Save to Pinterest The smell of sun-dried tomatoes always pulls me back to my first tiny apartment kitchen, where I discovered that a jar of those ruby gems could transform even the most basic ingredients into something that felt fancy and complete. I remember standing in front of my stove, watching the cream sauce bubble and thicken, wondering if this simple combination would actually work. That first bite changed everything and this recipe has lived in my regular rotation ever since.
Last winter, my sister came over feeling drained from work, and I made this pasta while she sat at my kitchen counter. She took one bite and went completely silent, then looked up and said this was exactly what she needed. Since then, whenever she visits, she hints about whether that tomato pasta might be on the menu again.
Ingredients
- 350 g penne pasta: Penne catches the creamy sauce in its tubes, but rigatoni works beautifully if that is what you have in the pantry
- 2 large chicken breasts: Cutting them into bite-sized strips before cooking means every mouthful gets the perfect meat to sauce ratio
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously now because you cannot add salt inside the meat later
- 1/2 tsp dried Italian herbs: This subtle layer of flavor makes the chicken taste like it has been marinating for hours
- 2 tbsp olive oil: Use the oil from your sun-dried tomato jar if you can, it is already infused with incredible flavor
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, jarred minced garlic can taste harsh and metallic
- 100 g sun-dried tomatoes: Slice them into thin strips so they distribute evenly throughout the pasta
- 250 ml heavy cream: Do not use half and half or milk, they will not give you that luscious coating texture
- 60 ml chicken broth: This helps cut the richness just enough so the sauce is not overwhelming
- 40 g grated Parmesan cheese: Freshly grated melts better than the pre-shredded stuff which has anti-caking agents
- 1/4 tsp red pepper flakes: Optional but adds just enough warmth to make the cream sauce interesting
- Fresh basil or parsley: This bright garnish makes the dish look finished and adds a fresh note against the rich sauce
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook the penne until al dente, then drain it but remember to save that half cup of pasta water before you pour everything else down the drain.
- Season the chicken while the water heats:
- Sprinkle your chicken strips with salt, pepper, and Italian herbs, then let them sit out while you prep everything else so they are not ice cold when they hit the pan.
- Sear the chicken until golden:
- Heat one tablespoon of olive oil in a large skillet over medium-high heat, add the chicken in a single layer, and let it cook undisturbed for 5 to 7 minutes until it develops a nice golden crust and is cooked through completely.
- Build the flavor base:
- Add the remaining olive oil to the same skillet, toss in the minced garlic and stir for just 30 seconds until fragrant, then add the sun-dried tomatoes and let them cook for another minute to wake up their flavor.
- Create the cream sauce:
- Pour in the heavy cream and chicken broth, bring everything to a gentle simmer while scraping up any browned bits from the bottom of the pan, then stir in the Parmesan and red pepper flakes until the cheese melts and the sauce thickens slightly.
- Bring it all together:
- Return the chicken to the skillet and let it warm through in the sauce, then add the cooked pasta and toss everything together, adding splashes of that reserved pasta water if the sauce looks too thick.
Save to Pinterest This pasta became my go-to comfort meal during a particularly rainy spring when cooking felt like the only warm thing in my week. Something about the combination of tender chicken and that velvety sauce makes even a regular Tuesday feel a bit special.
Making It Your Own
I have discovered that adding a handful of baby spinach right before tossing in the pasta wilts it perfectly and adds a nice contrast to the rich sauce. Sometimes I will also throw in some frozen peas during the last minute of pasta boiling time for a pop of sweetness that my kids actually love.
Wine Pairing That Works
A crisp white wine like Pinot Grigio cuts through the cream beautifully without competing with the sun-dried tomatoes. I have found that keeping the wine chilled until the moment you sit down makes the whole meal feel more deliberate and thoughtful.
Leftover Secrets
This reheats surprisingly well if you add a splash of cream or broth before warming it up, which brings the sauce back to life. The flavors actually seem to meld together overnight, so lunch the next day can be even better than dinner was.
- Store in an airtight container for up to three days in the refrigerator
- The pasta will absorb more sauce as it sits, so plan to add extra liquid when reheating
- This recipe freezes well if you want to meal prep portions for busy weeks ahead
Save to Pinterest There is something deeply satisfying about a recipe that comes together quickly but tastes like it took all day to make. This pasta has saved more weeknight dinners than I can count.
Recipe Q&A
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and often provide more flavor. Cut them into similar-sized pieces and increase cooking time slightly to ensure they're cooked through, about 8-10 minutes.
- → How do I prevent the cream sauce from breaking?
Keep the heat at medium to medium-high and avoid boiling vigorously. When adding cream, ensure it's at room temperature if possible. If the sauce appears too thick, thin it with reserved pasta water rather than adding more cream.
- → What pasta shapes work best?
Penne is ideal for catching the creamy sauce, but fusilli, rigatoni, or farfalle work equally well. Avoid thin pastas like spaghetti as they may get lost in the rich sauce.
- → Can I make this dairy-free?
Substitute heavy cream with full-fat coconut milk or cashew cream, and replace Parmesan with nutritional yeast or dairy-free alternatives. The flavor profile will differ slightly but remains delicious.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or pasta water to restore the sauce's creamy consistency.
- → Can I prep this ahead?
Cook the chicken and sauce separately, then store in the refrigerator. Cook pasta fresh just before serving and combine everything. This prevents the pasta from becoming mushy.