Name: Creamy Sun-Dried Tomato Chicken Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 4 chicken breasts (cut into 1-inch pieces); 8 oz penne pasta (cooked al dente); 1 jar (7 oz) sun-dried tomatoes in oil, chopped; 2 garlic cloves, minced; 1 small onion, diced; 1 cup fresh spinach (optional); 8 oz cream cheese, softened; 1 cup heavy cream; 1 cup mozzarella cheese, shredded; 1/2 cup parmesan cheese, grated; 1 cup chicken broth; 1 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes; Salt and pepper to taste; 2 tablespoons oil from the sun-dried tomatoes jar (for cooking chicken); 1/2 cup panko breadcrumbs; 2 tablespoons butter, melted

Jump to Recipe· 4.2 from 20 reviews

If you’re craving something that feels like a warm hug on a plate, this Creamy Sun-Dried Tomato Chicken Casserole Recipe is exactly what you need. Packed with tender chunks of chicken, luscious cream cheese sauce enriched by sun-dried tomatoes, and perfectly cooked pasta, it’s comfort food elevated to a whole new level. Each bite offers a beautiful balance of creamy texture, tangy tomato sweetness, and just enough cheesy goodness to keep you coming back for more. Whether you’re feeding a family or looking for a crowd-pleaser, this casserole brings simplicity and elegance together in a way that feels both effortless and truly special.

Ingredients You’ll Need

The image shows a white plate with raw pink chicken pieces at the bottom left, surrounded by small white bowls and a white bowl with different ingredients on a white marbled surface. At the top left, a small bowl has mixed black and white pepper with herbs, next to a brown wooden bowl filled with dark green spinach leaves. Below it is a black bowl containing uncooked yellow penne pasta. To the right, a white bowl with a blue rim holds a white liquid. Above it, a white bowl has shredded white cheese. Near the center is a glass measuring cup with light yellow broth. On the right side is a glass jar with a red lid filled with sundried tomatoes in oil, two cloves of garlic, a yellow onion, a small white bowl with a yellow liquid, another small white bowl with yellow seasoning, and a black bowl with white powder. A box of cream cheese is seen near the chicken plate. photo taken with an iphone --ar 4:5 --v 7

Getting all the ingredients together for this dish is a breeze, and each one plays a crucial role in the flavor and texture. From the juicy chicken to the creamy mixture and the vibrant sun-dried tomatoes, every element contributes to making this casserole a standout.

Chicken breasts: Cut into bite-sized pieces to ensure they cook evenly and stay tender throughout baking.

Penne pasta: Cooked al dente to provide the perfect bite that holds up well in the creamy sauce.
Sun-dried tomatoes in oil: Bring an intense, sweet-tart flavor that brightens the entire dish.
Garlic cloves: Minced fresh for that aromatic punch that complements the tomatoes and cheese.

Small onion: Diced finely to add sweetness and caramelized depth once sautéed.
Cream cheese: Softened for a smooth, rich base that melts into the sauce beautifully.
Heavy cream: Adds luscious creaminess, making every bite indulgent.
Chicken broth: Enhances savory notes and balances the richness.
Mozzarella cheese: Shredded on top for that gooey, melty finish everyone loves.

Parmesan cheese: Grated to sprinkle over, bringing sharp, nutty flavor and a golden crust.
Italian seasoning: A blend of herbs that adds a fragrant Mediterranean touch.
Red pepper flakes: Just a hint to give a subtle kick without overpowering.

Salt and pepper: To taste, enhancing all other flavors beautifully.
Fresh spinach (optional): Tossed in for added color, nutrition, and a mild earthiness.
Panko breadcrumbs: Mixed with butter to create a crunchy, golden topping.

Butter: Melted to combine with panko and create crispiness on top.

How to Make Creamy Sun-Dried Tomato Chicken Casserole Recipe

A top view of a black pan filled with a creamy sauce that is light beige with visible specks of herbs and spices. On top of the sauce are chunky pieces of dark red sun-dried tomatoes scattered across. A spatula with a wooden handle and a white blade rests inside the pan, partly submerged in the sauce. In the bottom left corner, a woman's hand is holding a jar with a red lid, showing some of the sun-dried tomatoes inside. The pan is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare and Brown the Chicken

Start by preheating your oven to 375°F (190°C) so it’s ready when you need it. Once your penne pasta is cooked al dente and drained, heat up the skillet and brown the chicken pieces in two tablespoons of the flavorful oil from the sun-dried tomatoes. This oil adds an extra layer of richness and subtle tomato notes to the chicken while giving it a beautiful golden color.

