Italian Sun Dried Tomato and Chicken Linguine

I used to think fancy pasta meant opening a jar of marinara and calling it a day. That’s pretty much how dinner went in our house growing up—boil the noodles, dump the sauce, done.

But sun dried tomato and chicken linguine changed everything for me. It sounds complicated, but it’s actually just as easy as that old jar routine. The sun dried tomatoes do most of the heavy lifting flavor-wise, and the chicken makes it filling enough that nobody’s asking for seconds because they’re still hungry.

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What Kind of Sun-Dried Tomatoes Should I Use?

You can use either oil-packed or dry-packed sun-dried tomatoes for this recipe, and both will give you great flavor. Oil-packed tomatoes are softer and ready to use straight from the jar, plus you can use a bit of that flavorful oil in your cooking. If you go with dry-packed sun-dried tomatoes, you’ll want to rehydrate them first by soaking in warm water for about 10-15 minutes until they’re soft and pliable. Either way, make sure to chop them into bite-sized pieces so they distribute evenly throughout your pasta and don’t overpower each bite.

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Options for Substitutions

This creamy pasta dish is pretty forgiving when it comes to swapping ingredients:

• Linguine: Any long pasta works great here – try fettuccine, angel hair, or penne if that’s what you have on hand. Just cook according to package directions.
• Chicken breasts: Chicken thighs work wonderfully and stay more tender, or you can use shrimp, turkey, or even skip the meat entirely for a vegetarian version.
• Heavy cream: For a lighter option, use half-and-half or whole milk, but add it slowly and keep the heat low to prevent curdling. You might need an extra tablespoon of flour to help thicken.
• Sun-dried tomatoes: Fresh cherry tomatoes (halved) or canned diced tomatoes work as substitutes. If using fresh, sauté them a bit longer to concentrate the flavors.
• Parmesan cheese: Romano or Asiago cheese make good swaps, or try a blend of whatever hard Italian cheeses you have available.
• Chicken broth: Vegetable broth works fine, or you can use white wine for extra flavor – just let it cook off for a minute before adding the cream.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this pasta dish is overcooking the chicken, which turns it dry and chewy – slice your chicken breasts into even, thin pieces and cook them just until they reach 165°F, then remove them from the pan while you make the sauce.

Another common error is adding the Parmesan cheese to boiling cream sauce, which can cause it to clump and separate – always reduce the heat to low and gradually whisk in the cheese off the heat for a smooth, creamy texture.

Don’t forget to reserve at least a cup of starchy pasta water before draining your linguine, as this liquid gold helps bind the sauce to the pasta and creates that restaurant-quality silky finish.

Finally, avoid letting your sun-dried tomatoes sit in the hot oil too long without other ingredients, as they can become bitter – add them with the garlic for just 30 seconds before pouring in the cream and broth.

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What to Serve With Sun Dried Tomato and Chicken Linguine?

This rich and creamy pasta is pretty satisfying on its own, but I love pairing it with a crisp Caesar salad or simple mixed greens with a light vinaigrette to balance out all that creamy goodness. Garlic bread or crusty Italian bread is perfect for soaking up any leftover sauce on your plate – trust me, you won’t want to waste a drop! If you want to add some color to your meal, roasted vegetables like zucchini, bell peppers, or asparagus work really well alongside the pasta. A glass of white wine like Pinot Grigio or Chardonnay also complements the sun-dried tomatoes and cream sauce beautifully.

Storage Instructions

Refrigerate: This creamy pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two as everything melds together. Just keep in mind that cream-based sauces can thicken up quite a bit when cold.

Freeze: You can freeze portions of this linguine for up to 2 months, though the texture of the cream sauce might change slightly when thawed. I like to freeze it in individual serving containers so I can grab just what I need for a quick dinner.

Reheat: When reheating, add a splash of chicken broth or milk to help loosen up the sauce since it gets thick when cold. Warm it gently on the stovetop over medium-low heat, stirring frequently, or microwave it in 30-second intervals. The key is low and slow to prevent the cream from separating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 110-125 g
• Fat: 110-120 g
• Carbohydrates: 200-220 g

Ingredients

For the pasta:

• 12 oz linguine
• 1 tbsp kosher salt (for pasta water, optional)

For the sauce and chicken:

• 2 tbsp olive oil
• 2 boneless skinless chicken breasts, thinly sliced
• 3 garlic cloves, finely minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy whipping cream
• 1/2 cup chicken stock
• 1 cup grated parmesan cheese
• 1 tsp italian herb blend
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste

For serving:

• Fresh parsley, chopped, for garnish

Step 1: Cook the Linguine

• 12 oz linguine
• 1 tbsp kosher salt (for pasta water, optional)

Bring a large pot of water to a boil.

