One-Pot Creamy Sun-Dried Tomato Chicken Pasta

One-Pot Creamy Sun-Dried Tomato Chicken Pasta: A Comfort Food Masterpiece

If you’re searching for a rich, flavorful, and satisfying one-pot meal that’s both easy to prepare and bursting with gourmet flair, look no further than One-Pot Creamy Sun-Dried Tomato Chicken Pasta. This dish brings together tender chicken, al dente pasta, and a luxuriously creamy sauce infused with the tangy, concentrated flavor of sun-dried tomatoes—all cooked in a single pot for minimal cleanup and maximum deliciousness. Whether you’re cooking for a weeknight dinner or impressing guests on a cozy weekend evening, this recipe delivers restaurant-quality results with home-cooked comfort.

The History Behind the Dish

The origins of creamy tomato-based pasta dishes can be traced back to Italian culinary traditions, where simplicity, fresh ingredients, and bold flavors reign supreme. While classic dishes like fettuccine Alfredo or penne alla vodka showcase cream and tomatoes in elegant harmony, modern adaptations have embraced global pantry staples and time-saving techniques. The concept of one-pot meals gained popularity in the 21st century as home cooks sought efficient, less wasteful ways to prepare hearty dishes without sacrificing taste. Sun-dried tomatoes, once a regional specialty from Southern Italy, became widely available in jars and resealable packs, making their intense umami-rich flavor accessible worldwide. Combining these elements—creamy sauces, protein-packed chicken, and convenient one-pot preparation—gave rise to contemporary favorites like Creamy Sun-Dried Tomato Chicken Pasta. It’s a fusion of rustic Italian roots and modern American comfort food sensibilities, perfected for today’s busy kitchens.

Ingredients Breakdown: What Makes This Dish Shine?

The magic of this dish lies in its carefully balanced ingredients, each contributing depth, texture, and flavor. Let’s take a closer look at what goes into this delectable meal:

Chicken Breast (or Thighs): Boneless, skinless chicken breasts are ideal for their lean texture and mild flavor that absorbs the sauce beautifully. For a richer taste, consider using chicken thighs.
Pasta: Short shapes like penne, fusilli, or rigatoni hold the creamy sauce exceptionally well. Gluten-free or whole wheat versions work too, depending on dietary needs.
Sun-Dried Tomatoes: Packed in oil or dry-packed and rehydrated, these provide a sweet-tart intensity that elevates the entire dish. The oil from sun-dried tomatoes can also be used to sauté for added depth.
Heavy Cream: The backbone of the creamy texture. You can substitute half-and-half or coconut milk for a lighter or dairy-free version, though the richness will vary.
Garlic and Onion: Fresh minced garlic and finely diced onion build the aromatic foundation.
Chicken Broth: Adds moisture and savory depth while helping cook the pasta directly in the pot.
Grated Parmesan Cheese: Salty, nutty, and slightly sharp, it melts into the sauce for extra creaminess and umami.
Fresh Herbs: Basil, parsley, or thyme brighten the dish and balance the richness.
Olive Oil and Butter: Used for searing chicken and building flavor layers.
Seasonings: Salt, black pepper, red pepper flakes (optional), and dried oregano or Italian seasoning round out the flavor profile.

Step-by-Step Recipe: How to Make One-Pot Creamy Sun-Dried Tomato Chicken Pasta

Follow these detailed instructions to create a perfectly balanced, silky-smooth, and deeply flavorful pasta dish entirely in one pot.

Prep Ingredients: Slice 1 lb (450g) boneless chicken breast into thin strips or bite-sized pieces. Dice 1 small yellow onion, mince 3 cloves of garlic, slice ½ cup sun-dried tomatoes (if oil-packed, reserve 1–2 tbsp of the oil), and measure out 8 oz (225g) short pasta.
Sear the Chicken: Heat 1 tablespoon olive oil (plus reserved sun-dried tomato oil if using) in a large deep skillet or Dutch oven over medium-high heat. Season chicken with salt, pepper, and a pinch of Italian seasoning. Add to the pan and cook until golden brown and cooked through (about 5–6 minutes). Remove chicken and set aside.
Sauté Aromatics: In the same pot, add 1 tablespoon butter. Once melted, add the diced onion and cook until translucent (about 3–4 minutes). Stir in the minced garlic and cook for 30 seconds until fragrant.
Add Sun-Dried Tomatoes: Stir in the sliced sun-dried tomatoes and cook for 1 minute to release their oils and intensify flavor.
Incorporate Liquids and Pasta: Pour in 2 cups of chicken broth and 1 cup of heavy cream. Stir in 1 teaspoon dried oregano, a pinch of red pepper flakes (optional), and season with salt and pepper. Add the uncooked pasta directly into the liquid mixture.
Simmer Until Pasta is Tender: Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid. If the sauce reduces too quickly, add a splash more broth.
Return Chicken to Pot: Add the cooked chicken back into the pot and stir gently to combine.
Add Cheese and Finish: Remove from heat and stir in ½ cup grated Parmesan cheese until melted and smooth. Adjust seasoning as needed. For extra silkiness, stir in 1 additional tablespoon of butter.
Garnish and Serve: Sprinkle with chopped fresh basil or parsley and an extra dusting of Parmesan. Serve immediately while hot.

