread are topped with a simple mix of diced fresh tomatoes, garlic, basil, and a drizzle of balsamic glaze. This provides a delightful crunchy texture and a burst of bright, acidic freshness that cuts through the creaminess of the pasta, waking up your taste buds with every bite.

Steamed Green Beans with Lemon & Almonds

• The Logic: Sometimes the simplest side is the most elegant. Quickly steaming or blanching fresh green beans so they are still bright green and have a pleasant snap provides a wonderful textural contrast. Tossing them with a squeeze of fresh lemon juice and some toasted sliced almonds adds a pop of citrus and a nutty crunch. This is a simple trick I use constantly to add freshness, just as I do in my popular Artichoke Spinach Chicken Pasta recipe. It’s a clean, light side that doesn’t compete for attention.

A Simple Caprese Salad

• The Logic: This is a no-cook side that provides a beautiful, cool contrast to the hot, savory pasta. Slices of juicy fresh tomato are layered with soft, creamy fresh mozzarella and fragrant basil leaves, then drizzled with good olive oil. It takes only minutes to assemble. The creamy, milky flavor of the cheese and the bright, clean taste of the raw tomatoes and basil offer a perfect refreshing counterpoint to the rich, warm flavors of the main dish. It’s a classic for a reason.

Frequently Asked Questions (FAQs)

Over the years, I’ve received hundreds of questions about this recipe, and I’ve found that the same few challenges pop up from time to time. Here are the answers to the most common queries, so you can feel completely confident in your kitchen.

1. Why is my cream sauce too thin or too thick?

This is the most common sauce issue, but it’s an easy fix!

• If your sauce is too thin: This usually means it just needs a little more time. Let it simmer gently on the stove for another 5-7 minutes. Simmering allows excess water to evaporate, which naturally reduces and thickens the sauce. You’d be amazed at what a few extra minutes can do. Remember, it will also thicken up quite a bit once you add the Parmesan cheese and pasta.
• If your sauce is too thick: This is an even easier fix. Simply whisk in a splash of that reserved starchy pasta water you set aside earlier, or a bit of extra chicken broth or cream, until it reaches the perfect consistency. The starches in the pasta water are fantastic for helping the sauce stay creamy as you thin it.

2. Why did my cream sauce break or look oily?

This is heartbreaking when it happens, and it’s almost always caused by one thing: heat that’s too high. After you add the cream, the sauce should never come to a rapid, rolling boil. Boiling dairy, especially with acidic ingredients like tomatoes, forces the milk fats to separate from the liquids, resulting in that dreaded greasy or curdled texture. Keep your burner on a confident but gentle simmer, and turn the heat to low before you stir in the Parmesan cheese. Slow, gentle heat is the secret to keeping your cream sauce perfectly unified and silky.

3. Why did my chicken turn out dry?

Dry chicken is the enemy! The foolproof method in this recipe avoids it by searing hot and fast and then letting it finish cooking gently. If your chicken came out dry, it was likely overcooked in the first step. The goal of the initial sear is not to cook the chicken all the way through, but to get a beautiful golden crust on the outside while leaving the inside slightly underdone. The chicken will then finish cooking to a perfect, tender 165°F (74°C)—the safe minimum internal temperature confirmed by the USDA—in the final step when it’s gently simmering in the sauce. Trust the process—sear for color, then let the sauce do the rest.

4. Can I use sun-dried tomatoes that aren’t packed in oil?

While you can in a pinch, I strongly advise against it for this specific recipe. The real magic, the secret flavor weapon, is the herb-infused oil the tomatoes are packed in. That’s what we use to build the very foundation of our sauce. Without it, you lose a massive layer of flavor. If you must use the dry-packed kind, you’ll need to rehydrate them in hot water or broth first and then compensate by using 2-3 tablespoons of good-quality olive oil or butter to sauté your aromatics. The final dish will be good, but it won’t have that signature “sundrenched” flavor that makes this version so special.

I’d Love to Hear From You!

I truly believe that cooking is about sharing, and I pour my heart into making sure my recipes are successful in your home kitchens. Your feedback is what makes that possible!

If you make this dish, please leave a comment and a star rating below to let me know how your Creamy Sun-Dried Tomato Chicken Pasta turned out. Did you try the Tuscan variation? Did you have a genius idea I didn’t think of? I read every single comment and love hearing how these recipes come to life for you.

And if you’re looking for another unforgettable weeknight pasta, my intensely savory Marry Me Chicken Pasta uses a similar creamy sauce that is guaranteed to get proposals (or at least rave reviews!).

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Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: ‘Easy Pasta, Every Time.’

The Flavor Science of Sun-Dried Tomatoes

Have you ever wondered what makes a sun-dried tomato taste so profoundly different from a fresh one? It’s not just a lack of water; it’s a scientific transformation that creates one of the most powerful natural flavor enhancers in your pantry. Understanding this science is the key to knowing why this recipe is so intensely delicious.

When a fresh tomato is slowly dried, two magical things happen:

1. Concentration of Sugars: First, the removal of water concentrates all of the tomato’s natural sugars. This is why sun-dried tomatoes have that incredible sweet-tart intensity, a trait they share with other dried fruits. That concentrated sweetness is a core flavor note in our sauce, providing a beautiful balance to the saltiness of the Parmesan and the richness of the cream.
2. The Umami Explosion: More importantly, the drying process drastically concentrates the tomato’s natural glutamates. Glutamate is the compound responsible for creating the fifth taste, umami, that deep, savory, “moreish” flavor you find in things like aged cheese, mushrooms, and soy sauce. It’s the reason a dish feels deeply satisfying and complex. A fresh tomato has plenty of umami, but a sun-dried tomato is a veritable umami bomb.

When these glutamates are dissolved in a fatty, flavorful liquid—like the oil they are packed in—their power is amplified even further. So, when you build a sauce starting with that glutamate-rich oil, you aren’t just adding “tomato flavor”; you are injecting a profound layer of savory, satisfying depth that makes every single component of the dish taste better. It’s not just an ingredient; it’s a scientific flavor amplifier.

This recipe was last tested and updated in August 2025 to ensure perfect results.