Dinner | Main Dishes | One-Pot
Sun-Dried Tomato Pasta with Chicken
Bright, creamy, and comforting, this Sun-Dried Tomato Pasta with Chicken is the sort of dinner that feels both special and effortless. The tangy sun-dried tomatoes and savory Parmesan melt into a lush cream sauce, while tender, thin chicken breasts and a handful of spinach keep it satisfying and balanced. It’s the right combination of weeknight-easy and date-night-worthy—perfect for feeding a family or saving leftovers for an indulgent lunch the next day.
Why you’ll love this recipe
- Speedy: Thin, pounded chicken breasts cook quickly so dinner is on the table fast.
- Flavor-packed: Oil-packed sun-dried tomatoes plus a touch of red pepper flakes and garlic give the sauce a deep, layered taste.
- Comforting texture: A silky cream and Parmesan sauce clings to cellentani (or your favorite pasta) for maximum coziness.
- Customizable: Add more greens, swap pasta shapes, or stir in extra cheese to suit your cravings.
Ingredients
- 2 medium chicken breasts (approx. 1 pound), sliced horizontally through the equator, pounded to an even thickness
- 2 1/2 tablespoons oil from sun-dried tomatoes, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb cellentani or pasta of choice
- 1 tablespoon oil from sun-dried tomatoes jar
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (about ½ cup)
- 4 oz sun-dried tomatoes in oil, rinsed, chopped into strips (1 heaping cup)
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons all-purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 teaspoons chicken bouillon
- 1 teaspoon dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup freshly grated Parmesan cheese
- 1/3 cup shredded mozzarella cheese
- 2 cups roughly chopped spinach (optional)
- Freshly grated Parmesan cheese, for serving
Make-ahead and substitutions
If you need to save time, cook the pasta a day ahead and reheat gently in the sauce. You can swap cellentani for penne, rigatoni, fusilli, or any short pasta that holds sauce well. If you prefer a lighter finish, reduce the heavy cream to 1/4 cup and make up the difference with extra milk. For a nuttier note, finish with Pecorino Romano in place of some Parmesan.
Equipment
- Large pot for boiling pasta
- Heavy skillet or large frying pan
- Meat mallet or rolling pin to pound chicken
- Knife and cutting board
- Tongs and measuring cups/spoons
Prep tips
- Slice the chicken horizontally through the equator and pound to an even thickness so it cooks evenly and stays tender.
- Rinse sun-dried tomatoes briefly to remove excess oil, then chop into strips—measuring about 1 heaping cup for the recipe.
- Grate your Parmesan fresh for the best melting and flavor in the sauce.
Step-by-step instructions
- Season the chicken: Combine 2 tablespoons of the oil from the sun-dried tomato jar with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish or bowl. Add the two pounded chicken breasts and turn to coat both sides evenly in the spice-oil mixture. Set aside to rest while you prepare the rest of the meal.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 1 lb cellentani or pasta of choice and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- Brown the chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil from the sun-dried tomato jar to the pan. When the oil is hot, add the seasoned chicken breasts. Cook until golden and cooked through, about 3–4 minutes per side depending on thickness. Remove the chicken to a plate and tent loosely with foil to keep warm. Once slightly cooled, slice the chicken into strips or bite-sized pieces.
- Sauté aromatics and tomatoes: Reduce the heat to medium and add 2 tablespoons unsalted butter to the same skillet. When the butter is melted, add 1 large shallot (about ½ cup), chopped, and sauté until softened, about 2–3 minutes. Add 4 oz sun-dried tomatoes in oil, rinsed and chopped into strips (about 1 heaping cup), and cook for 1–2 minutes to release their flavor. Stir in 4 minced garlic cloves and 1/4 teaspoon red pepper flakes; cook another 30–45 seconds until fragrant.
- Create the roux: Sprinkle 3 tablespoons all-purpose flour over the shallot and tomato mixture and stir constantly for about 1 minute to cook off the raw flour taste and form a light roux.
- Add liquids and seasonings: Gradually whisk in 1 1/2 cups low sodium chicken broth to avoid lumps, then whisk in 1 cup milk and 1/2 cup heavy cream. Stir in 2 teaspoons chicken bouillon, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring the sauce to a gentle simmer, stirring frequently, and let it thicken for 3–5 minutes.
