There are those weeknights when you need a hug in a bowl—something warm, creamy, and deeply satisfying, but you're too tired for a sink full of dishes. This one-pan creamy sun-dried tomato chicken pasta is my answer to those evenings. It's the kind of dinner that feels like you spent hours at the stove, but it all comes together in a single skillet, from seared chicken to silky sauce to perfectly cooked pasta.
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The magic happens in one pan: you sear the chicken, then build a rich sauce with garlic, sun-dried tomatoes, and cream, and simmer the pasta right in the same skillet. The starches from the pasta thicken the sauce naturally, creating a luscious coating that clings to every noodle. It's comfort food that's also practical—less mess, more flavor, and a meal the whole family will actually eat without complaint.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
Chicken thighs also work great—they're juicier. If using frozen, thaw completely and pat dry for better browning.
2 tbsp (30ml) olive oil, divided
Use a good-quality olive oil for searing; you can substitute with avocado oil for a higher smoke point.
3 cloves garlic, minced
Fresh garlic is best; in a pinch, use 1/2 teaspoon garlic powder, but add it with the cream to avoid burning.
1/2 cup (40g) sun-dried tomatoes in oil, drained and chopped
If using dry-packed, rehydrate in hot water for 10 minutes before chopping. Reserve a few for garnish.
2 cups (480ml) low-sodium chicken broth
Low-sodium is key so you can control the salt. Vegetable broth also works for a lighter flavor.
1 cup (240ml) heavy cream
For a lighter option, use half-and-half, but the sauce will be less thick. Full-fat coconut milk adds a dairy-free twist.
8 oz (225g) penne or rigatoni pasta
Any short pasta works; whole wheat adds fiber but may need a few extra minutes to cook.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better than pre-shredded, which often contains anti-caking agents. Pecorino Romano adds a sharper bite.
1 tsp (5g) Italian seasoning
No Italian seasoning? Mix 1/2 tsp dried oregano, 1/2 tsp dried basil, and a pinch of thyme.
1/2 tsp (2g) salt, plus more to taste
Kosher salt is best; adjust based on your broth's saltiness.
1/4 tsp (1g) black pepper
Freshly cracked black pepper adds more aroma; adjust to taste.
2 tbsp (8g) fresh basil, chopped (optional, for garnish)
Fresh parsley also works. If you don't have fresh herbs, skip the garnish—it's just for color.
Tips & Tricks
- Pat the chicken dry before seasoning—this ensures a golden sear instead of steaming.
- Don't skip the pasta simmering step; the starch released thickens the sauce naturally.
- Taste for salt at the end—sun-dried tomatoes and Parmesan add salt, so you might need less than you think.
Pro Tips
Step-by-Step Instructions
1. Season and Sear Chicken
Season the chicken pieces with salt, pepper, and 1/2 teaspoon of Italian seasoning. Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat (about 375°F / 190°C). Add the chicken in a single layer and cook, without stirring, for 4-5 minutes until golden brown on the bottom. Flip and cook for another 3-4 minutes until cooked through and the internal temperature reaches 165°F (74°C). Transfer to a plate and set aside.
2. Sauté Aromatics
Reduce the heat to medium (about 325°F / 160°C). Add the remaining 1 tablespoon olive oil to the same pan. Add the garlic and sun-dried tomatoes, and sauté for 1 minute until fragrant, stirring constantly to prevent burning. The garlic should be soft but not browned.
3. Deglaze with Broth
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step adds incredible depth of flavor. Bring the broth to a simmer over medium-high heat (about 375°F / 190°C).
4. Add Cream and Seasonings
Stir in the heavy cream, remaining 1/2 teaspoon Italian seasoning, and a pinch of salt and pepper. Bring the mixture back to a gentle simmer, then reduce the heat to low (about 250°F / 120°C) to keep it warm while you cook the pasta.
5. Cook Pasta in Sauce
Add the dry pasta to the skillet, stirring to ensure it's submerged in the sauce. Cover and cook over medium-low heat (about 300°F / 150°C) for 12-15 minutes, stirring every 3-4 minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed, creating a creamy sauce. If the sauce gets too thick before the pasta is done, add an extra splash of broth or water.
6. Combine with Chicken
Return the cooked chicken to the skillet, along with any juices that collected on the plate. Stir to combine and heat through for 2-3 minutes until the chicken is warmed and the sauce coats the pasta nicely.
7. Finish with Parmesan
Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy. The sauce will thicken slightly as it cools. Taste and adjust seasoning with salt and pepper if needed.
8. Garnish and Serve
Garnish with fresh basil and a few extra sun-dried tomato pieces, if desired. Serve hot, straight from the pan for a rustic family-style meal.
