Made in one pan and in 30 minutes, this chicken pasta with sun-dried tomatoes is coated in a creamy, garlicky sauce that turns any weeknight dinner into a win.
Chicken Pasta With Sun-Dried Tomatoes
When I'm not making a batch of my creamy chicken alfredo, I'm making this chicken pasta recipe. It's the perfect excuse to use up that half-used jar of sun-dried tomatoes lingering in the fridge, and the flavor they add to the creamy sauce is unreal. It’s an all-in-one meal my family loves, and I know yours will too!
Ingredients
I love using ziti or penne pasta to trap the sauce in the nooks (any shape works). Chicken breasts (or thighs) seasoned with a little salt and paprika. Sun‑dried tomatoes in a jar with oil, garlic, Italian seasoning, and red pepper flakes add tons of flavor to the sauce, while half-and-half and Parmesan cheese make it creamy. You’ll reserve some pasta water to loosen the sauce and help it coat every piece of pasta.
How to Make Sun-Dried Tomato Chicken Pasta
- Cook the pasta.
Cook the ziti, reserving some pasta water before draining. You'll use that starchy water later to thin out the sauce and make it extra creamy. - Cook the chicken.
Cook the seasoned chicken breasts whole, then let them rest before slicing so they stay juicy.
- Make the sauce.
Cook the sun-dried tomatoes, garlic, and seasonings in the same skillet. Add the warm half-and-half, Parmesan, and pasta water to make the creamy sauce.
- Bring it all together.
Add the pasta and sliced chicken to the skillet and toss to coat. Add a splash of pasta water if needed, then finish with Parmesan.
Other Chicken & Pasta Recipes
Love this type of simple meals? Check out this out-of-this-world blackened chicken pasta or this lemon chicken asparagus pasta.
Creamy Sun-Dried Tomato Chicken Pasta
Watch how it’s made:
Ingredients
- 8 ounces pasta, ziti
- 4 ounces sun-dried tomatoes in oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon paprika
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 1 cup half-and-half, warmed
- 1 cup grated Parmesan cheese
- Reserved pasta water
Instructions
Prep
- Cook the ziti according to package directions. Before draining, reserve 1 ½ cups of the pasta water. Drain the pasta and set it aside.
- While the pasta cooks, remove half of the sun-dried tomatoes from the jar and coarsely chop them on a board. Some come whole others sliced into strips. Either way, give them a chop.
- Pat dry the chicken breasts with a paper towel, and pound down the thick side (if needed) so it cooks evenly. Season both sides with salt and paprika.
Cook the chicken
- In a large skillet with sides, heat 2 tablespoons of the oil from the sun-dried tomato jar over medium-high heat. Add the chicken and cook for 6 to 7 minutes on the first side, flip, and cook for another 5 minutes on the other side, until it's cooked through to 165°F. Transfer the chicken to a plate and let it rest. Slice the chicken into ½-inch pieces right before adding it to the skillet.
Make the sauce
- Reduce the heat to medium. Add the chopped sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes to the same skillet. Cook for about 1 minute, stirring often, just until the garlic is fragrant.
- Warm the half and half in the microwave for 45 seconds so it's not cold from the fridge. Pour in the half-and-half and stir, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the Parmesan cheese and stir to melt it into the sauce. Add 1 cup of the reserved pasta water, warmed in the microwave if it cooled down, and stir until the sauce is smooth and creamy.
Combine
- Add the cooked ziti and the sliced chicken (and the juices from the plate) to the skillet and toss until the pasta is coated in the sauce. Turn off the heat. If the sauce is too thick, add another splash of hot pasta water.
- Serve with sprinkled parmesan over the top.
Notes
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Cs Jacobson says
I love to see a video of something being made so I know if I can complete the recipe in around the same time stated. I tried to watch this video but after 10 commercials, I give up. I know you need to make money but after 10 videos I different recipe was being demonstrated.
Laura Fuentes says
I am sorry about the commercials, I don’t always have a choice on what shows . I also keep my videos to 2 minutes, which helps minimize them. I just filmed a new video last week for this updated recipe. It’s being edited as we speak.
Titi says
What would.you suggest as a dairy alternative to.half and half?
Laura Fuentes says
You can use canned coconut milk or an unsweetened dairy-free creamer (sold in the refrigerated section next to the half and half). I hope this helps!
Jill says
If using rotisserie chicken instead, would you recommend just heating it through with the sundried tomato oil?
Laura Fuentes says
Great Q! I use about 2-3 cups of chopped rotisserie chicken for this recipe all the time. I heat it through with the sauce, simmering for about 5 minutes, before mixing it with the pasta.
Barbara Rosiek says
is there something i could use instead of half & half? could I use milk
Laura Fuentes says
Whole milk will work as well!
Rewari says
I made this Sun-dried Tomato Pasta for my family tonight. I had to double the recipe since my family is large. It was amazing. And my son requested that this be made for his birthday meal. AMAZING.
Thank you for posting this recipe