Nutrition,  Recipes

Creamy Sun Dried Tomato Pasta (gluten free)with Chicken – Thermos Lunch Idea

This creamy pasta is a delicious dinner and leftovers work perfectly for a thermos lunchbox meal the next day!

Cook Time: 25 minutes

Total Time: 25 minutes

Yield: 6 servings 


  • 8 ounces penne pasta
  • 4 oz jar sundried tomatoes in oil
  • 3 garlic cloves, minced
  • 1 pound chicken breasts, cubed
  • 1/4 teaspoon salt
  • 1/2 teaspoon Spanish paprika
  • 1 cup half and half, heavy cream, or whole milk
  • 1 tablespoon dried basil or ¼ cup fresh basil or 1 tablespoon pesto sauce
  • 1–2 tablespoons olive oil, for cooking


  1. In a large pot, bring pasta water to a boil and cook pasta according to package directions.
  2. Once cooked, reserve 1 cup of pasta water and drain. Set the pasta aside.
  3. While the pasta cooks, on a cutting board, finely chop sun-dried tomatoes.
  4. Season chicken with salt and paprika.
  5. In a large 10-12 inch skillet over medium heat, heat up some oil and sauté chicken until it’s browned on all sides and cooked through.
  6. Add sun-dried tomato pieces and garlic, and sauté for an additional minute.
  7. Add half and half to the skillet.
  8. Bring to a simmer over medium-low heat, stirring occasionally to combine liquid and sun-dried tomatoes.
  9. Once a thick sauce is formed, add dried basil (or pesto sauce). If you are using fresh basil, add it in the last step.
  10. Add cooked pasta to the skillet and combine with sauce.
  11. Add 1/2 cup reserved water, mix throughout to thin out the sauce. If it’s too thick, add in additional reserved pasta water.
  12. Top with additional basil and Parmesan cheese prior to serving.

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