Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout
Creamy Chicken Pasta with Sun-Dried Tomatoes – A comforting, better than takeout meal ready in just 30 minutes. After making this countless times, I discovered the trick to the perfect creamy sauce. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Dark Chocolate Raspberry Cheesecake Recipe for Dessert and Easy Chocolate Chip Cookie Pie Recipe for Dessert.
Why This Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout Is Pure Comfort
- Irresistible creamy sauce
- Tender, flavorful chicken
- Tangy sun-dried tomatoes
- Easy, one-pot meal
What You'll Need for Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- pasta
- sun-dried tomatoes
- heavy cream
- garlic
- olive oil
- salt
- pepper
- red pepper flakes
- Italian seasoning
- parmesan cheese
- Optional: fresh basil
- Optional: grated parmesan
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
- sun-dried tomatoes: Use oil-packed sun-dried tomatoes for extra flavor.
🛒 Tools & Equipment I Recommend
- Instant Read Meat Thermometer — Ensures chicken is cooked to perfection without overcooking. → See on Amazon
- Heavy Duty Stainless Steel Pasta Pot — Prevents pasta from sticking and boiling over. → See on Amazon
How to Make Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a large skillet over medium-high heat until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté garlic, sun-dried tomatoes, and red pepper flakes. Add heavy cream and simmer until slightly thickened.
- Step 3: Cook pasta according to package instructions. Drain and add to the skillet with the cream sauce. Toss to combine.
- Step 4: Slice the cooked chicken and add it back to the skillet. Stir in parmesan cheese and serve with fresh basil and additional parmesan if desired.
Cook's Tips for Perfect Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For a richer sauce, use half-and-half instead of heavy cream.
- Pro tip: Add spinach or kale to the skillet for an extra serving of vegetables.
Storing & Reheating Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the chicken and sun-dried tomato sauce up to 1 day ahead.
Freezing Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy version, add diced jalapeños to the skillet with the sun-dried tomatoes.
- Best substitution: Use boneless, skinless chicken thighs instead of chicken breasts for even more tender results.
- Make-ahead: Prepare the chicken and sun-dried tomato sauce up to 1 day ahead. Reheat in the skillet before adding the cooked pasta.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or milk.
Want to level up this recipe?
High-Quality Non-Stick Skillet — Ensures even cooking and easy cleanup for this one-pot meal. → Check price on Amazon
Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout
Ingredients
Main Ingredients
- chicken breasts
- pasta
- sun-dried tomatoes
- heavy cream
- garlic
Seasonings
- olive oil
- salt
- pepper
- red pepper flakes
- Italian seasoning
- parmesan cheese
Optional Toppings
- fresh basil
- grated parmesan
Instructions
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a large skillet over medium-high heat until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté garlic, sun-dried tomatoes, and red pepper flakes. Add heavy cream and simmer until slightly thickened.
- Step 3: Cook pasta according to package instructions. Drain and add to the skillet with the cream sauce. Toss to combine.
- Step 4: Slice the cooked chicken and add it back to the skillet. Stir in parmesan cheese and serve with fresh basil and additional parmesan if desired.
Notes
- Chef tip: For a spicy version, add diced jalapeños to the skillet with the sun-dried tomatoes.
- Best substitution: Use boneless, skinless chicken thighs instead of chicken breasts for even more tender results.
- Make-ahead: Prepare the chicken and sun-dried tomato sauce up to 1 day ahead. Reheat in the skillet before adding the cooked pasta.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or milk.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the chicken and sun-dried tomato sauce up to 1 day ahead.
Nutrition Per Serving
- Calories: 750
- Protein: 45g
- Fat: 35g
- Carbs: 65g
- Fiber: 3g
- Sugar: 5g
- Sodium: 900mg
- Cholesterol: 145mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout FAQs
Yes, you can prepare the chicken and sun-dried tomato sauce up to 1 day ahead. Reheat in the skillet before adding the cooked pasta.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F (74°C) but not much more.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Yes, cook the chicken and sun-dried tomato sauce in the slow cooker on low for 6-8 hours. Add the cooked pasta and simmer on the stovetop before serving.
Half-and-half or a mixture of milk and flour can be used as a substitute for heavy cream.
A Warm Final Note
I can’t wait for you to try Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
