Sun-dried Tomato Chicken Pasta

This Sun-dried Tomato Chicken Pasta is a weeknight hero: quick, comforting, and full of bright, savory flavor. Tender strips of chicken mingle with concentrated sun-dried tomatoes and a silky parmesan-tinted sauce that clings to every strand of pasta. It’s the kind of dinner that looks and tastes like you spent time on it, but really comes together in about 30 minutes. I love how a few simple pantry ingredients transform into something cozy and special.

Why you’ll love this recipe

There’s texture, richness, and a bright tomato tang in every bite. The sun-dried tomatoes bring intense tomato flavor without needing a long simmer. Parmesan adds creaminess without heavy cream, and the chicken cooks quickly in the pan so dinner can be on the table fast. This is perfect for busy nights when you want something homey but not fussy.

Ingredients

• 8 ounces uncooked pasta
• 2 chicken breasts, cut into bite-size strips
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 teaspoon Italian seasoning
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes (drained if packed in oil)
• 3/4 cup freshly grated parmesan cheese
• 1 tablespoon fresh basil, sliced thin

Notes on ingredients

Use a pasta shape that holds sauce well—penne, fusilli, or rigatoni are great choices. If your sun-dried tomatoes are packed in oil, drain them and reserve a little of that oil for extra flavor if you like. Freshly grated parmesan melts more smoothly than pre-grated, so try to grate it yourself for the best texture in the sauce. The measurements above are balanced to create a coating sauce rather than a soupy dish; if you prefer it saucier, add another 1/4 cup of chicken broth.

Step-by-step instructions

Follow these clear steps to make this Sun-dried Tomato Chicken Pasta. The directions are rewritten for clarity while keeping the original ingredient amounts and order.

1. Bring a large pot of salted water to a boil. Add the 8 ounces of uncooked pasta and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining, then drain the pasta and set it aside.
2. While the pasta cooks, season the 2 chicken breasts (cut into bite-size strips) with 1/2 teaspoon garlic powder, salt, and pepper to taste. Make sure the pieces are evenly coated so they brown evenly.
3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once the oil shimmers, add the seasoned chicken strips in a single layer. Cook, stirring occasionally, until the chicken is browned and cooked through (about 5–7 minutes depending on thickness). Remove the cooked chicken from the skillet and set it aside on a plate.
4. Reduce the heat to medium and add 1 tablespoon butter to the same skillet. When the butter melts, sprinkle in 1/4 teaspoon Italian seasoning and stir briefly to release the herb aroma.
5. Pour in 1/2 cup chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Those browned bits carry flavor and will enrich the sauce.
6. Add 1/2 cup sun-dried tomatoes (drained if packed in oil) to the skillet. Stir to combine the tomatoes with the broth and butter. Allow the mixture to simmer gently for 2–3 minutes so the tomatoes soften and the flavors meld.
7. Return the cooked chicken to the skillet and stir to coat it in the tomato-broth mixture. Let everything heat through together for another 1–2 minutes so the chicken rewarms and absorbs some of the sauce.
8. Lower the heat to medium-low and stir in 3/4 cup freshly grated parmesan cheese a little at a time. Toss until the cheese melts into a smooth, glossy coating. If the sauce seems a bit thick, add a splash of the reserved pasta cooking water (about 1–2 tablespoons at a time) until you reach the desired consistency.
9. Add the drained pasta to the skillet (or return the pasta to the pot and pour the chicken and sauce over it). Toss everything together so the pasta is evenly coated in the parmesan-sun-dried tomato sauce and the chicken is distributed throughout. Taste and adjust seasoning with more salt and pepper if needed.
10. Remove from the heat and sprinkle 1 tablespoon fresh basil, sliced thin, over the pasta. Give it one final gentle toss to distribute the basil without losing its fresh color and aroma.
11. Serve immediately, garnishing with extra grated parmesan if you like. Enjoy while hot for the best texture and flavor.

Tips for success

• Don’t overcook the chicken. Cut into uniform strips so they cook evenly; a quick sear keeps them juicy.
• Reserve pasta water. The starchy water helps the parmesan bind into a silky sauce without becoming grainy.
• Use freshly grated parmesan. Pre-grated versions contain anti-caking agents and won’t melt as smoothly into the sauce.
• Taste as you go. Depending on your sun-dried tomatoes’ saltiness, you may need to adjust how much extra salt you add at the end.
• Customize the texture. If you prefer a creamier finish, stir in a tablespoon or two of cream or a splash of milk at the step where you add parmesan.

Make-ahead and storage

This dish holds up well for leftovers. Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce—high heat can dry out the chicken and make the parmesan clump.

Variations to try

• Vegetable boost: Stir in a few handfuls of baby spinach at the end so it wilts into the warm pasta, or add roasted red peppers for sweetness.
• Spicy kick: Add a pinch of red pepper flakes when you add the Italian seasoning for a gentle heat.
• Herb swap: If you don’t have fresh basil, stir in 1 teaspoon of chopped fresh parsley for a different herbaceous note.
• Protein swap: Substitute the chicken with shrimp; cook shrimp 2–3 minutes per side until opaque and follow the rest of the recipe as written.

What to serve with it

Keep the sides simple. A crisp green salad with a lemon vinaigrette cuts the richness nicely, and warm crusty bread is perfect for mopping up any leftover sauce. A light vegetable side—roasted asparagus or steamed broccoli—adds color and balance to the plate.

Final thoughts

This Sun-dried Tomato Chicken Pasta is proof that pantry staples can feel special. With minimal prep and straightforward steps, you get a balanced, flavorful dinner that’s both weeknight-friendly and company-ready. The concentrated tang of sun-dried tomatoes, the nuttiness of parmesan, and the fresh lift of basil play together in a satisfying way that’s hard to resist.

Enjoy this recipe tonight, and don’t be surprised if it becomes a regular in your dinner rotation. The combination of quick cooking time and big flavor makes it an easy favorite.