Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout
Creamy Chicken Pasta with Sun-Dried Tomatoes is a better-than-takeout meal that’s ready in just 30 minutes. After making this many times, I’ve discovered the secret to a rich, creamy sauce that’s irresistible. The sun-dried tomatoes add a burst of flavor, making this dish a family favorite. If you love recipes like this, you’ll also enjoy Easy S’mores Hand Pies Recipe for a Fun Dessert and Easy Grilled Asparagus with Tangy Tahini Lemon Sauce.
Why This Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout Is Pure Comfort
- Better than takeout taste at home
- Rich, creamy sauce in just 30 minutes
- Sun-dried tomatoes add a burst of flavor
- Easy cleanup with one-pot cooking
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.
- Boneless, skinless chicken breasts
- Pasta
- Heavy cream
- Sun-dried tomatoes
- Garlic
- Onion
- Italian seasoning
- Salt
- Pepper
- Red pepper flakes
- Olive oil
- Optional: Fresh basil
- Optional: Parmesan cheese
- Optional: Breadcrumbs
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking chicken and pasta together → See on Amazon
- Immersion blender — Makes the sauce smooth and creamy without transferring to a blender → See on Amazon
How to Make Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout
- Step 1: Season chicken breasts with Italian seasoning, salt, and pepper. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, cook onion and garlic until softened. Add sun-dried tomatoes and cook for another minute. Stir in heavy cream, bring to a simmer, and let it reduce slightly.
- Step 3: Add cooked chicken back to the skillet, along with cooked pasta. Toss to combine, adding a little pasta water if needed to make the sauce creamier. Season with salt, pepper, and red pepper flakes to taste.
- Step 4: Serve hot, topped with fresh basil, Parmesan cheese, and breadcrumbs 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 or it will become tough. Remove it from the skillet as soon as it's cooked through.
- Time-saving tip: Cook the pasta in the same pot you'll use for the sauce to save on dishes.
- Flavor boost: Add a splash of white wine to the skillet after cooking the garlic and onions for an extra layer of flavor.
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 in the fridge for up to 3 days. Make-ahead tip: You can prepare the sun-dried tomatoes and cook the chicken ahead of time. Assemble the dish just before serving.
Freezing Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the sauce.
- Best substitution: If you don't have sun-dried tomatoes, you can use cherry tomatoes or canned diced tomatoes.
- Make-ahead: Cook the pasta and chicken ahead of time, then assemble the dish just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thick, add a little pasta water to thin it out.
Want to level up this recipe?
High-quality skillet — Ensures even cooking and easy cleanup → Check price on Amazon
Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Pasta
- Heavy cream
- Sun-dried tomatoes
- Garlic
- Onion
Seasonings
- Italian seasoning
- Salt
- Pepper
- Red pepper flakes
- Olive oil
Optional Toppings
- Fresh basil
- Parmesan cheese
- Breadcrumbs
Instructions
- Step 1: Season chicken breasts with Italian seasoning, salt, and pepper. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, cook onion and garlic until softened. Add sun-dried tomatoes and cook for another minute. Stir in heavy cream, bring to a simmer, and let it reduce slightly.
- Step 3: Add cooked chicken back to the skillet, along with cooked pasta. Toss to combine, adding a little pasta water if needed to make the sauce creamier. Season with salt, pepper, and red pepper flakes to taste.
- Step 4: Serve hot, topped with fresh basil, Parmesan cheese, and breadcrumbs if desired.
Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the sauce.
- Best substitution: If you don't have sun-dried tomatoes, you can use cherry tomatoes or canned diced tomatoes.
- Make-ahead: Cook the pasta and chicken ahead of time, then assemble the dish just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thick, add a little pasta water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
- Make ahead: You can prepare the sun-dried tomatoes and cook the chicken ahead of time. Assemble the dish just before serving.
Nutrition Per Serving
- Calories: 650
- Protein: 40g
- Fat: 30g
- Carbs: 60g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 16g
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 sun-dried tomatoes and cook the chicken ahead of time. Assemble the dish just before serving.
Overcooking the chicken can make it tough. Remove it from the skillet as soon as it's cooked through.
Yes, cook the chicken and pasta separately, then combine them in the slow cooker with the other ingredients. Cook on low for 4-6 hours or on high for 2-3 hours.
If you don't have sun-dried tomatoes, you can use cherry tomatoes or canned diced tomatoes.
Yes, freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
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!
