A Rich and Easy Chicken Pasta Dinner
Creamy Sun-Dried Tomato Chicken Pasta is a comforting dinner made with tender chicken, fettuccine, a smooth Parmesan cream sauce, and flavorful sun-dried tomatoes. It is rich, savory, and full of garlic herb flavor, but still easy enough to make for a busy weeknight meal.
The chicken is lightly seasoned and cooked until golden, then added to a creamy sauce with sun-dried tomatoes, garlic, Parmesan cheese, and pasta. The sun-dried tomatoes add a slightly sweet, concentrated tomato flavor that makes the sauce taste special without needing many ingredients.
This pasta dish is perfect for family dinners, meal prep, casual gatherings, or whenever you want a restaurant-style meal at home. Serve it with a green salad, roasted vegetables, or warm garlic bread for a complete dinner.
Why You’ll Love This Recipe
This creamy chicken pasta is easy to make in one skillet and one pasta pot. The ingredients are simple, but the final result is rich and flavorful.
Sun-dried tomatoes give the dish a bold tomato flavor without making the sauce heavy like a red pasta sauce. They pair beautifully with creamy Parmesan, garlic, and chicken.
The recipe is flexible. You can use fettuccine, penne, rigatoni, or another favorite pasta. You can add spinach, mushrooms, broccoli, or extra herbs to make the dish your own.
It also reheats well when stored with a little extra sauce. This makes it a great choice for meal prep lunches or easy leftovers.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 40 minutes
Servings: 6 servings
Difficulty Level: Easy
Equipment Needed: Large pot, large skillet, colander, knife, cutting board, tongs, and meat thermometer
Main Ingredients Explained
Chicken breasts are a lean and easy option for this recipe. They cook quickly and become tender when sliced or cut into bite-sized pieces. Boneless chicken thighs can also be used if you prefer a juicier, richer flavor.
Fettuccine is ideal because the flat noodles hold plenty of creamy sauce. Tagliatelle, linguine, penne, rigatoni, or rotini also work well.
Sun-dried tomatoes are the main flavor addition. Their concentrated sweet tomato taste brings brightness to the creamy sauce. Use tomatoes packed in oil for the best texture and flavor.
Heavy cream creates a smooth sauce that stays rich after the pasta is added. Half-and-half can be used for a lighter result, but the sauce will be less thick.
Parmesan cheese adds a salty, nutty taste and helps thicken the sauce. Freshly grated Parmesan melts most smoothly and gives the best flavor.
Garlic, Italian seasoning, and parsley bring savory flavor and help balance the cream and cheese.
Simple Recipe Overview
Start by seasoning and cooking the chicken until golden and fully cooked. Remove it from the skillet while you prepare the pasta sauce.
In the same skillet, cook garlic and sun-dried tomatoes, then add broth, cream, herbs, and Parmesan cheese. Let the sauce simmer until creamy.
Cook the pasta until just under al dente and reserve some pasta water. Add the pasta and chicken to the creamy sauce, tossing gently until everything is coated.
Finish with fresh parsley and extra Parmesan. Serve immediately while the sauce is smooth and the pasta is warm.
Ingredients
1 1/2 pounds boneless skinless chicken breasts
12 ounces fettuccine pasta
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons unsalted butter
4 cloves garlic, finely minced
3/4 cup sun-dried tomatoes packed in oil, chopped
1 cup low-sodium chicken broth
1 1/2 cups heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes, optional
3/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 cup pasta cooking water, reserved as needed
Extra Parmesan for serving
How to Choose the Best Ingredients
Choose chicken breasts that are fresh and similar in size. Similar-sized pieces cook more evenly and are easier to slice or cut into bite-sized pieces.
Use good-quality sun-dried tomatoes packed in oil. They are softer, more flavorful, and easier to chop than dry-packed tomatoes. Drain them lightly, but save a little of the oil if you want extra tomato flavor in the skillet.
Choose heavy cream for the creamiest sauce. It is less likely to separate when heated and creates a rich texture that coats the pasta well.
Use a block of Parmesan cheese and grate it fresh if possible. Pre-shredded Parmesan may not melt as smoothly, while fresh cheese gives the sauce a richer flavor.
