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I love upgrading simple tomato garlic pasta into a richer, more filling weeknight meal. This version brings juicier protein and a tangy lift from sun-dried pieces, all rounded out with a smooth, cheesy sauce.
This is a fast, skillet-friendly recipe that moves from stove to table without fuss. I cook pasta, sauté diced breast in a bit of oil from the jar when I have it, then build a sauce with cream and finely grated Parmesan so it melts silky, not grainy.
In this post I’ll list exact ingredients (penne or rigatoni, diced breast, sun-dried, garlic, cream, Parmesan, olive oil, Italian seasoning, salt, pepper, parsley) and give step-by-step instructions. Expect a comforting, slightly tangy bowl that clings to every bite.
Whether you need an easy chicken pasta dinner or a high protein pasta meal, this recipe is designed for busy nights and tasty results at the table.
Why I Make This Easy Chicken Pasta Dinner on Busy Nights
C busy evenings call for a one-pan dish that delivers restaurant flavor without fuss. I want a weeknight meal that tastes special, uses simple ingredients, and hits the table fast. This recipe fits that brief and saves time while still feeling indulgent.
A flavorful upgrade with added protein
I turn a basic garlic pasta into a heartier meal when I add diced breasts. Adding chicken lifts this from side-dish status to a full, high-protein chicken pasta that keeps everyone satisfied.
Rich, tangy, and comforting sauce notes
The sauce blends cream, Parmesan, and sun dried tomato for a slightly tangy bite. Garlic and Italian seasoning layer extra flavor so the plate feels bold and cozy, not flat.
Fast cook-time tips from my skillet method
When the pasta boils, I brown the pieces in a hot skillet so I stack steps and save minutes. Keep the heat high to get color, then lower it so the sauce thickens without breaking. If jar oil is available, I use it to boost free flavor before I cook chicken.
Ingredients for Creamy Sun-Dried Tomato Chicken Pasta
I organize the ingredients the way I cook: pasta and protein first, then sauce essentials, then seasonings. This makes shopping and prep simple.
Pasta and protein
- 12 oz penne or rigatoni
- 1 lb diced chicken breast (skinless chicken breasts), cut into bite-size pieces
Creamy sun-dried tomato sauce essentials
- 1/3 cup sun-dried tomatoes, sliced (oil-packed preferred)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (very finely shredded for smooth melt)
- 2 tbsp olive oil (or 2 tbsp oil from the sun-dried tomato jar)
Seasonings and finishers for a restaurant-style bite
- 1 tsp Italian seasoning
- 3/4 tsp salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- 1/4 cup chopped parsley (or swap in basil if preferred)
| Ingredient | Amount | Purpose |
|---|---|---|
| Penne or rigatoni | 12 oz | Main pasta |
| Diced chicken breast (skinless) | 1 lb | Protein |
| Sun-dried tomatoes (oil-packed) | 1/3 cup | Tangy tomato punch |
| Heavy cream & Parmesan | 1 cup each | Builds the sauce (smooth melt) |
| Olive oil, garlic, seasoning | 2 tbsp, 4 cloves, 1 tsp | Cook and flavor |
Equipment note: you will need a large pot for the pasta and a skillet for the chicken and sauce. I prefer oil-packed sun-dried tomatoes and finely grated Parmesan so the sauce stays smooth.
How I Make Sun-Dried Tomato Pasta Recipe Step by Step
My process follows a strict order so the sauce stays smooth and the timing stays tight. I prep while the pot comes to a boil, then move through the skillet steps so everything finishes together.
Cook the pasta until al dente
I bring a large pot of salted water to a rolling boil, add the penne or rigatoni, and cook 9–12 minutes until al dente. Before draining, I reserve 1/2 cup of the starchy water for the sauce.
Sauté diced chicken in a hot skillet
In a large pan over medium-high heat I warm a splash of oil. I add chicken in a single layer and brown it, about 5–7 minutes, until the pieces are golden and cooked through.
Add garlic and seasoning, then build the sauce
I lower the heat, stir in minced garlic and Italian seasoning for 30–60 seconds, then pour in heavy cream and bring it to a gentle simmer. I add parmesan cheese a handful at a time, stirring so it melts into a clingy sauce.
