Creamy Sun-Dried Tomato Chicken Pasta

My neighbor once knocked on my door holding a jar of sun-dried tomatoes she didn't know what to do with. We ended up in my kitchen, tossing together whatever we had on hand, and this creamy pasta emerged from that spontaneous experiment. The garlic-infused cream clung to every piece of penne, and the tangy sweetness of those tomatoes made the whole dish sing. We ate it straight from the skillet, laughing about how the best meals are never planned. That jar became a weekly staple in my pantry after that night.

I made this for a friend going through a rough week, and she called it a hug in a bowl. There's something about creamy pasta that feels like comfort without trying too hard. The chicken stayed juicy, the sauce coated everything perfectly, and she scraped her plate clean without saying a word. Sometimes food speaks louder than any pep talk you could give. That's when I knew this recipe was a keeper.

Ingredients

• Penne pasta: The ridges grab onto the creamy sauce beautifully, and it holds up well without getting mushy if you need to reheat.
• Chicken breasts: Cutting them into strips ensures they cook quickly and evenly, plus every bite gets that golden sear.
• Salt, pepper, and Italian herbs: This simple seasoning trio makes the chicken flavorful on its own before it even meets the sauce.
• Olive oil: Use the oil from the sun-dried tomato jar if you can, it carries so much extra flavor.
• Garlic: Fresh minced garlic is non-negotiable here, it becomes sweet and fragrant in just seconds.
• Sun-dried tomatoes: The oil-packed kind adds richness and a chewy, concentrated sweetness that brightens the whole dish.
• Heavy cream: This is what makes the sauce luxurious and velvety, coating the pasta like a dream.
• Chicken broth: It loosens the cream just enough and adds a savory backbone to the sauce.
• Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty depth you can't get from the pre-shredded stuff.
• Red pepper flakes: Optional but wonderful, they add a gentle warmth that balances the richness.
• Fresh basil or parsley: A bright, herby finish that makes the whole plate feel alive.

Instructions

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Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook the penne until it still has a little bite. Save half a cup of that starchy pasta water before draining, it's your secret weapon for adjusting the sauce later.

Season the chicken:

While the pasta bubbles away, toss your chicken strips with salt, pepper, and Italian herbs. This step takes 30 seconds but makes all the difference.

Sear the chicken:

Heat a tablespoon of olive oil in a large skillet over medium-high heat and add the chicken in a single layer. Let it cook undisturbed for a few minutes so it gets golden and caramelized, then flip and finish cooking through.

Rest the chicken:

Remove the cooked chicken to a plate and let it rest while you build the sauce. Those crispy bits left in the pan are pure gold.

Sauté the garlic:

Add another tablespoon of oil to the same skillet and toss in the minced garlic. Stir constantly for about 30 seconds until it smells amazing but hasn't browned.

Add the tomatoes:

Stir in the sliced sun-dried tomatoes and let them sizzle for a minute. They'll release their sweetness and coat the pan with flavor.

Build the cream sauce:

Pour in the heavy cream and chicken broth, then use a wooden spoon to scrape up all those browned bits from the chicken. Bring it to a gentle simmer and watch it start to thicken.

Melt in the cheese:

Stir in the Parmesan and red pepper flakes if you're using them. The cheese will melt into the sauce and make it silky and rich in just a couple of minutes.

Return the chicken:

Add the chicken back to the skillet and toss it around so every piece gets coated in that luscious sauce. It'll soak up all those flavors.

Toss with pasta:

Add the drained penne to the skillet and toss everything together until the pasta is fully coated. If it looks too thick, splash in some of that reserved pasta water a little at a time.

Taste and serve:

Adjust the seasoning with more salt and pepper if needed. Serve it up hot, topped with fresh basil or parsley and extra Parmesan.

Save

One evening I served this to a friend who claimed she didn't like cream sauces. She finished her plate, then quietly asked if there was more. Sometimes a dish can change someone's mind without any convincing, just by being exactly what it is. That's the magic of good food shared at the right moment.

Choosing Your Pasta Shape

Penne is my go-to because those little tubes trap the sauce inside and the ridges hold onto every creamy bit. Fusilli works beautifully too, with its spirals grabbing the sun-dried tomatoes and chicken in every forkful. Rigatoni is another solid choice if you want something heartier and more substantial. Whatever you pick, just make sure it has some texture or shape to catch the sauce. Smooth pasta like spaghetti won't give you the same satisfying bite.

Make It Your Own

I've tossed in handfuls of baby spinach during the last minute of cooking and watched it wilt into the sauce, adding color and a little earthiness. Smoked chicken or even leftover rotisserie chicken can replace the breasts for a deeper flavor and less work. If you want more vegetables, sautéed mushrooms or roasted bell peppers fold in beautifully. A squeeze of lemon juice at the end brightens everything up if the richness feels too heavy. This recipe is forgiving and welcomes whatever you have on hand.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. The sauce thickens as it sits, so when you reheat it on the stove, add a splash of cream, broth, or even milk to loosen it back up. I usually warm it gently over medium-low heat, stirring often so the cream doesn't separate. The microwave works in a pinch, but stovetop reheating keeps the texture much better. Don't freeze this one, cream sauces tend to break and get grainy after thawing.

• Add liquid gradually when reheating to control the consistency.
• Reheat gently to avoid curdling the cream.
• Garnish with fresh herbs again to bring back that just-made brightness.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

This dish has become my answer to busy weeknights and last-minute guests alike. It feels indulgent without being fussy, and every time I make it, someone asks for the recipe.

Recipe FAQ

→ Can I use a different pasta shape?

Absolutely. Fusilli, rigatoni, or fettuccine work beautifully with this cream sauce. Choose a shape that holds the sauce well.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water during cooking and add it gradually to reach your desired consistency. The starch helps the sauce cling to the pasta.

→ Can I make this with boneless chicken thighs instead?

Yes, thighs remain juicier and add deeper flavor. They require slightly longer cooking, about 8-10 minutes until fully cooked through.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy sauce and sun-dried tomatoes beautifully.

→ Can I add vegetables to this dish?

Baby spinach, fresh mushrooms, or roasted bell peppers blend seamlessly. Add spinach in the final minute or sauté other vegetables with the garlic.