Creamy Sun-Dried Tomato Chicken Spaghetti

If you’re craving a dish that combines rich, savory flavors with a velvety texture and just the right amount of tanginess, look no further than Creamy Sun-Dried Tomato Chicken Spaghetti. This luxurious pasta dish brings together tender chicken breast, al dente spaghetti, and the bold taste of sun-dried tomatoes in a luscious cream sauce. It’s an elegant yet easy-to-make recipe perfect for weeknight dinners or impressing guests at weekend gatherings. With its vibrant color, aromatic profile, and satisfying depth of flavor, this meal has become a modern classic on dinner tables across the globe.

The History

The roots of Creamy Sun-Dried Tomato Chicken Spaghetti trace back to the fusion of Italian culinary traditions and American comfort food sensibilities. While spaghetti is a staple of Italian cuisine, the use of creamy sauces enriched with sun-dried tomatoes gained popularity in North America during the late 20th century, particularly in the 1980s and 1990s when sun-dried tomatoes became widely available in supermarkets. These intensely flavored tomatoes, originally developed as a preservation method in Southern Italy, brought a concentrated umami punch to dishes beyond traditional tomato sauces.

Chefs and home cooks alike began experimenting by incorporating sun-dried tomatoes into creamy pasta dishes, often pairing them with proteins like chicken or shrimp. The combination proved irresistible—tangy, slightly sweet tomatoes balanced the richness of heavy cream and Parmesan cheese, creating a harmonious blend that elevated simple ingredients into something gourmet. Over time, variations emerged in restaurants and cookbooks, cementing this dish as a favorite among lovers of both Italian-American fare and rustic European cooking.

Ingredients Breakdown

To create the perfect Creamy Sun-Dried Tomato Chicken Spaghetti, each ingredient plays a crucial role in building layers of flavor, texture, and aroma:

Chicken Breast: Lean and tender, boneless skinless chicken breasts are ideal for slicing or dicing and absorbing the flavors of the sauce. They provide protein and a mild base that pairs beautifully with bold sun-dated tomatoes.
Sun-Dried Tomatoes: Available oil-packed or dry-packed, these are the star of the dish. Oil-packed versions tend to be softer and more flavorful, contributing a deep red hue and intense sweetness with a hint of tartness.
Spaghetti: Classic long-cut pasta holds up well against thick sauces. You can substitute with fettuccine, linguine, or even gluten-free pasta if needed.
Heavy Cream: Adds silkiness and body to the sauce, helping bind all components together while mellowing out the sharpness of other ingredients.
Garlic: Fresh minced garlic adds pungency and warmth, forming the aromatic foundation of the dish.
Onion (optional): Finely chopped yellow or shallot onions contribute subtle sweetness and complexity when sautéed before adding other ingredients.
Parmesan Cheese: Grated fresh Parmigiano-Reggiano enhances creaminess and provides a nutty, salty finish. Avoid pre-grated cheese which often contains anti-caking agents that affect meltability.
Olive Oil & Butter: A combination ensures a balanced fat profile—olive oil for flavor, butter for richness.
Dry White Wine (optional): Deglazes the pan and adds acidity and fruitiness, enhancing the overall depth of the sauce.
Fresh Herbs: Basil, parsley, or thyme add freshness and brightness. Basil complements tomatoes especially well.
Salt & Black Pepper: Essential seasonings adjusted to taste.
Red Pepper Flakes (optional): For those who enjoy a touch of heat, crushed red pepper adds a gentle kick.
Chicken Broth: Used to loosen the sauce or enhance flavor without diluting creaminess.