Stir in tomatoes and finish
Next I fold in the sun-dried tomatoes so their tang warms through. I return the drained pasta and the chicken to the skillet, tossing everything together. If the sauce is too thick I add reserved water a splash at a time.
Final touch
I turn off the heat, sprinkle chopped parsley, then taste and adjust salt and pepper. From start to finish this method lands in busy-night minutes and gives a rich, slightly tangy, comforting result.
| Step | Action | Timing |
|---|---|---|
| Boil | Cook pasta | 9–12 minutes |
| Brown | Sauté chicken | 5–7 minutes |
| Simmer | Build sauce & toss | 3–5 minutes |
What Makes This Creamy Chicken Pasta So Good
What lifts this rich weeknight skillet above the rest is how layers of flavor build with each quick step. I focus on simple technique so the plate tastes rich, slightly tangy, and comforting without extra fuss.
Use jar oil for free flavor
I save two tablespoons of oil from the sun dried tomato jar and use it to brown the chicken. The oil perfumes the meat and adds concentrated tomato notes without more ingredients.
How parmesan melts for a smooth sauce
Freshly grated parmesan melts into the cream and forms an emulsion. I avoid powdery pre-shredded cheese because it can turn grainy and ruin the mouthfeel.
Manage heat so the sauce stays glossy
I keep the pan at a gentle simmer. High heat can split the fat and make the sauce separate. Low, steady heat plus stirring keeps it clingy.
Easy swaps and add-ins
To bulk up protein I often add chicken or extra cheese. Spinach, mushrooms, or a squeeze of lemon brighten the dish and keep it weeknight-friendly. For a faster one pot approach, you can cook everything together, but I still prefer boiling the pasta separately for best texture.
| Tip | Why it helps | Quick fix |
|---|---|---|
| Use jar oil | Boosts concentrated flavor | 2 tbsp when browning meat |
| Grate parmesan fresh | Makes sauce smooth and clingy | Fine shred, add slowly |
| Gentle simmer | Prevents separation of fat | Lower heat, stir often |
| Adjust texture | Rescue too-thick or thin sauce | Add reserved pasta water or simmer |
Serving Ideas, Storage, and High Protein Pasta Meal Notes
To make this feel complete, I focus on portioning and a bright side to cut through the richness.
How I serve it for a complete meal
I plate generous scoops so each serving has plenty of protein. I add chopped parsley or fresh basil for color and a squeeze of lemon for brightness.
On the side I set a simple green salad or roasted broccoli. If someone wants to mop up the sauce, I offer garlic bread or a crusty baguette at the table.
Reheating leftovers without drying the sauce
I cool leftovers, then store in an airtight container in the fridge for 3–4 days.
To reheat, I warm a skillet or pot on low, add a splash of water or a tablespoon of cream, and stir until the sauce loosens. In the microwave I heat in short intervals, stirring and adding a little water so the sauce stays glossy. This only takes a few minutes.
Nutrition information note
Nutrition information is automatically calculated and should be used only as an approximation. Values vary by brand, portion size, and exact amounts used.
| Topic | Tip | Typical time |
|---|---|---|
| Serving | Large scoop of protein, herbs, lemon | Serve immediately |
| Sides | Green salad or roasted broccoli, bread | Ready in 10–15 minutes |
| Storage | Airtight container, fridge 3–4 days | Cooling time: 30 minutes |
| Reheat | Low heat in pot with splash of water | 3–5 minutes |
Make It Tonight and Enjoy Every Creamy, Sun-Dried Tomato Bite
When you want a fast, satisfying dinner, this skillet recipe delivers bold flavor with minimal fuss.
I promise a rich, slightly tangy, creamy, comforting sauce with sun dried tomato pieces and garlic, tossed with pasta and juicy chicken until every strand is coated.
Quick method recap: boil pasta in a pot, brown the chicken in a pan or skillet, build the sauce with cream and parmesan, then combine and finish with parsley, salt, and pepper. Most steps take only minutes and overlap, so it’s weeknight-realistic.
Save this recipe, leave a comment telling me if you used penne or rigatoni, and share add-ins you loved. Final tip: keep heat gentle once cream and parmesan go in so the sauce stays smooth. You’ll make this again and again.