Sun-Dried Tomato Chicken Pasta Recipe
Bright, creamy, and packed with savory sun-dried tomato flavor, this Sun-Dried Tomato Chicken Pasta Recipe is the kind of weeknight dinner that feels like a celebration. Tender bite-size pieces of chicken toss with al dente penne in a rich, slightly tangy sauce made from sun-dried tomatoes, garlic, and Parmesan. It comes together in about 30–40 minutes and makes excellent leftovers, too. Whether you’re feeding a family or meal-prepping for the week, this dish is reliable, comforting, and full of color.
Why you’ll love this Sun-Dried Tomato Chicken Pasta Recipe
This recipe nails several must-have dinner traits: simple prep, accessible ingredients, and a sauce that clings to the pasta without being overly heavy. The sun-dried tomatoes provide a concentrated, slightly sweet-tart tomato punch while the shredded Parmesan adds a nutty, umami finish. Using both olive oil and the oil from the sun-dried tomatoes layers the tomato flavor into the chicken as it sautés, and thickening the sauce with a little cornstarch keeps it creamy without needing excessive cheese or heavy cream.
It’s also flexible: you can swap penne for rigatoni, add a handful of spinach at the end for extra greens, or stir in a squeeze of lemon for brightness. But the version below is a perfect baseline for a reliably satisfying result.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon sun-dried tomato oil
- 2 lbs boneless skinless chicken breast, cut into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 teaspoon minced garlic
- ¼ cup sun-dried tomatoes, chopped
- 2 cups half and half or whole milk
- 1 tablespoon cornstarch
- ½ cup shredded Parmesan cheese, divided
- chopped parsley for garnish
- 2 cups penne pasta, uncooked
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Measuring spoons and cups
- Wooden spoon or spatula
- Small bowl for cornstarch slurry
- Chef’s knife and cutting board
- Colander
Prep tips
- Cut the chicken into uniform bite-size pieces so it cooks evenly. If pieces are large, they’ll take longer and risk drying out.
- Chop the sun-dried tomatoes finely so they disperse through the sauce and release their flavor evenly.
- If you’re using sun-dried tomatoes packed in oil, reserve some of that oil—measured here as 1 teaspoon—to add extra tomato flavor when sautéing the chicken.
- Measure the cornstarch and dissolve it in a small amount of the half and half or milk to make a smooth slurry before adding it to the pan.
Step-by-step Instructions
Follow these steps in order for the best results. The rewritten directions below keep the original sequence while clarifying technique and timing.
- Bring a large pot of salted water to a boil. Add 2 cups penne pasta to the boiling water and cook according to package directions until al dente. Once cooked, reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander and set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 teaspoon sun-dried tomato oil to the skillet and let the oils warm for 20–30 seconds until shimmering but not smoking.
- Add the 2 lbs boneless skinless chicken breast pieces to the hot oil in a single layer as much as possible. Season the chicken evenly with ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon Italian seasoning. Sauté the chicken, stirring occasionally, until the pieces are browned on the outside and cooked through, about 6–8 minutes depending on piece size. Transfer the cooked chicken to a plate and set aside.
- Reduce the skillet heat to medium. Add 2 teaspoon minced garlic to the skillet and cook for about 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
- Add ¼ cup chopped sun-dried tomatoes to the skillet with the garlic. Cook and stir for 1–2 minutes to let the tomatoes warm and release flavor into the oil and garlic.
- In a small bowl, whisk 1 tablespoon cornstarch into 2 cups half and half or whole milk until completely dissolved and smooth. Make sure no lumps remain—this slurry will thicken the sauce evenly.
- Pour the cornstarch and milk mixture into the skillet with the garlic and sun-dried tomatoes. Stir constantly as the mixture comes to a gentle simmer. Allow it to simmer for 2–3 minutes until it begins to thicken slightly.
- Return the cooked chicken to the skillet, stirring to coat the pieces in the sauce. Simmer together for another 2–3 minutes so the chicken heats through and absorbs some of the sauce’s flavor. If the sauce looks too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
- Turn the heat to low and stir in ½ cup shredded Parmesan cheese, reserving a small sprinkle for finishing if you wish. Stir until the cheese melts into the sauce and becomes smooth. Taste and adjust seasoning with a pinch more salt or pepper if needed.
