Creamy Sun Dried Tomato Chicken Pasta (Print Page)

Juicy chicken and sun-dried tomatoes in a rich creamy Parmesan sauce over tender penne pasta.

# What You Need:

→ Chicken & Seasoning

01 - 2 large boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1 teaspoon Italian seasoning blend
04 - 2 tablespoons olive oil

→ Pasta

05 - 12 ounces penne or fettuccine pasta

→ Creamy Sun-Dried Tomato Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - ⅔ cup sun-dried tomatoes packed in oil, drained and sliced
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
12 - 1 teaspoon crushed red pepper flakes (optional)

→ Garnish & Serving

13 - Fresh basil leaves, thinly sliced, for garnish
14 - Additional Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides evenly with salt, freshly ground black pepper, and the Italian seasoning blend, pressing the spices gently into the meat.
03 - Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken breasts in the pan and sear for 5 to 6 minutes per side, until deeply golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and rest for 5 minutes before slicing thinly against the grain.
04 - Reduce the skillet heat to medium. Melt the butter in the residual drippings, then add the minced garlic. Sauté, stirring constantly, until fragrant and lightly golden, about 1 minute.
05 - Stir in the sliced sun-dried tomatoes and cook for 1 minute to soften. Pour in the chicken broth, using a wooden spoon to scrape up all the caramelized brown bits from the bottom of the skillet. Bring the liquid to a gentle simmer.
06 - Pour in the heavy cream and stir in the grated Parmesan cheese. Let the sauce simmer gently for 2 to 3 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. Add the crushed red pepper flakes if desired for a subtle heat.
07 - Return the sliced chicken to the skillet along with the cooked pasta. Toss everything thoroughly to coat evenly in the creamy sauce. If the sauce seems too thick, loosen it with a splash of the reserved pasta water until it reaches the desired consistency. Taste and adjust salt and pepper as needed.
08 - Plate the pasta immediately while hot. Garnish with thinly sliced fresh basil leaves and an extra sprinkle of Parmesan cheese. Serve alongside crusty bread and a crisp green salad if desired.

# Expert Tips:

01 -
  • The cream sauce clings to every ridge of the pasta and tastes like something from a restaurant that charges twenty dollars a plate.
  • Sun dried tomatoes bring a tangy sweetness that cuts through the richness and keeps you going back for another bite.
  • It looks impressive but comes together in under an hour with ingredients you probably already have.
02 -
  • Do not rush the chicken searing step because those browned bits on the bottom of the pan are the foundation of the entire sauce.
  • Adding the Parmesan off the heat or in small handfuls prevents it from clumping into stringy little balls.
03 -
  • Let the chicken rest uncovered so the crust stays crisp instead of steaming soft under foil.
  • Reserve a little extra pasta water than you think you need because the sauce thickens considerably as it cools.

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