This Sun-Dried Tomato Chicken Pasta features a creamy garlic Parmesan Alfredo sauce, sun-dried tomatoes, chicken and penne. It’s an easy, satisfying dinner for busy weeknights.
Why You’ll Love This Dish
If you want a fresh take on chicken Alfredo, this recipe is incredibly simple and full of flavor. A jar of sun-dried tomatoes packed in oil brings intense tomato flavor and an aromatic oil that you can use in the pan. The result is a rich, creamy pasta that’s quick enough for weeknight cooking but comforting enough for company.
This Sun-Dried Tomato Chicken Pasta is creamy, filling, and pairs perfectly with cheesy bread or toasted baguette slices. The sun-dried tomatoes add brightness and depth, while Parmesan and garlic create a classic Alfredo profile with a twist.
Ingredients:
- Sun-dried tomatoes in oil: use the tomatoes and a bit of the oil from the jar for flavor;
- Chicken: boneless skinless chicken breasts or thighs, cut into bite-size pieces;
- Pasta: any bite-size pasta works; penne is used here;
- Seasoning: salt, black pepper, and Italian seasoning or dried oregano;
- Garlic: minced, to add aroma and depth;
- Milk: half-and-half or whole milk for a creamy sauce;
- Cornstarch: a small amount to thicken the sauce without heavy cream;
- Parmesan cheese: shredded, essential for the Alfredo flavor;
- Parsley: chopped, for garnish.
How to make sun-dried tomato chicken pasta
- Heat a mix of olive oil and a little oil from the sun-dried tomato jar in a large skillet over medium-high heat.
- Season the chicken with salt, pepper and Italian seasoning. Cook until golden and cooked through, then remove to a plate.
- Add a touch more oil to the pan, then sauté minced garlic and chopped sun-dried tomatoes for 3–4 minutes until fragrant.
- Whisk cornstarch into the half-and-half or milk, pour into the skillet, then stir in Parmesan. Simmer gently until the sauce thickens.
- Return the chicken to the pan and combine. Add cooked, drained pasta and toss until everything is coated with sauce.
- Serve with extra Parmesan and chopped parsley. Garlic bread or toasted baguette slices are excellent on the side.
What are sun-dried tomatoes?
Sun-dried tomatoes are tomatoes that have been dehydrated, concentrating their flavor. They are commonly sold packed in oil, which becomes infused and very flavorful—perfect for sautés and sauces. You can also find them dried without oil or prepared as a paste.
What to serve with this pasta?
This pasta pairs well with bread—cheesy garlic bread, skillet focaccia or toasted baguette slices are great choices. A simple salad, such as Caesar or a light green salad, makes a balanced meal.
Recipe FAQs
Use any bite-size pasta like penne, rigatoni, bow tie, or even gnocchi. Penne is convenient and holds the sauce well.
Yes—mushrooms, spinach, bell peppers, corn, or peas work nicely and add color and nutrients.
Store leftovers in the refrigerator for up to 3 days. The pasta will absorb sauce overnight, so when reheating add a splash of milk or half-and-half and stir gently to restore creaminess.
More Pasta Recipes:
Easy Broccoli Pasta-
Creamy Zucchini Pasta
-
Creamy Boursin Pasta
-
Creamy Sausage Pasta
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Sun-Dried Tomato Chicken Pasta Recipe
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon sun-dried tomato oil
- 2 lbs boneless skinless chicken breast, cut into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 teaspoon minced garlic
- ¼ cup chopped sun-dried tomatoes
- 2 cups half-and-half or whole milk
- 1 tablespoon cornstarch
- ½ cup shredded Parmesan cheese, divided
- Chopped parsley for garnish
- 2 cups penne pasta, uncooked
Instructions
- Heat olive oil and a small amount of sun-dried tomato oil from the jar in a skillet over medium-high heat.
- Season the chicken with salt, pepper and Italian seasoning; cook until done, then transfer to a plate.
- Add more oil if needed, then sauté garlic and chopped sun-dried tomatoes for 3–4 minutes until fragrant.
- Whisk cornstarch into the half-and-half (or milk), pour into the skillet and stir in Parmesan. Simmer until the sauce thickens.
- Return the chicken to the pan and combine. Add cooked, drained pasta and toss to coat. Garnish with extra Parmesan and parsley.
- Serve with garlic bread or toasted baguette slices.
Notes
Nutrition
| Carbohydrates: 12 g
| Protein: 57 g
| Fat: 26 g
| Saturated Fat: 12 g
| Cholesterol: 198 mg
| Sodium: 824 mg
| Potassium: 1262 mg
| Fiber: 1 g
| Sugar: 2 g
| Vitamin A: 670 IU
| Vitamin C: 8.3 mg
| Calcium: 305 mg
| Iron: 1.8 mg