Creamy Sun-Dried Tomato Chicken Pasta

The smell of garlic hitting hot oil still transports me back to my tiny first apartment kitchen. I had just discovered sun-dried tomatoes at the local Italian market and couldn't wait to experiment. That evening, my roommate walked through the door and actually stopped mid sentence, asking what I was making. Now whenever I make this pasta, I think about how something so simple can stop people in their tracks.

Last winter during a snowstorm, my sister showed up unexpectedly with a bottle of wine. We raided the pantry and threw this together while laughing about old family vacations. The way the sauce clings to every curve of the penne makes it impossible to eat just one bowl. Somehow that impromptu dinner turned into our new snow day tradition.

Ingredients

• 350 g penne pasta: The ridges catch the sauce beautifully. I've tried other shapes but penne really shines here.
• 2 large chicken breasts: Cut them into similar sized strips so everything cooks evenly. Bite sized pieces make every forkful perfect.
• 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before cooking. It's your foundation flavor.
• 1/2 tsp dried Italian herbs: Dried herbs actually work better here since they'll bloom in the hot oil.
• 2 tbsp olive oil: Use the oil from your sun-dried tomato jar if you can. That liquid gold is packed with flavor.
• 3 cloves garlic: Don't be shy with the garlic. It should be fragrant but not burned.
• 100 g sun-dried tomatoes: Slice them thinly so they distribute throughout the dish. Little bursts of tangy sweetness.
• 250 ml heavy cream: Creates that velvety restaurant style sauce we all love.
• 60 ml chicken broth: Keeps the cream sauce from becoming too heavy.
• 40 g grated Parmesan: Freshly grated melts better and tastes infinitely better than the pre shredded stuff.
• 1/4 tsp red pepper flakes: Just a whisper of heat. Leave it out if you're sensitive to spice.
• Fresh basil or parsley: That pop of green and freshness makes the whole dish sing.

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil while you prep everything else. Cook the penne until al dente, then drain but remember to save that precious 1/2 cup of pasta water.

Season the chicken:

Toss your chicken strips with salt, pepper, and Italian herbs. Let them sit while you heat your skillet.

Sear the chicken:

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Cook the chicken for 5 to 7 minutes until golden and cooked through, then remove and set aside.

Build the flavor base:

Add the remaining olive oil to the same skillet. Sauté the garlic for just 30 seconds, then stir in the sun-dried tomatoes and let them cook for another minute.

Create the sauce:

Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom. Add the Parmesan and red pepper flakes, stirring until the cheese melts and the sauce thickens slightly.

Bring it all together:

Return the chicken to the skillet, then add the cooked penne. Toss everything together. If the sauce looks too thick, splash in some of that reserved pasta water until it's perfect.

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My friend Sarah requested this for her birthday dinner instead of going out to a restaurant. We spent the evening lingering at the table, refilling plates, and talking about everything and nothing. Sometimes the best meals aren't the fancy ones but the ones shared with people who make you laugh until your stomach hurts.

Make It Your Own

Once you master the base recipe, this sauce is incredibly forgiving. I've added baby spinach during the final toss for color and nutrition. A handful of arugula works beautifully too and adds a nice peppery bite.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the cream perfectly, while a Sauvignon Blanc brings bright acidity that balances the rich sauce. If you prefer red, a light Chianti won't overpower the dish. The key is something with enough acid to keep each bite feeling fresh.

Leftover Secrets

This actually reheats beautifully if you add a splash of cream or broth when warming it up. The pasta absorbs more sauce overnight, so leftovers become even more flavorful the next day.

• Store in an airtight container for up to three days
• Reheat gently on the stove, not the microwave, to keep the sauce silky
• A fresh grating of Parmesan and some new herbs make leftovers feel special again

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I hope this becomes one of those recipes you turn to again and again, the kind that feels like coming home. Sometimes the simplest meals prepared with care are the ones we remember most fondly.

Recipe FAQ

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work wonderfully and provide more moisture. Use about 500g of boneless, skinless thighs and add an extra 2-3 minutes to the cooking time to ensure they're cooked through.

→ How do I prevent the cream sauce from breaking or curdling?

Keep the heat at medium or medium-low once you add the cream. Avoid boiling vigorously. If the sauce appears to separate, remove it from heat and whisk in a splash of cold chicken broth to stabilize it.

→ What can I substitute for heavy cream?

Use half-and-half, whole milk with a bit of cornstarch slurry, or crème fraîche. For dairy-free, coconut cream or cashew cream work well. The sauce may be slightly thinner, so adjust consistency with pasta water.

→ Can I make this ahead of time?

Yes, prepare the components separately and store in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of pasta water or broth to restore the sauce's creamy consistency.

→ What pasta shapes work best?

Penne is ideal, but fusilli, rigatoni, or farfalle all capture the sauce beautifully. Avoid thin pasta shapes like angel hair, which may get lost in the rich sauce.

→ How do I adjust the spice level?

The red pepper flakes are optional. Start with 1/4 teaspoon and increase to taste. You can also add fresh cracked black pepper or a pinch of cayenne for more heat without overwhelming the sun-dried tomato flavor.