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Home » Pasta » Creamy Sun Dried Tomato Chicken Pasta

Creamy Sun Dried Tomato Chicken Pasta

5 from 72 votes
Total 30 mins
Cook Time 20 mins
Serves 6 servings

By: Mariam Ezzeddine  |  March 18, 2021This post may contain affiliate links, read my disclosure policy for details

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Hearty, flavorful, and rich, this Creamy Sun Dried Tomato Chicken Pasta is a sure hit for the family. Made in 30 minutes, this chicken penne pasta is the perfect weeknight dinner. Made with budget friendly ingredients, you’ll be making this on repeat!

Whether you’re making a weeknight dinner or preparing for a potluck, this sun dried tomato pasta is going to be a smash hit. Loaded with flavor, packed with protein, and coated in a delicious cream sauce, you won’t believe how delicious this pasta recipe tastes!

A plate of creamy sun-dried tomato pasta with fresh basil and parmesan shavings on top.

If you’re looking for other delicious pasta recipes, why not also try my Creamy Chicken Fajita Pasta or my Cajun Chicken Mac and Cheese! Both pasta recipes are uncomplicated and made in 35 minutes or less, making them absolutely perfect for a busy weeknight.

Why You’ll Love This Easy Pasta Recipe

  • It’s so quick! You can get this recipe from your pantry to table in 30 minutes. Perfect for when you are just exhausted and need to get dinner ready quickly.
  • Better than takeout. Creamy sauces don’t travel well for delivery and tastes so much better fresh off the stove.
  • Family friendly. This is a pasta recipe that the whole family will absolutely love!

How To Make Creamy Sun Dried Tomato Pasta with Chicken

  • Penne pasta
  • Olive oil
  • Chicken tenderloins — cubed into bite-sized pieces
  • Seasoning: salt, black pepper, garlic powder, onion powder
  • Heavy cream
  • Chicken broth — go for the low sodium option
  • Sun-dried tomatoes in jar
  • Garlic cloves — minced
  • Grated parmesan cheese
  • Fresh basil — chopped and packed
  • Cayenne pepper or chili flakes — optional for a little extra heat

How to Make Chicken Sun-Dried Tomato Pasta

  • Cook the pasta: Cook pasta according to the instructions on the package. Drain when ready to add into the sauce.
  • Prepare the chicken: In a small bowl season chicken with the mixture of seasonings listed under chicken.
  • Cook the chicken: In a large skillet over medium heat, heat the olive oil. Add chicken and cook until browned and cooked through, approximately 5 to 6 minutes.
Sauce being made in a pot for sun-dried tomato pasta.
  • Make the sauce: Add tomatoes and garlic and cook for a couple more minutes. Add the heavy cream, broth, the cheese, salt, onion powder, black pepper and cayenne pepper if using any. Mix and simmer the sauce on low heat for a few minutes until the sauce thickens up.
Adding pasta and fresh basil to the cream sauce to be coated.
  • Combine the rest of the ingredients: Stir in drained pasta and fresh basil. Cover and cook for a few more minutes on low heat until the pasta absorbs some of the sauce. Top with more chopped fresh basil and shaved parmesan cheese if desired. Serve immediately.
Creamy sun-dried tomato pasta in a pot.

Recipe Variations

  • You can use whatever pasta you’d like! Try farfalle (bow-tie pasta), ziti, or rigatoni pasta or even a whole grain pasta.
  • If you don’t have fresh basil, you can substitute with dried. For every 1 tablespoon of fresh herbs, you can swap for 1 teaspoon of dried.
  • Chicken tenders can be swapped for chicken thighs or breasts. You can even cut your chicken breasts into tenders.
  • Want to try a different protein? Try shrimp, turkey sausage, or whatever meat you have in your fridge.

