Why This Creamy Chicken with Sun-Dried Tomatoes Is My Go-To Summer Dinner

It’s 5:30 PM, the kitchen feels like a sauna, and everyone’s hungry. I’ve been there more times than I can count. You want something that feels special but doesn’t require turning on the oven or spending an hour stirring. That’s where this creamy chicken with sun-dried tomatoes comes in.

I stumbled on this recipe a few summers ago when I had a jar of sun-dried tomatoes taking up space in my pantry and absolutely no energy to make anything complicated. First time I made it, I actually forgot the garlic – still turned out amazing. (Don’t ask me how, but the tomatoes carried the flavor.) Now it’s my secret weapon for those weeknights when I need dinner on the table fast and I want everyone to actually eat it.

The sauce? It’s creamy but not too heavy, thanks to the tangy sun-dried tomatoes and fresh basil. The chicken stays tender because you sear it quick. And the whole thing comes together in one skillet – less heat, less mess, more time to sit down and enjoy.

Ingredients for the Perfect Creamy Chicken with Sun-Dried Tomatoes

Let me walk you through what you’ll need. The ingredient list looks long, but I promise most of it is pantry stuff you probably already have.

• Rigatoni pasta – Those big ridges grab every bit of the sauce. But honestly, any short pasta works. Penne, fusilli, even angel hair if that’s all you’ve got.
• Boneless skinless chicken breasts – Cut into bite-sized pieces. Chicken thighs work great too (more forgiving), but I usually go with breasts because that’s what’s in my fridge.
• Dried oregano, kosher salt, black pepper – The simple seasoning that gives the chicken flavor without being complicated.
• Extra virgin olive oil – You’ll use it twice: once for the chicken, once for the sauce. Pro tip: if you’re using oil-packed sun-dried tomatoes, save that oil for the sauce – free flavor!
• Fresh basil – This is key. I know dried is easier, but fresh basil brings that summery, slightly sweet note that makes the dish sing.
• Garlic and sun-dried tomatoes – The heart of the sauce. Chop the tomatoes well so they distribute evenly.
• Crushed red pepper flakes and tomato paste – Just a little heat and depth.
• Dry white wine – It adds acidity that cuts through the cream. You can swap in chicken broth if you prefer non-alcoholic, but the wine really makes a difference.
• Heavy cream – The star of the creamy sauce. Half-and-half works in a pinch but won’t be as thick.
• Fresh baby spinach and Parmesan cheese – The spinach wilts right in, and the Parmesan adds saltiness and body.

One thing I’ve learned: use real Parmesan, not the powdery stuff in a can. Splurge on Parmigiano-Reggiano if you can – it melts better and tastes so much richer.

How to Make Creamy Chicken with Sun-Dried Tomatoes in 4 Simple Stages

Here’s the breakdown without all the tiny details (you’ll find those in the recipe card below). Think of this as your cheat sheet.

Stage 1: Boil the Pasta and Season the Chicken

Start a big pot of salted water – it should taste like the sea. Cook the rigatoni until it’s al dente (about 11 minutes for most brands). While that’s going, toss your chicken pieces with oregano, salt, and pepper. Simple as that. The pasta water is gold, so scoop out a cup before draining.

Stage 2: Sear the Chicken and Sauté the Aromatics

Heat some olive oil in a large skillet over medium-high. When it’s shimmering (that’s your visual cue), add the chicken and let it brown. Don’t crowd the pan – if you’re doubling the recipe, do it in batches. The chicken cooks in about 7 to 10 minutes. Scoop it out, then lower the heat. Add more oil and cook the basil, garlic, sun-dried tomatoes, and red pepper flakes for a minute or two. The kitchen will smell like a trattoria.

Stage 3: Build the Cream Sauce

Stir in the tomato paste until it darkens a bit. Then pour in the white wine and let it bubble for a minute – scrape up those browned bits from the bottom of the pan (that’s where the flavor lives). Whisk in the heavy cream and let it thicken slightly. You’re looking for a sauce that coats the back of a spoon.

Stage 4: Bring It All Together

Add the cooked pasta, chicken, spinach, a splash of pasta water, and Parmesan. Toss gently. The spinach will wilt almost instantly. If the sauce seems too thick, add more pasta water a little at a time. Taste and adjust salt. Serve in warm bowls with extra basil and a pinch of flaky sea salt. That moment when the cream coats every piece of rigatoni? Chef’s kiss.

Tips for the Best Creamy Chicken with Sun-Dried Tomatoes

I’ve made this dish at least a dozen times, so I’ve collected a few tricks that make it foolproof.

• Use oil-packed sun-dried tomatoes. The dry ones need to be rehydrated, which adds time. Jarred in oil are already soft and flavorful. And save that oil – it’s liquid gold for sautéing.
• Don’t skip the pasta water. That starchy water helps thicken the sauce and makes it cling to the pasta. I keep mine in a measuring cup right next to the stove.
• Sear the chicken in batches. If you crowd the pan, the chicken steams instead of browning. Browned chicken = more flavor.
• Grate your own Parmesan. The pre-shredded stuff has anti-caking agents that prevent smooth melting. A microplane makes quick work of a block.
• Add a little extra wine or broth if you want a thinner sauce. Some people prefer a saucier pasta – just adjust to your liking.

Variations and Substitutions (Real Talk Edition)

This is one of those recipes that’s super adaptable. Here’s what I’ve tried and loved.

