Go Back
+ servings

Sun-Dried Tomato Chicken Pasta

Sun Dried Tomato Pasta loaded with juicy, flavorful chicken bathed in creamy, sun-dried tomato, Parmesan, garlic, herb sauce on your table in 30 MINUTES!
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 servings



  • 2 medium chicken breasts (approx. 1 pound) sliced horizontally through the equator, pounded to an even thickness
  • 2 1/2 tablespoons oil from sun-dried tomatoes divided
  • 1/2 tsp EACH garlic powder, onion powder, paprika
  • 1/4 tsp EACH salt, pepper


  • 1 lb. cellentani or pasta of choice
  • 1 tablespoon oil from sun-dried tomatoes jar
  • 2 tablespoons unsalted butter
  • 1 large shallot chopped (about 1/2 cup)
  • 4 oz. sun-dried tomatoes in oil rinsed, chopped into strips (1 heaping cup)
  • 4 garlic cloves minced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low sodium chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 teaspoons chicken bouillon
  • 1 teaspoon dried basil
  • 1/2 tsp EACH dried oregano, dried parsley
  • 1/4 tsp EACH salt, pepper
  • 3/4 cup freshly grated Parmesan cheese
  • 1/3 cup shredded mozzarella cheese
  • 2 cups roughly chopped spinach optional


  • freshly grated Parmesan cheese



  • Whisk together seasonings listed under “Chicken” in a medium bowl. Drizzle then rub tops of chicken evenly with 1/2 tablespoon sun dried tomato olive oil then rub with half of Chicken Seasonings. Flip chicken over and repeat using remaining Chicken Seasonings. Let rest while you prep the rest of the ingredients.


  • Cook pasta al dente according to package directions in salted water. Remove 1 cup pasta water before draining. Toss pasta with a drizzle of olive oil to keep it from sticking. Set aside.


  • Heat 2 tablespoons sun-dried tomato olive oil in very large skillet with sides over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and tent with foil, do not clean out pan. Wait until ready to serve to slice or chop chicken.


  • Melt 2 tablespoons butter in 1 tablespoon sun-dried tomato olive oil over medium-low heat in the same skillet. Add sun-dried tomatoes and shallots and sauté 3-4 minutes, until shallots are tender, scraping up any brown bits left from chicken. Add garlic and red pepper flakes (if using) and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 1 minute (it will be thick).
  • Turn heat to low then slowly whisk in chicken broth, milk, and heavy cream, stirring constantly until smooth. Stir in chicken bouillon and spices then increase heat to medium high to bring sauce to a simmer. Simmer until thickened, stirring often. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted.
  • Stir in pasta until well coated followed by spinach. Add additional reserved pasta water a little at a time if needed to reach desired consistency. Add sliced or chopped chicken and stir into pasta. Garnish with additional Parmesan if desired.
  • Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly grated Parmesan Cheese and basil if desired.


TIPS AND TRICKS for Sun-Dried Tomato Pasta with Chicken

  • You can substitute ground turkey or beef for the chicken and use the same chicken seasonings.
  • You can use a different pasta but I suggest something with ridges so the sauce wills stick to it.
  • You can substitute the shallot with yellow onion.
  • Purchase sun-dried tomatoes packed in OIL.
  • Rinse tomatoes very well so your pasta isn’t oily.  You can chop your sun-dried tomatoes smaller instead of strips if you prefer.
  • Use more or less sun-dried tomatoes depending on desired taste.
  • If you don’t have enough sun dried tomato olive oil when called for, then use regular olive oil.
  • Use your favorite veggies such as mushrooms, asparagus, artichokes, zucchini, bell peppers, etc.
  • Only use freshly grated Parmesan and mozzarella as packaged cheeses do not melt very well.


  • Use chicken thighs. Due to their higher fat content, chicken thighs are inherently juicer than chicken breasts and harder to overcook. . Chicken thighs will cook faster than chicken breasts so adjust cooking time accordingly.
  • Use chopped chicken breasts. Chop your chicken breasts up before you cook them.  Add raw chopped chicken to a large bowl and add the oil and seasonings.  Toss to coat.  Heat one tablespoon olive oil over medium high heat, add chicken and cook chicken just until cooked through.  Remove to a plate then stir into pasta once done.
  • Use rotisserie chicken. Add shredded rotisserie chicken to a large bowl.  Add seasonings and toss to coat.  Stir into pasta once done.


If you would like to omit the heavy cream, increase the flour to 1/4 cup, increase milk to 1 1/2 cups and omit heavy cream.  This is the same method I used in my Lighter Margherita Pasta with excellent results.