Add the kosher salt (if using) and linguine.

Cook according to the package instructions until al dente.

Drain the pasta and set it aside.

You can drizzle a little olive oil over the pasta to prevent sticking if you like.

Step 2: Sauté the Chicken

• 2 tbsp olive oil
• 2 boneless skinless chicken breasts, thinly sliced
• salt and black pepper, to taste

Heat olive oil in a large skillet over medium heat.

Add the thinly sliced chicken breasts, season with salt and black pepper, and cook for about 4-5 minutes on each side until the chicken is golden brown and cooked through.

Remove the chicken from the skillet and set aside for later.

Step 3: Sauté the Garlic and Sun-Dried Tomatoes

• 3 garlic cloves, finely minced
• 1/2 cup sun-dried tomatoes, chopped

In the same skillet used for the chicken, add the minced garlic and chopped sun-dried tomatoes.

Sauté them over medium heat for about 1 minute, stirring constantly until the garlic becomes fragrant but not browned.

Step 4: Deglaze and Simmer with Chicken Stock

• 1/2 cup chicken stock

Pour in the chicken stock and use a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet.

Let the mixture simmer for about 2 minutes so the flavors can meld.

Step 5: Make the Creamy Tomato Sauce

• 1 cup heavy whipping cream
• 1 cup grated Parmesan cheese
• 1 tsp Italian herb blend
• 1/2 tsp crushed red pepper flakes (optional)

Reduce the heat to low and add the heavy whipping cream, grated Parmesan cheese, Italian herb blend, and crushed red pepper flakes (if using).

Stir everything together.

Let the sauce cook for a few minutes, stirring occasionally, until it thickens to your liking.

I like to add a touch more Parmesan at this stage for a cheesier sauce.

Step 6: Combine Chicken and Pasta with Sauce

• cooked chicken from Step 2
• cooked linguine from Step 1
• salt and black pepper, to taste

Return the sautéed chicken (from Step 2) to the skillet and stir until it is thoroughly coated in the creamy sauce.

Add the cooked linguine (from Step 1) and toss everything together gently until the pasta is fully combined with the sauce and chicken.

Adjust seasoning with additional salt and black pepper if needed.

Step 7: Garnish and Serve

• fresh parsley, chopped, for garnish

Remove the skillet from heat.

Divide the pasta among serving bowls and sprinkle each with freshly chopped parsley for a burst of freshness.

Serve immediately while hot and creamy.

Italian Sun Dried Tomato and Chicken Linguine

Delicious Italian Sun Dried Tomato and Chicken Linguine recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 2400 kcal

Ingredients

  

For the pasta:

• 12 oz linguine
• 1 tbsp kosher salt (for pasta water, optional)

For the sauce and chicken:

• 2 tbsp olive oil
• 2 boneless skinless chicken breasts, thinly sliced
• 3 garlic cloves, finely minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy whipping cream
• 1/2 cup chicken stock
• 1 cup grated Parmesan cheese
• 1 tsp Italian herb blend
• 1/2 tsp crushed red pepper flakes (optional)
• salt and black pepper, to taste

For serving:

• fresh parsley, chopped, for garnish

Instructions

 

• Bring a large pot of water to a boil. Add the kosher salt (if using) and linguine. Cook according to the package instructions until al dente. Drain the pasta and set it aside. You can drizzle a little olive oil over the pasta to prevent sticking if you like.
• Heat olive oil in a large skillet over medium heat. Add the thinly sliced chicken breasts, season with salt and black pepper, and cook for about 4-5 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside for later.
• In the same skillet used for the chicken, add the minced garlic and chopped sun-dried tomatoes. Sauté them over medium heat for about 1 minute, stirring constantly until the garlic becomes fragrant but not browned.
• Pour in the chicken stock and use a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet. Let the mixture simmer for about 2 minutes so the flavors can meld.
• Reduce the heat to low and add the heavy whipping cream, grated Parmesan cheese, Italian herb blend, and crushed red pepper flakes (if using). Stir everything together. Let the sauce cook for a few minutes, stirring occasionally, until it thickens to your liking. I like to add a touch more Parmesan at this stage for a cheesier sauce.
• Return the sautéed chicken (from Step 2) to the skillet and stir until it is thoroughly coated in the creamy sauce. Add the cooked linguine (from Step 1) and toss everything together gently until the pasta is fully combined with the sauce and chicken. Adjust seasoning with additional salt and black pepper if needed.
• Remove the skillet from heat. Divide the pasta among serving bowls and sprinkle each with freshly chopped parsley for a burst of freshness. Serve immediately while hot and creamy.