Protein swaps: Chicken thighs are more forgiving and stay juicier. If you’re out of chicken, shrimp work great – just cook them for 2-3 minutes per side.

Dairy-free option: Use full-fat coconut cream instead of heavy cream and nutritional yeast (1-2 tablespoons) in place of Parmesan. It’s not exactly the same, but it’s still creamy and delicious. My dairy-free friends gobble it up.

Pasta alternatives: Gluten-free pasta, zucchini noodles, or even spaghetti squash all work. Just adjust cooking times.

Add-ins: Mushrooms? Yes, sauté them with the garlic. Artichoke hearts? Toss them in with the spinach. This recipe is forgiving.

Serving Suggestions

This dish is pretty complete on its own, but here are some ways to round out the meal.

• A simple green salad with lemon vinaigrette – the acidity cuts through the cream.
• Crusty bread for mopping up every last drop of sauce. (I won’t judge if you lick the pan.)
• Roasted asparagus or broccoli if you want extra veggies.
• For low-carb, serve over cauliflower rice or mashed cauliflower.

Storage and Reheating Tips

Got leftovers? Store them in an airtight container in the fridge for up to 4 days. The sauce might thicken as it sits – that’s normal. When reheating, add a splash of cream or chicken broth and warm it gently on the stovetop over low heat. Microwave works too, but watch it so the sauce doesn’t separate.

One thing I don’t recommend: freezing this dish. Cream sauces tend to separate when thawed, and nobody wants grainy pasta. If you need to prep ahead, cook the chicken and sauce up to 1 day in advance, then toss with freshly cooked pasta when you’re ready to serve. That’s my favorite meal prep hack for this one.

Frequently Asked Questions

I hope this creamy chicken with sun-dried tomatoes becomes your new weeknight hero. It’s got that restaurant-quality feel without the effort. And if you make it with spinach or mushrooms, tag me over on Pinterest – I love seeing your spins on it!

Source: Learn More About This Dish

Creamy Chicken with Sun-Dried Tomatoes Pasta

A luscious cream sauce with sun-dried tomatoes and basil coats tender chicken and pasta for an irresistible weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 1

Course: Main Course

Cuisine: Italian

Calories: 780

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb rigatoni pasta
• 1 lb boneless skinless chicken breasts cut into bite-sized pieces
• 2 tsp dried oregano
• 2 tsp Kosher salt
• 1/4 tsp black pepper freshly ground
• 6 Tbsp extra virgin olive oil divided, or use oil from sun-dried tomato jar
• 3 cups fresh basil leaves loosely packed, chopped
• 4 cloves garlic minced
• 1/3 cup sun-dried tomatoes drained and chopped
• 1/4 tsp crushed red pepper flakes
• 3 Tbsp tomato paste
• 1/2 cup dry white wine such as Sauvignon Blanc from Napa Valley
• 1 1/2 cups heavy cream
• 3 oz fresh baby spinach
• 1/2 cup reserved pasta cooking water plus more if needed
• 1/2 cup grated Parmesan cheese preferably Parmigiano-Reggiano
• flaky sea salt for serving

Method

 

1. Bring a large pot of water to a rolling boil and add a generous amount of Kosher salt. Cook the rigatoni according to package directions until al dente, about 11 minutes. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta in a colander and set aside.
2. In a large bowl, combine the chicken pieces with dried oregano, 2 teaspoons Kosher salt, and 1/4 teaspoon black pepper. Toss well to coat evenly.
3. Heat 3 tablespoons olive oil in a large, deep skillet over medium-high heat. Once shimmering, add the seasoned chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 7 to 10 minutes. Use a slotted spoon to transfer the chicken to a plate or bowl.
4. Reduce the heat to medium and add the remaining 3 tablespoons olive oil (or sun-dried tomato oil) to the same skillet. Stir in the chopped basil and cook until fragrant, about 1 minute. Add the minced garlic, chopped sun-dried tomatoes, and crushed red pepper flakes; cook for another 1 to 2 minutes, stirring frequently.
5. Add the tomato paste and stir to dissolve and incorporate. Pour in the white wine and let it bubble for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan. Whisk in the heavy cream, then stir until the sauce is smooth and slightly thickened.
6. Add the cooked pasta, cooked chicken, baby spinach, 1/2 cup reserved pasta water, and grated Parmesan to the skillet. Toss everything gently to combine, adding more pasta water a little at a time if the sauce seems too thick. Taste and adjust seasoning with salt and pepper if needed. Serve in warm bowls, topped with extra Parmesan, fresh basil leaves, and a pinch of flaky sea salt.

Nutrition

Calories: 780kcalCarbohydrates: 64gProtein: 39gFat: 43gSaturated Fat: 18gCholesterol: 150mgSodium: 480mgFiber: 3gSugar: 6g

Notes

For a lighter sauce, swap half the heavy cream for chicken broth. Any short pasta like penne or fusilli works in place of rigatoni. If using oil-packed sun-dried tomatoes, save the oil from the jar for extra flavor when sautéing. Store leftovers in an airtight container in the fridge for up to 4 days; reheat on the stovetop with a splash of cream or broth. This dish is not suitable for freezing because the cream sauce can separate. You can cook the chicken and sauce up to 1 day ahead; simply reheat and toss with freshly cooked pasta before serving. Garnish each bowl with extra Parmesan and fresh basil for a beautiful presentation.

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