Creamy Sun Dried Tomato Chicken Pasta is a quick and indulgent meal that delivers big flavor in minimal time. In just under 20 minutes, you’ll get tender, juicy chicken nestled in a luscious, rich tomato-cream sauce and tossed with al dente spaghetti—perfect for busy weeknights. This dish combines creamy dairy, tangy sun-dried tomatoes, sharp Parmesan, and fresh basil to create a harmonious flavor experience that feels gourmet without the fuss. Whether cooking for family, friends, or treating yourself, this pasta will become a favorite. Let’s dive into the simple steps to make it your new go-to dinner!
Why You’ll Love This Recipe
- Speedy simplicity: Ready from stovetop to plate in around 20 minutes—ideal for hectic evenings.
- Decadent creaminess: A silky sauce made with heavy cream, Parmesan, and mozzarella makes every bite rich and satisfying.
- Robust flavor: Sun-dried tomatoes offer a punch of concentrated, tangy tomato richness, while garlic and lemon juice brighten the dish with a fresh, zesty kick.
- Balanced protein: Lean chicken breasts provide substance without feeling heavy.
- Fresh finish: Chopped basil lends a vibrant, herby lift to the creamy sauce.
Whether you love easy meals or crave something indulgent without the effort, this recipe delivers on all fronts.
Ingredients
Here’s your ingredient list, rewritten clearly for smooth readability:
- ½ pound (about 225 g) spaghetti
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, as needed
- ½ cup sun‑dried tomatoes (oil‑packed), plus a little of their oil
- 1 tablespoon minced garlic (use less if you prefer a milder garlic flavor)
- 1¼ cups heavy cream
- ⅔ cup freshly grated Parmesan cheese
- ⅓ cup shredded mozzarella cheese
- 1 teaspoon fresh lemon juice
- ¼ cup chopped fresh basil (more, if desired)
- Extra salt and pepper to taste
Step‑by‑Step: How to Make Creamy Sun Dried Tomato Chicken Pasta
- Boil the pasta
Fill a large pot with water and bring it to a strong boil, seasoning it until it tastes like seawater. Add the spaghetti and cook until al dente—firm but tender. Drain and set aside. - Cook the chicken
While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Once the oil is shimmering, carefully add the chicken to the skillet and immediately reduce the heat to medium-low. Cook for about 5–7 minutes on one side, then flip and continue cooking for another 5–6 minutes, or until the chicken is cooked through (internal temperature should reach 165 °F / 74 °C). Transfer the chicken to a cutting board and let it rest. - Build the sauce
In the same skillet, stir in the sun‑dried tomatoes along with a bit of their oil and the minced garlic. Sauté over medium heat for about 30 seconds until fragrant.
Raise the heat slightly, pour in the heavy cream, and quickly stir in the Parmesan and mozzarella. - Thicken and season
Continue stirring for about 3 minutes, until the sauce thickens and becomes creamy.
Turn the heat down to medium-low again and mix in the fresh lemon juice and chopped basil. - Combine everything
Slice the rested chicken and add it back into the skillet with the sauce. - Mix in the pasta
Add the drained spaghetti to the skillet and toss with tongs to coat in the creamy sauce. Simmer a bit longer if you prefer a creamier, more luxurious texture. Serve immediately while warm and melty.
Helpful Tips
- Rest your chicken: Letting your chicken rest for a few minutes after cooking locks in juices and makes slicing easier.
- Cheese tweaks: Use freshly grated Parmesan for superior flavor and meltability. Pre‑grated powder lacks the same smoothness.
- Adjust thickness: For a thinner sauce, stir in a splash of reserved pasta water. For a richer texture, reduce to a simmer a little longer.
- Garlic control: If strong garlic isn’t your thing, start with ½ tablespoon and add more as desired.
- Build flavor layers: Searing the chicken before reducing the heat enhances the depth of flavor—be patient during this step for the best results.
Substitutions And Variations
- Pasta swap‑out: Try penne, fettuccine, or rigatoni instead of spaghetti.
- Protein alternatives: Substitute chicken thighs, shrimp, or even firm tofu for different flavor profiles.
- Cheese variations: Mixed Italian cheese, asiago, or even a touch of goat cheese can bring a twist.
- Lighten it up: Use half‑and‑half or whole milk with a cornstarch slurry (1 tsp cornstarch mixed with cold liquid) to lighten the sauce.
- Herb blooms: Add fresh parsley, thyme, or oregano along with or instead of basil.
- Spicy touch: Red pepper flakes or a dash of smoked paprika adds a warm heat.
- Veggie boost: Fold in baby spinach, mushrooms, or roasted bell peppers for extra texture and nutrients.
Storage Instructions
- Refrigeration tip: Store any leftovers in a sealed container in the fridge for up to 3 to 4 days.
- Reheating: Microwave with a splash of water or cream, stirring halfway to restore creaminess. Alternatively, reheat gently on the stovetop in a skillet with a few drops of water or cream until warmed through.
- Freezing: Creamy sauces tend to separate on freezing; for best results, freeze only the cooked chicken and pasta separately, then thaw and toss in fresh sauce.
