Sun Dried Tomato Chicken Pasta

Sun-dried tomato chicken pasta is like catching a warm breeze from the Mediterranean on a plate. The tender chicken carries a little char, adding a smoky note that plays beautifully with the bright, tangy punch of sun-dried tomatoes.

Creamy pasta melds it all together, with fresh basil leaves sneaking in their herbal kiss.

This dish isn’t about fancy moves or rare ingredients—just simple, honest flavors coming together like a perfect family dinner. It’s the kind of meal that feels special without the fuss, comforting enough to return to again and again.

Ingredients

Here’s everything you’ll need to whip up a cozy plate of Sun Dried Tomato Chicken Pasta—simple ingredients that come together to create that creamy, comforting dish with bright bursts of sun-dried tomato and fresh basil.

• 8 oz penne pasta
• 2 chicken breasts, boneless and skinless
• 1/2 cup sun-dried tomatoes, sliced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs (or mix of oregano and basil)
• Salt, to taste
• Black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

Let’s get this creamy, flavorful pasta dancing with juicy chicken and those sweet, chewy sun-dried tomatoes you can almost taste before the first bite. It’s all about layering simple flavors that build into something special, cozy enough for any night at home.

1. Cook the penne: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, then drain and set aside.
2. Prepare the chicken breasts: Season the chicken breasts on both sides with salt, black pepper, and dried Italian herbs to give them that rustic touch.
3. Cook the chicken: Heat one tablespoon of olive oil in a large skillet over medium heat, then add the chicken breasts and cook for about 5-6 minutes on each side until golden brown and cooked through; remove them from the skillet and let rest before slicing.
4. Sauté the garlic and sun-dried tomatoes: In the same skillet, add the remaining tablespoon of olive oil, then toss in the minced garlic and sun-dried tomatoes and cook for 1-2 minutes until fragrant and slightly softened.
5. Add fresh spinach: Stir in the fresh spinach and cook just until wilted, keeping that lovely vibrant green.
6. Pour in the heavy cream: Lower the heat and slowly add the heavy cream to the skillet, stirring gently to combine and create a smooth sauce.
7. Stir in Parmesan cheese: Add the grated Parmesan, stirring until melted and the sauce becomes creamy and luscious; season with salt and black pepper to taste.
8. Combine pasta and sauce: Toss the cooked penne pasta into the skillet, mixing well so every piece gets kissed by that creamy sauce with spinach and sun-dried tomato goodness.
9. Slice the chicken: Cut the rested chicken breasts into thick slices and arrange them neatly over the pasta.
10. Garnish and serve: Finish with a few fresh basil leaves on top for a bright, fresh touch and maybe a little extra Parmesan if you like; grab a fork and enjoy.

Tweaks and Additions

This pasta already sings with simple, lovely flavors, but a few little tweaks can make it even more special without fuss. These suggestions add a bit of extra depth, freshness, or warmth while keeping everything easy and approachable—just how Italian food should be.

• Add a splash of white wine: When you sauté the garlic and sun-dried tomatoes, toss in a splash of dry white wine to add bright acidity that lifts the sauce without overpowering it.
• Swap heavy cream for half-and-half: For a lighter feel that still feels creamy and rich, try mixing half-and-half with a touch of cream cheese or mascarpone stirred in at the end.
• Include fresh rosemary or thyme: Finely chop a small sprig of rosemary or thyme and add it with the dried Italian herbs on the chicken for an herby perfume that’s subtle but delicious.
• Add toasted pine nuts: Sprinkle some toasted pine nuts over the finished dish to bring a lovely crunch and a buttery note that pairs beautifully with the creamy sauce and spinach.
• Use garlic-infused olive oil: Swap regular olive oil for garlic-infused oil when cooking the chicken to deepen that garlic aroma without needing extra cloves.
• Stir in a handful of sun-dried tomato pesto: Mix a spoonful of sun-dried tomato pesto into the sauce to boost flavor layers and make it taste like it’s been simmering all afternoon.
• Add a squeeze of lemon juice: Just before serving, add a little fresh lemon juice to brighten everything up and balance the creaminess with a fresh zing.
• Top with freshly cracked black pepper and chili flakes: Finish with a generous crack of black pepper and a pinch of chili flakes for a gentle kick that makes every bite more exciting, without stealing the show.