Creamy Sun-Dried Tomato Chicken Pasta

The first time I made this pasta was on a rainy Tuesday when my fridge was oddly well-stocked but my motivation was low. Something about the combination of sun-dried tomatoes and cream just felt right for a gray evening. Now it has become my go-to when I want something that tastes restaurant-special but only requires one pan and minimal brain power. My roommate actually paused Netflix to ask what smelled so incredible.

I served this at a small dinner party last month and watched three people go back for seconds without any prompting. The conversation actually stopped for a solid two minutes after the first bite. My friend Sarah asked for the recipe before she even finished her plate, which I consider the highest possible compliment.

Ingredients

• 350 g penne pasta: The ridges catch the sauce perfectly but any short pasta works in a pinch
• 2 large chicken breasts: Cut into bite-sized pieces so every forkful has chicken and pasta together
• 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian herbs: Simple seasoning that lets the sauce shine
• 2 tbsp olive oil: Using the oil from your sun-dried tomato jar adds incredible depth
• 3 cloves garlic: Freshly minced makes all the difference here
• 100 g sun-dried tomatoes: These are the flavor powerhouse of the whole dish
• 250 ml heavy cream: Creates that luxurious restaurant-style sauce
• 60 ml chicken broth: Loosens the cream just enough without making it watery
• 40 g grated Parmesan: Freshly grated melts better than the pre-shaken stuff
• 1/4 tsp red pepper flakes: Optional but adds a lovely subtle warmth
• Fresh basil or parsley: Brightens up all that rich creaminess

Instructions

Get the pasta going:

Boil salted water and cook penne until al dente then drain but remember to save 1/2 cup of that starchy pasta water

Season the chicken:

Toss those bite-sized pieces with salt pepper and herbs so every bite is flavorful

Sear the chicken:

Heat 1 tbsp oil in a large skillet over medium-high and cook chicken 5 to 7 minutes until golden then set aside

Build the flavor base:

Add remaining oil to the pan and sauté garlic for just 30 seconds until fragrant but not brown

Add the tomatoes:

Stir in sun-dried tomatoes and let them cook for a minute to wake up their flavors

Create the sauce:

Pour in cream and broth then simmer gently while scraping up all those tasty browned bits from the pan

Thicken it up:

Stir in Parmesan and red pepper flakes then let everything cook 2 to 3 minutes until slightly thickened

Bring it together:

Return chicken to the pan then add cooked pasta and toss until everything is coated in sauce

Perfect the consistency:

If sauce seems too thick add a splash of that reserved pasta water until it coats beautifully

Season and serve:

Taste and adjust salt and pepper then top with fresh herbs and extra Parmesan right at the table

Save

This recipe has saved me more times than I care to admit when unexpected guests show up or I just need serious comfort food. Something about the tang of sun-dried tomatoes cutting through all that cream makes it feel special every single time.

Making It Your Own

I have discovered that baby spinach added in the last minute wilts perfectly and makes the dish feel a little less guilty. Smoked chicken creates an entirely different depth that works surprisingly well with the cream.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the richness beautifully while Sauvignon Blanc highlights the sun-dried tomato brightness. I actually cook with a splash of whatever wine I am serving to tie everything together.

Serving Like a Pro

Keep extra Parmesan at the table because everyone always wants more. A simple green salad with lemon vinaigrette balances all that creaminess perfectly.

• Warm your serving bowls first so the pasta stays hot longer
• Have lemon wedges available for guests who love extra brightness
• Crusty bread is practically mandatory for sopping up leftover sauce

Save

This is the kind of meal that makes people feel taken care of without you spending hours in the kitchen. Sometimes that is exactly what everyone needs.

Recipe Help

→ Can I use a different pasta shape?

Absolutely. Fusilli, rigatoni, or farfalle work wonderfully. Any medium-sized pasta shape will capture the cream sauce effectively. Avoid very thin pasta varieties like angel hair, as they may become overcoated.

→ How do I prevent the sauce from breaking?

Keep the heat at medium and never allow the cream to boil vigorously. Add cream gradually to the warm ingredients, and avoid cooking at extremely high temperatures. If separation occurs, whisk in a splash of pasta water to emulsify.

→ Can I substitute heavy cream with lighter alternatives?

Greek yogurt or sour cream can replace some of the cream for a lighter version, though the sauce will be less rich. For dairy-free options, try coconut cream or cashew cream, though the flavor profile will differ slightly.

→ What wine pairs best with this dish?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the rich cream and sun-dried tomato flavors beautifully. The acidity cuts through the richness and balances the savory elements.

→ How can I add more vegetables?

Baby spinach, mushrooms, or roasted bell peppers integrate seamlessly. Add spinach in the final minute of cooking, or sauté mushrooms with garlic before adding cream. These additions won't significantly affect cooking time.

→ Can I make this ahead and reheat?

Yes, though reheating requires gentle warming over low heat with a splash of broth or water to restore sauce consistency. Store components separately for best results, combining just before serving for optimal flavor and texture.