Creamy Sun-Dried Tomato Chicken Pasta (Printable)

Juicy chicken and penne in a rich, garlicky cream sauce with tangy sun-dried tomatoes.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Chicken

02 - 2 large boneless skinless chicken breasts (about 14 oz), cut into bite-sized strips
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp dried Italian herbs

→ Sauce

06 - 2 tbsp olive oil (preferably oil from sun-dried tomatoes jar)
07 - 3 cloves garlic, minced
08 - 3.5 oz sun-dried tomatoes packed in oil, sliced
09 - 1 cup heavy cream
10 - 1/4 cup chicken broth
11 - 1/3 cup grated Parmesan cheese
12 - 1/4 tsp red pepper flakes
13 - Salt and black pepper to taste

→ Garnish

14 - Fresh basil or parsley, chopped
15 - Extra grated Parmesan cheese

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - While pasta cooks, season chicken pieces with salt, pepper, and Italian herbs.
03 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside.
04 - Add remaining 1 tbsp olive oil to the same skillet. Sauté garlic for 30 seconds until fragrant.
05 - Stir in sun-dried tomatoes and cook for another minute.
06 - Pour in heavy cream and chicken broth. Bring to a gentle simmer, scraping any browned bits from the pan.
07 - Add Parmesan cheese and red pepper flakes. Stir until cheese melts and sauce thickens slightly, about 2-3 minutes.
08 - Return chicken to the skillet and toss to coat in the sauce.
09 - Add cooked penne to the skillet and toss everything together. If sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
10 - Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh basil or parsley and extra Parmesan.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something that simmered all afternoon
  • Sun-dried tomatoes add this incredible umami punch that makes even simple pasta feel fancy
  • Leftovers reheat beautifully for lunch the next day, if you actually have any
02 -
  • Reserving that 1/2 cup of pasta water before draining is the secret to adjusting your sauce consistency later
  • The sauce will thicken quickly once it comes off the heat, so do not panic if it looks a little thin in the pan
  • Sun-dried tomatoes vary in saltiness, so always taste your sauce before adding extra salt at the end
03 -
  • Using the oil from your sun-dried tomato jar instead of plain olive oil adds incredible depth to the entire dish
  • Room temperature cream incorporates more smoothly into the sauce than cold cream straight from the fridge
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