Creamy Sun Dried Tomato Chicken Pasta

The name alone made me laugh when my sister first described it over the phone, but one bite of this sun dried tomato studded, cream soaked pasta and I understood exactly why someone might drop to one knee. It has that disarming quality where you set down your fork halfway through and just stare at the plate, already mourning the last bite. Rich without being heavy, familiar but a little dramatic, it is the kind of dish that turns a regular Tuesday into something worth remembering.

I made this for a friend who had just moved into a new apartment with nothing but a borrowed skillet and a folding table for a dining room. We stood in that tiny kitchen passing the Parmesan back and forth, and she looked at me with wide eyes and said this was the first meal that made the place feel like home.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them slightly for even cooking so you never end up with a dry exterior and raw center.
• Salt and freshly ground black pepper: Season the chicken generously on both sides before it ever touches the pan.
• 1 tsp Italian seasoning: A simple blend that gives the chicken a herby crust without needing ten separate jars.
• 2 tbsp olive oil: Use enough to coat the pan well because that golden sear is where the flavor starts.
• 340 g penne or fettuccine pasta: Penne catches the sauce in its tubes, but fettuccine wraps around it like a ribbon.
• 2 tbsp unsalted butter: This forms the mellow base for the garlic and sun dried tomatoes to bloom in.
• 3 cloves garlic minced: Fresh garlic only because the jarred stuff cannot compete with what happens when it hits hot butter.
• 100 g sun dried tomatoes in oil drained and sliced: Slice them thin so their concentrated tang distributes evenly through every bite.
• 1 cup low sodium chicken broth: Low sodium lets you control the salt level while still adding savory depth to the sauce.
• 1 cup heavy cream: This is what makes the sauce silky and clingy in a way that feels luxurious but not cloying.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block because pre shredded cheese contains anti caking agents that make the sauce grainy.
• 1 tsp crushed red pepper flakes optional: Just a pinch warms the whole dish without making it spicy.
• Fresh basil leaves sliced for garnish: Tear them by hand right before serving so the fragrance is still bright.
• Extra Parmesan cheese for serving: Always more Parmesan because no one has ever complained about too much.

Instructions

Get the pasta going:

Bring a large pot of well salted water to a rolling boil and cook the pasta according to the package until just al dente, with a slight bite left in the center. Drain it and save half a cup of that starchy pasta water because it is liquid gold for loosening the sauce later.

Season the chicken:

Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and Italian seasoning, pressing the herbs in with your fingers so they adhere. Letting it sit for even five minutes while the water boils helps the seasoning settle into the meat.

Sear until golden:

Heat olive oil in a large skillet over medium high heat until it shimmers, then lay the chicken in and let it cook undisturbed for five to six minutes per side until deeply golden and cooked through. Resist the urge to move it around because that uninterrupted contact is what builds the crust.

Build the sauce base:

Transfer the chicken to a plate to rest, then reduce the heat to medium and melt the butter in the same skillet with all those flavorful browned bits. Add the garlic and stir until fragrant, about one minute, then toss in the sliced sun dried tomatoes for another minute until they soften and release their oils.

Make it creamy:

Pour in the chicken broth and bring it to a simmer, scraping up every caramelized morsel from the bottom of the pan with your spoon. Stir in the heavy cream and Parmesan and let it bubble gently for two to three minutes until it thickens enough to coat the back of a spoon.

Bring it all together:

Slice the rested chicken into thin strips and return it to the skillet along with the drained pasta, tossing everything gently so the sauce seeps into every crevice. If the sauce feels too tight, add splashes of the reserved pasta water until it reaches that silky, clinging consistency you want.

Finish and serve:

Taste for salt and pepper, adjust as needed, and serve immediately with scattered basil and a generous shower of extra Parmesan. Eat it while it is hot and saucy because this dish waits for no one.

Pin It

One cold January evening I doubled this recipe for a small dinner party and watched four grown adults go quiet around the table, too busy eating to speak, which is honestly the highest compliment a home cook can receive.

Smart Swaps and Additions

Toss a handful of baby spinach into the sauce during the last minute of cooking if you want something green without making a separate vegetable. Sliced mushrooms sauteed alongside the garlic add an earthy depth that makes the dish feel even more substantial.

Choosing the Right Chicken

Boneless thighs work beautifully if you prefer darker meat that stays juicier and is more forgiving if you accidentally overcook it slightly. Whatever cut you choose, let the meat rest at least five minutes before slicing so the juices redistribute instead of running out onto the cutting board.

Serving and Storing Leftovers

This dish is at its absolute best the moment it leaves the pan, saucy and steaming, when the cream has not yet had time to settle. Leftovers will keep in an airtight container in the refrigerator for up to three days and reheat gently with a splash of broth or water to bring the sauce back to life. A glass of crisp Pinot Grigio alongside makes everything taste a little more intentional.

• Reheat over low heat on the stove rather than the microwave for the creamiest texture.
• Freeze individual portions for up to one month though the sauce may separate slightly when thawed.
• Always garnish with fresh basil right before serving never ahead of time.

Pin It

Some recipes earn a permanent spot in your rotation not because they are flashy but because they reliably make people happy, and this one has never once let me down. Make it once and you will see exactly what I mean.

Recipe Questions & Answers

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work beautifully in this dish. They stay extra juicy and tender, and some home cooks actually prefer their richer flavor. Just adjust the cooking time slightly, as thighs may take a minute or two longer per side to cook through.

→ What type of pasta works best for this dish?

Penne and fettuccine are both excellent choices. Penne captures the creamy sauce in its tubular shape, while fettuccine's flat noodles get evenly coated. Other great options include rigatoni, farfalle, or even linguine. Choose whatever your family enjoys most.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or milk to loosen the sauce, as it will thicken in the fridge. Warm gently in a skillet over medium-low heat or microwave in 30-second intervals, stirring between each.

→ Can I make this dish ahead of time?

You can prepare the sauce and cook the chicken ahead of time, storing them separately in the fridge for up to 24 hours. Cook the pasta fresh when you're ready to serve, then reheat the sauce, combine everything, and toss together. This keeps the pasta from getting mushy.

→ What can I add to customize this pasta?

Sautéed mushrooms add earthy depth, while baby spinach stirred in at the end brings freshness and color. You could also toss in a handful of Kalamata olives for a briny kick, or finish with a drizzle of the reserved sun-dried tomato oil for extra flavor.

→ Is this dish very spicy from the red pepper flakes?

The crushed red pepper flakes are optional and only add a mild, gentle warmth rather than intense heat. If you're sensitive to spice, simply leave them out. If you enjoy heat, you can increase the amount to suit your taste.