Use pasta that can hold the sauce. Fettuccine is classic, but rigatoni and penne are good options if you prefer short pasta shapes.
Preparing the Main Ingredient
Begin by patting the chicken dry with paper towels. Dry chicken browns more effectively and allows the seasoning to stick well.
Cut the chicken breasts into bite-sized pieces, about 1 inch wide, or slice them into thin cutlets. Bite-sized pieces are easy to mix into the pasta, while sliced chicken looks elegant on top.
In a small bowl, combine salt, black pepper, garlic powder, and paprika. Sprinkle the seasoning evenly over the chicken.
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, cooking in batches if necessary.
Cook the chicken for 3 to 4 minutes per side, or until the pieces are golden and the center reaches 165°F (74°C). Transfer the cooked chicken to a clean plate and cover loosely to keep it warm.
Do not overcook the chicken. It will warm again when added to the sauce, so remove it as soon as it is fully cooked.
Preparing the Remaining Ingredients
Bring a large pot of salted water to a boil. Cook the fettuccine 1 to 2 minutes less than the package instructions recommend. The pasta will finish in the sauce.
Before draining, reserve 1/2 cup of pasta water. The starchy water is useful for loosening the sauce if it becomes too thick.
Drain the pasta and set it aside. Do not rinse it because the natural starch helps the sauce cling to the noodles.
Mince the garlic and chop the sun-dried tomatoes. Have the chicken broth, cream, herbs, and cheese measured and ready near the stove.
Chop the fresh parsley. Set some aside for sprinkling over the finished pasta before serving.
Step-by-Step Instructions
Reduce the skillet heat to medium. Add butter and let it melt in the same pan used for the chicken.
Add minced garlic and chopped sun-dried tomatoes. Cook for 30 to 60 seconds, stirring constantly, until the garlic is fragrant.
Pour in the chicken broth and use a spoon to scrape up any golden bits from the bottom of the skillet. These browned bits add extra flavor to the sauce.
Add heavy cream, Italian seasoning, and optional red pepper flakes. Stir well and let the sauce simmer gently for 3 to 4 minutes.
Reduce the heat to low. Add the grated Parmesan cheese gradually, stirring continuously until it melts into the sauce.
Add the cooked fettuccine and chicken to the skillet. Toss gently with tongs until the pasta is coated in the creamy sauce.
If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time. Continue tossing until the sauce is smooth and clings to the pasta.
Stir in most of the chopped parsley. Taste and adjust salt or pepper if needed.
Serve immediately with extra Parmesan, parsley, and a few sun-dried tomato pieces on top.
Tips for the Best Result
Cook the pasta just under al dente. The noodles will continue to soften slightly when tossed in the warm sauce.
Reserve pasta water before draining. It is one of the best ways to adjust the consistency of creamy pasta sauces without making them watery.
Use low heat after adding Parmesan. High heat can make cream sauces separate or cause cheese to become grainy.
Cook the chicken in batches if the skillet is crowded. Giving the chicken space helps it brown instead of steam.
Use freshly grated Parmesan for a smoother sauce. It melts more easily and gives a better texture than pre-shredded cheese.
Serve the pasta soon after mixing. Cream sauce thickens as it cools, so it is at its creamiest and smoothest right after cooking.
Common Mistakes to Avoid
Avoid overcooking the pasta. Soft pasta can become mushy once it absorbs the cream sauce.
Do not cook the garlic over high heat for too long. Garlic burns quickly and can give the sauce a bitter taste.
Avoid boiling the cream sauce rapidly. A gentle simmer is enough to thicken it while keeping the sauce smooth.
Do not add cold cream directly to a very hot skillet. Let the heat reduce slightly before adding cream to help prevent the sauce from separating.
Avoid adding all the Parmesan at once. Stir it in gradually over low heat for the smoothest result.
Do not skip tasting the sauce before serving. Sun-dried tomatoes and Parmesan are naturally salty, so you may need less added salt than expected.
Ideas and Variations
For creamy sun-dried tomato spinach chicken pasta, add 2 cups of fresh spinach to the sauce just before adding the pasta. Stir until the spinach wilts.
For mushroom chicken pasta, sauté sliced mushrooms in the skillet before adding garlic and sun-dried tomatoes. Mushrooms add a rich savory flavor that works beautifully with cream sauce.
