Creamy Sun-Dried Tomato Chicken Pasta

My tiny apartment kitchen became the unlikely setting for what my friends now call The Pasta Incident. I had invited three people over for dinner, but only one small pot, zero counter space, and a recipe I'd ripped from a magazine at the dentist's office. The sun-dried tomatoes sat in their jar like little jewels, and something about their concentrated flavor promised to rescue me from my cooking insecurities. That night, watching everyone lick their plates clean, I realized some of the best comfort foods come from moments of kitchen desperation.

Last February, when snow had everyone inside and cabin fever was setting in, I made triple batch. My neighbor texted asking what smelled so incredible. Ten minutes later, she was at my door with wine, and we ended up eating at my counter while talking about everything and nothing. Food has this way of turning ordinary Tuesdays into the kind of nights you remember years later.

Ingredients

• 350 g (12 oz) penne pasta: The ridges catch sauce beautifully, and I've found penne holds up better than spaghetti in cream sauces
• 2 large boneless skinless chicken breasts: Cut into strips so they cook quickly and evenly, about 400 g total
• 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before cooking
• 1/2 tsp dried Italian herbs: I keep a jar of this blend handy for moments when I want flavor without effort
• 2 tbsp olive oil: If your sun-dried tomatoes came packed in oil, use that instead for extra flavor
• 3 cloves garlic, minced: Fresh garlic makes a difference here, don't substitute with powder
• 100 g (3.5 oz) sun-dried tomatoes: Slice them thinly so every bite gets that tangy sweetness
• 250 ml (1 cup) heavy cream: This creates the luscious texture that makes the dish feel indulgent
• 60 ml (1/4 cup) chicken broth: Helps thin the cream slightly while adding depth
• 40 g (1/3 cup) grated Parmesan cheese: The real stuff, freshly grated, melts into the sauce beautifully
• 1/4 tsp red pepper flakes: Optional, but I love the subtle warmth it provides
• Fresh basil or parsley: For color and a bright finish that cuts through the richness
• Extra grated Parmesan: Because everyone always wants more cheese at the table

Instructions

Cook the pasta to perfection:

Bring a large pot of generously salted water to boil and cook penne until al dente, then drain while saving 1/2 cup of pasta water.

Season the chicken while water heats:

Toss the chicken strips with salt, pepper, and Italian herbs, distributing evenly so each piece is well seasoned.

Sear chicken until golden:

Heat 1 tbsp olive oil in a large skillet over medium-high heat, add chicken, and cook for 5 to 7 minutes until browned and cooked through, then set aside.

Build aromatic base:

Add remaining olive oil to the same skillet, sauté garlic for 30 seconds until fragrant, then stir in sun-dried tomatoes and cook for one minute.

Create the creamy sauce:

Pour in heavy cream and chicken broth, bring to gentle simmer while scraping up browned bits from the pan bottom.

Melt and thicken:

Add Parmesan and red pepper flakes, stirring until cheese melts and sauce thickens slightly over 2 to 3 minutes.

Combine everything:

Return chicken to skillet, toss to coat, add cooked penne and toss together, adding pasta water if needed for consistency.

Finish and serve:

Taste and adjust seasoning, then serve immediately garnished with fresh herbs and extra Parmesan.

Pin It

My sister claimed she hated cream sauces until she tried this one. Now she requests it for every birthday dinner, saying the sun-dried tomatoes add something she can't quite describe but absolutely needs. Sometimes the people we love surprise us in the smallest ways.

Making It Your Own

After making this dozens of times, I've learned that substitutions can yield delightful variations. Smoked chicken adds depth, baby spinach wilts beautifully into the sauce, and sometimes I add arugula for peppery contrast. The beauty of this recipe is its flexibility while maintaining that essential comforting character.

Wine Pairing Wisdom

A crisp white wine cuts through the richness while complementing the sun-dried tomatoes. Pinot Grigio has become my reliable choice, though Sauvignon Blanc works beautifully too. The wine you cook with doesn't have to be expensive, just something you'd enjoy drinking.

Timing Everything Perfectly

The real trick to this recipe is timing the pasta completion with the sauce. Start boiling water before you even begin prepping ingredients. The sauce comes together quickly once the chicken is cooked, so having everything chopped and measured beforehand makes the actual cooking feel effortless. Pasta should finish just as the sauce reaches perfect consistency.

• Set aside your pasta water before draining
• Keep the cream cold until you're ready to add it
• Have all ingredients measured before turning on any heat

Pin It

Some recipes feed the body, others feed something deeper. This one somehow does both, which might be why it's become my go-to for life's ordinary and extraordinary moments alike.

Recipe FAQs

→ Can I use milk instead of heavy cream?

Heavy cream provides the richest consistency, but you can substitute half-and-half for a lighter version. The sauce may be slightly thinner and less velvety, but still delicious.

→ What pasta shapes work best?

Penne, fusilli, and rigatoni are excellent choices as their ridges and tubular shape hold the creamy sauce beautifully. Short pasta with texture works better than smooth varieties like spaghetti.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or pasta water to restore the sauce's creamy consistency.

→ Can I make this ahead of time?

You can prep ingredients in advance, but it's best cooked fresh. The pasta absorbs sauce as it sits, so if making ahead, undercook the pasta slightly and reserve extra pasta water for reheating.

→ What can I add for extra vegetables?

Fresh spinach, sautéed mushrooms, or roasted red peppers complement the flavors beautifully. Add spinach during the final minute of cooking so it wilts without becoming soggy.

→ Is there a dairy-free alternative?

Substitute heavy cream with full-fat coconut cream or cashew cream for a dairy-free version. The flavor profile will change slightly but still delivers a rich, satisfying dish.