Tips and Notes

  • A time-saving tip is to heat the skillet with oil while you are mixing together the spices, thus reducing the time you are waiting for things to heat up. Also, start boiling the water for your pasta as you prep your ingredients so it’s ready for your pasta once you’re done chopping and dicing.
  • Make sure to cut your chicken in equal bite size pieces, so the pieces will be cooked evenly.
  • Use enough cold water so when the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely.
  • Make sure your pot is boiling before adding the pasta. Noodles that are added too soon will be soggy and not properly cooked. It’s best to set a timer so you don’t forget about it.
  • As soon as you put your pasta in the water make sure to stir it. This stops the pasta from sticking together.

More Creamy Pastas You’ll Love

  • Creamy Shrimp Penne Pasta with Red Pepper Sauce
  • Tomato Basil Chicken Pasta
  • Sun-Dried Tomato Penne Pasta
  • Creamy Cajun Shrimp Pasta
  • Spinach Artichoke Stuffed Shells
Close up of sun-dried pasta in a pot with fresh basil on top.

I hope you enjoy all the recipes I share with you, including this delicious Creamy Sun Dried Tomato Pasta recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

A plate of creamy sun-dried tomato pasta with fresh basil and parmesan shavings on top.

Creamy Sun Dried Tomato Chicken Pasta

5 from 72 votes
Created by Mariam E.
Hearty, flavorful, and rich, this Creamy Sun Dried Tomato Chicken Pasta is a sure hit for the family. Made in 30 minutes, this chicken penne pasta is the perfect weeknight dinner. Made with budget friendly ingredients, you'll be making this on repeat!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Pasta
Cuisine American
Servings 6 servings
servings

Ingredients

  • 8 oz. penne pasta uncooked

Chicken

  • 2 tbsps. olive oil light tasting, searing the chicken
  • 1.5 lb. chicken tenderloins cubed into bite-sized pieces
  • ¼ tsp. black pepper
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder

The Sauce

  • 1½ cup heavy cream
  • 1½ cup chicken broth low sodium
  • ½ tsp. salt or more to taste
  • ¾ tsp. black pepper or less to taste
  • ½ tsp. onion powder
  • 7 oz. sun-dried tomatoes in jar, drained
  • 3 whole garlic cloves minced
  • ¾ cup grated parmesan cheese
  • ¼ cup fresh basil chopped and packed
  • ¼ tsp. cayenne pepper or chili flakes, optional

Instructions

  • Cook pasta according to the instructions on the package. Drain when ready to add into the sauce.
  • In a small bowl season chicken with the mixture of seasonings listed under chicken.
  • In a large skillet over medium heat, heat the olive oil. Add chicken and cook until browned and cooked through, approximately 5 to 6 minutes.
  • Add tomatoes and garlic and cook for a couple more minutes. Add the heavy cream, broth, cheese, salt, onion powder, black pepper and cayenne pepper if using any.
  • Mix and simmer the sauce on low heat for a few minutes until the sauce thickens up.
  • Stir in drained pasta and fresh basil. Cover and cook for a few more minutes on low heat until the pasta absorbs some of the sauce. Top with more chopped fresh basil and shaved parmesan cheese if desired. Serve immediately.

Video

Notes

  • A time-saving tip is to heat the skillet with oil while you are mixing together the spices, thus reducing the time you are waiting for things to heat up. Also, start boiling the water for your pasta as you prep your ingredients so it’s ready for your pasta once you’re done chopping and dicing.
  • Make sure to cut your chicken in equal bite size pieces, so the pieces will be cooked evenly.
  • Use enough cold water so when the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely.
  • Make sure your pot is boiling before adding the pasta. Noodles that are added too soon will be soggy and not properly cooked. It’s best to set a timer so you don’t forget about it.
  • As soon as you put your pasta in the water make sure to stir it. This stops the pasta from sticking together.

Nutrition

Calories: 673kcal | Carbohydrates: 51g | Protein: 41g | Fat: 35g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 766mg | Potassium: 1777mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1449IU | Vitamin C: 15mg | Calcium: 239mg | Iron: 4mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.
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