Creamy Sun Dried Tomato Chicken Pasta

My friend Natalie called me on a Tuesday evening, panicking about a date night dinner, and I talked her through this pasta over the phone while she stood in her kitchen in socks and a borrowed apron.

Natalie sent me a photo that night of two empty plates and a thumbs up from her date, and three months later she told me this was the meal that sealed the deal.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly instead of drying out on one end.
• Salt and freshly ground black pepper: Season the chicken generously on both sides, more than you think you need.
• 1 tsp Italian seasoning: A simple blend does heavy lifting here, adding herby depth without extra chopping.
• 2 tbsp olive oil: Use a good quality one for searing since it forms the flavor base of everything that follows.
• 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 carries the garlic and tomato flavors into something silky and rich.
• 3 cloves garlic minced: Fresh is non negotiable here, the jarred stuff tastes flat against the cream.
• 100 g sun dried tomatoes in oil drained and sliced: Slice them thin so their tangy sweetness distributes evenly through every bite.
• 1 cup low sodium chicken broth: Low sodium lets you control the salt, and deglazing with it lifts all the golden bits from the pan.
• 1 cup heavy cream: This is what makes the sauce luxurious, so do not even think about substituting milk.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a wedge because the pre shredded kind has coatings that prevent melting.
• 1 tsp crushed red pepper flakes: Optional but they add a gentle warmth that balances the richness beautifully.
• Fresh basil leaves sliced: Torn or sliced at the last moment so their aroma hits you right as you serve.
• Extra Parmesan cheese for serving: Because no one has ever complained about too much Parmesan at the table.

Instructions

Get the pasta going:

Bring a large pot of well salted water to a rolling boil and cook the pasta according to the package until just al dente, then drain but save half a cup of that starchy water.

Season the chicken:

While the pasta works its magic, coat both sides of each chicken breast with salt, pepper, and Italian seasoning, pressing it in with your fingers.

Sear until golden:

Heat olive oil in a large skillet over medium high until it shimmers, then lay the chicken in and let it cook undisturbed for 5 to 6 minutes per side until you get a deep golden crust.

Rest and slice:

Transfer the chicken to a plate and let it sit for a few minutes so the juices redistribute, then slice it thinly against the grain.

Build the aromatics:

In that same skillet with all those beautiful browned bits, drop the heat to medium, melt the butter, and stir the garlic for about a minute until your kitchen smells incredible.

Add the tomatoes and broth:

Toss in the sliced sun dried tomatoes for a minute, then pour in the chicken broth and scrape up every last bit stuck to the bottom of the pan.

Make it creamy:

Stir in the heavy cream and Parmesan, letting it bubble gently for 2 to 3 minutes until it thickens enough to coat the back of a spoon, then add the red pepper flakes if you want a little kick.

Bring it all together:

Slide the sliced chicken and drained pasta back into the skillet and toss everything until every strand and piece is swaddled in sauce, splashing in pasta water if it needs loosening.

Taste and serve:

Give it a final taste for salt and pepper, then pile it into warm bowls with torn basil and a generous snowfall of extra Parmesan.

Save

There is something about carrying a skillet of this to the table that makes everyone sit up straighter and reach for their forks before you have even set it down.

Serving Ideas That Actually Work

A crisp green salad with a lemony vinaigrette cuts through the richness better than anything else I have tried, and a chunk of crusty bread on the side is mandatory for sauce duty.

Making It Your Own

Toss in a handful of baby spinach right at the end if you want something green in there, or sauté some mushrooms with the garlic for an earthy layer that works surprisingly well.

Storage and Reheating

This keeps well in the fridge for up to three days, though the pasta will soak up the sauce overnight so you will need a splash of cream or broth when reheating.

• Reheat gently in a skillet over low heat rather than microwaving, which can make the sauce separate.
• Store the chicken and pasta together in an airtight container so the flavors continue to meld.
• Freezing is not recommended because the cream sauce will turn grainy upon thawing.

Save

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

Recipe Q&A

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work beautifully in this dish. They remain juicier and more forgiving during cooking. Adjust the cooking time slightly, as thighs may need an extra 2-3 minutes per side to cook through completely.

→ What type of pasta works best for this dish?

Penne and fettuccine are both excellent choices. Penne holds the creamy sauce in its tubes, while fettuccine's flat surface carries the sauce beautifully. Rigatoni, farfalle, or linguine would also work well with this rich sauce.

→ 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 water to loosen the sauce, then warm gently in a skillet over medium-low heat or in the microwave at 50% power.

→ 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 it all together.

→ What can I add to make this dish even heartier?

Sautéed mushrooms, baby spinach, or roasted red peppers are all wonderful additions. Stir them into the sauce along with the sun-dried tomatoes. A handful of peas also adds a nice pop of color and sweetness.

→ Is there a way to lighten up the cream sauce?

You can substitute half-and-half for heavy cream, though the sauce will be slightly less thick. Adding an extra tablespoon of Parmesan helps compensate. For a lighter approach, use a mixture of chicken broth and a little cornstarch slurry combined with a splash of cream.

→ What wine pairs well with this pasta?

A crisp Pinot Grigio complements the creamy tomato sauce perfectly. Other great options include Sauvignon Blanc, Unoaked Chardonnay, or a light Pinot Noir if you prefer red wine. The acidity in these wines balances the richness of the cream sauce.