Step-by-Step Recipe

Prepare Ingredients: Slice 2 boneless chicken breasts into thin strips or bite-sized pieces. Mince 3–4 cloves of garlic. Chop ½ cup of oil-packed sun-dried tomatoes (reserve some oil). Grate ½ cup of Parmesan cheese. Measure out 1 cup of heavy cream, ¼ cup of dry white wine (optional), and have 8 oz of spaghetti ready.
Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 oz of spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve ½ cup of pasta water before draining. Toss cooked spaghetti with a drizzle of olive oil to prevent sticking and set aside.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt, black pepper, and a pinch of paprika (optional). Add chicken to the pan and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
Sauté Aromatics: In the same skillet, reduce heat to medium. Add 1 tablespoon of butter and 1 tablespoon of reserved sun-dried tomato oil. Sauté 3–4 minced garlic cloves for 30 seconds until fragrant—do not let it burn. Optionally, add ¼ cup finely diced shallot or onion and cook until translucent (about 2–3 minutes).
Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes to release their oils and intensify flavor.
Deglaze (Optional): Pour in ¼ cup of dry white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until reduced by half.
Create the Cream Sauce: Lower the heat to medium-low. Pour in 1 cup of heavy cream and stir gently. Allow it to simmer for 3–4 minutes until slightly thickened. Stir in ½ cup grated Parmesan cheese until melted and smooth.
Combine Everything: Return the cooked chicken to the skillet. Add the drained spaghetti and toss everything together. If the sauce seems too thick, gradually add reserved pasta water (2 tablespoons at a time) until desired consistency is reached.
Season & Finish: Taste and adjust seasoning with salt, black pepper, and optional red pepper flakes. Stir in 2 tablespoons of chopped fresh basil or parsley for a burst of freshness.
Serve Immediately: Plate the spaghetti, garnish with extra Parmesan, a sprinkle of herbs, and a drizzle of olive oil if desired. Serve hot with crusty bread or a side salad.

Tips

Don’t Overcook the Garlic: Burnt garlic turns bitter. Always sauté it briefly over low to medium heat.
Use Quality Sun-Dried Tomatoes: Opt for oil-packed sun-dried tomatoes in jars—they’re softer, juicier, and more flavorful than dry-packed ones.
Reserve Pasta Water: The starchy liquid helps emulsify the sauce and makes it cling better to the noodles.
Cook Chicken Evenly: Cut chicken into uniform sizes so they cook evenly. Consider pounding thicker breasts to an even thickness.
Avoid Curdling: Keep the heat moderate when adding cream; high heat may cause separation. If using wine, ensure it’s mostly evaporated before adding dairy.
Enhance Flavor Depth: Add a teaspoon of tomato paste along with the sun-dried tomatoes for richer tomato flavor.
Brown the Chicken Well: A good sear develops fond (those browned bits), which adds significant flavor during deglazing.
Let It Rest: Let the chicken rest for a few minutes after cooking to retain juices when sliced.

Variations and Customizations

This versatile recipe welcomes numerous adaptations to suit different tastes, dietary needs, or what’s available in your pantry:

Seafood Version: Replace chicken with grilled shrimp or scallops for a lighter, coastal twist.
Vegan Option: Use plant-based chicken substitutes or chickpeas, swap heavy cream with coconut cream or cashew cream, and use nutritional yeast instead of Parmesan.
Gluten-Free: Substitute regular spaghetti with high-quality gluten-free pasta made from rice, corn, or quinoa.
Keto-Friendly: Swap spaghetti for spiralized zucchini (zoodles) or shirataki noodles. Increase healthy fats with additional olive oil or avocado slices on top.
Mushroom Addition: Sauté sliced cremini or shiitake mushrooms with the garlic for an earthy, umami-rich upgrade.
Spinach Boost: Stir in 2–3 cups of fresh baby spinach at the end—it wilts quickly and adds color, nutrients, and texture.
Extra Cheesy: Mix in mascarpone, mozzarella, or goat cheese for a more decadent sauce.
Herb Variants: Try rosemary or oregano for a bolder Mediterranean flair.
Spicy Kick: Add more red pepper flakes or a dash of hot sauce like Calabrian chili paste.
Lemon Zest: Brighten the dish with a bit of lemon zest or a squeeze of juice before serving.

Health Considerations and Nutritional Value

Creamy Sun-Dried Tomato Chicken Spaghetti can be part of a balanced diet when enjoyed in moderation and with mindful preparation choices. Here’s a breakdown of key nutritional aspects:

Protein Power: Chicken breast is a lean source of high-quality protein, essential for muscle repair and satiety.
Healthy Fats: Olive oil and sun-dried tomatoes contain heart-healthy monounsaturated fats and antioxidants like lycopene.
Calcium & Bone Health: Parmesan cheese contributes calcium and phosphorus, though it should be consumed in moderation due to sodium content.
Cream Concerns: Heavy cream is high in saturated fat and calories. For a lighter version, consider substituting part of the cream with whole milk, half-and-half, or evaporated milk.
Sodium Watch: Sun-dried tomatoes, store-bought broth, and Parmesan can be high in sodium. Choose low-sodium options where possible, or rinse sun-dried tomatoes briefly if packed in salt.
Carbohydrates: Spaghetti provides energy through complex carbs. Whole wheat or legume-based pastas offer more fiber and a lower glycemic index.
Vitamins & Antioxidants: Garlic, tomatoes, and fresh herbs deliver vitamins A, C, K, and various phytonutrients with anti-inflammatory properties.

