Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout
Creamy Chicken Pasta with Sun-Dried Tomatoes is a comforting, better-than-takeout meal ready in just 30 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy sauce every time. The sun-dried tomatoes add a burst of flavor and a pop of color that makes this dish irresistible. If you love recipes like this, you’ll also enjoy Crispy Parmesan Pesto Roasted Potatoes and Creamy Orange Blossom Semolina Pudding with Pistachios.
Why This Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout Is Pure Comfort
- Better than takeout taste at home
- Ready in just 30 minutes
- Creamy, comforting, and full of flavor
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
- sun-dried tomatoes
- heavy cream
- garlic
- olive oil
- salt
- black pepper
- red pepper flakes
- Italian seasoning
- parmesan cheese
- Optional: fresh basil
- Optional: grated parmesan cheese
📝 Ingredient Notes
- sun-dried tomatoes: Use oil-packed for extra flavor.
🛒 Tools & Equipment I Recommend
- Instant Read Meat Thermometer — Ensures perfectly cooked chicken every time. → See on Amazon
- Heavy Duty Stainless Steel Pasta Pot — Prevents boiling water from bubbling over. → See on Amazon
How to Make Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout
- Step 1: Cook chicken breasts in a skillet until browned and cooked through. Set aside.
- Step 2: In the same skillet, cook garlic and sun-dried tomatoes until fragrant. Add heavy cream and simmer until slightly thickened.
- Step 3: Add cooked pasta and chicken to the skillet. Toss to combine and coat with the creamy sauce. Season with salt, pepper, and Italian seasoning. Serve with fresh basil and grated parmesan cheese.
Cook's Tips for Perfect Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It can become tough and dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
- : For a spicy kick, add red pepper flakes to the sauce.
- : Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
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: The chicken can be cooked and sliced a day in advance. Store in the refrigerator until ready to use.
Freezing Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout
Freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a thicker sauce, add a slurry of 1 tablespoon cornstarch and 1 tablespoon water to the skillet before adding the pasta.
- Best substitution: Substitute chicken breasts for chicken thighs for a more flavorful dish.
- Make-ahead: The entire dish can be made ahead and reheated on the stovetop or in the microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- 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-pan meal. → Check price on Amazon
Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- pasta
- sun-dried tomatoes
- heavy cream
- garlic
- olive oil
Seasonings
- salt
- black pepper
- red pepper flakes
- Italian seasoning
- parmesan cheese
Optional Toppings
- fresh basil
- grated parmesan cheese
Instructions
- Step 1: Cook chicken breasts in a skillet until browned and cooked through. Set aside.
- Step 2: In the same skillet, cook garlic and sun-dried tomatoes until fragrant. Add heavy cream and simmer until slightly thickened.
- Step 3: Add cooked pasta and chicken to the skillet. Toss to combine and coat with the creamy sauce. Season with salt, pepper, and Italian seasoning. Serve with fresh basil and grated parmesan cheese.
Notes
- Chef tip: For a thicker sauce, add a slurry of 1 tablespoon cornstarch and 1 tablespoon water to the skillet before adding the pasta.
- Best substitution: Substitute chicken breasts for chicken thighs for a more flavorful dish.
- Make-ahead: The entire dish can be made ahead and reheated on the stovetop or in the microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- 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. Thaw in the refrigerator overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The chicken can be cooked and sliced a day in advance. Store in the refrigerator until ready to use.
Nutrition Per Serving
- Calories: 650
- Protein: 40g
- Fat: 25g
- Carbs: 65g
- Fiber: 3g
- Sugar: 3g
- Sodium: 850mg
- Cholesterol: 120mg
- Sat. Fat: 12g
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 make the chicken and sauce ahead of time. Cook the pasta just before serving to prevent it from becoming mushy.
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 use frozen chicken breasts. Cook them for an additional 5-10 minutes until they reach 165°F (74°C).
Yes, you can make this recipe in the slow cooker. Cook the chicken and sauce in the slow cooker on low for 4-6 hours. Add the cooked pasta just before serving.
You can substitute half-and-half or milk for a lighter version of this dish. For a non-dairy alternative, use canned coconut milk.
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!
