Sun-dried Tomato Chicken Pasta

This Sun-dried Tomato Chicken Pasta is the kind of easy weeknight meal that tastes like you spent hours in the kitchen. Tender strips of chicken meet tangy sun-dried tomatoes, a savory parmesan cream, and a quick pan sauce that clings to every noodle. It’s bright, comforting, and ready in about 30 minutes. Whether you’re feeding a busy family or want a no-fuss dinner that feels special, this recipe delivers big flavor with minimal effort.

The recipe below uses simple pantry staples and a handful of fresh ingredients. The technique is straightforward: cook the pasta, sear the chicken, build a simple pan sauce, and toss everything together with freshly grated parmesan. Small tips throughout will help you get perfect texture and a sauce that coats each strand of pasta beautifully.

Ingredients

• ▢8 ounces uncooked pasta
• ▢2 chicken breasts cut into bite-size strips
• ▢1/2 teaspoon garlic powder
• ▢Salt & pepper to taste
• ▢1 tablespoon olive oil
• ▢1 tablespoon butter
• ▢1/4 teaspoon Italian seasoning
• ▢1/2 cup chicken broth
• ▢1/2 cup sun-dried tomatoes (drained if packed in oil)
• ▢3/4 cup freshly grated parmesan cheese
• ▢1 tablespoon fresh basil sliced thin

Why this pasta works

This Sun-dried Tomato Chicken Pasta balances rich and bright flavors. Sun-dried tomatoes add concentrated sweetness and tang, while parmesan brings saltiness and creaminess without heavy cream. Cooking the chicken in olive oil and butter creates a nicely browned exterior and a little glossy richness in the sauce. A splash of chicken broth loosens the pan bits so the sauce becomes silky and coats the pasta. Fresh basil at the end lifts the whole dish with herbaceous perfume.

Equipment

• Large pot for pasta
• Large skillet or sauté pan
• Tongs or slotted spoon
• Measuring spoons and cups
• Cutting board and sharp knife

Prep tips

• Bring a large pot of salted water to a rolling boil before adding the pasta so it cooks evenly.
• Slice the chicken into uniform, bite-size strips so they cook through at the same time.
• Grate your parmesan fresh for the best melting and flavor.
• If your sun-dried tomatoes are packed in oil, drain them well to avoid an overly oily sauce; if they’re dry-packed, consider rehydrating briefly in warm water or the chicken broth to plump them slightly.

Step-by-step Instructions

The directions below are rewritten into clear, chronological steps that follow the ingredient list and keep amounts exactly as provided. Read through once before starting so everything goes smoothly.

1. Bring a large pot of salted water to a boil. Add ▢8 ounces uncooked pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the pasta cooking water in case you want to loosen the sauce later.
2. While the pasta cooks, pat ▢2 chicken breasts cut into bite-size strips dry with paper towels. Place the chicken strips in a bowl and season evenly with ▢1/2 teaspoon garlic powder and ▢Salt & pepper to taste. Toss to coat the pieces thoroughly.
3. Heat a large skillet over medium-high heat and add ▢1 tablespoon olive oil. When the oil shimmers, add the seasoned chicken strips in a single layer. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through, about 4–6 minutes depending on strip size. Transfer the cooked chicken to a plate and set aside.
4. Reduce the heat to medium and add ▢1 tablespoon butter to the same skillet. Let the butter melt and swirl it with the remaining pan juices to pick up any browned bits—that flavor will form the base of the sauce.
5. Add ▢1/4 teaspoon Italian seasoning to the melted butter and stir for about 30 seconds to bloom the herbs and release their aroma.
6. Pour in ▢1/2 cup chicken broth, scraping the bottom of the pan with a wooden spoon or spatula to loosen any flavorful browned bits. Let the broth simmer for 1–2 minutes to slightly reduce and concentrate the flavors.
7. Add ▢1/2 cup sun-dried tomatoes (drained if packed in oil) to the skillet. Stir to combine and allow the tomatoes to warm through and soften in the pan sauce for 1–2 minutes.
8. Return the cooked chicken strips to the skillet with the sun-dried tomato sauce. Stir to coat the chicken in the sauce and let everything heat together for about 1 minute.
9. Lower the heat to medium-low and add the drained ▢8 ounces cooked pasta directly into the skillet. Sprinkle in ▢3/4 cup freshly grated parmesan cheese and toss everything together until the cheese melts and creates a silky coating on the pasta and chicken. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water or extra chicken broth to reach your desired consistency.
10. Taste and adjust seasoning with additional ▢Salt & pepper to taste, if needed. Finish by sprinkling ▢1 tablespoon fresh basil sliced thin over the pasta and gently tossing once to distribute the basil evenly.
11. Serve the Sun-dried Tomato Chicken Pasta hot, garnishing with an extra pinch of parmesan or a few basil leaves if desired. Plate immediately for the best texture and flavor.

