Creamy Sun-Dried Tomato Chicken

The smell of garlic hitting hot oil still takes me back to my tiny first apartment, where I'd stand on a chair to reach the stove properly. I made this pasta on a Tuesday night after finding sun-dried tomatoes on sale at the corner market, not knowing they'd become a pantry staple for the next decade. Something about how the cream catches all those caramelized bits from the pan transforms ordinary ingredients into the kind of dinner that makes people pause mid-conversation.

My friend Sarah stayed over unexpectedly last winter, exhausted from a brutal work week, and I threw this together using whatever I had in the fridge. She took one bite, put her fork down, and asked me to write the recipe on the back of a receipt right then and there. Now every time she visits, she gives me that look that says she's secretly hoping this is what's for dinner.

Ingredients

• 350 g (12 oz) penne pasta: The ridges catch sauce beautifully, though I've used fusilli in a pinch and nobody complained
• 2 large boneless skinless chicken breasts: Cutting them into uniform strips ensures everything cooks at the same speed, preventing that annoying situation where some pieces are dry while others are still raw in the middle
• 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried Italian herbs: This simple trio builds a foundation that makes the final sauce taste layered rather than flat
• 2 tbsp olive oil: Using the oil from your sun-dried tomato jar adds incredible depth, so don't waste that liquid gold
• 3 cloves garlic, minced: Fresh garlic matters here, pre-minced stuff from a jar just doesn't deliver the same punch
• 100 g (3.5 oz) sun-dried tomatoes packed in oil: Slice them thinly so every bite gets that sweet tangy punch instead of hitting occasional concentrated bursts
• 250 ml (1 cup) heavy cream: I've tried half-and-half but the sauce never achieves that restaurant quality velvety texture
• 60 ml (1/4 cup) chicken broth: This keeps the cream sauce from becoming too heavy and rich
• 40 g (1/3 cup) grated Parmesan cheese: Freshly grated makes a huge difference, the pre-shredded stuff has anti-caking agents that prevent smooth melting
• 1/4 tsp red pepper flakes: Optional, but that subtle heat wakes up all the other flavors
• Fresh basil or parsley, chopped: Don't skip this, the fresh herb brightness cuts through the richness and makes the dish feel complete

Instructions

Get your water boiling first:

Salt your pasta water generously, it should taste like the ocean, and cook the penne until it's got that perfect slight bite in the center

Season the chicken while you wait:

Toss the strips with your salt, pepper, and Italian herbs, letting them sit out for a few minutes helps the seasoning actually penetrate the meat

Sear your chicken properly:

Heat half your olive oil in a large skillet over medium-high heat until it shimmers, then add chicken in a single layer, resisting the urge to move it around for at least two minutes so you get that gorgeous golden crust

Build your flavor base:

Remove chicken to a plate, add remaining oil to the same pan, and let the garlic sizzle for just thirty seconds before tossing in your sun-dried tomatoes

Create the sauce:

Pour in your cream and broth, use a wooden spoon to scrape up all those flavorful browned bits from the bottom, then let everything bubble gently for a minute

Bring it all together:

Stir in the Parmesan until it melts completely, return the chicken to the pan, then add your drained pasta and toss until every piece is coated in that luscious sauce

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This recipe became my go-to for dinner parties after I served it to my in-laws for the first time. My father-in-law, who's notoriously picky about Italian food, went back for thirds and actually asked for the recipe himself, which I consider the ultimate compliment.

Making It Your Own

Experiment with spinach or arugula added right at the end, it wilts beautifully into the sauce and adds a fresh counterpoint to all that richness. Smoked chicken creates an entirely different depth that's worth trying when you have extra time.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the cream beautifully. I keep the side simple with a green salad dressed in nothing but olive oil and lemon juice.

Getting Ahead

You can slice your chicken and chop your sun-dried tomatoes up to a day ahead, stored separately in the refrigerator. The sauce actually tastes better when made a few hours ahead and gently reheated.

• Grate extra Parmesan than you think you need because everyone will want more on top
• Set the table before you start cooking, this dish needs to be served immediately
• Keep red pepper flakes on the table so heat lovers can adjust their own portions

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Some recipes are just formulas, but this one feels like an old friend who shows up exactly when you need comfort most.

Recipe Questions & Answers

→ Can I use milk instead of heavy cream?

Heavy cream is recommended for the richest, thickest sauce. Milk will create a thinner consistency and may not coat the pasta as effectively. If substituting, consider adding a flour roux to help thicken the sauce.

→ What pasta shapes work best?

Penne, fusilli, and rigatoni are excellent choices because their ridges and tubular shape hold the creamy sauce well. Short pasta with texture works better than smooth varieties like spaghetti.

→ Can I make this ahead of time?

The dish is best served immediately, as cream sauces can separate when reheated. You can prepare components in advance—cook the chicken and sauce separately, then combine with freshly cooked pasta when ready to serve.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or pasta water to restore sauce consistency. Avoid microwaving on high, which may cause the sauce to separate.

→ Can I add vegetables to this dish?

Baby spinach works beautifully—add it during the final minutes so it wilts without becoming mushy. Sautéed mushrooms, roasted bell peppers, or steamed broccoli also complement the flavors well.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness of the cream sauce. For red wine lovers, a light Chianti or Pinot Noir provides nice acidity without overpowering the dish.