Creamy Sun-Dried Tomato Chicken Pasta

The aroma of garlic and cream hitting a hot skillet still stops me in my tracks every time. I first threw this together on a rainy Tuesday when the fridge held nothing but odds and ends—a jar of sun-dried tomatoes I'd bought on impulse, chicken breasts, and a box of penne. My roommate wandered into the kitchen, drawn by the smell, and we ended up eating straight from the pan while standing at the counter. That accidental dinner has since become the most requested dish at every gathering I host.

Last winter, my sister called me in tears over a failed date, so I invited her over for dinner. I made this pasta, watching her shoulders drop as she took the first bite. 'This tastes like someone cares,' she said, and we ended up laughing about old times over second helpings. Now she texts me every time she craves comfort, and I know exactly what to make.

Ingredients

• 350 g penne pasta: The ridges catch the sauce beautifully, though I've used whatever shape was lurking in the pantry
• 2 large boneless skinless chicken breasts: Cut them into similar-sized pieces so they cook evenly
• 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried Italian herbs: This simple trio transforms plain chicken into something special
• 2 tbsp olive oil: Use the fragrant oil from your sun-dried tomato jar if you have it
• 3 cloves garlic, minced: Fresh garlic makes all the difference here
• 100 g sun-dried tomatoes packed in oil: These concentrated gems are the flavor backbone of the whole dish
• 250 ml heavy cream: Creates that luscious restaurant-quality sauce
• 60 ml chicken broth: Balances the richness and adds depth
• 40 g grated Parmesan cheese: Use the good stuff if you can
• 1/4 tsp red pepper flakes: Optional, but I love the gentle warmth it adds
• Fresh basil or parsley: Adds a pop of color and freshness

Instructions

Get your pasta going:

Boil a large pot of salted water and cook the penne until it's perfectly al dente, then drain but remember to save that precious half cup of pasta water

Season the chicken:

Sprinkle your chicken pieces with the salt, pepper, and Italian herbs, turning them to coat evenly

Sear the chicken:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add the chicken, and cook for 5 to 7 minutes until golden and cooked through, then set aside

Build the flavor base:

Add the remaining olive oil to the same skillet and sauté the garlic for just 30 seconds until fragrant, then stir in the sun-dried tomatoes and cook for another minute

Create the sauce:

Pour in the heavy cream and chicken broth, bring to a gentle simmer while scraping up any browned bits, then add the Parmesan and red pepper flakes, stirring until the cheese melts and the sauce thickens slightly

Bring it all together:

Return the chicken to the skillet, add the cooked penne, and toss everything together, adding a splash of pasta water if needed

Finish and serve:

Taste and adjust the seasoning, then serve immediately topped with fresh herbs and extra Parmesan

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This recipe became a weekend tradition during my first year of teaching, when my colleague and I would trade stories about our classrooms over steaming bowls. We'd laugh so hard we'd have to pause between bites, and somehow the pasta always tasted better with good company.

Making It Your Own

I've discovered that a handful of baby spinach wilts beautifully into the sauce during the last minute of cooking. Sometimes I'll add crushed red pepper instead of flakes if I want more noticeable heat. Once I used smoked chicken by accident and it turned out to be a happy mistake.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the creaminess while complementing the sun-dried tomatoes. I've also served this with Sauvignon Blanc when that's what friends brought over, and nobody complained. The right wine makes this feel like a proper dinner party.

Timing Everything Perfectly

I've learned to start the water first, then prep everything else while it heats up. By the time the pasta's done, the sauce is ready and nothing sits around getting cold. The rhythm becomes second nature after making it a few times.

• Keep your pasta water warm in case you need it
• Have all ingredients measured before you start cooking
• The sauce continues thickening off the heat, so remove it slightly early

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This pasta has seen me through countless celebrations, bad days, and ordinary Tuesdays. Some recipes feed you, but this one feels like it's feeding something deeper.

Recipe Questions & Answers

→ Can I make this pasta ahead of time?

Yes, you can prepare components ahead. Cook the pasta and chicken separately, then store in the refrigerator for up to 2 days. Reheat gently with a splash of cream or pasta water to restore the sauce consistency before serving.

→ What pasta shapes work best?

Penne, fusilli, and rigatoni are excellent choices because their ridges and tubular shapes hold the thick cream sauce beautifully. Short pasta with texture works better than long strands like spaghetti for this particular sauce.

→ Can I use milk instead of heavy cream?

Heavy cream provides the rich, velvety texture that makes this dish special. You can substitute half-and-half, but the sauce will be thinner. For a lighter version, try evaporated milk or add a cornstarch slurry to regular milk.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so add a splash of cream or pasta water when reheating to bring back the creamy consistency.

→ Can I make this dairy-free?

Substitute heavy cream with full-fat coconut cream or cashew cream for dairy-free versions. Use nutritional yeast or dairy-free Parmesan alternative for the cheesy element. The texture will differ slightly but remains delicious.

→ Why save pasta water?

Pasta water is starchy liquid that helps bind the sauce to the noodles. Adding a splash creates a silky, emulsified sauce that clings perfectly to every piece of pasta rather than pooling at the bottom of the bowl.