Serving suggestions

This Sun-dried Tomato Chicken Pasta is wonderful on its own or paired with simple sides. Try a crisp green salad dressed with lemon vinaigrette, garlic-roasted broccoli, or warm crusty bread to scoop up any extra sauce. A light white wine or sparkling water with lemon are refreshing drink choices that complement the tomato and parmesan flavors.

Make-ahead and storage

You can prepare the components ahead of time for quick assembly. Cook the pasta and chicken separately, then refrigerate both in airtight containers for up to 3 days. When ready to serve, reheat the skillet sauce, add the chicken and pasta, sprinkle in the parmesan, and finish with fresh basil.

Leftovers keep well in the refrigerator for 2–3 days. Reheat gently on the stove over low heat with a splash of chicken broth or water to revive the sauce and prevent the pasta from drying out.

What you can change (while keeping the same amounts)

• If you want a little more herb flavor, stir in an extra pinch of Italian seasoning when you add the chicken broth, but keep the recorded ▢1/4 teaspoon in the ingredient list the same.
• If your sun-dried tomatoes are very dry, briefly soak them in warm chicken broth for a few minutes before adding; the recipe still uses ▢1/2 cup sun-dried tomatoes.
• For a silkier finish, use a microplane to grate the ▢3/4 cup freshly grated parmesan cheese very fine so it melts quickly and evenly.

Notes on ingredients

Stick to the ingredient quantities provided for consistent results. The combination of ▢1 tablespoon olive oil and ▢1 tablespoon butter gives a nice balance of flavor and browning capacity. The garlic flavor in this dish comes from ▢1/2 teaspoon garlic powder, which provides warm undertones without overpowering the sun-dried tomatoes and parmesan.

Flavor profile

This Sun-dried Tomato Chicken Pasta has bright, slightly sweet tomato notes from the sun-dried tomatoes, savory depth from the parmesan and pan drippings, and a light herb lift from the Italian seasoning and basil. The chicken adds lean protein and substance, making this a satisfying and balanced meal.

Final thoughts

If you’re looking for a quick, flavorful dinner that feels a little special, this Sun-dried Tomato Chicken Pasta is a perfect pick. It’s flexible, straightforward, and yields a comforting plate of pasta with vibrant, layered flavors. With the clear step-by-step method above, you can get dinner on the table fast and with confidence.

Enjoy this dish fresh from the pan, and don’t forget to finish with the thinly sliced fresh basil for that final burst of aroma and color. Happy cooking!

Sun-dried Tomato Chicken Pasta

Creamy, savory pasta with seared chicken and sun-dried tomatoes ready in about 35 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces uncooked pasta
• 2 pieces chicken breasts cut into bite-size strips
• 1/2 teaspoon garlic powder
• salt to taste
• black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 teaspoon Italian seasoning
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes drained if packed in oil
• 3/4 cup freshly grated Parmesan cheese
• 1 tablespoon fresh basil sliced thin

Equipment

• Large pot for boiling pasta
• Large Skillet
• Tongs or spatula
• Measuring Spoons
• Measuring cup
• Colander

Method

 

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.
2. While the pasta cooks, cut the chicken breasts into bite-size strips and season evenly with the garlic powder, salt, and black pepper.
3. Heat the olive oil and butter in a large skillet over medium-high heat until shimmering and the butter is melted.
4. Add the seasoned chicken to the hot skillet and cook undisturbed for 3 minutes to sear, then stir or flip and cook for an additional 2 minutes, until cooked through.
5. Stir in the Italian seasoning, chicken broth, and sun-dried tomatoes and simmer for about 3 minutes, until the liquid is reduced by roughly half.
6. Reserve 1/4 cup of the hot pasta cooking water, then drain the pasta. Add the reserved pasta water to the skillet, then add the drained pasta, Parmesan, and basil.
7. Toss everything together in the skillet until the cheese melts and the pasta is evenly coated; adjust seasoning with salt and pepper if needed.
8. Serve immediately.

Notes

• Grating fresh Parmesan improves flavor and melt.
• Start the sauce while waiting for the water to boil so pasta and sauce finish together.
• Use sun-dried tomatoes drained if packed in oil.
• Reserve a small amount of pasta water to loosen the sauce as needed.
• Season chicken well before searing for better flavor.