Creamy Sun-Dried Tomato Chicken Pasta

The first time I made this pasta, I was snowed in with three roommates and nothing but a jar of sun-dried tomatoes someone had bought on impulse. We were all skeptical about those wrinkly tomato bits, but something magical happened when they hit the cream sauce. That night turned into a four-hour dinner around our tiny kitchen table, and this dish became our go-to for celebrations, bad days, and everything in between.

Ive started doubling the sauce portion whenever my brother visits because he literally drinks it from the bowl if nobody is watching. Last time he came over, he texted me three days later asking for the recipe because he tried to recreate it from memory and used milk instead of cream. He called it a learning experience.

Ingredients

• 350 g (12 oz) penne pasta: The ridges catch the sauce perfectly, though any sturdy pasta works in a pinch
• 2 large boneless skinless chicken breasts: Cut them into bite-sized pieces so they cook evenly and mix easily with the pasta
• 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before cooking because you cant add salt later once its seared
• 1/2 tsp dried Italian herbs: Dried oregano and basil work beautifully here, but fresh herbs at the end add a bright pop
• 2 tbsp olive oil: Use the fragrant oil from your sun-dried tomato jar if you have it
• 3 cloves garlic, minced: Do not let it brown or it will turn bitter, just 30 seconds to release the aroma
• 100 g (3.5 oz) sun-dried tomatoes: Slice them into thin strips so they distribute throughout every bite
• 250 ml (1 cup) heavy cream: This creates the luscious base that ties everything together
• 60 ml (1/4 cup) chicken broth: Adds depth and keeps the sauce from becoming too heavy
• 40 g (1/3 cup) grated Parmesan cheese: Freshly grated melts better and tastes brighter than pre-grated
• 1/4 tsp red pepper flakes: Optional, but a tiny heat makes the cream sauce more interesting
• Fresh basil or parsley: Scatter this on top right before serving for a burst of color and freshness

Instructions

Get the pasta going first:

Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite to it. Drain it but hold onto about half a cup of that starchy pasta water, which will help adjust your sauce later if needed.

Season your chicken while waiting:

Sprinkle the bite-sized chicken pieces with salt, pepper, and Italian herbs, tossing them gently so every piece gets coated.

Sear the chicken until golden:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add the chicken in a single layer, and let it cook undisturbed for about 5 minutes until it develops a beautiful golden crust.

Build the flavor foundation:

Add the remaining olive oil to the same skillet and sauté the minced garlic for just 30 seconds until you can smell it, then toss in the sliced sun-dried tomatoes and let them warm through.

Create the creamy sauce:

Pour in the heavy cream and chicken broth, bringing everything to a gentle simmer while you scrape up any browned bits from the bottom of the pan.

Melt in the cheese:

Stir in the Parmesan and red pepper flakes, letting the sauce cook for another 2 to 3 minutes until it thickens slightly and coats the back of a spoon.

Bring it all together:

Return the chicken to the skillet and add the cooked pasta, tossing everything together until the sauce coats each piece generously.

Finish and serve:

Taste the sauce and adjust the seasoning if needed, then serve immediately with fresh herbs and extra Parmesan scattered on top.

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This recipe has gotten me through more heartbreaks, promotions, and Tuesday nights than I can count. Something about the combination of tangy tomatoes and creamy sauce feels like a hug in bowl form.

Making It Your Own

Sometimes I toss in a handful of baby spinach right at the end, just until it wilts, which adds color and makes me feel slightly better about eating all that cream. My sister adds cooked bacon and claims it changed her life, though I think she might be prone to exaggeration.

Perfecting the Texture

The sauce should coat the back of a spoon and leave a clear trail when you run your finger through it. If it seems too thick, that pasta water you saved will thin it out perfectly without breaking the emulsion.

Serving Suggestions

A crisp white wine cuts through the richness beautifully, and a simple green salad with vinaigrette helps balance the plate. I always serve this with lots of extra Parmesan at the table because cheese can only make things better.

• Crusty bread is essential for mopping up every last drop of sauce
• The pasta continues absorbing sauce as it sits, so serve immediately
• This reheats surprisingly well for lunch the next day

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Hope this becomes one of those recipes you turn to without thinking, the kind that feels like coming home every single time.

Recipe FAQs

→ Can I use milk instead of heavy cream?

Heavy cream is recommended for the rich, velvety texture. Milk will result in a thinner sauce that won't coat the pasta as effectively. For a lighter option, half-and-half works better than whole milk.

→ What pasta shapes work best?

Penne is ideal as its tubular shape holds the sauce well. Fusilli, rigatoni, or ziti are excellent alternatives. Short pasta with ridges or curves captures the creamy sauce better than long strands like spaghetti.

→ Can I make this ahead of time?

The sauce and chicken can be prepared up to a day in advance. Reheat gently with a splash of cream or pasta water before tossing with freshly cooked pasta. The dish is best enjoyed immediately but leftovers reheat well.

→ Are sun-dried tomatoes in oil necessary?

The oil-packed variety provides superior flavor and texture. If using dry sun-dried tomatoes, rehydrate them in warm water for 20 minutes first. The oil from the jar also adds wonderful depth when used for cooking.

→ How do I prevent the sauce from separating?

Keep the heat at a gentle simmer rather than a boil. Adding the cheese off the heat or at very low temperature helps prevent breaking. The pasta water also acts as an emulsifier to keep everything smooth.

→ Can I add vegetables to this dish?

Baby spinach wilts beautifully into the sauce during the final minutes. Sautéed mushrooms, bell peppers, or peas also complement the flavors. Add vegetables when returning the chicken to the skillet.