Creamy Sun Dried Tomato Chicken Pasta

My friend Lisa called me on a Tuesday night in a panic because she was cooking for someone she really liked and needed a guaranteed win. I talked her through this recipe over the phone while she stood in her kitchen in socks, and three months later she told me that dinner was the night everything changed. The name says it all, and honestly the sauce is so good you will want to lick the skillet.

I have made this dish on rainy Sunday evenings when the kitchen felt like the only warm place in the house, and I have made it for a table full of friends who kept refilling their bowls until the skillet was empty. The sound of chicken hitting hot olive oil is honestly one of my favorite things.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy inside.
• Salt and freshly ground black pepper: Season generously on both sides because the chicken carries a lot of the flavor.
• 1 tsp Italian seasoning: A simple dried blend works beautifully here and saves you from measuring five separate herbs.
• 2 tbsp olive oil: Use a good quality oil since it forms the crust on the chicken and flavors the entire pan.
• 340 g penne or fettuccine pasta: Penne catches the sauce in its tubes but fettuccine wraps around it like a ribbon.
• 2 tbsp unsalted butter: This builds the base of the sauce alongside the chicken fond left in the skillet.
• 3 cloves garlic minced: Fresh garlic makes a difference here so please do not reach for the jarred version.
• 100 g sun dried tomatoes in oil drained and sliced: The oil packed variety is softer and more flavorful than the dry packed kind.
• 1 cup low sodium chicken broth: Low sodium lets you control the salt level and prevents the sauce from becoming too salty.
• 1 cup heavy cream: Do not substitute with milk or half and half because the sauce needs the fat to thicken properly.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block because pre grated cheese contains anti caking agents that make the sauce grainy.
• 1 tsp crushed red pepper flakes: Optional but they add a gentle warmth that balances the creamy sauce perfectly.
• Fresh basil leaves sliced: Torn on top at the very end for a bright herbal finish.
• Extra Parmesan cheese for serving: Always have more at the table because people will ask for it.

Instructions

Cook the pasta:

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

Season and sear the chicken:

While the pasta works, season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium high heat and cook the chicken five to six minutes per side until a deep golden crust forms and the inside is no longer pink.

Rest and slice:

Transfer the chicken to a plate and let it rest for a few minutes so the juices redistribute instead of running out. Slice it thinly against the grain and set it aside while you build the sauce in the same skillet.

Build the aromatics:

Reduce the heat to medium and melt the butter in the skillet with all those flavorful browned bits. Add the minced garlic and stir until your kitchen smells incredible, about one minute, then toss in the sliced sun dried tomatoes for another minute.

Make the sauce:

Pour in the chicken broth and bring it to a simmer while scraping up every bit of fond from the bottom of the pan. Stir in the heavy cream and Parmesan cheese and let 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:

Return the sliced chicken and cooked pasta to the skillet and toss everything gently so every piece gets coated in that velvety sauce. If it feels too thick, splash in some of that reserved pasta water until it reaches the consistency you love.

Serve and enjoy:

Taste and adjust the salt and pepper as needed, then serve it hot with fresh basil scattered over the top and extra Parmesan on the side. Watch everyone at the table go quiet because their mouths are full.

Save

The second time I made this, my neighbor knocked on the door to borrow something and ended up staying for dinner because the aroma drifting through the hallway was apparently impossible to ignore.

Variations Worth Trying

Toss in a handful of baby spinach with the sauce during the last minute of simmering if you want something green in there without extra effort. Sautéed mushrooms are a phenomenal addition that add earthy depth, and boneless chicken thighs work beautifully if you prefer darker meat that stays even more tender.

What to Serve Alongside

A simple arugula salad with lemon vinaigrette cuts through the richness of this dish perfectly. A chilled glass of Pinot Grigio alongside makes the whole meal feel like you are eating at a trattoria instead of your own kitchen table.

Storage and Reheating

Leftovers keep well in an airtight container in the refrigerator for up to three days, though the pasta will absorb some of the sauce overnight. Reheat gently in a skillet with a splash of broth or cream to bring the sauce back to life.

• Freezing is not recommended because the cream sauce can separate when thawed.
• Store the chicken and pasta together rather than separately so flavors continue to meld.
• Always reheat on low heat and stir often to prevent the sauce from breaking.

Save

This is the kind of meal that turns an ordinary evening into something worth remembering, one creamy forkful at a time.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish. They remain juicier and more forgiving during cooking. Adjust the cooking time slightly, as thighs may take a minute or two longer per side to cook through fully.

→ What type of pasta works best for this dish?

Penne and fettuccine are both excellent choices. Penne captures the creamy sauce in its tubes, while fettuccine provides broad ribbons that carry the sauce beautifully. Other great options include rigatoni, farfalle, or linguine.

→ How should 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 milk 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 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 the sauce back to a silky consistency.

→ What can I add to customize this dish?

Sautéed mushrooms, baby spinach, or artichoke hearts all make delicious additions. Stir them into the sauce along with the sun-dried tomatoes. A squeeze of fresh lemon juice at the end also brightens the flavors beautifully.

→ Is this dish very spicy from the red pepper flakes?

The red pepper flakes are optional and add just a gentle warmth rather than intense heat. Use half a teaspoon for mild warmth or omit them entirely if you prefer no spice at all. The creamy sauce balances out the heat nicely.