Step 2: Sauté the Aromatics and Sun-Dried Tomatoes

After the chicken is nicely browned, use the same skillet to soften the diced onion and minced garlic until they become fragrant and translucent. This step is key to developing that wonderful base flavor. Toss in the chopped sun-dried tomatoes next, letting them mingle with the onion and garlic, infusing the pan with tangy, sweet, and savory aromas.

Step 3: Create the Creamy Sauce

Now it’s time to bring the sauce together. Add the softened cream cheese, heavy cream, chicken broth, Italian seasoning, red pepper flakes, salt, and pepper to the skillet. Stir everything gently and let it simmer just until the sauce thickens slightly, becoming smooth and velvety. This creamy mixture is what truly makes this casserole feel so indulgent.

Step 4: Combine Pasta, Chicken, and Sauce

Mix your cooked penne pasta, browned chicken, and fresh spinach (if using) directly into the saucepan with your creamy sauce. The spinach adds a lovely pop of green and a bit of leafy texture, but it’s totally optional depending on your preference. Make sure everything is well coated for maximum flavor in every bite.

Step 5: Assemble and Top the Casserole

Transfer the creamy mixture into a 9×13-inch baking dish, spreading it evenly for consistent baking. Generously top with shredded mozzarella and grated parmesan cheese—this combination guarantees a bubbly, golden, and cheesy crust that’s irresistible. For the final touch, mix panko breadcrumbs with melted butter and sprinkle evenly over the top to add a satisfying crunchy layer.

Step 6: Bake Until Golden and Bubbly

Bake your casserole for 20 to 25 minutes. During this time, the cheese melts perfectly, and the breadcrumbs crisp up to a gorgeous golden brown. Once out of the oven, let it rest for about five minutes so it firms up slightly, making it easier to serve.

How to Serve Creamy Sun-Dried Tomato Chicken Casserole Recipe

Garnishes

Fresh herbs like chopped basil or parsley sprinkled on top add a bright, fresh contrast to the rich casserole. A few extra sun-dried tomato pieces placed after baking can also elevate the visual and flavor appeal, reminding everyone of the star ingredient.

Side Dishes

Serve this hearty casserole alongside a crisp green salad or roasted vegetables to add a refreshing balance and extra nutrients. Garlic bread or a warm baguette can be perfect for mopping up that luxurious sauce left on the plate.

Creative Ways to Present

For a more elegant presentation, layer the casserole into individual ramekins before baking. This not only makes each serving feel special but also helps with portion control during gatherings. You can also add a dollop of tangy Greek yogurt or sour cream on the side for a creamy contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld over time, so the casserole tastes even better the next day.

Freezing

You can freeze this casserole either before or after baking. To freeze before baking, assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready to enjoy, thaw overnight and bake as instructed, adding a few extra minutes to the baking time.

Reheating

Reheat leftovers in the oven at 350°F (175°C) until warmed through and bubbly, usually around 15-20 minutes. Avoid microwaving if possible, as reheating in the oven helps keep the crispy topping intact.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add more juiciness and deeper flavor. Just be sure to cut them into similar-sized pieces to cook evenly and adjust cooking time slightly if needed.

What if I don’t have sun-dried tomatoes in oil?

You can use dry-packed sun-dried tomatoes rehydrated in hot water, but be sure to drizzle a little olive oil into the skillet when browning chicken to replicate the original richness from the oil-packed variety.

Is it okay to use low-fat cream cheese or milk instead of heavy cream?

For the creamiest, richest results, stick to full-fat cream cheese and heavy cream. Using low-fat substitutes will change the texture and can make the sauce thinner.

Can I make this casserole gluten-free?

Yes! Swap the penne for gluten-free pasta and use gluten-free breadcrumbs or crushed nuts for the topping to keep it safe for gluten-sensitive diets.

How spicy is this casserole with red pepper flakes?

The red pepper flakes add just a gentle hint of warmth, not overpowering heat. You can always reduce or omit them if you prefer a milder dish.

Final Thoughts

This Creamy Sun-Dried Tomato Chicken Casserole Recipe is one of those dishes that feels like a special treat but comes together quickly with simple ingredients. Whether it’s a weeknight dinner or something to impress guests, this casserole ticks all the boxes with its comforting creaminess, vibrant flavors, and satisfying textures. Give it a try—you’ll be amazed how this humble casserole can turn into a beloved family favorite in no time.