Tips for Perfect Results Every Time

Don’t Overcook the Chicken: Sear just until golden and cooked through to prevent dryness. Overcooked chicken becomes tough when simmered later.
Use Quality Sun-Dried Tomatoes: Opt for oil-packed sun-dried tomatoes for superior flavor and softer texture. Avoid those with excessive preservatives or added sugar.
Stir Occasionally: Prevent sticking by stirring every few minutes during the simmering phase, especially as the starches release from the pasta.
Reserve Extra Broth: Have an extra ½ cup of chicken broth on hand to loosen the sauce if it becomes too thick before the pasta is fully cooked.
Let It Rest: Allow the dish to sit off the heat for 2–3 minutes after adding cheese. This helps the sauce thicken and cling better to the pasta.
Use Freshly Grated Cheese: Pre-grated cheeses contain anti-caking agents that can make the sauce grainy. Always grate your own Parmesan for the smoothest melt.
Balance Acidity: If the sun-dried tomatoes make the dish too tart, a tiny pinch of sugar or a squeeze of fresh lemon juice can help balance the flavors.

Variations and Customizations

This recipe is incredibly versatile and welcomes creative twists to suit different tastes, dietary preferences, or what’s on hand in your kitchen.

Creamier Version: Add 2–3 tablespoons of mascarpone or cream cheese along with the Parmesan for an even richer, velvety texture.
Vegetarian Option: Omit the chicken and add sautéed mushrooms, spinach, zucchini, or roasted bell peppers for a hearty meatless version.
Seafood Twist: Replace chicken with cooked shrimp or scallops added at the end to avoid overcooking.
Dairy-Free: Use full-fat coconut milk instead of cream, nutritional yeast or vegan Parmesan instead of dairy cheese, and olive oil instead of butter.
Gluten-Free: Substitute gluten-free pasta (like brown rice or chickpea penne) and ensure all other ingredients are certified GF.
Spicy Kick: Increase red pepper flakes or add a dash of cayenne or sriracha for heat lovers.
Extra Greens: Stir in a couple of handfuls of baby spinach or arugula during the last 2 minutes of cooking for added nutrition and color.
Lemon Zest Boost: Add a teaspoon of lemon zest at the end for a bright, citrusy lift that cuts through the richness.
Bacon or Pancetta: Render crispy bacon or pancetta first, use the fat to sauté aromatics, and mix into the final dish for a smoky twist.

Health Considerations and Nutritional Value

While undeniably indulgent, this dish can be adapted to fit various health goals. Here’s a general nutritional breakdown per serving (based on 4 servings):

Calories: ~550–650 kcal
Protein: ~30–35g (excellent source from chicken and cheese)
Fat: ~25–30g (mostly from cream, oil, and cheese; includes healthy monounsaturated fats from olive oil)
Carbohydrates: ~45–50g (from pasta; can be reduced with low-carb alternatives)
Fiber: ~3–5g (can increase with whole grain pasta or added vegetables)
Sodium: ~600–800mg (moderate; can be lowered with low-sodium broth and less cheese)

Healthy Modifications:

Use half-and-half or evaporated milk instead of heavy cream to reduce saturated fat.
Opt for whole grain or legume-based pasta to boost fiber and protein.
Add leafy greens like spinach or kale to increase vitamins A, C, and K.
Limit cheese quantity or use a strong-flavored aged Parmesan to get more flavor with less volume.
Portion control: Serve with a side salad or roasted vegetables to stretch the meal and balance macros.

This dish provides a good balance of macronutrients and can be part of a healthy diet when enjoyed in moderation and customized mindfully.

Ingredients

1 lb (450g) boneless, skinless chicken breasts, sliced into strips
8 oz (225g) short pasta (penne, fusilli, or rigatoni)
½ cup sun-dried tomatoes (oil-packed preferred), sliced
2 tbsp olive oil (plus reserved oil from sun-dried tomatoes)
1 tbsp butter
1 small yellow onion, finely diced
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup heavy cream (or substitute)
½ cup grated Parmesan cheese, plus extra for serving
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Fresh basil or parsley, chopped (for garnish)

Directions

Season chicken with salt, pepper, and a pinch of oregano. Heat olive oil in a large deep skillet over medium-high heat. Sear chicken until golden and cooked through (5–6 minutes). Transfer to a plate.
Melt butter in the same skillet. Add onion and cook until soft (3–4 minutes). Stir in garlic and cook 30 seconds.
Add sun-dried tomatoes and cook 1 minute. Pour in chicken broth, heavy cream, oregano, red pepper flakes, and season with salt and pepper.
Stir in uncooked pasta. Bring to a boil, then reduce heat to medium-low. Cover and simmer 12–15 minutes, stirring occasionally, until pasta is tender.
Return chicken to the pot. Stir in Parmesan cheese until melted and creamy.
Taste and adjust seasoning. Garnish with fresh herbs and extra Parmesan. Serve immediately.

FAQ

Can I make this ahead of time?
Yes, though it’s best served fresh. Reheat gently on the stove with a splash of broth or cream to restore creaminess.

How long does leftovers last?
Store in an airtight container in the refrigerator for up to 3–4 days. Reheat on low to prevent separation.

Why is my sauce too thick or too thin?
Too thick? Add warm broth or cream. Too thin? Simmer uncovered for a few extra minutes to reduce.

Can I freeze this dish?
Freezing is not recommended due to the dairy-based sauce, which may separate upon thawing. Best enjoyed fresh or refrigerated short-term.

Can I use dried pasta or fresh pasta?
Dried pasta works perfectly here. Fresh pasta may overcook—adjust timing accordingly.

What can I serve with this pasta?
Pair with a crisp green salad, garlic bread, steamed vegetables, or roasted asparagus for a complete meal.

Summary

One-Pot Creamy Sun-Dried Tomato Chicken Pasta is a rich, comforting dish that combines tender chicken, al dente pasta, and a luxurious sauce bursting with Mediterranean flavor—all made in a single pot for easy cleanup.

Customizable, family-friendly, and perfect for weeknights or entertaining, this recipe brings gourmet taste to your table with minimal effort and maximum satisfaction.

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