Creamy Sun-Dried Tomato Chicken Pasta

Last Tuesday, my kitchen smelled like garlic and comfort while my roommate hovered around the stove, asking if it was ready yet. The sun-dried tomatoes were a impulse buy from the specialty market, and I was winging it completely. We ended up eating straight from the pan, standing up, because waiting for plates felt like too much effort. Sometimes the best meals happen when you are just trying to use up ingredients and feed hungry people quickly.

I made this for my parents last month when they dropped by unexpectedly, and my dad actually asked for seconds, which is basically his highest compliment. The way the cream sauce clings to each penne tube creates these perfect little flavor pockets in every bite. My mom kept sneaking sun-dried tomatoes straight from the jar while I was prepping everything.

Ingredients

• 350 g penne pasta: The ridges catch the sauce perfectly, and the tubes hold onto little pockets of that creamy goodness
• 2 large boneless skinless chicken breasts: Cut into bite-sized strips so every forkful has protein and pasta in one go
• 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried Italian herbs: Keep this simple blend handy to season the chicken right before it hits the pan
• 2 tbsp olive oil: Using the oil from your sun-dried tomato jar adds another layer of flavor, so do not waste it
• 3 cloves garlic, minced: Fresh garlic makes all the difference here, so do not be tempted to use the pre-minced stuff
• 100 g sun-dried tomatoes packed in oil: Slice these into thin strips so they distribute evenly throughout the dish
• 250 ml heavy cream: This creates that luxurious restaurant-style sauce that coats everything beautifully
• 60 ml chicken broth: Just enough liquid to help the sauce come together without making it too thin
• 40 g grated Parmesan cheese: The real stuff, freshly grated, melts into the sauce and adds that perfect salty finish
• 1/4 tsp red pepper flakes: Optional, but I love the subtle heat that cuts through all that rich creaminess
• Fresh basil or parsley: A handful of chopped herbs adds color and a fresh finish to each bowl

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil, then cook the penne according to package directions until it is perfectly al dente, because no one likes mushy pasta

Season the chicken while you wait:

Sprinkle your chicken strips with salt, pepper, and Italian herbs, letting them sit at room temperature while the water heats up

Sear the chicken until golden:

Heat 1 tbsp olive oil in a large skillet over medium-high heat, then add the chicken and cook for 5 to 7 minutes until it is cooked through and has nice color

Build your flavor base:

Add the remaining olive oil to the same skillet, then sauté the garlic for just 30 seconds until fragrant, being careful not to burn it

Add those tangy tomatoes:

Stir in the sliced sun-dried tomatoes and let them cook for about a minute to wake up their flavor

Create the creamy sauce:

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

Melt in the cheese:

Add the Parmesan and red pepper flakes if you like a little kick, then stir until the cheese melts and the sauce thickens slightly, about 2 to 3 minutes

Bring it all together:

Return the chicken to the skillet, then add the cooked penne and toss everything together, adding a splash of that reserved pasta water if the sauce needs loosening up

Season and serve immediately:

Taste everything and adjust with more salt and pepper if needed, then serve right away with fresh herbs and extra Parmesan sprinkled on top

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This recipe has become my go-to when friends need cheering up or when Tuesday night feels like it should be fancier than it actually is. Something about that rich, tangy sauce just makes everything feel better, you know?

Making It Your Own

Sometimes I toss in a handful of baby spinach right at the end, letting it wilt slightly in the hot sauce. The fresh green against the creamy white sauce looks beautiful and adds a nice nutritional boost. My sister loves adding sautéed mushrooms, and I have even tried it with crispy pancetta for an extra salty kick.

Pairing Suggestions

A crisp Pinot Grigio cuts through the richness perfectly, and my husband insists that an ice-cold Sauvignon Blanc works even better. If you prefer red, something light like a Chianti will not overpower the delicate flavors. For a non-alcoholic option, sparkling water with lemon works surprisingly well to cleanse your palate between bites.

Make Ahead Strategy

You can slice the chicken and chop the sun-dried tomatoes up to a day ahead, storing them separately in the refrigerator. The sauce comes together so quickly that I rarely make it ahead, but if you do, just reheat it gently with a splash of cream to bring it back to life.

• Cook your pasta just 1 minute less than al dente if you plan to refrigerate and reheat this dish
• Store any leftovers in an airtight container for up to 3 days, though it rarely lasts that long in my house
• When reheating, add a tiny splash of cream or milk to loosen the sauce back up

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Hope this brings as much comfort to your table as it has to mine over the years. Happy cooking, friend.

Questions & Answers

→ Can I use milk instead of heavy cream?

While milk will work, it won't provide the same rich, thick consistency. For a lighter version, try half-and-half or reduce the cream amount and add extra pasta water to achieve the desired sauce texture.

→ What pasta shapes work best?

Penne, fusilli, and rigatoni are excellent choices because their ridges and tubes capture the creamy sauce beautifully. Short pasta with texture helps the sauce cling better than smooth varieties like spaghetti.

→ Can I make this ahead of time?

The sauce can be prepared up to a day in advance and stored in the refrigerator. Reheat gently on the stove, adding a splash of cream or pasta water to loosen it. Cook the pasta fresh and combine just before serving.

→ Are sun-dried tomatoes in oil necessary?

Oil-packed sun-dried tomatoes provide superior flavor and moisture compared to dry-packed varieties. The infused oil also adds depth to the sauce. If using dry-packed tomatoes, rehydrate them in warm water first.

→ How can I add more vegetables?

Spinach, broccoli florets, or roasted bell peppers complement the flavors perfectly. Add leafy greens like spinach during the last minute of cooking so they wilt without becoming mushy. Heartier vegetables should be sautéed with the garlic.