Sun-dried tomato and chicken tagliatelle is a flavorful, quick skillet meal perfect for busy nights, featuring ribbon-shaped Italian egg pasta (tagliatelle) that soaks up the sauce. Tender strips of chicken cook in a creamy sauce enriched with tangy sun-dried tomatoes and fresh herbs.
The wide tagliatelle noodles soak up every bit of sauce, making each bite rich and satisfying. Its flat, ribbon shape and slightly porous surface cling to cream sauces especially well.
You cook the chicken and sauce in one pan, then toss in the pasta to finish. The sauce combines sun-dried tomato's sweet acidity with cream and Parmesan for a luscious texture.
Fresh basil adds a bright herbal note that balances the dish.
This recipe comes together in under thirty minutes. Serve it warm with a sprinkle of extra Parmesan and fresh basil for a simple but elegant dinner.
Why This Tagliatelle Recipe Works So Well
This dish combines tender chicken and creamy, tangy sauce with fresh pasta in a single skillet. The sun-dried tomatoes add depth and a slight chew that contrasts beautifully with the silky cream. Their concentrated sweet-tart flavor comes from slow drying, which intensifies the tomato's natural sugars.
Cooking the chicken first ensures it stays juicy by searing the exterior to lock in juices. The sauce develops as cream, tomatoes, and cheese melt together.
Fresh basil adds brightness at the end, and the meal pairs well with blended cocktails for summer sipping.
The wide tagliatelle noodles hold sauce better than thinner pasta (see tagliatelle alternatives for pasta dishes), coating every strand in flavor.
- One pan simplicity - Cook chicken, sauce, and pasta together
- Balanced flavors - Sweet, tangy sun-dried tomatoes with creamy cheese
- Fast cooking - Ready in about 30 minutes
- Fresh herbal finish - Basil lifts and brightens the dish
- Family friendly - Mild but flavorful, great for any night
What You’ll Need to Make It
This recipe uses simple ingredients that come together quickly, typically in about 30 minutes, and pairs nicely with make-ahead breakfast casseroles for guests. It comes together even faster if you use pre-cooked or leftover chicken to cut hands-on time.
Deviled eggs are a classic make-ahead appetizer for brunch and buffets; learn more about their preparation and variations deviled eggs for easy brunch menus.
- Chicken breast or thighs - Cut into strips for quick, even cooking
- Tagliatelle pasta - Fresh or dried wide noodles that hold sauce well
- Sun-dried tomatoes - Chopped, packed in oil for richness
- Garlic - Minced for savory depth
- Heavy cream - Creates the creamy base for the sauce
- Parmesan cheese - Freshly grated to melt smoothly
- Olive oil - For cooking chicken and sun-dried tomatoes
- Fresh basil - Torn or chopped for bright flavor
- Salt and pepper - To taste
Step-by-Step Sun-Dried Tomato Chicken Tagliatelle
Prepare all ingredients before cooking so the process flows smoothly.
- Sear the chicken - Heat olive oil in a large skillet over medium-high heat. Cook chicken strips until golden and cooked through. Remove and set aside.
- Cook the garlic and tomatoes - Add minced garlic and chopped sun-dried tomatoes to the same pan. Sauté for 1-2 minutes until fragrant.
- Add cream and cheese - Pour in heavy cream and sprinkle Parmesan. Stir and simmer for 3-4 minutes until sauce thickens.
- Combine pasta and chicken - Add cooked tagliatelle and chicken back to the pan. Toss to coat and warm through.
- Season and garnish - Add salt and pepper to taste. Stir in fresh basil just before serving.
Serve immediately with extra Parmesan and basil on top.
What to Serve with Sun-Dried Tomato Chicken Tagliatelle
This dish stands well on its own but pairs nicely with fresh and simple sides.
| Side Dish | Why It Works |
|---|---|
| Garlic bread | Perfect for soaking up the creamy sauce |
| Simple green salad | Adds crisp freshness to balance the richness |
| Roasted asparagus | Light vegetable with a slight crunch |
| Grilled zucchini | goes with the tomato flavors |
| Lemon sparkling water | Refreshing contrast to the creamy pasta |
How to Store and Reheat Leftovers
Leftover pasta tastes great when stored and reheated properly.
- Cool completely - Transfer leftovers to an airtight container. Refrigerate for up to three days.
- Reheat gently - Warm in a skillet over low heat with a splash of cream or broth to loosen the sauce.
- Microwave option - Heat in short bursts, stirring and adding liquid as needed to maintain creaminess.
Avoid overheating to keep the sauce smooth and chicken tender.
Common Questions About This Recipe
Can I use sun-dried tomatoes not packed in oil?
Yes, but soak them in warm water first to soften.
Can I use other pasta shapes?
Wide noodles like fettuccine or pappardelle work well too.
Is this dish freezer-friendly?
Cream sauces don't freeze well. Best enjoyed fresh or refrigerated.
Can I substitute chicken?
Shrimp or turkey breast also work in this recipe.
Can I make it dairy-free?
Use coconut cream and dairy-free cheese alternatives.
Sun-Dried Tomato and Chicken Tagliatelle
Equipment
- Large Skillet To cook chicken, sauce, and toss pasta
Ingredients
- 12 ounces tagliatelle pasta fresh or dried
- 1 pound chicken breast diced
- 3 cloves garlic minced
- ⅓ cup sun-dried tomatoes chopped, packed in oil
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- 2 tablespoons olive oil
- ¼ cup fresh basil chopped or torn
- salt and pepper to taste
Instructions
- Cook the tagliatelle according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until browned and cooked through. Remove chicken and set aside.
- Add garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 to 2 minutes until fragrant.
- Pour in heavy cream and stir in Parmesan. Let the sauce simmer and thicken for 3 to 4 minutes.
- Return chicken to the skillet and add the cooked tagliatelle. Toss everything to coat in the sauce and warm through.
- Season with salt and pepper to taste. Stir in fresh basil just before serving.
Notes
- Use fresh tagliatelle for the best texture.
- Soak dry sun-dried tomatoes in warm water if using packed dry.
- Add a pinch of red pepper flakes for heat.
For a lighter take on sun-dried tomato flavor, try the Sun-Dried Tomato and Quinoa Salad that pairs herb-scented quinoa with tangy tomatoes and citrus sun-dried tomato and quinoa salad for light meals. If you want an extra-creamy pasta variation, the Creamy Sun-Dried Tomato Pasta uses richer dairy for a velvety finish creamy sun-dried tomato pasta for richer sauces.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
