Creamy Sun-Dried Tomato Chicken Pasta

My kitchen smelled like a trattoria the night I threw this together on a whim. I had chicken thawed, a jar of sun-dried tomatoes I kept forgetting about, and pasta in the cupboard. Within forty minutes, my partner looked up from his plate and said it tasted like something we'd order on vacation. That's when I knew this recipe was a keeper.

I made this for friends on a rainy Friday night when everyone needed comfort food. We ate straight from the skillet at the counter, twirling penne and laughing over wine. One friend, who usually orders plain marinara, went back for seconds. She texted me the next morning asking for the recipe, and I realized this dish had become my secret weapon for low-effort gatherings.

Ingredients

• 350 g penne pasta: Penne holds the creamy sauce in every ridged tube, making each bite satisfying and saucy without feeling heavy.
• 2 large boneless, skinless chicken breasts (about 400 g), cut into bite-sized strips: Cutting them into strips instead of chunks helps them cook faster and stay tender, plus they coat better in the sauce.
• 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried Italian herbs: These simple seasonings build a flavorful crust on the chicken that deepens the whole dish.
• 2 tbsp olive oil (use oil from the sun-dried tomatoes jar if available): The oil from the jar is liquid gold, already infused with tomato and herb flavor that makes everything taste richer.
• 3 cloves garlic, minced: Fresh garlic blooms in the hot oil and perfumes the entire sauce with that unmistakable warmth.
• 100 g sun-dried tomatoes (packed in oil), sliced: These add a concentrated sweetness and slight chewiness that balances the cream beautifully.
• 250 ml heavy cream: The backbone of the sauce, heavy cream creates that silky, luxurious texture that clings to every piece of pasta.
• 60 ml chicken broth: A splash of broth thins the cream just enough to keep it from being too thick and adds a savory depth.
• 40 g grated Parmesan cheese: Parmesan melts into the sauce, adding nutty, salty richness and helping it thicken naturally.
• 1/4 tsp red pepper flakes (optional): A pinch of heat cuts through the cream and makes the flavors pop without overwhelming the dish.
• Fresh basil or parsley, chopped: A handful of fresh herbs at the end brightens everything and adds a pop of color.
• Extra grated Parmesan cheese: Because there's no such thing as too much Parmesan when it comes to creamy pasta.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and cook the penne until al dente, then drain and set aside. Reserve about half a cup of the starchy pasta water, it's your secret weapon for adjusting the sauce later.

Season and Prep the Chicken:

While the pasta cooks, toss your chicken strips with salt, pepper, and Italian herbs until evenly coated. This step ensures every bite of chicken is flavorful, not just saucy.

Cook the Chicken:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the chicken in a single layer. Let it cook undisturbed for 5 to 7 minutes, flipping halfway, until golden and cooked through, then remove and set aside.

Sauté the Garlic:

Add the remaining tablespoon of oil to the same skillet and toss in the minced garlic. Stir constantly for about 30 seconds until it smells incredible and just starts to turn golden.

Add the Sun-Dried Tomatoes:

Stir in the sliced sun-dried tomatoes and let them cook for another minute, releasing their sweet, tangy oils into the pan. The skillet will start to smell like a rustic Italian kitchen.

Build the Cream Sauce:

Pour in the heavy cream and chicken broth, scraping up any browned bits stuck to the bottom of the pan. Bring the mixture to a gentle simmer, stirring occasionally as it starts to bubble and thicken.

Melt in the Parmesan:

Add the grated Parmesan and red pepper flakes if you like a little heat, stirring until the cheese melts completely. Let the sauce simmer for 2 to 3 minutes until it coats the back of a spoon.

Return the Chicken:

Slide the cooked chicken back into the skillet and toss it around in the sauce until every piece is glossy and coated. This is where everything starts to come together.

Toss in the Pasta:

Add the cooked penne to the skillet and toss everything together, letting the pasta soak up the sauce. If it looks too thick, splash in some reserved pasta water a little at a time until it's creamy and loose.

Season and Serve:

Taste and adjust with more salt and pepper if needed, then serve immediately. Top each plate with fresh basil or parsley and a generous sprinkle of extra Parmesan.

Save

There was a Tuesday evening when I had nothing planned and no energy left after a long day. I made this pasta almost mindlessly, and as I sat down alone with a bowl and a glass of wine, I realized how much comfort a simple, creamy dish can bring. It wasn't fancy or Instagram-worthy, but it felt like a hug from the inside out. That's the magic of recipes like this.

How to Store and Reheat

Let the pasta cool completely before transferring it to an airtight container, where it will keep in the fridge for up to three days. When reheating, add a splash of cream, broth, or even milk to loosen the sauce, as it thickens when cold. I usually reheat it gently in a skillet over low heat, stirring often, though the microwave works in a pinch if you cover it and stir halfway through. Avoid freezing this dish, as cream-based sauces can separate and turn grainy when thawed.

Ingredient Swaps and Variations

If you want to sneak in more vegetables, a handful of baby spinach or chopped kale stirred in at the end wilts beautifully and adds color. Smoked chicken or even rotisserie chicken shredded into the sauce works when you're short on time. You can swap penne for fusilli, rigatoni, or even fettuccine, just adjust the pasta water slightly depending on the shape. For a lighter version, use half-and-half instead of heavy cream, though the sauce won't be quite as luscious.

Serving Suggestions

This pasta shines on its own, but I love serving it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce left on the plate. A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully, though a light red like Pinot Noir works if you prefer.

• Serve family-style in a big bowl so everyone can help themselves and go back for seconds.
• Garnish with extra fresh basil and a drizzle of the sun-dried tomato oil for a restaurant-quality finish.
• Pair with roasted vegetables like zucchini or bell peppers if you want to round out the meal.

Save

This dish has become my go-to whenever I want something comforting without the fuss. It feels indulgent, but it's simple enough to make on a weeknight, and every time I serve it, someone asks for the recipe.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, fusilli, rigatoni, or fettuccine work beautifully. Choose shapes that hold creamy sauces well for the best results.

→ What if I don't have heavy cream?

You can substitute with Greek yogurt or sour cream added at the end (don't boil), or use half-and-half, though the sauce will be less rich.

→ How do I prevent the chicken from drying out?

Cut chicken into bite-sized pieces and don't overcook. Cook until just golden (5-7 minutes), then finish gently in the cream sauce.

→ Can I make this ahead?

Prepare components separately and combine just before serving. Store cooked chicken and sauce separately for up to 3 days in the refrigerator.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sun-dried tomato flavors beautifully.

→ Is this dish suitable for dairy-free diets?

No, this contains heavy cream and Parmesan cheese. For dairy-free, substitute with coconut milk or cashew cream and nutritional yeast.