Creamy Sun-Dried Tomato Chicken

The first time I made this pasta was on a rainy Tuesday when I needed something comforting but didn't want to spend hours at the stove. That aroma of garlic and sun-dried tomatoes hitting the warm cream instantly became a favorite in our house. Now it is the go-to meal when friends pop over unexpectedly because it looks impressive but comes together in under 40 minutes.

Last summer my sister and I made this for a casual dinner on the back patio. She kept sneaking sun-dried tomatoes straight from the jar while I chopped. We ended up eating off paper plates with mismatched forks and nobody cared one bit because the food was that good.

Ingredients

• 350 g penne pasta: Penne catches the sauce in those ridges but fusilli works just as well
• 2 large chicken breasts: Cut them into similar sized strips so they cook evenly
• 1/2 tsp salt and 1/4 tsp pepper: Season the chicken generously before it hits the pan
• 1/2 tsp dried Italian herbs: This little layer of flavor makes a huge difference
• 2 tbsp olive oil: Use the oil from your sun-dried tomato jar if you have it
• 3 cloves garlic: Fresh garlic not the jarred stuff for the best aroma
• 100 g sun-dried tomatoes: These are the flavor stars of the whole dish
• 250 ml heavy cream: Do not use milk or half and half here
• 60 ml chicken broth: Helps thin the cream just enough for coating
• 40 g grated Parmesan: Freshly grated melts way better than the pre shredded kind
• Fresh basil or parsley: That pop of green makes everything look finished

Instructions

Get the pasta going:

Boil salted water and cook penne until just al dente then save some pasta water before draining

Season your chicken:

Toss the strips with salt pepper and herbs so every piece is coated

Sear the chicken:

Cook in hot oil until golden and cooked through then set aside on a plate

Build the flavor base:

Sauté garlic for just 30 seconds then add the sun-dried tomatoes

Make the sauce magic:

Pour in cream and broth simmer then stir in Parmesan until melted and thickened

Bring it all together:

Return chicken to the pan add pasta and toss adding pasta water if needed

Finish and serve:

Taste for seasoning then top with fresh herbs and extra Parmesan right before eating

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This recipe became a permanent fixture after I brought it to a potluck and three people asked for the recipe before they even finished eating. There is something about that combination of tangy tomatoes and rich cream that makes people keep coming back for seconds.

Make It Your Own

Spinach wilts beautifully right at the end adding color and nutrition. Sometimes I throw in artichoke hearts or swap chicken for shrimp when I want something different but still crave that sauce.

Wine Pairing Magic

A crisp white wine cuts right through the rich sauce while complementing those sun-dried tomatoes. Pinot Grigio has been our reliable choice but any dry white works wonderfully.

Perfecting The Dish

The most important lesson I learned is that patience with the sauce pays off. Letting it simmer those extra minutes helps it thicken naturally without flour or cornstarch.

• Warm your plates before serving so the sauce stays creamy
• Have all ingredients prepped before you start cooking
• Taste as you go and trust your own palate over recipes

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Good food is best shared with people you love even if it is just a regular Tuesday night at home.

Recipe FAQs

→ Can I make this pasta ahead of time?

You can prepare the sauce and chicken up to a day in advance. Store them separately in the refrigerator and reheat gently before tossing with freshly cooked pasta.

→ What pasta shapes work best?

Penne is ideal because its ridges catch the creamy sauce. Fusilli, rigatoni, or ziti also work wonderfully. Short pasta with texture helps the sauce cling better than smooth varieties.

→ How can I make it lighter?

Substitute half-and-half for heavy cream, or use evaporated milk. You can also increase the broth ratio and reduce the cream slightly while maintaining the rich texture.

→ Can I use fresh tomatoes instead?

Fresh tomatoes won't provide the same concentrated flavor. If you must substitute, use oven-roasted cherry tomatoes or add tomato paste to achieve similar depth.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or broth to restore the sauce's creamy consistency.

→ Is it freezer-friendly?

The pasta and sauce can be frozen separately for up to 2 months. Avoid freezing the combined dish as the cream may separate when thawed.