Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill

I love making this Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill when I want a rich, comforting pasta dish with a fresh herbal twist. The tender chicken, tangy sun-dried tomatoes, and silky cream sauce come together beautifully, while dill adds an unexpected brightness that makes the flavors pop.

Why You’ll Love This Recipe

I love how this dish feels indulgent yet balanced. The cream sauce is rich and smooth, but the sun-dried tomatoes and dill keep it from feeling too heavy.

I also appreciate how quickly it comes together. I can have a flavorful, satisfying dinner ready in about 30 minutes.

I find this recipe perfect for both weeknight meals and casual entertaining because it looks impressive but requires simple steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces spaghetti
2 boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, sliced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
2 tablespoons fresh dill, chopped
Salt to taste
Black pepper to taste
Optional: red pepper flakes

Directions

I start by cooking the spaghetti in salted boiling water according to the package directions until al dente. I reserve about ½ cup of pasta water before draining.

While the pasta cooks, I heat olive oil in a large skillet over medium heat. I season the sliced chicken with salt and black pepper, then cook it for about 6–8 minutes until golden and fully cooked. I remove it from the skillet and set it aside.

In the same skillet, I sauté the garlic for about 30 seconds until fragrant. I add the sun-dried tomatoes and cook for another minute to release their flavor.

I pour in the chicken broth and let it simmer for 2–3 minutes. Then I stir in the heavy cream and let the sauce gently simmer until slightly thickened.

I add the grated Parmesan cheese and stir until melted and smooth.

I return the cooked chicken to the skillet and toss in the drained spaghetti. I add a splash of reserved pasta water if needed to loosen the sauce.

Finally, I stir in the fresh dill and adjust the seasoning. If I want a little heat, I sprinkle in red pepper flakes before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: About 30 minutes

Variations

I sometimes substitute shrimp for chicken for a seafood twist. When I want extra vegetables, I add spinach or sautéed mushrooms.

I also enjoy using half-and-half instead of heavy cream for a slightly lighter version.

For extra brightness, I add a squeeze of lemon juice just before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I warm it gently on the stovetop with a splash of broth or cream to restore the sauce’s texture. I avoid overheating to keep the chicken tender.

I do not usually freeze this dish because cream-based sauces can separate after thawing.

FAQs

Can I use dried dill instead of fresh?

Yes, I use a smaller amount since dried dill has a more concentrated flavor.

What kind of sun-dried tomatoes work best?

I prefer oil-packed sun-dried tomatoes because they are softer and more flavorful.

Can I make this ahead of time?

I can cook the chicken and prepare the sauce ahead, then combine with freshly cooked pasta before serving.

How do I keep the sauce from becoming too thick?

I add reserved pasta water or a splash of broth to loosen it as needed.

Can I use another pasta shape?

Yes, I sometimes use fettuccine or penne if I don’t have spaghetti on hand.

Conclusion

I love how this Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill combines rich creaminess with bright, tangy flavor. It’s comforting, elegant, and easy to prepare in under an hour. Whenever I want a satisfying pasta dish with a fresh twist, this recipe is one I gladly make.

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