A cozy, creamy pasta dinner that feels fancy but comes together fast — you’re going to love this one.
introduction
Cheesy Chicken & Sun-Dried Tomato is a rich, comforting weeknight winner that’s creamy, full of bright tomato flavor, and wildly satisfying. This recipe is tuned for busy cooks who want big flavor without fuss, and it’s perfect for meal prep, family dinners, or a simple date-night at home. If you enjoy saucy pasta and easy chicken dinners, you might also like the recipe for amazing cheesy garlic chicken wraps, which shares the same cozy, melty vibes.
Table of Contents
Why You’ll Love This Cheesy Chicken & Sun-Dried Tomato
- Ultra-creamy, cheesy sauce that clings to every forkful
- Ready in about 30 minutes—great for busy weeknights
- Uses pantry-friendly sun-dried tomatoes for big flavor without fresh tomatoes
- Family-friendly and easy to scale for meal prep or guests
- Easy to adapt for lower carb or extra-spicy preferences
Ingredients Needed
Protein
- 2 lb (900 g) chicken breast, cut into ½-inch cubes
Pasta
- 8 oz (225 g) penne pasta (or pasta of choice)
- ¼ cup reserved pasta water (optional, for thinning the sauce)
Sauce & Cheese
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
Sun-Dried Tomatoes & Aromatics
- 6 cloves garlic, minced
- 6 oz (170 g) sun-dried tomatoes, drained
- 1 tablespoon fresh basil, finely chopped
Oils & Seasoning
- 2 tablespoons olive oil (for cooking chicken)
- 1 tablespoon olive oil (for sautéing garlic & tomatoes)
- ½ teaspoon salt (for chicken)
- ½ tablespoon paprika
- 1 teaspoon black pepper
- ½ teaspoon salt (for sauce), to taste
- ½ teaspoon black pepper (for sauce), to taste
- ½ tablespoon red pepper flakes (optional)
Step-by-Step Instructions
- Cut the chicken into small ½-inch cubes and season with salt, paprika, and black pepper.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve about ¼ cup of the pasta water, then drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side until fully cooked and lightly golden. Work in batches if needed. Transfer the cooked chicken to a plate and cover.
- In the same skillet, add 1 tablespoon olive oil, then sauté the minced garlic and sun-dried tomatoes for 1–2 minutes until fragrant. Transfer them to a plate as well.
- Lower the heat to medium. In the same skillet, add the heavy cream and shredded mozzarella. Stir constantly as the cheese melts and the sauce becomes smooth and creamy.
- Season the sauce with chopped basil, red pepper flakes (if using), salt, and black pepper.
- Return the chicken, garlic, and sun-dried tomatoes to the skillet. Stir to combine.
- Add the cooked pasta and toss everything together until fully coated. If the sauce feels too thick, add a small splash of reserved pasta water until you reach the desired consistency. Serve immediately or divide into meal prep containers.
Serving Suggestions Cheesy Chicken & Sun-Dried Tomato
- Serve with a simple arugula salad dressed in lemon vinaigrette to cut the richness.
- Add a side of garlic bread or crusty baguette to soak up the sauce.
- Sprinkle extra fresh basil and grated Parmesan for a fresher finish.
- For a lighter meal, swap penne for zucchini noodles and reduce the mozzarella.
Tips for Success Cheesy Chicken & Sun-Dried Tomato
- Pat chicken dry before seasoning to get a nice sear and avoid steaming.
- Don’t overcook the mozzarella—keep heat moderate so the sauce stays silky, not grainy.
- Reserve pasta water to loosen the sauce; the starch helps it cling to pasta.
- Use oil-packed sun-dried tomatoes for richer flavor; drain and roughly chop before cooking.
- Work in batches when browning chicken so pieces get color instead of stewing.
- Taste and adjust seasoning at the end—sun-dried tomatoes add salt, so you may need less.
variation (if any)
- Low-carb/Keto: Serve over steamed cauliflower rice or shirataki noodles and swap mozzarella for a higher-fat cheddar for variety.
- Spicier: Increase red pepper flakes or add a dash of cayenne.
- Vegetarian: Replace chicken with sautéed mushrooms or crispy tofu and add extra veggies like spinach or roasted peppers.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes—boneless skinless thighs are juicier and work beautifully. Reduce searing time slightly and ensure internal temperature reaches 165°F.
Q: How long will leftovers keep?
A: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove with a splash of milk or cream to revive the sauce.
Q: Can I make this ahead for meal prep?
A: Absolutely. Cook everything, cool, then portion into containers. Reheat in the microwave or on the stove with a bit of reserved pasta water to loosen the sauce.
Q: What if my sauce looks grainy after melting cheese?
A: That usually means the heat was too high. Remove from heat and stir in a splash of cream or pasta water off the heat until smooth.
Conclusion
If you want a closely related low-carb take or inspiration for switching up the sauce, this Creamy Sun-dried Tomato Chicken (Low-Carb/Keto) recipe is a great reference for flavor swaps and lighter options.
Ingredients
Protein
- 2 lb chicken breast, cut into ½-inch cubes
Pasta
- 8 oz penne pasta (or pasta of choice)
- ¼ cup reserved pasta water (optional, for thinning the sauce)
Sauce & Cheese
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
Sun-Dried Tomatoes & Aromatics
- 6 cloves garlic, minced
- 6 oz sun-dried tomatoes, drained
- 1 tablespoon fresh basil, finely chopped
Oils & Seasoning
- 2 tablespoons olive oil (for cooking chicken)
- 1 tablespoon olive oil (for sautéing garlic & tomatoes)
- ½ teaspoon salt (for chicken)
- ½ tablespoon paprika
- 1 teaspoon black pepper
- ½ teaspoon salt (for sauce), to taste
- ½ teaspoon black pepper (for sauce), to taste
- ½ tablespoon red pepper flakes (optional)
Instructions
Preparation
- Cut the chicken into small ½-inch cubes and season with salt, paprika, and black pepper.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve about ¼ cup of the pasta water, then drain and set aside.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side until fully cooked and lightly golden. Work in batches if needed. Transfer the cooked chicken to a plate and cover.
- In the same skillet, add 1 tablespoon olive oil, then sauté the minced garlic and sun-dried tomatoes for 1–2 minutes until fragrant. Transfer them to a plate as well.
- Lower the heat to medium. In the same skillet, add the heavy cream and shredded mozzarella. Stir constantly as the cheese melts and the sauce becomes smooth and creamy.
- Season the sauce with chopped basil, red pepper flakes (if using), salt, and black pepper.
- Return the chicken, garlic, and sun-dried tomatoes to the skillet. Stir to combine.
- Add the cooked pasta and toss everything together until fully coated. If the sauce feels too thick, add a small splash of reserved pasta water until you reach the desired consistency. Serve immediately or divide into meal prep containers.
