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Sun dried tomato pasta is one of those recipes that proves a little bit of bold flavor goes a long way. With just a jar of sun-dried tomatoes, some shredded mozzarella, and tender chicken, this dish becomes an instant family favorite. Today, I’m sharing my go-to version that’s rich, creamy, and perfectly seasoned with pantry staples you probably already have. I’ll walk you through my personal spin on this cozy classic with tips for getting the sauce just right and how to adapt it for gluten-free or vegetarian needs. Grab your skillet and let’s make dinner that actually feels like a win.
Why I Keep Coming Back to This Sun Dried Tomato Pasta
My Grandmother’s Flavor Lessons in Every Bite
When I first learned to cook, my grandmother’s recipes were my compass. She had this way of using simple ingredients like garlic, dried herbs, and tomato paste to create rich, layered flavors. That’s exactly what this sun dried tomato pasta does. It reminds me of her approach. Nothing complicated, but everything intentional.
I stumbled on this recipe during one of those weeks where everything felt busy and I needed something comforting that didn’t require a full grocery haul. I had leftover penne, half a jar of sun-dried tomatoes, and a pack of chicken tenders. Add some garlic, cream, and mozzarella, and dinner basically made itself.
Since then, this dish has earned a regular spot in my meal rotation. The sun dried tomatoes pack a punch that’s sweet, tangy, and slightly smoky. When sautéed in their own oil, they become the foundation of a sauce that’s rich without being heavy. Add chicken and it all comes together in a way that feels hearty and nourishing, like a warm hug on a plate.
This recipe is also incredibly flexible. I’ve made it with gluten-free penne and even swapped the chicken for roasted chickpeas when cooking for vegetarian friends. It works every time. The sauce is that good.
If you’re a fan of pasta recipes like my lemon ricotta pasta, this dish belongs in your recipe box. It’s quick, flavorful, and honestly hard to mess up.
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Sun Dried Tomato Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This sun dried tomato pasta is a creamy, comforting dish made with juicy chicken, garlic, and mozzarella cheese. A rich and flavorful weeknight dinner that comes together in under 30 minutes.
Ingredients
3 garlic cloves, minced
4 oz sun-dried tomatoes
2 tablespoons olive oil
1 lb chicken breast tenderloins, sliced
¼ teaspoon salt
¼ teaspoon paprika
1 cup half and half (or ½ cup heavy cream + ½ cup milk)
1 cup mozzarella cheese, shredded (not fresh)
8 oz penne pasta (or gluten-free alternative)
1 tablespoon basil
¼ teaspoon red pepper flakes
½ cup reserved cooked pasta water or more
¼ teaspoon salt to taste
Instructions
1. In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (from the jar) over medium heat for 1 minute until garlic is fragrant.
2. Remove sun-dried tomatoes and set aside, leaving the oil in the skillet.
3. Add sliced chicken (seasoned with salt and paprika) to the skillet and cook on high heat for 1 minute per side. Remove from heat.
4. Cook pasta according to package instructions. Reserve pasta water and drain.
5. Slice sun-dried tomatoes into smaller pieces and return them to the skillet with the chicken.
6. Add half-and-half and shredded mozzarella to the skillet. Bring to a gentle boil, then reduce to simmer while stirring until cheese is melted and sauce is creamy.
7. Add drained pasta to the skillet and stir to coat with sauce.
8. Add basil and red pepper flakes. Stir to combine.
9. If sauce is too thick, slowly add reserved pasta water until desired consistency is reached.
10. Taste and adjust seasoning with salt and more red pepper flakes if needed.
11. Simmer for a few more minutes to blend flavors and serve hot.
Notes
Substitute ½ cup of milk + ½ cup of heavy cream if you don’t have half and half.
Avoid using fresh mozzarella, as it won’t melt smoothly. Use bagged shredded mozzarella instead.
For a vegetarian version, skip the chicken or replace it with roasted chickpeas.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 510
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
The Creamy Sauce That Brings It All Together
Simple Ingredients, Big Flavor
The creamy sauce in this sun dried tomato pasta is the real reason it stands out. It builds flavor in layers. Garlic and sun-dried tomatoes are first sautéed in their own infused oil. That alone fills the kitchen with something magical.
