Creamy Sun-Dried Tomato Chicken Pasta (Print Version)

Tender chicken, sun-dried tomatoes, and penne tossed in a rich, garlicky cream sauce. A satisfying Italian-American favorite.

# Components:

→ Pasta

01 - 12 oz penne pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs

→ Sauce

06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 3.5 oz sun-dried tomatoes packed in oil, sliced
09 - 1 cup heavy cream
10 - 1/4 cup chicken broth
11 - 1/3 cup grated Parmesan cheese
12 - 1/4 teaspoon red pepper flakes, optional
13 - Salt and black pepper to taste

→ Garnish

14 - Fresh basil or parsley, chopped
15 - Extra grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - While the pasta cooks, season chicken pieces with salt, pepper, and Italian herbs.
03 - In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the chicken and cook for 5 to 7 minutes until golden and cooked through. Remove chicken and set aside.
04 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté the garlic for 30 seconds until fragrant.
05 - Stir in the sun-dried tomatoes and cook for another minute.
06 - Pour in the heavy cream and chicken broth. Bring to a gentle simmer, scraping any browned bits from the pan.
07 - Add Parmesan cheese and red pepper flakes if using. Stir until the cheese melts and the sauce thickens slightly, about 2 to 3 minutes.
08 - Return chicken to the skillet and toss to coat in the sauce.
09 - Add cooked penne to the skillet and toss everything together. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
10 - Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh basil or parsley and extra Parmesan.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you spent hours on it.
  • The sun-dried tomatoes add a luxurious depth without any complicated steps.
  • Leftovers actually get better the next day when the flavors meld together.
  • You can make it look restaurant-fancy with just a sprinkle of basil and Parmesan.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling to the noodles instead of sliding off.
  • Let the chicken get a good sear before flipping it, moving it too early makes it steam instead of brown.
  • If your sauce breaks or looks grainy, it's likely because the heat was too high when you added the cheese, keep it at a gentle simmer.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the pasta will dilute it a bit.
03 -
  • Use freshly grated Parmesan from a block, the pre-shredded kind has anti-caking agents that make the sauce gritty.
  • If you want a lighter version, swap half the cream for half-and-half, but don't go lower or the sauce won't have enough body.
  • Let the pasta finish cooking in the sauce for a minute or two, it'll absorb the flavors and bind everything together.
  • A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness perfectly.
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