- Add the drained penne pasta to the skillet and toss everything together so the pasta is evenly coated with the sauce. If necessary, add more of the reserved pasta water, a tablespoon at a time, to loosen the sauce so it clings to the pasta rather than pooling at the bottom.
- Remove the skillet from the heat. Garnish the pasta with chopped parsley and the reserved Parmesan, then serve immediately while hot.
Make-ahead and storage
This Sun-Dried Tomato Chicken Pasta Recipe stores well. Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or water to revive the sauce, stirring until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
Variations and add-ins
- Add vegetables: Stir in fresh spinach or arugula at the end until wilted, or sauté sliced mushrooms with the garlic for an earthy addition.
- Make it lighter: Use whole milk instead of half and half and reduce the amount of cheese slightly; add a squeeze of lemon to brighten the flavors.
- Make it richer: Use full half and half and an extra ¼ cup Parmesan for a creamier, more decadent sauce.
- Spice it up: Add red pepper flakes with the garlic for a gentle heat that complements the tomato flavor.
Tips for perfect results
- Don’t overcook the pasta. Al dente pasta holds up better when tossed with the sauce and won’t become mushy after sitting for a few minutes.
- Reserve pasta water. The starchy water helps loosen the sauce and helps it cling to the pasta for a silky finish.
- Control the heat. Sauté chicken over medium-high to get a nice sear, but lower the heat before adding dairy so it doesn’t scorch or split.
- Use freshly grated Parmesan if possible. Pre-shredded cheese often contains anti-caking agents that can affect melting and texture.
Serving suggestions
Serve this Sun-Dried Tomato Chicken Pasta Recipe with a crisp green salad and a simple vinaigrette to cut through the richness of the sauce. Garlic bread or a warm sliced baguette are perfect for mopping up any leftover sauce. A light white wine like Pinot Grigio or a fruity Rosé pairs nicely, while sparkling water with lemon keeps the palate refreshed.
Nutritional notes
This recipe balances protein from the chicken with carbohydrates from the pasta and fat from the dairy and oils. Using half and half yields a creamier sauce with more calories than whole milk; choose the dairy option that best fits your preferences. The sun-dried tomatoes provide concentrated tomato flavor and some additional nutrients compared with fresh tomatoes.
Final thoughts
Comforting, colorful, and straightforward to make, this Sun-Dried Tomato Chicken Pasta Recipe belongs in a regular dinner rotation. It’s an approachable way to introduce sun-dried tomatoes to someone who hasn’t tried them, and the method scales well if you need to feed more people. With simple ingredients and a few smart techniques—reserve pasta water, brown the chicken, stir in the cheese off the heat—you’ll have a reliably delicious meal that looks like you spent more time on it than you actually did.
Ready to cook? Pull out your skillet and a pot, and get started: the first bite will be worth it.
Sun-Dried Tomato Chicken Pasta Recipe
Ingredients
Equipment
Method
- Bring a pot of salted water to a boil and cook the penne according to package instructions until al dente; drain and set aside.
- Heat 1 tablespoon olive oil and 1 teaspoon sun-dried tomato oil in a large skillet over medium-high heat.
- Season the bite-size chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning, then add to the skillet and cook until no longer pink and cooked through, about 5–7 minutes; transfer the chicken to a plate.
- Add a little more oil to the pan if needed, then sauté 2 teaspoons minced garlic and 1/4 cup chopped sun-dried tomatoes for 3–4 minutes until fragrant.
- In a bowl or large measuring cup, whisk together 2 cups half-and-half (or whole milk) and 1 tablespoon cornstarch until smooth.
- Pour the milk mixture into the skillet with the garlic and tomatoes, add 1/4 cup of the shredded Parmesan, and simmer over medium heat, stirring, until the sauce thickens, about 3–5 minutes.
- Return the cooked chicken to the skillet and stir to coat with the sauce.
- Add the drained penne to the skillet and toss everything together until evenly combined; cook 1–2 minutes to heat through.
- Serve topped with the remaining Parmesan and chopped parsley.
Notes
- Use half-and-half for a lighter but still rich sauce.
- Whole milk can be substituted if you don't have half-and-half.
- If needed, store-bought Alfredo sauce can be used as a shortcut.
