Creamy Sun-Dried Tomato Chicken Pasta (Printable Version)

Tender chicken and sun-dried tomatoes tossed in a luscious garlic cream sauce with penne. A satisfying 40-minute Italian-American dinner.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs

→ Sauce

06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 3.5 oz sun-dried tomatoes packed in oil, sliced
09 - 1 cup heavy cream
10 - 1/4 cup chicken broth
11 - 1/3 cup grated Parmesan cheese
12 - 1/4 teaspoon red pepper flakes, optional
13 - Salt and black pepper to taste

→ Garnish

14 - Fresh basil or parsley, chopped
15 - Extra grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - While the pasta cooks, season chicken pieces with salt, pepper, and Italian herbs.
03 - In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the chicken and cook for 5 to 7 minutes until golden and cooked through. Remove chicken and set aside.
04 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté garlic for 30 seconds until fragrant.
05 - Stir in the sun-dried tomatoes and cook for another minute.
06 - Pour in the heavy cream and chicken broth. Bring to a gentle simmer, scraping any browned bits from the pan.
07 - Add Parmesan cheese and red pepper flakes if using. Stir until the cheese melts and the sauce thickens slightly, approximately 2 to 3 minutes.
08 - Return chicken to the skillet and toss to coat in the sauce.
09 - Add cooked penne to the skillet and toss everything together. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
10 - Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh basil or parsley and extra Parmesan.

# Expert Hints:

01 -
  • It comes together faster than ordering takeout but tastes like you spent hours in the kitchen.
  • The sun-dried tomatoes add a sweet, tangy punch that makes plain chicken feel special.
  • You only need one skillet for the sauce and chicken, which means less cleanup and more time enjoying dinner.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce cling to the noodles and brings everything together seamlessly.
  • Cook the chicken in a single layer without crowding the pan or it will steam instead of getting that golden, flavorful crust.
  • Use oil from the sun-dried tomato jar instead of plain olive oil whenever possible, the flavor difference is remarkable.
  • Let the sauce simmer gently after adding the Parmesan so it thickens naturally without breaking or becoming grainy.
03 -
  • Slice the sun-dried tomatoes thinly so they distribute evenly throughout the sauce and every bite gets a little tangy sweetness.
  • Taste the sauce before adding extra salt, as Parmesan and sun-dried tomatoes are already quite salty on their own.
  • If you want the chicken extra juicy, let it rest for a minute after cooking before slicing or tossing it back into the sauce.
  • Make a double batch of the sauce and freeze it without the pasta, then cook fresh noodles and toss them together for an even faster dinner next time.
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