Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout
Creamy Chicken Pasta with Sun-Dried Tomatoes is a better-than-takeout recipe that’s quick, easy, and packed with flavor. After making this many times, I’ve discovered the trick to the creamiest sauce. The sun-dried tomatoes add a burst of freshness and a pop of color. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Jalapeño Spinach Artichoke Dip for Game Day and Mediterranean Grilled Peach and Prosciutto Salad with Burrata.
Why This Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout Is Pure Comfort
- Quick and easy to make
- Creamy sauce with a burst of freshness from sun-dried tomatoes
- Better than takeout taste
- Perfect for busy weeknights
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
- Onion
- Salt
- Pepper
- Italian seasoning
- Red pepper flakes
- Parmesan cheese
- Optional: Fresh basil
- Optional: Parmesan cheese
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks chicken perfectly → See on Amazon
- Immersion blender — Makes the sauce creamy without a separate blender → See on Amazon
How to Make Creamy Chicken Pasta with Sun-Dried Tomatoes – Better Than Takeout
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in the Instant Pot or a skillet until browned and cooked through.
- Step 2: Cook pasta according to package instructions. Reserve some pasta water.
- Step 3: In the same pot or skillet, sauté garlic, onion, and sun-dried tomatoes. Stir in heavy cream and reserved pasta water. Use an immersion blender to puree the sauce until creamy.
- Step 4: Add cooked chicken and pasta to the skillet. Toss to coat in the creamy sauce. Top with fresh basil and Parmesan cheese before serving.
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 dry. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- Pro tip: Reserve some pasta water before draining the pasta. This starchy water helps thicken the sauce and prevents it from breaking.
- Pro tip: For a spicier version, add red pepper flakes to the sauce.
- Pro tip: To make this recipe ahead, cook the chicken and pasta separately, then combine and reheat when ready to serve.
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 make the chicken and sauce ahead of time. Cook the pasta 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 vegetarian version, substitute the chicken with sliced mushrooms or chickpeas.
- Best substitution: You can substitute the sun-dried tomatoes with fresh tomatoes or roasted red peppers.
- Make-ahead: You can make the chicken and sauce ahead of time. Cook the pasta just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little bit of chicken broth or water.
Want to level up this recipe?
Immersion blender — Makes the sauce creamy without a separate blender, pays for itself vs takeout → 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
- Onion
Seasonings
- Salt
- Pepper
- Italian seasoning
- Red pepper flakes
- Parmesan cheese
Optional Toppings
- Fresh basil
- Parmesan cheese
Instructions
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in the Instant Pot or a skillet until browned and cooked through.
- Step 2: Cook pasta according to package instructions. Reserve some pasta water.
- Step 3: In the same pot or skillet, sauté garlic, onion, and sun-dried tomatoes. Stir in heavy cream and reserved pasta water. Use an immersion blender to puree the sauce until creamy.
- Step 4: Add cooked chicken and pasta to the skillet. Toss to coat in the creamy sauce. Top with fresh basil and Parmesan cheese before serving.
Notes
- Chef tip: For a vegetarian version, substitute the chicken with sliced mushrooms or chickpeas.
- Best substitution: You can substitute the sun-dried tomatoes with fresh tomatoes or roasted red peppers.
- Make-ahead: You can make the chicken and sauce ahead of time. Cook the pasta just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little bit of chicken broth or water.
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 make the chicken and sauce ahead of time. Cook the pasta just before serving.
Nutrition Per Serving
- Calories: 650
- Protein: 40g
- Fat: 25g
- Carbs: 65g
- Fiber: 3g
- Sugar: 4g
- Sodium: 850mg
- Cholesterol: 120mg
- Sat. Fat: 14g
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.
The sauce may have broken due to adding cream to hot pasta water. To prevent this, add the cream to the pasta water off the heat, or use a small amount of cornstarch to thicken the sauce.
Yes, you can make this recipe in the slow cooker. Cook the chicken and sauce together on low for 6-8 hours. Add the cooked pasta just before serving.
You can substitute the heavy cream with half and half, milk, or coconut milk for a lighter version.
Yes, you can make this recipe gluten-free by using gluten-free pasta and ensuring all other ingredients are certified gluten-free.
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!
