Creamy Sun-Dried Tomato Chicken Pasta

The smell of garlic hitting olive oil always pulls me into the kitchen, no matter what I was doing before. This pasta became my go-to the first winter I lived alone, when I needed something that felt like a hug but didnt take three hours. Now its the dish I make when friends come over on random Tuesdays and everyone stays too long talking at the table.

Last month my roommate walked in while I was making this and literally stopped mid sentence to ask what smelled so good. We ended up eating standing up at the counter because we couldnt wait for plates. Thats the kind of dish this is.

Ingredients

• 350 g (12 oz) penne pasta: The ridges catch the cream sauce perfectly so every bite is coated
• 2 large boneless skinless chicken breasts: Cut them into similar sized strips so they cook evenly and nobody gets stuck with a dry piece
• 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before it hits the pan
• 1/2 tsp dried Italian herbs: Rub this into the chicken so the flavor penetrates beyond the surface
• 2 tbsp olive oil: Use the oil from your sun-dried tomato jar if you have it for extra flavor
• 3 cloves garlic: Fresh minced garlic makes all the difference here
• 100 g sun-dried tomatoes packed in oil: These little concentrated bursts of tomato flavor are what makes this special
• 250 ml (1 cup) heavy cream: Creates that luscious restaurant style texture
• 60 ml (1/4 cup) chicken broth: Keeps the sauce from becoming too heavy
• 40 g grated Parmesan cheese: Add this at the end so it melts into the sauce without separating
• 1/4 tsp red pepper flakes: Optional but I always add a pinch for warmth
• Fresh basil or parsley: Brightens up all that rich creaminess

Instructions

Get your pasta going:

Boil a large pot of salted water and cook the penne until al dente then drain it but remember to save that 1/2 cup of pasta water before you dump everything

Season your chicken:

Toss the chicken strips with salt pepper and those Italian herbs so every piece is evenly coated

Sear the chicken:

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

Build the flavor base:

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

Make the cream sauce:

Pour in the heavy cream and chicken broth bringing everything to a gentle simmer while you scrape up those flavorful browned bits from the bottom of the pan

Finish the sauce:

Stir in the Parmesan and red pepper flakes until the cheese melts and the sauce thickens slightly which takes about 2 to 3 minutes

Bring it all together:

Return the chicken to the skillet then add the cooked pasta tossing everything together and adding a splash of that reserved pasta water if the sauce looks too thick

Season and serve:

Taste everything and adjust with more salt and pepper if needed then serve immediately topped with fresh herbs and extra Parmesan

Pin it

My mom called me while I was making this once and I had to put the phone down because I couldnt focus on stirring and talking at the same time. She understood completely when she tasted it two weeks later.

Making It Your Own

Some nights I throw in a handful of baby spinach right before adding the pasta just to feel slightly virtuous about all that cream. The greens wilt instantly and nobody even notices they are eating something healthy.

Worth The Splurge

Good quality sun-dried tomatoes in oil make such a difference here. The cheap dry ones never rehydrate properly and you end up with chewy bits instead of tender little flavor bombs. Check the jar for ones that still look plump.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through all that rich cream sauce beautifully. I usually serve this with a simple green salad dressed with nothing but lemon and olive oil to let the pasta shine.

• Start the water before you prep anything else
• Warm your serving bowls so the pasta stays hot longer
• Double the recipe because leftover reheats surprisingly well

Pin it

Theres something about watching cream sauce coat pasta that feels so satisfying. I hope this becomes one of those recipes you make without even thinking about it.

Recipe FAQs

→ Can I use fresh tomatoes instead of sun-dried?

Fresh tomatoes won't provide the same concentrated flavor. Sun-dried tomatoes are essential for that intense sweet-tangy taste. If needed, rehydrate dried tomatoes in warm water before using.

→ What pasta shapes work best?

Penne, fusilli, and rigatoni are ideal because their ridges and tubes catch the creamy sauce. Avoid long strands like spaghetti—the sauce won't cling as well.

→ Can I make this ahead of time?

The sauce thickens when refrigerated. Reheat gently with a splash of cream or pasta water to restore consistency. Add fresh garnish just before serving for best presentation.

→ How spicy is this dish?

Mild—the red pepper flakes are optional. Add more if you prefer heat, or omit entirely for a family-friendly version the kids will love.

→ Can I use milk instead of heavy cream?

Heavy cream provides the rich consistency. Whole milk can work, but the sauce will be thinner. Consider adding extra Parmesan to help thicken if substituting.