Creamy Sun Dried Tomato Chicken Pasta

My friend Rachel called on a Tuesday night, stressed beyond belief, and I told her to come over with a bottle of wine and an empty stomach. I had a jar of sun dried tomatoes sitting in my pantry for weeks, practically judging me every time I opened the door. By the time she left three hours later, she was full, relaxed, and had declared this the dish she would absolutely make to win someone over for good.

I have made this on lazy Sundays in sweatpants and also on a Valentine evening with candles flickering on the counter. Both times the kitchen smelled like garlic and butter and possibility, and both times nobody cared what I was wearing because the pasta was that good.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy throughout.
• Salt and freshly ground black pepper: Season generously on both sides because chicken needs all the help it can get.
• 1 tsp Italian seasoning: A simple dried blend works beautifully here and saves you from measuring five separate herbs.
• 2 tbsp olive oil: Use a good quality one for searing since it forms the flavor base of the entire dish.
• 340 g penne or fettuccine pasta: Penne catches the sauce in its ridges while fettuccine wraps around it like a warm blanket.
• 2 tbsp unsalted butter: This creates the silky foundation that makes the sauce feel luxurious on your tongue.
• 3 cloves garlic minced: Fresh is nonnegotiable here because the aroma of garlic hitting butter is half the experience.
• 100 g sun dried tomatoes in oil drained and sliced: The oil packed variety has far more flavor than the dry ones sitting in bags.
• 1 cup low sodium chicken broth: Low sodium lets you control the salt level while still adding depth to the sauce.
• 1 cup heavy cream: Do not substitute with milk or half and half because the sauce will break and leave you disappointed.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block since pre shredded contains anti caking agents that make it grainy.
• 1 tsp crushed red pepper flakes optional: Just enough warmth to make the flavors interesting without overpowering the cream.
• Fresh basil leaves sliced for garnish: Torn at the very last second so they release their bright fragrance right over the plate.
• Extra Parmesan cheese for serving: Because nobody has ever complained about too much Parmesan at the table.

Instructions

Boil the pasta with purpose:

Bring a large pot of generously salted water to a rolling boil and cook the pasta according to package directions until just al dente. Reserve half a cup of that starchy pasta water before draining because it is liquid gold for loosening the sauce later.

Season the chicken confidently:

Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and Italian seasoning. Press the seasoning in gently with your hands so it actually adheres instead of falling off into the pan.

Sear until golden and gorgeous:

Heat olive oil in a large skillet over medium high heat until it shimmers, then add the chicken breasts and cook five to six minutes per side until a deep golden crust forms. Transfer to a plate and let them rest while you build the sauce so the juices redistribute instead of running out.

Wake up the garlic:

Reduce the heat to medium and melt the butter in the same skillet with all those lovely browned bits. Add the minced garlic and stir for about one minute until your entire kitchen smells absolutely incredible.

Let the tomatoes shine:

Toss in the sliced sun dried tomatoes and cook for another minute so they soften slightly and release their sweet tangy flavor into the butter. Pour in the chicken broth and bring it to a simmer while scraping up every caramelized bit from the bottom of the pan.

Build the creamy sauce:

Stir in the heavy cream and grated Parmesan, then let the sauce simmer gently for two to three minutes until it thickens enough to coat the back of a spoon. Add the red pepper flakes now if you are using them and watch the sauce take on a beautiful faint blush color.

Bring everything home:

Slice the rested chicken into thin strips and return it to the skillet along with the drained pasta. Toss everything together until every noodle is coated and the chicken is warmed through, adding splashes of reserved pasta water if the sauce needs loosening.

Taste and serve with love:

Give it one final taste and adjust the salt and pepper as needed, then serve immediately topped with fresh basil ribbons and a generous shower of extra Parmesan.

Pin it

The night my neighbor Tom knocked on my door to borrow salt and ended up staying for a plate of this pasta, he sat at my kitchen counter in complete silence for a full two minutes before saying a word. That silence told me everything I needed to know about what I had just put in front of him.

Variations Worth Trying

Sautéed mushrooms folded into the sauce add an earthy depth that pairs beautifully with the tang of the sun dried tomatoes. A couple handfuls of baby spinach wilted in at the very end bring color and a fresh contrast that cuts through the richness of the cream.

Choosing the Right Tools

A large heavy bottomed skillet retains heat evenly and gives you that consistent golden sear on the chicken. A wooden spoon or spatula becomes your best friend for scraping up fond and stirring the sauce without scratching the surface.

Serving and Pairing Suggestions

This dish deserves to be eaten at a table with a glass of something cold and crisp nearby, not standing over the sink, though I have done both. A Pinot Grigio or a light Sauvignon Blanc balances the richness perfectly and makes the whole meal feel intentional.

• Warm the plates in a low oven before serving so the pasta stays saucy longer.
• Crusty bread on the side is not optional because you will want to mop up every last bit of sauce.
• Leftovers reheat beautifully the next day with a splash of broth or cream stirred in gently.

Pin it

Some dishes feed people and some dishes make them lean back in their chairs and smile at the ceiling, and this one has always done the latter for me. Make it once and it will become part of your permanent rotation, no question.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work beautifully in this dish. They remain juicy and tender, and the slightly higher fat content adds extra richness to the overall flavor.

→ What type of pasta works best for this dish?

Penne and fettuccine are both excellent choices. Penne holds the creamy sauce in its ridges and tubes, while fettuccine provides broad ribbons that coat evenly. Rigatoni or farfalle also work well.

→ How do I prevent the cream sauce from breaking?

Keep the heat at medium or medium-low once you add the heavy cream. Avoid boiling vigorously. Simmer gently for 2-3 minutes while stirring frequently to maintain a smooth, emulsified texture.

→ Can I make this dish ahead of time?

You can prepare the sauce and cook the chicken in advance, storing them separately in the refrigerator for up to 2 days. Cook the pasta fresh when ready to serve and reheat the sauce gently before combining.

→ What wine pairs well with this creamy chicken pasta?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the richness of the cream sauce beautifully. The acidity cuts through the richness while enhancing the sun-dried tomato flavors.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or pasta water to loosen the sauce.