Save My neighbor knocked on my door one Thursday evening holding a jar of sun-dried tomatoes she'd bought by mistake. She didn't know what to do with them, so I tossed together this creamy chicken pasta on the spot. The kitchen filled with garlic and cream, and by the time we sat down with two forks and one skillet, we'd polished off the entire batch. That jar became the start of my weeknight pasta obsession.
I made this for my brother's birthday last spring when he asked for something cozy but not heavy. He ate two servings, then texted me the next morning asking for the recipe. Now he makes it for his girlfriend every few weeks, and I take full credit for their domestic bliss.
Ingredients
- Penne pasta (350 g): The ridges grab onto the cream sauce beautifully, and it holds up better than delicate shapes when you toss everything together.
- Boneless, skinless chicken breasts (400 g): Cut them into even strips so they cook at the same rate and stay juicy instead of drying out.
- Salt, black pepper, and dried Italian herbs: This simple trio seasons the chicken just enough to let the sauce shine without competing.
- Olive oil (2 tbsp): Use the oil from the sun-dried tomato jar if you can, it adds an extra layer of flavor you can't get anywhere else.
- Garlic (3 cloves, minced): Fresh garlic is essential here, the jarred stuff just won't give you that fragrant, toasty sweetness.
- Sun-dried tomatoes (100 g, packed in oil): These little gems bring tangy, umami-rich depth that makes the whole dish feel special.
- Heavy cream (250 ml): This is what makes the sauce luscious and velvety, don't try to swap it for milk or it will break.
- Chicken broth (60 ml): A small splash loosens the sauce and adds savory backbone without thinning it out too much.
- Parmesan cheese (40 g, grated): Freshly grated melts smoothly into the sauce, pre-shredded has additives that can make it grainy.
- Red pepper flakes (1/4 tsp, optional): Just a pinch adds warmth and complexity without making it spicy.
- Fresh basil or parsley: A handful of chopped herbs at the end brightens everything and makes it look like you tried harder than you did.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, then drain and set aside with half a cup of the starchy pasta water saved. That reserved water is your secret weapon for adjusting the sauce later.
- Season and sear the chicken:
- While the pasta cooks, toss the chicken strips with salt, pepper, and Italian herbs, then sear them in a hot skillet with a tablespoon of olive oil until golden and cooked through. Remove the chicken and set it aside so it doesn't overcook while you build the sauce.
- Toast the garlic:
- Add the remaining tablespoon of oil to the same skillet and toss in the minced garlic, stirring constantly for about 30 seconds until it smells toasty and sweet. Don't walk away or it will burn and turn bitter.
- Add the sun-dried tomatoes:
- Stir in the sliced sun-dried tomatoes and let them cook for another minute, letting their oils mingle with the garlic. This step deepens the flavor and wakes up the whole pan.
- Build the cream sauce:
- Pour in the heavy cream and chicken broth, then bring it to a gentle simmer while scraping up any browned bits stuck to the pan. Those bits are pure flavor and will dissolve right into the sauce.
- Melt in the Parmesan:
- Add the grated Parmesan and red pepper flakes if you're using them, stirring until the cheese melts and the sauce thickens slightly, about 2 to 3 minutes. The sauce should coat the back of a spoon but still be pourable.
- Bring back the chicken:
- Return the cooked chicken to the skillet and toss it in the sauce until every piece is coated. This lets the chicken soak up some of that creamy, garlicky goodness.
- Toss with the pasta:
- Add the drained penne to the skillet and toss everything together until the pasta is slicked with sauce. If it looks too thick, add a splash of the reserved pasta water and toss again until it reaches the consistency you like.
- Taste and serve:
- Adjust the seasoning with more salt and pepper if needed, then serve immediately with a sprinkle of fresh basil or parsley and extra Parmesan on top. The herbs add a pop of color and freshness that balances the richness.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them it took less time than delivery. Now it's my go-to when I want to look like I have my life together without actually having my life together.
Make It Your Own
If you want to sneak in some greens, toss a handful of baby spinach into the skillet right before you add the pasta. It wilts in seconds and adds color without changing the flavor. You can also swap the chicken for shrimp if you're in the mood for seafood, just cook them for 2 to 3 minutes per side instead of 5 to 7. I've even used smoked chicken from the deli when I'm feeling lazy, and it adds a subtle smoky depth that's hard to beat.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. When you reheat it, add a splash of chicken broth or cream to loosen the sauce because it thickens as it sits. I usually reheat it gently in a skillet over low heat, stirring constantly, but the microwave works in a pinch if you cover it and stir halfway through. Just don't overheat it or the chicken gets rubbery.
Pairing and Serving Ideas
This pasta is rich enough to stand on its own, but I like serving it with a simple arugula salad dressed in lemon and olive oil to cut through the cream. A crisp Pinot Grigio or Sauvignon Blanc works beautifully if you're pouring wine, the acidity balances the richness without overpowering the garlic. If you're feeding a crowd, double the recipe and serve it straight from the skillet for a casual, family-style vibe.
- Serve with garlic bread to soak up every last bit of sauce.
- Add a squeeze of fresh lemon juice at the end for brightness.
- Top with toasted pine nuts for a little crunch and nuttiness.
Save This is the kind of recipe that makes weeknights feel a little more special without asking much of you. I hope it becomes one of those dishes you make without thinking, the kind that fills your kitchen with warmth and your table with happy faces.
Recipe Guide
- → Can I use a different type of pasta?
Absolutely. While penne works beautifully, you can substitute with fusilli, rigatoni, or any medium-sized pasta that holds sauce well.
- → How do I prevent the chicken from drying out?
Cut chicken into consistent bite-sized pieces and avoid overcooking. Cook for 5-7 minutes until golden and just cooked through. The cream sauce keeps it moist.
- → What if the sauce is too thick?
Simply add reserved pasta water a splash at a time while stirring until you reach your desired consistency. The starch helps the sauce cling to the pasta.
- → Can I add vegetables to this dish?
Yes. Baby spinach, fresh mushrooms, or roasted bell peppers work wonderfully. Stir spinach in at the end, or sauté other vegetables with the garlic.
- → Is there a way to make this lighter?
You can substitute half the heavy cream with Greek yogurt or use half-and-half instead. The dish will be lighter while maintaining creamy texture.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the cream sauce and sun-dried tomato flavors beautifully.