Pan-seared chicken and al dente penne pasta are tossed in a rich, savory cream sauce packed with sun-dried tomatoes. This sun-dried tomato pasta is a comforting, weeknight friendly dinner your family will love.
Sun-dried tomatoes are one of those ingredients I fell in love with sometime after college, right along with white beans.
When I was single and living on my own, I ate a lot of things like white bean salad and simple pastas made with lots of sun-dried tomatoes for dinner.
There’s nothing quite as delicious as a savory, creamy pasta made with plenty of cheese and tangy sun-dried tomatoes.
About this creamy sun-dried tomato pasta recipe
This is the kind of pasta that I truly cannot get enough of. It’s rich and savory and comes together easily, making it perfect for a weeknight dinner.
Chicken gets seared and then simmered with tangy sun-dried tomatoes and herbs in a Parmesan cream sauce. Everything gets tossed with cooked pasta and finished with a bit more cheese and basil for serving.
The whole dish comes together in about 40 minutes. Add some garlic bread or a green salad and your dinner is complete!
Why you’ll love this recipe
- Perfect for a weeknight dinner: You’ll only need one pot and one skillet to make this creamy pasta, and the whole thing comes together in about 40 minutes. Quick and easy with minimal cleanup!
- Fancy enough to serve to guests: Sun-dried tomato pasta might come together quickly, but it’s elegant enough to make for guests. Pair it with a bottle of dry white wine or a Negroni Sbagliato and finish the meal with lemon chiffon pie.
- Meal prep friendly: The chicken and sauce can be made up to 1 day ahead, so it’s a great option if you’re meal prepping.
- Easy to make gluten free or vegetarian: You can easily use gluten-free pasta or add extra veggies in place of the chicken if you’re feeding anyone with special diets.
Ingredients and substitutions
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
- Pasta: I like to use penne for this sun-dried tomato pasta, but you can use any short pasta. Farfalle, fusilli, or rigatoni all work well.
- Chicken tenderloins: Cut these into bite-size pieces. You could use boneless, skinless chicken breasts or thighs if you prefer.
- Olive oil: If you are using oil-packed sun-dried tomatoes, you could use some of that oil instead for an extra layer of flavor.
- Heavy cream: You can use half-and-half for a lighter sauce, but keep in mind that the pasta sauce will be thinner.
- Chicken broth: I recommend using low-sodium broth.
- Sun-dried tomatoes: Drain these and slice them if they are large.
- Parmesan cheese: Use freshly grated cheese as it will melt more smoothly into the cream sauce.
- Chili flakes: For a gentle heat. Feel free to omit if you don’t want any heat.
- Cornstarch: This will get mixed with some water before adding to the sauce.
- Fresh basil: This adds a beautiful fresh burst of flavor to the pasta.
You will also need salt and black pepper.
How to make this sun-dried tomato pasta
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta.
While the pasta cooks, start the chicken and the sauce. Add the olive oil to a large skillet or sauté pan over medium heat. Add the chicken, salt, and pepper.
Cook the chicken for 5-6 minutes, stirring occasionally. We just want to cook the chicken most of the way; it’ll finish cooking in the sauce.
Turn the heat down to medium-low. Add the sun-dried tomatoes to the pan and cook for 2-3 minutes.
Add the cream and the broth, followed by the Parmesan, salt, pepper, and chili flakes. Let the sauce simmer for 4-5 minutes.
Whisk the cornstarch and cold water until smooth, then add this mixture to the sauce. Stir constantly for a couple of minutes, until the sauce thickens to a nice, creamy consistency.
Add the cooked and drained pasta and toss to coat in the sauce. Add the fresh basil and let simmer for a couple of minutes to allow the pasta to absorb some of the sauce.
Serve, garnishing with extra Parmesan and basil.
Make-ahead and storage tips
The chicken and sauce can be made up to a day ahead. Sear the chicken, then remove to a container to cool. Cook the sauce, then transfer to a separate container.
Store both in the fridge. When ready to eat, cook the pasta and warm the sauce and chicken together in a sauté pan, adding a splash of broth, cream, or some of the pasta cooking water as needed to thin out the sauce.
Store leftovers in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth or cream if needed.
Frequently asked questions
If the sauce is too thick, stir in a splash of warm chicken broth, cream, or the pasta water. If it’s too thin, simmer uncovered for another minute or add a small bit more cornstarch slurry.
Absolutely. Use your favorite gluten-free pasta and make sure your other ingredients are certified gluten free.
Yes! Omit the chicken and use veggie broth in place of the chicken broth in the sauce. You can add additional vegetables in place of the chicken, such as steamed broccoli florets or fresh spinach.
Sun-Dried Tomato Pasta with Chicken
Ingredients
For the Pasta
- 8 ounces penne pasta uncooked
For the Chicken
- 1 tablespoon olive oil
- 1 pound chicken tenderloins cut into bite-sized pieces
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
For the Sauce
- 8 ounces jarred sun-dried tomatoes drained and sliced if large
- 1 cup heavy cream
- 1 1/2 cups low-sodium chicken broth
- 1 cup grated Parmesan cheese
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- ¼ cup fresh basil chopped and packed
Instructions
- Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.8 ounces penne pasta
- Heat the olive oil in a large skillet over medium heat. Add the chicken and toss the chicken pieces with salt and black pepper until evenly coated. Cook for 5–6 minutes, stirring occasionally, until lightly browned and cooked through mostly. The chicken will continue to cook in the sauce.1 tablespoon olive oil, 1 pound chicken tenderloins, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
- Reduce heat to medium-low. In the same skillet, add sun-dried tomatoes and let cook for 2-3 minutes. Pour in heavy cream and chicken broth. Stir to combine, then add Parmesan, salt, black pepper, and chili flakes. Simmer gently for 4-5 minutes.8 ounces jarred sun-dried tomatoes, 1 cup heavy cream, 1 1/2 cups low-sodium chicken broth, 1 cup grated Parmesan cheese, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, ¼ teaspoon chili flakes
- Whisk the cornstarch and water in a small bowl. Slowly pour into the sauce while stirring. Simmer 1–2 minutes, until the sauce thickens to a creamy consistency.2 tablespoons cornstarch, 2 tablespoons cold water
- Add the cooked penne. Toss until the pasta is evenly coated.
- Stir in fresh basil. Cook for 2–3 minutes so the pasta absorbs some sauce. Serve hot with extra Parmesan and basil, if desired.¼ cup fresh basil
Notes
Ingredients
- You can use any short pasta shape, such as farfalle or fusilli, in place of the penne.
- You can use boneless/skinless chicken breasts or thighs in place of the chicken tenderloins.
- Half-and-half can be used in place of the cream for a lighter sauce. Note that the sauce will be slightly thinner.
- Use freshly grated Parmesan for the smoothest melt.
- If the sun-dried tomatoes are packed in oil, you can use the oil from the jar instead of regular olive oil for searing the chicken.
Cooking tips
- Don’t overcook the pasta; it softens more as it simmers in the sauce.
- The pasta sauce thickens quickly once the cornstarch slurry is added, so be sure to stir the sauce constantly.
- Keep the heat at medium-low to prevent the cream from separating.
Storage
- Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of chicken broth or cream to loosen the sauce.
Nutrition
More weeknight dinner recipes
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