Then we add the chicken, seasoned with a touch of salt and paprika. Once it’s seared and set aside, it’s time for the sauce.
Half and half provides the creaminess, but it’s the mozzarella that gives it that stretchy, cheesy finish. For best results, always use pre-shredded mozzarella. Fresh mozzarella releases too much moisture and doesn’t melt smoothly. I found this out after several clumpy-sauce attempts.
What to Watch for in the Sauce
To avoid grainy or separated cheese, bring your sauce to a gentle boil, then reduce to a simmer before adding the mozzarella. Stir continuously as it melts. If the sauce thickens too much, add a few tablespoons of the reserved pasta water. It will loosen everything into a smooth, creamy coating without thinning it out too much.
If you’ve tried my garlic parmesan chicken and pasta, the method here is similar. Both recipes rely on slow heating and simple techniques to get a silky sauce that clings to every bite.
This part might seem small, but how you handle the cheese and cream can make or break the final dish. Take your time with it. The results are absolutely worth it.
Choosing and Cooking the Right Pasta
Why Penne Works and What Else You Can Use
Penne is a natural choice for sun dried tomato pasta. Its ridges and hollow shape catch the creamy sauce perfectly, making every bite packed with flavor. It’s also firm enough to support the shredded chicken and gooey cheese without falling apart.
But if penne isn’t available, don’t worry. Rotini, rigatoni, or fusilli work great too. I’ve even used fettuccine in a pinch. The key is to use a pasta shape that holds onto sauce well.
If you need a gluten-free version, go with brown rice pasta. It has the right texture and doesn’t get gummy if you don’t overcook it. Cook until just under al dente, then finish in the sauce for full flavor.
Getting the Pasta Right from the Start
Pasta water is your secret weapon. Salt it generously. I’m talking ocean-level salty. This is where the pasta first gets seasoned, and it makes a huge difference in the final dish.
Save at least half a cup of the cooking water before draining. Once the pasta is combined with the sauce, add a splash of that water as needed to loosen the mixture and create a perfect texture. This trick helps the sauce cling rather than slide off.
You want everything to come together right in the skillet. Add the hot pasta to the sauce and toss it immediately. This helps everything melt, coat, and bind while still hot. Let it simmer just enough to blend all the flavors together.
Seasoning and Serving Tips
Final Touches That Bring It All Together
Once everything is tossed and coated, finish with a sprinkle of basil and a small pinch of red pepper flakes. Those tiny extras brighten the richness of the dish and add just enough contrast.
If the sauce feels too thick at this point, stir in a little more of that reserved pasta water. Go slowly and taste as you go. The goal is a sauce that clings without pooling or feeling overly heavy.
Be sure to season to taste at the very end. A small pinch of salt might be all it needs to bring the whole dish together. Don’t skip this final seasoning step. It often makes the biggest impact.
Serving and Storing the Pasta
Serve this pasta right after cooking for the best texture and flavor. But if you have leftovers, don’t worry. This dish holds up well in the fridge for up to three days.
To reheat, use a skillet and add a splash of milk or water. Stir gently over medium heat until it’s warm and creamy again.
Pair it with garlic bread or a crisp green salad. It also works great as a standalone meal. It’s rich, satisfying, and comforting without feeling overdone. Exactly the kind of dish I love to share.
What kind of sun-dried tomatoes should I use?
Use oil-packed sun-dried tomatoes. Drain them first but save a few tablespoons of the oil for cooking.
Can I replace the half and half with something else?
Yes. Mix equal parts milk and heavy cream for a homemade half and half substitute.
Is this dish gluten-free?
It can be. Swap regular penne with brown rice pasta or your preferred gluten-free alternative.
How should I reheat leftovers?
Warm gently in a skillet with a splash of milk or pasta water. Stir until the sauce returns to its creamy texture.
One Last Stir: Final Thoughts on This Dish
There’s something so satisfying about a recipe that feels indulgent but is easy to pull off. This sun dried tomato pasta hits that balance perfectly. It’s the kind of meal that works just as well for a busy weeknight as it does for a cozy dinner with friends.
Whether it’s the bold tomato flavor, the creamy sauce, or the familiar comfort of pasta, this dish never lets me down. It’s one of those recipes that earns a spot on the regular rotation. And once you try it, I think it will for you too.