Nutritional Information
(Approximate per serving, serves 4)
- Calories: ~550–600 kcal
- Fat: ~30–35 g (includes ~17 g saturated fat from cream and cheese)
- Carbohydrates: ~45–50 g (from pasta and tomatoes)
- Protein: ~25–30 g (mainly from chicken and cheeses)
- Cholesterol: ~110–130 mg
- Sodium: Variable—watch added salt, especially if your sun‑dried tomatoes or Parmesan are already salty
These values will vary depending on portion size, brands of ingredients, or substitutions—feel free to adjust ingredients to suit dietary needs.
Serving Suggestions
- Fresh garnish: A sprinkle of chopped basil or a few basil leaves on top brightens the presentation.
- Citrus twist: Offer lemon wedges on the side for guests to add a fresh burst of citrus.
- Crunch element: Serve with garlic bread or bruschetta for a satisfying texture contrast.
- Salad pairing: A crisp mixed greens salad with vinaigrette pairs nicely to balance the richness.
- Wine choice: A light-bodied Chardonnay (if you enjoy wine) complements the creamy sauce wonderfully.
Frequently Asked Questions About Creamy Sun Dried Tomato Chicken Pasta
How long does this pasta dish take to make?
This recipe is designed to be fast and efficient—it can be ready in about 20 minutes from start to finish when cooking all components simultaneously and keeping your mise en place ready.
Can I make it ahead?
Yes! Cook the chicken and pasta separately, and store them in the fridge. When ready to eat, gently reheat them while you whip up a fresh batch of sauce. That way, everything comes together warm and creamy without the risk of separation from reheated dairy.
Can I use sun‑dried tomatoes that aren’t oil‑packed?
Absolutely! If using dry-packed sun‑dried tomatoes, rehydrate them in warm water or broth for about 10 minutes, then drain before adding. You may need to add a tablespoon of olive oil when sautéing garlic since you lose the flavorful oil from the pack.
Is there a lighter version?
You can lighten this recipe using half‑and‑half or whole milk paired with a small cornstarch slurry (1 tsp cornstarch mixed with cold liquid) to duplicate the sauce’s creaminess with reduced fat. It won’t be quite as rich, but still VERY tasty!
What if my sauce gets too thick?
If your sauce thickens too much, whisk in a small amount of reserved pasta cooking water, milk, or cream until you reach a looser, silky consistency.
(Word‑count for FAQs: approximately 150 words)
Conclusion
Thank you so much for stopping by and exploring this Creamy Sun Dried Tomato Chicken Pasta recipe with me—I absolutely love how effortlessly rich and comforting it is, yet still comes together in less than half an hour. It’s a dish that always brings warm smiles around the table and fills the kitchen with mouthwatering aromas. I hope you find as much joy and satisfaction in making this dish as I do every time I prepare it. Enjoy every creamy, tangy, basil‑kissed bite—and here’s to many more delicious, no‑fuss meals in your food‑loving kitchen! Happy cooking!
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Creamy Sun Dried Tomato Chicken Pasta
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A quick, creamy pasta dinner featuring juicy chicken, rich Parmesan sauce, and tangy sun-dried tomatoes—ready in just 20 minutes!
Ingredients
½ pound spaghetti
2 boneless, skinless chicken breasts
Salt and pepper to taste
½ cup sun-dried tomatoes in oil (plus 1 tbsp oil)
1 tbsp minced garlic (adjust to taste)
1¼ cups heavy cream
⅔ cup grated Parmesan cheese
⅓ cup shredded mozzarella
1 tsp fresh lemon juice
¼ cup chopped fresh basil
Instructions
- Boil the pasta
Fill a large pot with water and bring it to a strong boil, seasoning it until it tastes like seawater. Add the spaghetti and cook until al dente—firm but tender. Drain and set aside. - Cook the chicken
While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Once the oil is shimmering, carefully add the chicken to the skillet and immediately reduce the heat to medium-low. Cook for about 5–7 minutes on one side, then flip and continue cooking for another 5–6 minutes, or until the chicken is cooked through (internal temperature should reach 165 °F / 74 °C). Transfer the chicken to a cutting board and let it rest. - Build the sauce
In the same skillet, stir in the sun‑dried tomatoes along with a bit of their oil and the minced garlic. Sauté over medium heat for about 30 seconds until fragrant.
Raise the heat slightly, pour in the heavy cream, and quickly stir in the Parmesan and mozzarella. - Thicken and season
Continue stirring for about 3 minutes, until the sauce thickens and becomes creamy.
Turn the heat down to medium-low again and mix in the fresh lemon juice and chopped basil. - Combine everything
Slice the rested chicken and add it back into the skillet with the sauce. - Mix in the pasta
Add the drained spaghetti to the skillet and toss with tongs to coat in the creamy sauce. Simmer a bit longer if you prefer a creamier, more luxurious texture. Serve immediately while warm and melty.
Notes
Use fresh grated cheeses for best melt and flavor. Adjust garlic to your taste. Resting the chicken keeps it juicy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 575 kcal
- Sugar: 4 g
- Carbohydrates: 48 g
- Protein: 28 g