For a spicy version, add extra red pepper flakes, chopped chili, or a little hot sauce. Use the spice gently so it does not overpower the creamy Parmesan sauce.
For broccoli chicken pasta, add lightly steamed broccoli florets with the pasta. This adds color and makes the meal more complete.
For a lighter version, replace half of the heavy cream with milk or half-and-half. The sauce will be less rich but still flavorful.
For a cheesy version, add a little mozzarella or shredded provolone to the sauce. This makes the pasta extra creamy and gives it a soft cheese pull.
How to Serve
Creamy Sun-Dried Tomato Chicken Pasta is filling enough to serve on its own, but it pairs well with a fresh green salad. Use lettuce, cucumber, tomatoes, and a light vinaigrette to balance the rich sauce.
Roasted broccoli, asparagus, green beans, zucchini, or carrots are also great side dishes. Fresh vegetables give the meal color and make it feel lighter.
Garlic bread, breadsticks, or crusty bread are perfect for enjoying the extra creamy sauce from the plate.
For a special dinner, serve the pasta with lemon wedges, extra Parmesan, and fresh parsley. A squeeze of lemon can brighten the creamy sauce just before eating.
This dish also works well for casual gatherings because it can be made in a large skillet and served family-style.
Meal Prep and Storage
Creamy chicken pasta can be prepared ahead, but it is best stored with extra sauce because pasta absorbs liquid as it cools.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the chicken and pasta covered in sauce to help prevent dryness.
For meal prep, divide the pasta into individual containers. Add roasted vegetables or a small salad on the side for an easy lunch.
You can cook the chicken and pasta one day in advance. Store them separately, then make the sauce fresh and combine everything when ready to serve.
Keep fresh parsley and extra Parmesan separate until serving so leftovers look bright and fresh.
How to Freeze
Cream-based pasta sauces can change texture after freezing, so freezing is not the best choice for the fully finished pasta dish. The cream may separate slightly, and the pasta can become softer after thawing.
If you need to freeze it, cool the pasta completely and place it in freezer-safe containers. Freeze for up to 1 month.
Thaw the pasta overnight in the refrigerator. Reheat gently with a splash of milk, cream, or chicken broth while stirring to help bring the sauce back together.
For the best texture, freeze cooked chicken separately and make fresh pasta and sauce when you are ready to eat.
If freezing leftovers, add fresh Parmesan and parsley after reheating for the best flavor and appearance.
How to Reheat
To reheat in a skillet, place the pasta in a pan over medium-low heat. Add a splash of milk, cream, chicken broth, or water.
Cover the skillet for a minute or two, then stir gently until the pasta is hot and the sauce becomes creamy again.
For microwave reheating, place a portion in a microwave-safe bowl. Add one tablespoon of milk or broth, cover loosely, and heat in short intervals until warm.
Avoid overheating. Cream sauce can separate if heated too aggressively, and chicken can become dry.
Add a little fresh Parmesan, parsley, or sun-dried tomatoes after reheating to refresh the dish before serving.
Frequently Asked Questions
Can I use a different pasta?
Yes. Penne, rigatoni, linguine, rotini, and spaghetti all work well. Choose a pasta shape that you enjoy and cook it slightly under al dente.
Can I use chicken thighs?
Yes. Boneless skinless chicken thighs are juicy and flavorful. Cut them into bite-sized pieces and cook until they reach 165°F.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less rich. Use whole milk or half-and-half for the best lighter option.
Why is my sauce too thick?
The pasta may have absorbed the sauce, especially after sitting for a few minutes. Add reserved pasta water, milk, or broth a little at a time while tossing.
Can I make this without sun-dried tomatoes?
Yes. You can use roasted red peppers, sautéed mushrooms, cherry tomatoes, or extra vegetables. The flavor will be different but still delicious.
Final Thoughts
Creamy Sun-Dried Tomato Chicken Pasta is a comforting, flavorful dinner with tender chicken, silky Parmesan sauce, bright sun-dried tomatoes, and perfectly coated pasta. It is easy enough for a weeknight and special enough for a family dinner.
Serve it with fresh vegetables, salad, or garlic bread, and enjoy a rich homemade pasta meal that comes together quickly in your own kitchen.