Creamy Sun Dried Tomato Chicken Pasta

My friend Sarah called me on a Tuesday night, panicked because she needed to impress her boyfriend's parents the coming weekend and her cooking repertoire extended about as far as scrambled eggs. I talked her through this recipe over the phone while making it myself, and by the end of the call we were both laughing, covered in cream sauce, and quietly confident. Her boyfriend proposed three months later, and while I am not claiming this pasta alone sealed the deal, it certainly did not hurt. She still texts me every anniversary to thank me, usually with a photo of her latest attempt.

I have made this on rainy Sundays when the apartment smelled like garlic and comfort, and I have made it on frantic weeknights with one eye on the clock. The dish never judges. Once I served it to a group of friends who were supposed to arrive at seven and did not show until nine, and the pasta held beautifully with just a splash of reserved water stirred through before plating.

Ingredients

• 2 large boneless, skinless chicken breasts: Pound them to even thickness so they cook uniformly without drying out at the edges.
• Salt and freshly ground black pepper: Season the chicken generously on both sides, more than you think you need.
• 1 tsp Italian seasoning: A good blend with oregano and basil does half the flavor work before the chicken even hits the pan.
• 2 tbsp olive oil: Use a neutral, high quality oil for searing rather than extra virgin, which can burn.
• 340 g penne or fettuccine pasta: Penne catches the sauce in its tubes, but fettuccine lets you twirl and feel fancy.
• 2 tbsp unsalted butter: This forms the velvety base of your sauce, so choose a brand you trust.
• 3 cloves garlic, minced: Fresh garlic only, mashed with the flat of your knife for the most pungent, sweet result.
• 100 g sun dried tomatoes in oil, drained and sliced: The oil packed variety is softer and more flavorful than the dry ones.
• 1 cup low sodium chicken broth: Low sodium lets you control the salt level as the sauce reduces.
• 1 cup heavy cream: Do not substitute with half and half unless you are willing to simmer much longer for thickening.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a wedge for the best melting and least grainy texture.
• 1 tsp crushed red pepper flakes (optional): A gentle heat that balances the richness without overwhelming anyone sensitive to spice.
• Fresh basil leaves, sliced: Tear them by hand right before serving to keep the color bright and the aroma intact.
• Extra Parmesan cheese for serving: Always have more than you think you need at the table.

Instructions

Get the pasta going:

Bring a large pot of generously salted water to a rolling boil and cook your pasta according to the package directions until just al dente. Drain it, saving half a cup of that starchy pasta water because it is liquid gold for adjusting sauce later.

Season and sear the chicken:

While the water heats, season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium high heat until it shimmers, then lay the chicken in and let it cook undisturbed for five to six minutes per side until deeply golden and cooked through.

Rest and slice:

Transfer the chicken to a plate and let it rest for at least five minutes so the juices redistribute instead of running out onto your board. Slice it thinly against the grain once it has had a moment to relax.

Build the sauce foundation:

In that same skillet with all those beautiful chicken bits still clinging to the bottom, reduce the heat to medium and melt the butter. Add the minced garlic and stir constantly for about a minute until your kitchen smells incredible and the garlic just begins to color.

Add the tomatoes and broth:

Toss in the sliced sun dried tomatoes and let them warm through for a minute, then pour in the chicken broth and bring everything to a simmer. Use your spoon to scrape up every last browned bit from the pan because that is where the concentrated flavor lives.

Make it creamy:

Stir in the heavy cream and Parmesan, letting the sauce bubble gently for two to three minutes until it coats the back of a spoon. Sprinkle in the red pepper flakes if you are using them and give everything a final stir.

Bring it all together:

Slide the sliced chicken and drained pasta back into the skillet and toss until every strand and every piece is coated in that rich, rosy cream sauce. If it feels too thick, add a splash of your reserved pasta water and toss again until it reaches the consistency you love.

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The first time I plated this for a dinner party, the conversation actually stopped. Four people who had been mid discussion about a movie stared at their bowls, took a bite, and forgot the movie entirely.

Perfect Pairings and Twists

A crisp Pinot Grigio alongside this dish cuts through the richness in the most satisfying way. I have also tossed in a handful of baby spinach at the very end for color and a slight bitterness that balances the cream, and sauteed mushrooms work wonders if you want something earthy. Do not be afraid to experiment with what you have on hand.

Making It Your Own

Boneless chicken thighs are a perfectly fine substitute if you prefer darker meat that stays juicier with less attention. I have made this with gluten free pasta for a friend and it worked beautifully, though you may need a bit more pasta water to loosen the sauce. The recipe forgives substitutions gracefully as long as you keep the ratio of cream to broth roughly the same.

Tools You Will Want

You do not need fancy equipment, but a heavy bottomed large skillet makes a real difference in how evenly the sauce comes together. A good chef's knife and sturdy cutting board are honestly all the prep gear required.

• A large pot with plenty of room prevents pasta from clumping and cooking unevenly.
• Measuring cups and spoons keep the cream to broth ratio reliable every single time.
• Keep a ladle or measuring cup handy near the pasta pot so you remember to save that starchy water before draining.

Save

This is the kind of recipe that earns a permanent spot in your back pocket, ready to rescue a dull evening or rise to a special occasion without stress. Share it freely and watch people fall a little bit in love.

Common Recipe Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work beautifully in this dish. They remain juicier and more forgiving during cooking. Adjust the cooking time slightly, as thighs may take an extra 2-3 minutes per side to cook through fully.

→ 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 wide ribbons that carry the sauce well. Other great options include rigatoni, farfalle, or linguine.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the sauce, then warm gently on the stovetop over medium-low heat or in the microwave in 30-second intervals.

→ Can I make this dish ahead of time?

You can prepare the cream sauce and cook the chicken up to a day in advance. Store them separately in the refrigerator. Cook the pasta fresh when ready to serve, then combine everything in the skillet with a little pasta water to bring it together.

→ What can I add to customize this pasta?

Sautéed mushrooms, baby spinach, or roasted red peppers all pair wonderfully with the creamy sauce. A pinch of crushed red pepper flakes adds gentle heat. For brightness, finish with a squeeze of lemon juice alongside the fresh basil garnish.

→ Is there a lighter version of this dish?

You can substitute half-and-half for heavy cream to reduce the fat content, though the sauce will be slightly less rich. Using less Parmesan or a reduced-fat version also helps. Consider adding extra vegetables like spinach or zucchini to bulk up the dish with fewer calories.