Creamy Sun Dried Tomato Chicken Pasta

The name alone caught my attention at a dinner party last winter, when a friend whispered across the table that she had made marry me chicken for her now husband on their third date.

I made this on a rainy Tuesday when the kitchen felt like the only warm place in the house, and my partner stood over the stove ladling sauce onto bread before dinner was even ready.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them slightly so they cook evenly, a trick I learned after one too many dried out edges.
• Salt and freshly ground black pepper: Season boldly here because the cream sauce needs that salt base.
• 1 tsp Italian seasoning: A simple blend does more work than you would expect.
• 2 tbsp olive oil: Just enough to get a golden sear on the chicken.
• 340 g penne or fettuccine pasta: Penne catches the sauce in its tubes, but fettuccine wraps around it like a blanket.
• 2 tbsp unsalted butter: This is the foundation of the garlic flavor.
• 3 cloves garlic minced: Fresh only, the jarred stuff will not do this sauce justice.
• 100 g sun dried tomatoes in oil drained and sliced: Slice them thin so they distribute their tang throughout every bite.
• 1 cup low sodium chicken broth: Low sodium lets you control the salt level.
• 1 cup heavy cream: Do not substitute with half and half, the sauce needs the full fat to hold together.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block, the pre shredded kind has anti caking powder that makes the sauce grainy.
• 1 tsp crushed red pepper flakes (optional): Adds a gentle warmth that balances the richness.
• Fresh basil leaves sliced: Torn at the very last second so they stay fragrant.
• Extra Parmesan cheese for serving: Because no one ever complained about too much Parmesan.

Instructions

Get the pasta going:

Bring a large pot of salted water to a rolling boil and cook the pasta according to the package until just al dente, then drain but save half a cup of that starchy water.

Season the chicken:

While the pasta bubbles away, season both sides of the chicken breasts with salt, pepper, and Italian seasoning, pressing the herbs in with your fingers.

Sear until golden:

Heat the olive oil in a large skillet over medium high heat and cook the chicken for five to six minutes per side until you get a deep golden crust, then set it aside to rest before slicing thinly.

Build the sauce base:

In that same skillet with all those flavorful bits stuck to the bottom, drop the heat to medium and melt the butter before adding the garlic, stirring until your whole kitchen smells incredible.

Add the tomatoes and broth:

Toss in the sliced sun dried tomatoes for a minute, then pour in the chicken broth and scrape up every last browned piece from the pan.

Make it creamy:

Stir in the heavy cream and Parmesan, letting it bubble gently for two to three minutes until it coats the back of a spoon, then add the red pepper flakes if you want a little kick.

Bring it all together:

Slide the sliced chicken and drained pasta into the sauce, tossing everything until each piece is coated, and if it seems too thick loosen it with a splash of that reserved pasta water.

Finish and serve:

Taste for salt and pepper, adjust as needed, then serve hot with torn basil and a generous shower of extra Parmesan over each plate.

Pin to board

The first time I served this, the room went quiet in that satisfied way where forks just kept moving and nobody said a word until the bowls were empty.

What to Serve Alongside

A simple arugula salad with lemon vinaigrette cuts through the richness of this dish perfectly, and a loaf of crusty bread is nonnegotiable for sauce sopping duty.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and the sauce actually thickens overnight into something even more indulgent.

Smart Swaps and Additions

This recipe is forgiving and welcomes improvisation once you understand the basic structure of the sauce.

• Toss in a handful of baby spinach at the very end for color and freshness.
• Use boneless chicken thighs if you prefer dark meat, just cook them a couple of minutes longer.
• Pinot Grigio or any crisp white wine poured alongside ties the whole meal together beautifully.

Pin to board

Some dishes feed people, and some dishes make people lean back in their chairs and close their eyes, and this one does both every single time.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work beautifully in this dish. They stay juicy and tender, and may need an extra minute or two per side to cook through fully.

→ What type of pasta works best for this dish?

Penne and fettuccine are both excellent choices. Penne catches the creamy sauce in its tubes, while fettuccine's flat noodles provide a broad surface for the sauce to cling to. Rigatoni or farfalle also work well.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce as it warms through.

→ Can I make this dish ahead of time?

You can prepare the creamy sauce and cook the chicken a day in advance. Store them separately in the fridge, then reheat the sauce, slice the chicken, and toss with freshly cooked pasta when ready to serve.

→ What can I add to customize this dish?

Sautéed mushrooms, baby spinach, or a handful of peas blend seamlessly into the creamy sauce. A drizzle of the sun-dried tomato oil from the jar adds an extra punch of flavor.

→ Is this dish very spicy?

The crushed red pepper flakes are optional, so you control the heat level. Without them, the dish is mild and family-friendly. With them, it has a gentle warming kick that complements the richness of the cream sauce.