Creamy Sun-Dried Tomato Chicken Pasta

The first time I made this pasta, it was actually a mistake. I'd intended to make a simple garlic chicken dinner, but my roommate had bought sun-dried tomatoes on impulse and they were sitting there in that beautiful oil, practically begging to be used. One thing led to another, the cream got added, and suddenly we had something that tasted like it came from a tiny Italian restaurant tucked away on a side street somewhere. Now it's the dish I make when I want people to think I tried harder than I actually did.

Last winter, my friend Sarah was going through a rough breakup and showed up at my door with red-rimmed eyes and no appetite. I put this on the table, and we ended up talking for three hours over empty bowls. Sometimes food is just the medium that lets people finally say what they need to say.

Ingredients

• 350 g penne pasta: The ridges catch all that sauce perfectly. Don't overlook this detail. Rigatoni works too but penne was made for creamy sauces.
• 2 large chicken breasts: Cut them into strips while they're still cold. Much easier than wrestling with room temperature meat.
• 1/2 tsp dried Italian herbs: This seasons the chicken before it even hits the pan. Layering flavors is what separates good home cooking from restaurant quality.
• 2 tbsp olive oil: Use the oil from your sun-dried tomato jar for at least one tablespoon. That's where all the concentrated flavor lives.
• 3 cloves garlic: Minced fine. Nobody wants to bite into a chunk of raw garlic in the middle of an otherwise perfect bite.
• 100 g sun-dried tomatoes: Slice them into thin strips. They distribute better that way instead of clumping together.
• 250 ml heavy cream: Don't use half and half. It won't thicken properly and you'll end up with sad, soupy pasta.
• 60 ml chicken broth: This keeps the sauce from becoming too heavy. The acid in the tomatoes needs something to balance against.
• 40 g grated Parmesan: Freshly grated makes a difference. The stuff in the shaker container has anti-caking agents that prevent proper melting.
• Fresh basil or parsley: This isn't just for looks. The fresh herbal cut against all that richness is what makes you want another bite.

Instructions

Get your pasta water going first:

Salt it generously. Think seawater, not a light sprinkle. This is your only chance to season the pasta itself.

Season the chicken while water heats:

Sprinkle salt, pepper, and those Italian herbs over your chicken strips. Toss them around with your hands to coat evenly.

Sear the chicken:

Heat one tablespoon of oil in your largest skillet over medium-high. Add chicken in a single layer. Don't crowd the pan or it'll steam instead of brown. About 5 to 7 minutes until golden.

Build the flavor base:

Remove chicken to a plate. Add that second tablespoon of oil. Toss in the garlic for 30 seconds. Then add the sun-dried tomatoes. Let them get fragrant.

Create the sauce:

Pour in the cream and broth. Scrape up any browned bits from the bottom. That's fond and it's pure flavor. Let it simmer gently.

Bring it together:

Stir in the Parmesan and red pepper flakes if you like things interesting. Let it thicken for 2 to 3 minutes. Return the chicken to coat it in all that glory.

The marriage:

Add your cooked pasta to the skillet. Toss everything together. If it looks too thick, that reserved pasta water is your secret weapon. Add a splash at a time.

Taste and adjust:

This is the most important step. Actually taste it. Does it need more salt? More pepper? Fix it now before it hits the table. Then garnish generously.

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My brother claimed he didn't like creamy pasta until he tried this. He went back for thirds. Sometimes the things we think we don't like are just things we haven't had prepared the right way yet.

Making It Ahead

I've learned the hard way that cream sauces don't reheat gracefully. They can separate and turn grainy. If you're prepping for company, cook everything through step 7 but stop before combining with the pasta. Keep the sauce and pasta separate. Reheat gently with a splash of cream or pasta water to bring it back to life, then toss together at the last minute. That first bite should always taste fresh.

The Wine Question

That note suggests Pinot Grigio or Sauvignon Blanc, and they're not wrong. The acidity cuts through the cream beautifully. But honestly, a light red works too if that's more your speed. The real question is whether you're cooking with it or drinking it. If you're cooking with it, add a splash to the sauce in step 6 along with the broth. If you're drinking it, get something you actually enjoy. Life's too short to cook with wine you wouldn't drink.

Sides That Make Sense

This pasta is rich. Like, really rich. It needs something to cut through all that cream and cheese. A simple arugula salad dressed with nothing but lemon juice and olive oil is perfect. The peppery greens and bright acid balance every forkful. If you want something warm, roasted broccoli or asparagus works. Just keep it simple. This dish is already doing a lot of heavy lifting.

• Dont skip the fresh herbs at the end. They're not garnish, they're an ingredient
• If you're feeding a crowd, double the sauce but not the pasta. Better too saucy than too dry
• Clean your skillet while the pasta boils. Dried cream sauce is no joke once it cools

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Some recipes are just recipes. This one somehow became a comfort thing, the kind of meal that makes even a Tuesday night feel like something worth celebrating.

Questions & Answers

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully. They remain tender and juicy during cooking. You may need an extra 2-3 minutes of cooking time due to their thickness.

→ How do I prevent the cream sauce from breaking?

Keep the heat at a gentle simmer rather than boiling vigorously. Add the Parmesan cheese slowly while stirring constantly. If the sauce does separate, whisk in a tablespoon of cold cream to restore smoothness.

→ Can I make this dish dairy-free?

Substitute heavy cream with full-fat coconut milk or cashew cream, and use nutritional yeast instead of Parmesan for a dairy-free version. The sauce will be slightly different but equally delicious.

→ What pasta shapes work best with this sauce?

Penne is ideal, but fusilli, rigatoni, and fettuccine all work well. Choose a shape with texture or ridges to capture the creamy sauce effectively.

→ Can I add vegetables to this dish?

Absolutely. Baby spinach, roasted zucchini, mushrooms, or bell peppers complement the flavors beautifully. Stir them in during the last few minutes of cooking.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; reheat gently over low heat, adding a splash of cream or broth to restore the desired consistency.