This Creamy Sun-Dried Tomato Pasta is my go-to when I need a restaurant-quality meal without the fuss. The sauce gets its depth from sun-dried tomatoes, garlic, and a splash of pasta water, balanced with heavy cream and Parmesan. It's bold, tangy, and satisfying—ready in about 30 minutes.
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The key is toasting the sun-dried tomatoes in olive oil to release their concentrated flavor, then building the sauce right in the same pan. Grilled chicken adds protein, but you can easily skip it for a vegetarian version. I'll walk you through every step, including the exact temperatures and visuals so you nail it the first time.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) penne pasta
Any short pasta works; use whole wheat for extra fiber. For gluten-free, choose a sturdy shape like fusilli.
2 boneless, skinless chicken breasts (about 1 lb / 450g total)
Pound to even thickness for quick, even cooking. For a vegetarian option, omit and add a can of chickpeas.
1/2 cup (75g) sun-dried tomatoes in oil, drained and chopped
Use oil-packed for best flavor; if dry-packed, rehydrate in hot water. Reserve a teaspoon of the oil for toasting.
4 cloves garlic, minced
Fresh garlic is key; use 1/2 tsp garlic powder in a pinch.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half but the sauce won't be as thick.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better; pre-shredded may not melt as smoothly.
1/4 cup (60ml) reserved pasta water
The starchy water thickens the sauce and helps it cling to the pasta.
2 tbsp olive oil, divided
Use extra-virgin for flavor; regular works too.
1 tsp dried oregano
Optional; adds an Italian herb note. Fresh basil also works.
Salt and freshly ground black pepper, to taste
Season generously; the sauce needs it.
Tips & Tricks
Don't overcook the pasta
cook to al dente (firm to the bite) as it continues cooking slightly in the sauce.
Reserve pasta water before draining
you need that starchy liquid to achieve the perfect sauce consistency.
Toast the sun-dried tomatoes
this intensifies their flavor and adds depth to the sauce.
Pro Tips
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente (usually 11-12 minutes). Reserve 1 cup of pasta water, then drain.
2. Grill the chicken
Preheat a grill or grill pan to 400°F (200°C). Season chicken breasts with salt, pepper, and 1/2 tsp oregano. Grill for 5-6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly.
3. Toast the tomatoes
In a large skillet, heat 1 tbsp olive oil over medium heat (350°F/175°C). Add sun-dried tomatoes and cook for 2-3 minutes until fragrant and slightly darkened. Add garlic and cook for 30 seconds until aromatic, but not browned.
4. Make the sauce
Reduce heat to low and pour in heavy cream. Stir in Parmesan and remaining oregano. Simmer gently for 3-4 minutes until the cheese melts and the sauce thickens slightly, coating the back of a spoon. Season with salt and pepper.
5. Combine and toss
Add the drained pasta to the skillet. Pour in 1/4 cup of reserved pasta water and toss well to coat. If the sauce is too thick, add more pasta water, 1 tbsp at a time, until it reaches a silky consistency.
6. Add the chicken
Fold in the sliced chicken and let it warm through for 1-2 minutes. Taste and adjust seasoning with salt and pepper.
7. Serve and garnish
Plate immediately, spooning extra sauce over the top. Garnish with fresh basil or extra Parmesan if desired.
Delicious Variations
Vegetarian
Skip chicken and add 1 cup of roasted cherry tomatoes or sautéed mushrooms.
Spicy
Add 1/2 tsp red pepper flakes with the garlic for a kick.
Lighter
Use half-and-half instead of cream and reduce Parmesan to 1/4 cup.
How to Store Creamy Sun-Dried Tomato Pasta with Grilled Chicken
Refrigerator
Store in an airtight container for up to 3 days. The sauce will thicken; add a splash of milk or pasta water when reheating.
Freezer
Freeze without chicken for up to 2 months. Thaw overnight in fridge and reheat gently.
Reheating
Reheat in a skillet over medium-low heat, adding a splash of milk to loosen the sauce. Stir frequently until heated through.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less rich. Use whole milk and add 1 tbsp flour to thicken if needed.
Q: How do I prevent the sauce from curdling?
Keep the heat low and don't boil the cream. Add the cheese gradually and stir constantly.
Q: What can I substitute for sun-dried tomatoes?
Use 1 cup of cherry tomatoes, halved, and sautéed for 5 minutes until they burst. Or use 2 tbsp tomato paste for a different flavor.
Q: Can I make this dish ahead of time?
Yes, but the sauce will thicken. Prepare the sauce and pasta separately, then combine and reheat with extra pasta water.
If you've tried this Creamy Sun-Dried Tomato Pasta, let me know how it turned out in the comments. And don't forget to check out my other quick weeknight pasta recipes. Stay sharp.
Creamy Sun-Dried Tomato Pasta with Grilled Chicken
Creamy Sun-Dried Tomato Pasta with grilled chicken: a rich, tangy sauce coats al dente noodles for a quick weeknight dinner.
🧂 Ingredients
- 12 oz (340g) penne pasta
- 2 boneless, skinless chicken breasts (about 1 lb / 450g total)
- 1/2 cup (75g) sun-dried tomatoes in oil, drained and chopped
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60ml) reserved pasta water
- 2 tbsp olive oil, divided
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente (usually 11-12 minutes). Reserve 1 cup of pasta water, then drain.
- 2Grill the chicken — Preheat a grill or grill pan to 400°F (200°C). Season chicken breasts with salt, pepper, and 1/2 tsp oregano. Grill for 5-6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly.
- 3Toast the tomatoes — In a large skillet, heat 1 tbsp olive oil over medium heat (350°F/175°C). Add sun-dried tomatoes and cook for 2-3 minutes until fragrant and slightly darkened. Add garlic and cook for 30 seconds until aromatic, but not browned.
- 4Make the sauce — Reduce heat to low and pour in heavy cream. Stir in Parmesan and remaining oregano. Simmer gently for 3-4 minutes until the cheese melts and the sauce thickens slightly, coating the back of a spoon. Season with salt and pepper.
- 5Combine and toss — Add the drained pasta to the skillet. Pour in 1/4 cup of reserved pasta water and toss well to coat. If the sauce is too thick, add more pasta water, 1 tbsp at a time, until it reaches a silky consistency.
- 6Add the chicken — Fold in the sliced chicken and let it warm through for 1-2 minutes. Taste and adjust seasoning with salt and pepper.
- 7Serve and garnish — Plate immediately, spooning extra sauce over the top. Garnish with fresh basil or extra Parmesan if desired.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
