Chicken Sun Dried Tomato Sauce Pasta

This Creamy Sun Dried Tomato Sauce with Chicken and Pasta is rich, cozy, and packed with bold flavor — an easy weeknight dinner the whole family will love.

If you love creamy pasta dishes with big flavor but don’t want anything too heavy, this Creamy Sun Dried Tomato Sauce Pasta with Chicken is the perfect balance. Tender chicken breast is cooked until juicy and lightly golden, then paired with a rich, creamy, and velvety sauce. The sun dried tomatoes bring a deep, slightly tangy sweetness that makes the sauce feel extra special, while fresh basil adds a bright, fresh finish.

This is one of those back-pocket dinners you’ll find yourself making on repeat. It’s easy, it’s cozy, and it checks all the boxes — creamy, flavorful, and actually satisfying. The kind of meal where no one asks “what else is there to eat?” five minutes later. And the best part? It feels a little fancy without any extra effort, which is exactly what we all need on a busy weeknight.

Do you meal plan your dinners?  It makes weeknights so much easier!  Check out my Meal Planning Theme Night Recipes and then add this one to your Pasta Sundays!

Why Busy Families Will Love This Recipe

This recipe is definitely a crowd pleaser, making it great for weekend supper or entertaining guests. But for busy families, it’s a total superhero!

This recipe is…

• A Quick one-pan sauce — easy cleanup and fast cooking.
• Protein-packed with tender chicken.
• Bold, kid-friendly flavor from sun dried tomatoes.
• Weeknight ready — simple ingredients, big payoff.
• Easy to customize with veggies or different pasta.

Simple Ingredients and Substitutes

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :). 

• Chicken Breasts, boneless, skinless – I used boneless chicken breast and cut it into 1-2 inch pieces. You can also use chicken tenders or boneless, skinless chicken thighs. Tip! Keep raw chicken breasts in the freezer. They can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
• Olive oil – This is for searing and cooking the chicken. I used the Olive Oil from the jar of sun dried tomatoes for added flavor! You can use any olive oil, vegetable oil, or even cooking spray.
• Sun Dried Tomatoes, packed in oil Or rehydrated (see notes) – Sun-dried that are packed in oil are more tender, blend easier, and the oil adds flavor to the dish. If you have dried tomatoes not in oil, you will want to soak them in boiling water to rehydrate and soften them so they blend better into a smooth texture.
• Fresh Garlic cloves, minced – Fresh is best in this simple recipe, but you can buy the pre-minced garlic sold in a small jar.
• Fresh basil leaves – You can substitute with dried basil, Italian seasoning, or oregano.
• Chicken Broth or chicken stock – You can also use, vegetable broth or stock or Beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
• Cornstarch – Cornstarch is mixed with the cold half and half to create a cornstarch slurry. This is the thickener for the sauce.
• Half and Half – I used half and half to add light creaminess to the sauce. You can substitute milk (for lighter texture) or heavy cream (for richer texture)
• Parmesan Cheese, grated – You can substitute with other hard nutty aged cheeses, such as pecorino, or even aged goudas or cheddars.
• Pasta – I used dry Oriecchette pasta. Any pasta will work, but I recommend short cut pasta because it can mix easily and hold the sauce in their ridges, curves, and hollows. Farfalle (bow ties), cavatappi, penne, or rotini, are all great options.

See recipe card for quantities.

Simple Equipment

Nothing crazy needed for this recipe, just a few basic tools.

• I used a mini food processor to finely mince the sun dried tomatoes. If you like bigger pieces, you can simply chop with a knife on a cutting board.
• A large skillet or large frying pan for cooking the chicken and making the sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 
• Large pot for pasta and colander.
• Oh, and mincing garlic is made super easy with a Garlic Press. You can also add the garlic to the food processor with the sun dried tomatoes.

Time Saving Prep-Ahead Steps

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

If your garlic is not already minced, do that now as well. Also finely slice the basil leaves.

Cut your chicken into 1 inch cubes and sprinkle with the salt and pepper. Either set to the side or store in the fridge in an airtight bag or container.

Using a food processor, pulse, then blend to finely mince the sun dried tomatoes. If you want bigger pieces, you can chop with a knife.

Cooking Steps

I recommend the first thing to do is get the pasta water boiling while you start the chicken.

Then drop the pasta in when you are starting the sauce. This way, you can drain the pasta and add it hot to the sauce.

Preheat a large pan on medium-high heat. Add oil ( I use the oil from the tomatoes) and the chicken. Let it brown for 4-5 minutes. Then flip the pieces and cook another 3 minutes. 

Transfer to a clean plate. (Note: they will finish cooking in the sauce in a bit).

Make the slurry by whisking in the cornstarch into the half and half until it is dissolved. Set aside.

