30-Minute Creamy Sundried Tomato Chicken Pasta
This creamy sundried tomato chicken pasta is a one-skillet dinner I reach for when I need something rich and satisfying on a weeknight. The sauce is silky and packed with tangy sundried tomatoes, and the chicken stays juicy from a quick sear.
Ready in about 30 minutes, it’s the kind of meal that tastes like you spent a lot longer on it. Everything gets finished in the same pan, so cleanup is simple, too.
Why This Pasta Works
The heavy cream and parmesan melt into a sauce that clings to every piece of pasta without feeling heavy. The sundried tomatoes add a concentrated tomato flavor you don’t get from fresh ones, and they soften just enough to blend into the sauce while still giving little pops of tang.
I love that the whole dish comes together in one skillet, with the pasta cooking separately but finishing right in the pan, soaking up all the good bits. It’s the kind of reliable recipe I make when I want dinner to feel a little special without any fuss.
Ingredients
- 1 lb boneless skinless chicken breasts: cut into 1-inch pieces for fast, even cooking
- 1/2 cup oil-packed sundried tomatoes: drained and chopped, use the kind packed in oil for the best flavor and texture
- 3 cloves garlic: minced
- 1 cup heavy cream: full-fat for a silky sauce
- 1/2 cup chicken broth: low-sodium, or use vegetable broth
- 1 cup grated Parmesan cheese: freshly grated melts smoothest
- 8 oz penne pasta: or any short pasta like rigatoni or fusilli
- 1 tablespoon olive oil: for searing the chicken
- Salt and black pepper: to season
- Fresh basil leaves: for garnish, optional but recommended
Variations / Substitutions
- Swap the protein: Use 1 lb boneless skinless chicken thighs for even juicier results; cook the same way.
- Make it dairy-free: Replace heavy cream with full-fat canned coconut milk and use a dairy-free parmesan alternative. The sauce will be slightly thinner but still creamy.
- Try a different tang: If you don’t have sundried tomatoes, roasted red peppers (drained and chopped) work well for a milder, sweet flavor.
- Add heat: Stir in 1/4 teaspoon red pepper flakes when you add the garlic.
- Fresh herb swap: Instead of basil, toss in a handful of fresh spinach at the end and let it wilt.
If you like this, you’ll also love my Lemon Herb Chicken Orzo.
How To Make Creamy Sundried Tomato Chicken Pasta
Step 1: Sear the Chicken
Heat a large skillet over medium-high heat and add the 1 tablespoon olive oil. Once the oil shimmers, add the chicken pieces in a single layer and season with salt and pepper. Cook without moving them for about 4 minutes, until the bottoms are golden brown. Flip and cook another 3 to 4 minutes, until the chicken is cooked through and registers 165°F on an instant-read thermometer. Transfer to a plate.
While the chicken sears, bring a pot of salted water to a boil and cook the 8 oz penne according to package directions. Reserve about 1/2 cup of the starchy pasta water, then drain the pasta. The chicken should be golden on the outside and just firm to the touch.
Step 2: Sauté the Aromatics
Reduce the heat under the skillet to medium. Add the minced garlic and chopped sundried tomatoes to the same pan, scraping up any browned bits from the chicken. Cook, stirring constantly, for about 1 minute until the garlic is fragrant but not browned.
You’ll smell the garlic and the sundried tomatoes right away; the little oil left in the pan from the tomatoes will help the garlic cook gently. Keep it moving so the garlic doesn’t scorch.
Step 3: Build the Creamy Sauce
Pour in the 1 cup heavy cream and 1/2 cup chicken broth, then stir to combine. Bring the sauce to a gentle simmer (look for small bubbles around the edges) and cook for about 3 minutes, letting it thicken slightly.
Lower the heat to low, then whisk in the 1 cup grated Parmesan cheese a handful at a time, stirring until each addition melts completely before adding the next. The sauce will look silky and pale orange from the sundried tomatoes.
Step 4: Toss the Pasta
Add the drained penne directly into the skillet with the sauce. Toss to coat the pasta evenly, adding a splash of the reserved pasta water if the sauce seems too thick. Continue tossing for about 1 minute over low heat so the pasta absorbs some of the sauce.
The pasta water helps loosen the sauce and makes it cling to every piece. The dish should be creamy and glossy, with little bits of sundried tomato throughout.
Step 5: Garnish and Serve
Return the seared chicken to the skillet, nestling the pieces on top of the pasta. Scatter fresh basil leaves over everything, then serve immediately while it’s hot and the sauce is at its creamiest.
The basil adds a fresh, peppery note that cuts through the richness. Scoop it straight from the skillet for the easiest cleanup.
Tips for the Creamiest Pasta Sauce
- Let the heavy cream and chicken broth come to room temperature for about 15 minutes before you start. Cold liquids added to a hot pan can cause the sauce to split.
- Grate your own Parmesan. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
- Once the cheese goes in, keep the heat low and stir constantly. High heat can make the sauce grainy or cause the fats to separate.
- Save that pasta water. It’s the best tool for getting a silky sauce that coats the pasta without thinning the flavor.
Here’s a quick guide for cooking the chicken based on how thick you cut the pieces.
| Thickness | Time per side |
|---|---|
| 1/2 inch | 2-3 minutes |
| 3/4 inch | 3-4 minutes |
| 1 inch | 4-5 minutes |
Always check that the center reaches 165°F on an instant-read thermometer.
Storing Leftovers
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to bring back the creamy texture. This dish doesn’t freeze well because the cream sauce can separate when thawed.
What to Serve With Creamy Sundried Tomato Chicken Pasta
A simple arugula salad with a lemon vinaigrette balances the richness of the sauce nicely. For something warm on the side, crusty garlic bread is perfect for mopping up every last bit of cream.
Frequently Asked Questions
Why did my sauce curdle or become grainy?
High heat when adding the Parmesan can cause the cheese to clump or the fats to separate. Keep the sauce over low heat and add the cheese slowly, stirring constantly.
Can I use a different pasta shape?
Yes. Any short shape like rigatoni, fusilli, or farfalle works well. Longer noodles will still taste good but don’t hold the creamy sauce quite as well.
What can I add if I want vegetables?
Stir in a handful of baby spinach at the end until it just wilts, or toss in some steamed peas. Both add color and a little sweetness without extra cook time.
Can I make this ahead of time for a dinner party?
You can cook the chicken and sauce a few hours ahead, but add the pasta right before serving so it doesn’t soak up too much liquid. When reheating the fully assembled dish, stir in a splash of cream or broth.
Creamy Sundried Tomato Chicken Pasta Recipe
Ingredients
Method
- Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, sear until golden and cooked through (165°F), about 4 minutes per side, then transfer to a plate. Meanwhile, cook pasta al dente, reserve 1/2 cup pasta water, and drain.
- Reduce heat to medium, add garlic and sundried tomatoes to the skillet, and cook 1 minute, stirring constantly.
- Pour in heavy cream and chicken broth, bring to a gentle simmer, and cook 3 minutes. Remove from heat, whisk in Parmesan a little at a time until smooth.
- Add drained pasta to the sauce, toss well, and add a splash of pasta water if needed to loosen. Cook 1 minute over low heat.
- Return chicken to the skillet, garnish with fresh basil, and serve immediately.
Notes