Delicious Variations
Swap the chicken for shrimp
Add peeled and deveined shrimp in the last 5 minutes of pasta cooking, and cook until pink and opaque.
Make it vegetarian
Omit the chicken and add a can of drained chickpeas or white beans along with the pasta for protein.
Add a veggie boost
Stir in a handful of fresh spinach or kale during the last 2 minutes of cooking until wilted.
How to Store One-Pan Creamy Sun-Dried Tomato Chicken Pasta
Refrigerator
Store in an airtight container in the fridge for up to 3 days. The sauce will thicken; add a splash of broth or milk when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce, or microwave in 30-second bursts, stirring in between.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream?
Yes, you can use whole milk or half-and-half, but the sauce will be thinner and less rich. To thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of cold milk and stir it in during the last 2 minutes of cooking.
Q: What can I substitute for sun-dried tomatoes?
You can use cherry tomatoes, halved, and add them with the garlic. They won't have the same intense flavor, but they'll add a fresh, juicy element. Alternatively, use tomato paste for a different depth.
Q: How do I prevent the pasta from sticking to the pan?
Stir the pasta every 3-4 minutes while it cooks, and ensure there's enough liquid. If the sauce becomes too thick, add a splash of broth or water. Using a non-stick or well-seasoned pan also helps.
Q: Can I make this dish gluten-free?
Absolutely! Use gluten-free pasta (like rice or corn-based) and check that your chicken broth is gluten-free. The cooking time may vary, so check the package instructions and adjust accordingly.
Q: Is this recipe spicy?
No, this recipe is not spicy. It's creamy and savory with a tangy note from the sun-dried tomatoes. If you like heat, add a pinch of red pepper flakes with the garlic.
Try this today: next time you're craving comfort food, skip the takeout and make this one-pan wonder. It's easier than you think, and your family will think you're a rockstar. Small steps, big impact.
One-Pan Creamy Sun-Dried Tomato Chicken Pasta
This one-pan creamy sun-dried tomato chicken pasta is the ultimate easy comfort food dinner, ready in 50 minutes with rich flavor and minimal cleanup.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp (30ml) olive oil, divided
- 3 cloves garlic, minced
- 1/2 cup (40g) sun-dried tomatoes in oil, drained and chopped
- 2 cups (480ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 8 oz (225g) penne or rigatoni pasta
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp (5g) Italian seasoning
- 1/2 tsp (2g) salt, plus more to taste
- 1/4 tsp (1g) black pepper
- 2 tbsp (8g) fresh basil, chopped (optional, for garnish)
📋 Instructions
- 1Season and Sear Chicken — Season the chicken pieces with salt, pepper, and 1/2 teaspoon of Italian seasoning. Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat (about 375°F / 190°C). Add the chicken in a single layer and cook, without stirring, for 4-5 minutes until golden brown on the bottom. Flip and cook for another 3-4 minutes until cooked through and the internal temperature reaches 165°F (74°C). Transfer to a plate and set aside.
- 2Sauté Aromatics — Reduce the heat to medium (about 325°F / 160°C). Add the remaining 1 tablespoon olive oil to the same pan. Add the garlic and sun-dried tomatoes, and sauté for 1 minute until fragrant, stirring constantly to prevent burning. The garlic should be soft but not browned.
- 3Deglaze with Broth — Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step adds incredible depth of flavor. Bring the broth to a simmer over medium-high heat (about 375°F / 190°C).
- 4Add Cream and Seasonings — Stir in the heavy cream, remaining 1/2 teaspoon Italian seasoning, and a pinch of salt and pepper. Bring the mixture back to a gentle simmer, then reduce the heat to low (about 250°F / 120°C) to keep it warm while you cook the pasta.
- 5Cook Pasta in Sauce — Add the dry pasta to the skillet, stirring to ensure it's submerged in the sauce. Cover and cook over medium-low heat (about 300°F / 150°C) for 12-15 minutes, stirring every 3-4 minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed, creating a creamy sauce. If the sauce gets too thick before the pasta is done, add an extra splash of broth or water.
- 6Combine with Chicken — Return the cooked chicken to the skillet, along with any juices that collected on the plate. Stir to combine and heat through for 2-3 minutes until the chicken is warmed and the sauce coats the pasta nicely.
- 7Finish with Parmesan — Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy. The sauce will thicken slightly as it cools. Taste and adjust seasoning with salt and pepper if needed.
- 8Garnish and Serve — Garnish with fresh basil and a few extra sun-dried tomato pieces, if desired. Serve hot, straight from the pan for a rustic family-style meal.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.
