This tomato-infused pasta dish brings restaurant-quality flavors to your home kitchen with remarkably simple techniques.
I developed this recipe after countless tests to perfect the balance between tangy sun-dried tomatoes and fresh basil. The chicken adds hearty protein while the pasta soaks up every bit of the rich sauce.
What emerges is a dish with tender chicken, al dente pasta, and a sauce that’s both bright and deeply savory. The basil adds a fresh finish that ties all the elements together beautifully.
Serve this for weeknight dinners or casual gatherings. The flavors only improve as they meld together.
Ingredients for Chicken Pasta Recipe Tomato
Pantry staples and fresh herbs make this dish sing with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into strips |
| Penne Pasta 🍝 | 12 oz | Or any short pasta shape |
| Sun-Dried Tomatoes 🍅 | ¾ cup | Oil-packed, chopped |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 🍲 | 1 ½ cups | Low-sodium preferred |
| Fresh Basil Leaves 🌿 | ½ cup | Loosely packed, chopped |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Olive Oil 🫒 | 3 tbsp | Extra-virgin for depth |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Red Pepper Flakes 🔥 | ½ tsp | Optional for heat |
The chicken should be high quality—Costco or Whole Foods have great options. Look for boneless, skinless breasts with even thickness so they cook uniformly. The sun-dried tomatoes are key (oil-packed for richness). I grab mine from Trader Joe’s—they’re plump and flavorful without being too salty. Fresh basil is a must, and farmers market bunches are usually the most fragrant.
Out of penne? Fusilli or rigatoni work just as well. No fresh basil? Dried basil at one-third the amount in a pinch, though the fresh really makes a difference. If you don’t have heavy cream, half-and-half will do (just reduce it a bit longer). Sun-dried tomatoes can be dry-packed if needed—just soak them in warm water for 10 minutes first.
This keeps well for 3-4 days in the fridge. The flavors meld overnight, so it’s even better the next day. Freezes for up to 2 months (thaw in the fridge, then reheat gently). I always double the sauce—it’s that good (and freezes perfectly).
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in a single pan—pasta, chicken, and sun-dried tomatoes—and let the broth do the work.
- Rich Creamy Bite: The heavy cream and sun-dried tomatoes create this deep, tangy sauce that clings perfectly to the penne.
- Weeknight Hero: Between us, I’ve served this for lazy Tuesdays and dinner parties with zero stress.
- Leftover Magic: Honestly, it tastes even better the next day when the flavors meld overnight.
Step-by-Step Instructions for Sun-Dried Tomato Chicken Pasta
This comes together fast—just follow the steps and you’ll have a creamy, flavorful dish.
Step 1: Cook the Pasta Until Al Dente
Bring a large pot of salted water to a rolling boil. Add the 12 oz Penne Pasta and cook for 8-9 minutes until al dente—it should have a slight bite but not be crunchy. Stir occasionally to prevent sticking.
Reserve ½ cup of pasta water before draining. This starchy liquid is key for adjusting the sauce consistency later. Drain the pasta but don’t rinse it; the surface starch helps the sauce cling better.
Step 2: Sear the Chicken Strips
While the pasta cooks, heat 2 tbsp Olive Oil in a large skillet over medium-high heat. Season the 1.5 lb Chicken Breast strips with 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Red Pepper Flakes. Add the chicken to the skillet in a single layer.
Cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. The chicken should release easily from the pan when it’s ready to flip. Transfer to a plate and cover to keep warm.
Step 3: Build the Creamy Tomato Sauce
In the same skillet, add the remaining 1 tbsp Olive Oil and the 3 cloves Garlic Cloves. Sauté for 30 seconds until fragrant. Stir in the 2 tbsp All-Purpose Flour to create a roux, cooking for 1 minute until it’s lightly golden.
Slowly pour in the 1.5 cups Chicken Broth and 1 cup Heavy Cream, whisking constantly to prevent lumps. Add the 0.75 cup Sun-Dried Tomatoes and simmer for 3-4 minutes until the sauce thickens slightly.
Step 4: Combine and Finish with Basil and Parmesan
Add the cooked pasta and chicken to the skillet, tossing to coat everything in the sauce. Stir in the 0.5 cup Fresh Basil Leaves and 0.5 cup Parmesan Cheese. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until it reaches your desired consistency.
Cook for an additional 1-2 minutes to let the flavors meld. The basil should be wilted and the cheese fully melted, creating a rich, creamy sauce that clings to every piece of pasta and chicken.
Pro Tips For Making Chicken Pasta Recipe Tomato
- Pound the Chicken: I learned this the hard way—pound the chicken breasts to an even ½-inch thickness so they cook through at the same rate without drying out. Uneven pieces mean some bites are rubbery while others are still raw.
- Bloom Sun-Dried Tomatoes: Rehydrate those sun-dried tomatoes in warm chicken broth for 10 minutes before chopping. Sounds fussy, but it plumps them up and mellows their intensity so they don’t overpower the cream sauce.
- Reserve Pasta Water: Always scoop out a cup of starchy pasta water before draining—it’s the glue that helps the heavy cream cling to the penne instead of pooling at the bottom of the bowl.
- Finish with Fresh Tomato: After burning a batch by overcooking the sauce, I now stir in a handful of fresh cherry tomatoes at the very end. They burst slightly from the heat and add a bright pop that cuts through the richness.
Flavor Customization for This Recipe
Spice It Up
For heat lovers, add 1 tsp crushed red pepper flakes while sautéing the garlic. I also love a pinch of cayenne pepper with the flour for extra warmth. The heat balances the richness beautifully.
Herb Variations
Swap basil for fresh oregano or thyme for an earthier profile. Use 1 tbsp fresh rosemary for a piney note that pairs wonderfully with the sun-dried tomatoes.
Creamy Alternatives
Replace heavy cream with coconut milk for a dairy-free version. For extra richness, stir in 2 oz cream cheese at the end. Both options create a velvety sauce that clings to pasta.
I tested this with Whole Foods’ 365 brand coconut milk—it’s my go-to for consistency. 💛
Protein Swaps
Try shrimp instead of chicken—cook 1 lb peeled shrimp for just 2-3 minutes per side. For vegetarians, chickpeas or white beans add heartiness without overpowering the sauce.
Tomato Twists
Add ½ cup chopped fresh tomatoes for brightness. For depth, stir in 2 tbsp tomato paste with the garlic. Both intensify the tomato flavor in different ways.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Use boneless, skinless thighs and cook for 5-6 minutes per side. They stay juicier and add richer flavor to the sauce. Just ensure they reach 165°F internally.
How do I prevent the sauce from separating?
Keep heat at medium-low once cream is added. Whisk constantly while combining liquids with the roux. If it starts to split, a splash of reserved pasta water helps bring it back together.
Can I make this ahead of time?
Yes! Store cooked pasta and sauce separately in airtight containers for up to 3 days. Reheat gently on the stove with a splash of broth, then toss together.
What if my sauce is too thin?
Simmer uncovered for 2-3 more minutes to reduce. For quick thickening, mix 1 tbsp cornstarch with water and stir in. The flour roux should prevent this, but it happens!
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