A creamy, speedy weeknight dinner that’s cheesy, tangy, and ready in under 30 minutes.

Dinner needs to be easy and satisfying — enter Cheesy Chicken & Sun-Dried Tomato. Tender chicken, sun-dried tomato brightness, and a silky cheese sauce come together over pasta (or your favorite base) for a no-fuss meal the whole family will love.

Why You’ll Love Cheesy Chicken & Sun-Dried Tomato

• Fast: ready in about 25–35 minutes from start to finish.
• Big flavor: sun-dried tomatoes and garlic add concentrated, savory brightness.
• Crowd-pleaser: melty mozzarella makes it comforting and familiar.
• Flexible: pairs with pasta, rice, or roasted veggies; easy to adapt.
• Great for meal prep: divides well into containers for lunches or dinners.

Ingredients

• 2 lb chicken breast, cut into ½-inch cubes
• 8 oz penne pasta (or pasta of choice)
• ¼ cup reserved pasta water (optional)
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• 6 cloves garlic, minced
• 6 oz sun-dried tomatoes, drained (packed in oil or rehydrated)
• 1 tablespoon fresh basil, finely chopped
• 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 Directions

1. Cut the chicken into small ½-inch cubes and season with ½ teaspoon salt, ½ tablespoon paprika, and 1 teaspoon black pepper.
2. 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.
3. 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. Transfer the cooked chicken to a plate and cover.
4. 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.
5. 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.
6. Season the sauce with chopped basil, red pepper flakes (if using), ½ teaspoon salt (or to taste), and ½ teaspoon black pepper (or to taste).
7. Return the chicken, garlic, and sun-dried tomatoes to the skillet. Stir to combine.
8. Add the cooked pasta and toss everything together until fully coated. If the sauce feels too thick, add a splash of reserved pasta water until you reach the desired consistency. Serve immediately or divide into meal prep containers.

Make-Ahead / Meal Prep Options

• Prep in advance: dice chicken, mince garlic, and chop sun-dried tomatoes up to 24 hours ahead and keep refrigerated. Cook pasta ahead and toss with a little oil to prevent sticking.
• Partial assembly: you can cook the chicken and make the sauce up to 2 days ahead; combine with freshly cooked pasta when reheating.
• Keeps: refrigerated in an airtight container for 3–4 days. For best texture, store pasta separate from sauce if possible and combine when reheating.

What to Serve With Cheesy Chicken & Sun-Dried Tomato

• Sides: simple green salad, steamed broccoli, or roasted asparagus
• Bases: spaghetti, fettuccine, rice, quinoa, or crusty bread for sopping up sauce
• Drinks: a crisp white wine (Sauvignon Blanc or Pinot Grigio), iced tea, or sparkling water with lemon
• Desserts: lemon bars, panna cotta, or a light fruit salad

Variations & Substitutions for Cheesy Chicken & Sun-Dried Tomato

• Protein swaps: use shrimp, turkey breast, Italian sausage, or tofu cubes.
• Extra veggies: stir in spinach, mushrooms, bell peppers, or zucchini when adding the sauce.
• Spice/sweetness changes: add honey for a touch of sweetness or increase red pepper flakes for more heat.
• Dietary swaps:
  • Gluten-free: use GF pasta or serve over rice.
  • Dairy-free: use coconut cream or a cashew cream + dairy-free shredded cheese (texture will differ).
  • Vegan: swap chicken for seasoned chickpeas or tempeh and use vegan cream and cheese alternatives.
• Flavor twists / toppings: finish with lemon zest, toasted pine nuts, grated Parmesan, or fresh arugula.

How to Store, Freeze & Reheat Cheesy Chicken & Sun-Dried Tomato

• Fridge: store in an airtight container for 3–4 days. For best quality, keep pasta and sauce separate if possible.
• Freezer: you can freeze cooked components (sauce and cooked chicken) in freezer-safe containers for up to 2–3 months. Avoid freezing pasta with the sauce if you want the best texture — freeze pasta separately or plan to reheat with added liquid.
• Reheating: stovetop over low-medium heat is best — add a splash of reserved pasta water, cream, or milk to loosen the sauce and stir until heated through. For microwave, reheat in 30–45 second intervals, stirring between, and add a touch of liquid to prevent drying.

Expert Tips for Cheesy Chicken & Sun-Dried Tomato

• Use sun-dried tomatoes packed in oil for deeper flavor; drain but reserve a little oil to sauté.
• Don’t overcook the chicken — small cubes sear quickly; remove when opaque and just cooked.
• Low-and-slow when melting cheese prevents grainy texture; stir constantly and keep heat moderate.
• Finish with fresh basil or a squeeze of lemon to brighten the rich sauce.
• If sauce is grainy, whisk in a splash of warm cream or pasta water off the heat to smooth it.

Cheesy Chicken & Sun-Dried Tomato FAQs

Q: Can I make this gluten-free?
A: Yes — swap in gluten-free pasta or serve the sauce & chicken over rice, quinoa, or polenta.

Q: Can I use tomato paste or fresh tomatoes instead of sun-dried tomatoes?
A: Fresh tomatoes will be milder and wetter; reduce added liquid and cook down. Tomato paste will add depth but lacks the chewy tang of sun-dried tomatoes.

Q: Is this suitable for meal prep?
A: Yes — store in airtight containers for 3–4 days. Reheat on the stovetop with a splash of liquid for best texture.

Q: Can I reduce the dairy without losing creaminess?
A: Try half-and-half or a mix of milk + a tablespoon of flour to thicken; the sauce will be lighter but still tasty. Dairy-free cream alternatives (oat/cashew) also work.

Q: How can I make it spicier or milder?
A: Add or reduce red pepper flakes to adjust heat. To mellow, stir in extra cream or a spoonful of butter.

Conclusion

If you love the sun-dried tomato flavor and want another delicious chicken-stuffed option to try, check out this Sun Dried Tomato, Spinach & Cheese Baked Stuffed Chicken Breast recipe for a more hands-on, oven-baked variation.

Cheesy Chicken & Sun-Dried Tomato

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A creamy, speedy weeknight dinner that’s cheesy, tangy, and ready in under 30 minutes.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 lb chicken breast, cut into ½-inch cubes
• 8 oz penne pasta (or pasta of choice)
• ¼ cup reserved pasta water (optional)
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• 6 cloves garlic, minced
• 6 oz sun-dried tomatoes, drained (packed in oil or rehydrated)
• 1 tablespoon fresh basil, finely chopped
• 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

1. Cut the chicken into small ½-inch cubes and season with ½ teaspoon salt, ½ tablespoon paprika, and 1 teaspoon black pepper.
2. 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.
3. 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. Transfer the cooked chicken to a plate and cover.
4. 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.
5. 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.
6. Season the sauce with chopped basil, red pepper flakes (if using), ½ teaspoon salt (or to taste), and ½ teaspoon black pepper (or to taste).
7. Return the chicken, garlic, and sun-dried tomatoes to the skillet. Stir to combine.
8. Add the cooked pasta and toss everything together until fully coated. If the sauce feels too thick, add a splash of reserved pasta water until you reach the desired consistency. Serve immediately or divide into meal prep containers.

Notes

Use sun-dried tomatoes packed in oil for deeper flavor; reserve a little oil to sauté. Avoid overcooking chicken and melt cheese slowly to prevent graininess.

• Author: jayne
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Italian
• Diet: None

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg

Keywords: chicken, sun-dried tomatoes, pasta, creamy, quick dinner, family meal