Estimated nutrition per serving (based on 4 servings, full-fat ingredients):

Calories: ~650–750 kcal
Protein: ~35–40g
Fat: ~30–35g (saturated fat ~15g)
Carbohydrates: ~55–60g
Fiber: ~4–6g
Sodium: ~700–1000mg (varies based on ingredients)

To make it healthier: bake the chicken instead of pan-frying, use less cheese, increase vegetables (spinach, mushrooms, bell peppers), and serve with a side salad.

Ingredients

8 oz (225g) spaghetti
2 boneless, skinless chicken breasts (about 1 lb / 450g), cut into strips
½ cup oil-packed sun-dried tomatoes, chopped (plus 1 tbsp reserved oil)
3–4 cloves garlic, minced
1 small shallot or ¼ cup onion, finely diced (optional)
1 tbsp olive oil
1 tbsp unsalted butter
¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) – optional
1 cup heavy cream (or substitute with half-and-half for lighter version)
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Crushed red pepper flakes, to taste (optional)
¼ cup fresh basil or parsley, chopped
½ cup reserved pasta water (as needed)
1 tsp tomato paste (optional, for deeper flavor)

Directions

Bring a large pot of generously salted water to a boil. Cook spaghetti according to package directions until al dente. Before draining, reserve ½ cup of pasta water. Drain and set aside.
Season chicken strips with salt, pepper, and a pinch of paprika if desired. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until fully cooked and golden. Transfer to a plate and cover to keep warm.
In the same skillet, reduce heat to medium. Add butter and the reserved sun-dried tomato oil. Stir in minced garlic and optional shallot/onion; sauté for 2–3 minutes until soft and fragrant.
Add chopped sun-dried tomatoes and optional tomato paste. Cook for 1–2 minutes, stirring frequently.
If using wine, pour it into the skillet and scrape the bottom to lift any browned bits. Simmer for 2–3 minutes until reduced by half.
Lower heat to medium-low. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until fully melted and the sauce begins to thicken slightly, about 3–4 minutes.
Return cooked chicken to the skillet. Add drained spaghetti and toss to coat evenly. Gradually add reserved pasta water as needed to achieve a silky, cohesive sauce.
Season with salt, black pepper, and red pepper flakes to taste. Stir in fresh herbs just before serving.
Serve immediately in warm bowls, garnished with extra Parmesan, a drizzle of olive oil, and a sprinkle of fresh herbs.

FAQ

Can I make this ahead of time?
Yes, but best results come from assembling just before serving. Cook components separately, refrigerate within two hours, and reheat gently on the stove with a splash of broth or cream to refresh the sauce.

How do I store leftovers?
Place in an airtight container and refrigerate for up to 3 days. Reheat slowly on the stove to avoid curdling the cream sauce.

Can I freeze this dish?
Cream-based sauces may separate upon freezing. It’s not recommended unless you’re using a stabilizer like cornstarch. Freeze without cream and add fresh when reheating.

Why is my sauce too thick/thin?
Too thick? Add reserved pasta water or chicken broth 1–2 tablespoons at a time. Too thin? Simmer longer to reduce or mix in a slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water).

Can I use jarred Alfredo sauce?
While convenient, homemade sauce offers superior flavor control. However, you can start with a plain Alfredo sauce and stir in sun-dried tomatoes and chicken for a shortcut version.

Are sun-dried tomatoes healthy?
Yes—they’re rich in antioxidants, fiber, and healthy fats, especially when packed in olive oil. Just monitor portion size due to calorie density.

What wine pairs well with this dish?
A crisp white like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the richness. For red lovers, a light-bodied option like Pinot Noir works.

Summary

Creamy Sun-Dried Tomato Chicken Spaghetti is a rich, flavorful dish that marries tender chicken, al dente pasta, and a luxurious cream sauce infused with the intense sweetness of sun-dried tomatoes.

Elegant enough for guests yet simple enough for busy nights, this recipe delivers restaurant-quality results with everyday ingredients and minimal effort.

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