Creamy Sun-Dried Tomato Linguini

If you're looking for a pasta dinner that feels comforting, flavorful, and just a little bit elevated, this creamy sun-dried tomato chicken pasta is exactly that. Tender pasta is coated in a rich, velvety cream sauce filled with garlic, parmesan, sweet sun-dried tomatoes, and juicy cherry tomatoes. It's then finished with perfectly seared, seasoned chicken that adds incredible flavor and texture to the dish.

One of the most important steps in this recipe is searing the chicken first. Allowing the chicken to develop a golden crust in the pan creates flavorful browned bits on the bottom of the skillet. Those browned bits are packed with flavor and become the base for the creamy sauce, giving the entire dish a deeper, more savory taste.

This pasta comes together quickly enough for a weeknight dinner but tastes like something you would order at a restaurant.

Ingredients

For the Chicken

• 2 chicken breasts, sliced in half horizontally to create thinner cutlets

• Salt and black pepper, to taste

• 1 tsp garlic powder

• 1 tsp paprika

• 1–2 tbsp olive oil (for searing)

For the Pasta

• 8–10 oz linguini

• Salted water for boiling

For the Creamy Sun-Dried Tomato Sauce

• 2–3 cloves garlic, minced

• ½ cup sun-dried tomatoes, chopped (oil packed works best)

• 1 cup cherry tomatoes, halved

• 1 cup heavy cream

• ½–¾ cup freshly grated parmesan cheese

• ½ cup reserved pasta water (as needed)

• Salt and pepper, to taste

Optional garnish:

• Fresh basil or parsley

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.

Before draining, reserve about ½ cup of the pasta water. This starchy water can help loosen the sauce later if needed.

Drain the pasta and set aside.

Step 2: Season the Chicken

Pat the chicken cutlets dry with paper towels. This helps them develop a better crust when searing.

Season both sides of the chicken with salt, pepper, garlic powder, and paprika.

Step 3: Sear the Chicken

Heat a large skillet over medium-high heat and add the olive oil.

Once the oil is hot, add the chicken cutlets to the pan. Allow the chicken to cook undisturbed for about 4–5 minutes so it can develop a golden brown crust.

Flip the chicken and cook the other side for another 3–4 minutes, or until the chicken is fully cooked through.

Remove the chicken from the pan and set it aside on a plate. Do not wipe out the skillet—those browned bits left in the pan will add flavor to the sauce.

Step 4: Start the Sauce

Reduce the heat to medium and add the minced garlic to the same skillet. Cook for about 30 seconds, stirring frequently until fragrant.

Add the chopped sun-dried tomatoes and allow them to cook for another minute to release their flavor.

Next, add the cherry tomatoes and cook for 2–3 minutes until they begin to soften and slightly burst.

Step 5: Make the Cream Sauce

Pour in the heavy cream and stir well, scraping the bottom of the pan to release the flavorful browned bits from the chicken.

Allow the sauce to come to a gentle simmer. Once simmering, stir in the grated parmesan cheese and mix until melted and smooth.

Season the sauce with salt and pepper to taste.

Step 6: Add the Pasta

Add the cooked pasta directly into the skillet with the sauce. Toss everything together so the pasta becomes evenly coated.

If the sauce feels too thick, add a splash of the reserved pasta water and stir until the sauce reaches a creamy consistency.

Step 7: Return the Chicken

Slice the seared chicken into strips or bite-sized pieces.

Add the chicken back into the skillet and gently mix it into the pasta. Allow everything to cook together for another 1–2 minutes so the chicken absorbs some of the sauce.

Step 8: Serve

Serve the pasta warm and finish with extra parmesan and fresh herbs if desired.

The result is a creamy, savory pasta dish with bursts of sweet tomato flavor and tender pieces of seared chicken in every bite.