Creamy Sun-Dried Tomato Chicken Linguine with a Silky Parmesan Sauce

This creamy sun-dried tomato chicken linguine is all about balance—rich, comforting, and finished with a silky Parmesan sauce that lightly coats every strand of pasta.

Instead of a heavy, thick cream sauce, this version delivers a smoother, more refined texture that feels elevated and restaurant-quality.

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If you love linguine-based dishes, you’ll also want to explore Linguine Lover’s Delight With 6 Must-Try Recipes for Every Palate, where you’ll find a variety of flavor-packed pasta ideas to expand your rotation.

Why This Recipe Works

This dish hits that perfect middle ground between creamy and refined.

• Cream + Parmesan create richness without heaviness
• Shallots build a delicate, slightly sweet base
• Sun-dried tomatoes add bold flavor and natural acidity
• Pasta water + butter finish create a silky, emulsified sauce

The result: a sauce that clings, not coats thickly

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For another creamy linguine variation with a tomato-forward profile, try Linguine With Chunky Tomato Mascarpone Pasta Sauce, which leans into rich, velvety textures in a different way.

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Creamy Sun-Dried Tomato Chicken Linguine with a Silky Parmesan Sauce

9 oz linguine

1¼ cups cooked chicken (chopped or shredded)

1 cup sun-dried tomatoes (oil-packed, sliced)

1 to 1½ cups heavy cream

¼ cup finely minced shallots

¼–½ cup grated Parmesan cheese

1–2 tablespoons olive oil (from the tomato jar if possible)

1 tablespoon butter (for silky finish)

Salt and black pepper, to taste

Fresh basil chiffonade *See Cook’s Notes

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Cook’s Notes

How To Chiffonade Basil

To chiffonade fresh basil, stack 5–10 washed and thoroughly dried leaves, then roll them tightly into a cigar shape. Using a sharp knife, slice thinly across the roll to create delicate, ribbon-like strips.

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This technique helps minimize bruising and prevents the basil from turning dark, preserving its fresh color and flavor. It’s ideal for finishing this pasta dish, as well as adding a bright, aromatic touch to salads and soups.

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How to Make Creamy Sun-Dried Tomato Chicken Linguine

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the gluten-free linguine until just al dente.

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Use this Grains & Pasta Cooking Times Guide to ensure perfect pasta texture every time.

Reserve 1 cup pasta water, then drain.

Build the Flavor Base

In a large skillet over medium heat, add olive oil.

Cook the shallots for 3–4 minutes until soft and lightly golden.

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Add sun-dried tomatoes and cook for 1–2 minutes to deepen flavor.

Create the Cream Base

Pour in the heavy cream and bring to a gentle simmer (not a boil).

Stir in Parmesan cheese until smooth and fully melted.

Season with salt, pepper, and red pepper flakes if desired.

Add the Chicken

Fold in the 1¼ cups cooked chicken, allowing it to warm through and absorb the sauce.

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Combine and Create the Silky Finish

Add the drained linguine directly into the skillet.

Toss gently using tongs, adding reserved pasta water a little at a time.

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This step is key—the sauce transforms from creamy → silky and glossy.

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Remove from heat and stir in the butter to finish.

Garnish and Serve

Twirl pasta into a loose nest onto a plate or serve directly from the skillet.

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Garnish with Parmesan shavings and fresh basil (thin chiffonade). Option lightly drizzle of olive oil.

Enjoy with a side of Toasted Sourdough Garlic Cheese Bread.

Serve immediately.

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