- Melt the cheeses into the sauce: Lower the heat to medium-low and stir in 3/4 cup freshly grated Parmesan cheese and 1/3 cup shredded mozzarella cheese until the sauce is smooth and glossy. If the sauce becomes too thick, whisk in reserved pasta water a few tablespoons at a time until you reach your desired consistency.
- Finish the dish: Add the cooked pasta and the sliced chicken back into the skillet with the sauce, tossing gently to coat everything evenly. If using, stir in 2 cups roughly chopped spinach and cook until wilted, about 1–2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Divide the Sun-Dried Tomato Pasta with Chicken among plates or bowls. Finish with a generous sprinkle of freshly grated Parmesan cheese and an extra drizzle of the reserved sun-dried tomato oil if desired. Serve immediately.
Timing
- Active time: about 30–35 minutes
- Total time: about 35–40 minutes
- Makes: 4 servings
Notes and variations
- If you prefer a spicier finish, increase the red pepper flakes to 1/2 teaspoon or add a few drops of hot sauce.
- For a lighter version, substitute half-and-half for the heavy cream and use low-fat milk in the milk portion.
- To boost vegetables, stir in roasted red peppers, sautéed mushrooms, or more greens like arugula or kale.
- Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to loosen the sauce.
Serving suggestions
Pair this Sun-Dried Tomato Pasta with Chicken with a crisp green salad and a tangy vinaigrette to cut through the richness of the sauce. Garlic bread or a crusty baguette is perfect for sopping up any leftover sauce. For a wine pairing, a medium-bodied white like Chardonnay or a light red such as Pinot Noir complements the creamy, tomato-forward flavors.
Final thoughts
Sun-Dried Tomato Pasta with Chicken gives you a complete, restaurant-worthy meal using pantry-friendly ingredients and straightforward technique. The secret is in the concentrated sun-dried tomato oil and the balance of cream, cheese, and aromatics. It’s the kind of recipe you’ll return to whenever you want a cozy, flavorful dinner without fuss.
Sun-Dried Tomato Pasta with Chicken
A creamy sun-dried tomato pasta tossed with tender seasoned chicken and spinach.
Ingredients
Equipment
Method
- In a medium bowl whisk together garlic powder, onion powder, paprika, 1/4 tsp salt and 1/4 tsp pepper to make the chicken seasoning. Rub both sides of the chicken with 1/2 tablespoon sun-dried tomato oil and half the seasoning; flip and repeat with remaining oil and seasoning. Let rest while you prepare other ingredients.
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1 cup pasta cooking water, then drain and toss the pasta with a little oil to prevent sticking; set aside.
- Heat 2 tablespoons sun-dried tomato oil in a very large skillet over medium-high heat until hot. Add the chicken and cook undisturbed 3–4 minutes until browned on the first side. Flip, cover, reduce heat to medium and cook 3–5 more minutes until cooked through. Transfer chicken to a cutting board, tent with foil, and keep the pan drippings in the skillet.
- To the same skillet over medium-low heat add 1 tablespoon sun-dried tomato oil and 2 tablespoons butter. Add chopped shallot and sun-dried tomato strips and sauté 3–4 minutes until shallot is tender, scraping up browned bits. Add minced garlic and red pepper flakes and cook 30 seconds.
- Sprinkle in 3 tablespoons flour and cook, stirring, for 1 minute. Gradually whisk in chicken broth, milk, and heavy cream until smooth. Stir in chicken bouillon, dried basil, oregano, parsley, and the remaining 1/4 tsp salt and 1/4 tsp pepper. Increase heat to medium-high and bring to a simmer, stirring often, until sauce thickens.
- Reduce heat to low and stir in 3/4 cup Parmesan until melted, then add 1/3 cup mozzarella and stir until melted and smooth.
- Add the drained pasta to the sauce and toss to coat. Stir in the chopped spinach and add reserved pasta water a little at a time to reach desired consistency.
- Slice or chop the rested chicken and add to the pasta, stirring to combine. Taste and adjust seasoning with salt, pepper, or red pepper flakes. Garnish with additional freshly grated Parmesan and serve.
Notes
- You can substitute ground turkey or beef for the chicken using the same seasonings.
- Choose a ridged pasta shape so the sauce clings better.
- Shallot may be substituted with yellow onion.
- Purchase sun-dried tomatoes packed in oil and rinse them well to reduce excess oil.
- Use freshly grated Parmesan and mozzarella for best melting.
- You can use chicken thighs, chopped raw chicken, or rotisserie chicken as alternatives.