Over medium heat, add the chopped sun dried tomatoes, minced garlic and most of the basil (reserve some for garnish). Then whisk in the broth.

Whisk in the cornstarch slurry and let it come up to a simmer, stirring continually as it starts to thicken to prevent lumps (takes about 3-5 minutes).

Add the chicken to the sauce and cook for a final 3-4 minutes, or until the chicken is cooked through with no pink in the center (160F degrees internal temperature). Next, mix the parmesan cheese.

Last, add the pasta (either add the pasta to the sauce pan or the sauce to the pasta pot, whichever allows enough space to mix). Warm through if needed on the stove over low heat. Then serve and enjoy!

Variations on this Sun Dried Tomato Sauce recipe

these are examples, you need to write over them….

• Make it Spicy: Add red pepper flakes or chili paste.
• Use Shrimp Instead: Swap chicken for shrimp for a quick seafood version.
• Extra Creamy: Add a splash of cream or a spoonful of cream cheese.
• Veggie Boost: Add spinach, mushrooms, zucchini, or roasted broccoli.
• Gluten Free: You can swap in your favorite gluten free pasta.
• Vegetarian: Instead of Chicken, you can add white beans or chickpeas for protein. I recommend seasoning and roasting the chickpeas on an oiled sheet pan in a 400F degree oven for 20 minutes for more texture!

Recipe FAQs

Want More Fast Chicken Pasta Dinners?

Here are a few more favorites on here that come together fast and families love.

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Chicken Sun Dried Tomato Sauce Pasta Recipe

Carrie Tyler

This is an easy, delicious, and creamy Chicken Sun Dried Tomato Sauce Pasta recipe. It's made with juicy chicken breast, garlic, sun dried tomatoes, broth, milk, and fresh basil. It’s rich, velvety, and full of bold, tangy flavor. A cozy, family-friendly dinner perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Italian

Servings 4 Servings

Ingredients

  

• 1 ¼ tablespoons Olive Oil I use the oil from the sun dried tomatoes
• 1 pound Chicken Breasts, boneless, skinless
• ½ teaspoon Salt
• ½ teaspoon Black pepper to taste
• ½ cup Sun Dried Tomatoes in Oil pureed or finely chopped
• 1 teaspoon Garlic, minced
• ½ cup Fresh Basil leaves loosely packed (or 1 teaspoon dried)
• 1 ½ cups Chicken broth or chicken stock
• 1 cup Half and Half or Heavy Cream
• 2 tablespoons Cornstarch
• ¼ Cup Parmesan Cheese, grated
• 16 ounces Pasta, dry uncooked

Instructions

 

Prep Ahead Steps

• Cut your chicken into 1 inch cubes and sprinkle with the salt and pepper. Either set to the side or store in the fridge in an airtight bag or container.
• Using a food processor, pulse, then blend to finely mince the sun dried tomatoes. If you want bigger pieces, you can chop with a knife. If your garlic is not already minced, do that now as well. Also finely slice the basil leaves.

Cooking Steps

• Bring a large pot of water up to a boil. Add the pasta to the boiling water and stir so they do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and add it back to the pot and cover while you finish the sauce.
• While the pasta is cooking….Preheat a large skillet/frying pan on medium-high heat. Add 1 tablespoon of olive oil ( I use the oil from the tomatoes) and the chicken to the pan and separate the pieces into a single layer and let sear for 4-5 minutes. Then flip the pieces and cook another 3 minutes. Transfer to a clean plate. (Note: they will finish cooking in the sauce in a bit).
• Make the slurry by whisking in the cornstarch into the half and half until it is dissolved. Set aside.
• Turn the heat for the same pan to medium and add another 1 teaspoon of olive oil, add the chopped sun dried tomatoes, minced garlic and most of the basil (reserve some for garnish). Then whisk in the broth. Next, whisk in the cornstarch slurry and let it come up to a simmer, stirring continually as it starts to thicken to prevent lumps (takes about 3-5 minutes).
• Add the chicken pieces back along with any juices on the plate, stir to combine, then cover and cook for a final 3-4 minutes, or until the chicken is cooked through with no pink in the center (160F degrees internal temperature).
• Next, mix the parmesan cheese into the sauce and then add the pasta (either add the pasta to the sauce pan or the sauce to the pasta pot, whichever allows enough space to mix). Warm through if needed on the stove over low heat. Then serve and enjoy!

Notes

1. Rehydrating Sun dried tomatoes: If your sun dried tomatoes aren’t packed in oil, rehydrate them first by soaking them in hot water for 20-30 minutes until softened. Drain well before chopping and adding them to the sauce.
2. Dairy-free Option: You can substitute your favorite unsweetened dairy-free milk, such as oat milk or cashew milk. The sauce may be slightly less rich, but it will still be creamy and flavorful.

Keyword 30 Minute Meal, chicken, pasta, sun dried tomato