Creamy Sun Dried Tomato Chicken Pasta

The name alone made me laugh when my sister first told me about it, claiming it was the dish that sealed her engagement. I rolled my eyes, but then I made it on a random Tuesday and understood completely. Something about sun dried tomatoes swimming in golden cream sauce with perfectly seared chicken makes people propose on the spot. My partner now requests this at least twice a month, and I have never once complained.

I made this for my book club one Friday night when everyone was tired and cranky from a long work week. The room went completely silent after the first bite, which is saying something for a group that usually cannot stop arguing about plot twists. My friend Laura licked her plate clean and then pretended nothing happened.

Ingredients

• 2 large boneless skinless chicken breasts: Halve them horizontally for faster, more even cooking and better searing.
• Salt and freshly ground black pepper: Season generously on both sides because the chicken carries a lot of the flavor.
• 1 tsp Italian seasoning: A simple blend saves time and coats the chicken with herbaceous warmth without fumbling with five separate jars.
• 2 tbsp olive oil: Use a good quality oil for searing since it forms the fond that flavors the entire sauce.
• 340 g penne or fettuccine pasta: Penne catches the sauce in its tubes, but fettuccine ribbons make it feel more romantic.
• 2 tbsp unsalted butter: This creates the rich base for the garlic and tomatoes to bloom in.
• 3 cloves garlic minced: Fresh only, and mince it fine so it melts into the sauce rather than clumping.
• 100 g sun dried tomatoes in oil drained and sliced: The oil packed version is far more flavorful than the dry ones, so do not substitute carelessly.
• 1 cup low sodium chicken broth: Low sodium lets you control the salt level, especially with Parmesan adding its own punch.
• 1 cup heavy cream: Do not even think about using half and half here, because the sauce needs the full fat to cling to the pasta properly.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block because the pre shredded kind contains anti caking agents that make the sauce grainy.
• 1 tsp crushed red pepper flakes optional: Just enough warmth to make the back of your throat tingle without overwhelming the cream.
• Fresh basil leaves sliced for garnish: Tear them by hand at the very last second so they do not bruise or turn black.
• Extra Parmesan cheese for serving: Always have more ready because someone will ask for it.

Instructions

Boil the pasta right:

Bring a large pot of generously salted water to a rolling boil and cook the pasta one minute shy of the package directions so it finishes in the sauce without turning mushy. Save half a cup of that starchy pasta water before you drain, because it is liquid gold for adjusting consistency later.

Season and sear the chicken:

While the pasta bubbles away, season both sides of the chicken breasts with salt, pepper, and Italian seasoning, pressing it in with your fingers. Heat olive oil in a large skillet over medium high until it shimmers, then lay the chicken in and do not touch it for five minutes until a deep golden crust forms before flipping.

Rest and slice:

Transfer the chicken to a plate and let it rest for at least three minutes so the juices redistribute instead of running out onto your cutting board. Slice it thinly against the grain once it has had a moment to relax.

Build the flavor base:

Reduce the heat to medium and melt the butter right in that same skillet with all the crispy chicken bits stuck to the bottom. Add the minced garlic and stir for about one minute until your kitchen smells impossibly good, then toss in the sliced sun dried tomatoes for another minute.

Create the sauce:

Pour in the chicken broth and use a wooden spoon to scrape up every last bit of browned fond from the pan because that is where the depth lives. Stir in the heavy cream and Parmesan, letting it simmer for two to three minutes until it coats the back of a spoon and the red pepper flakes if you are using them.

Bring it all together:

Slide the sliced chicken and drained pasta into the skillet and toss everything gently until every strand and piece is coated in that beautiful creamy sauce. Add a splash of the reserved pasta water if it needs loosening, then taste and adjust the salt and pepper before serving with torn basil and extra Parmesan.

Save

The second time I made this, my neighbor knocked on my door to ask what I was cooking because the smell had drifted through the shared hallway. I ended up inviting her in with a bowl and a glass of wine, and now it is our standing dinner tradition every other Thursday.

Making It Your Own

Throw in a handful of baby spinach right at the end if you want to feel virtuous, or sauté some mushrooms in the butter before the garlic if you are feeding devoted omnivores. Boneless chicken thighs work beautifully too and stay even juicier, though the sear will not be quite as dramatic.

What to Serve Alongside

A crisp green salad with a sharp vinaigrette cuts through the richness perfectly, and a chilled glass of Pinot Grigio alongside makes the whole meal feel like a restaurant dinner without the bill. Crusty bread for sauce mopping is not optional in my house.

Storage and Reheating Wisdom

Leftovers keep beautifully in an airtight container in the fridge for up to three days, though the pasta will absorb some sauce overnight. Reheat gently on the stove with a splash of broth or cream, never the microwave on high, unless you enjoy rubbery chicken.

• Freeze the sauce separately from the pasta if you want to meal prep ahead.
• Undercook the pasta by two minutes if you plan to freeze the whole dish together.
• Always garnish with fresh basil after reheating, never before.

Save

This is the kind of dish that makes people close their eyes at the table and reach for seconds without saying a word. Cook it for someone you love, or honestly just cook it for yourself on a night when you deserve something wonderful.

Recipe FAQs

→ 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. Simply adjust the cooking time slightly, as thighs may take an extra 2 to 3 minutes per side to cook through fully.

→ What type of pasta works best for this dish?

Penne and fettuccine are both excellent choices. Penne holds the creamy sauce in its ridges and tubes, while fettuccine provides wide ribbons that coat evenly. You can also use rigatoni, farfalle, or any short pasta shape you prefer.

→ How do 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 milk to loosen the sauce, then warm gently on the stovetop over medium-low heat or in the microwave at 50% power.

→ Can I make the sauce ahead of time?

The cream sauce is best made fresh, but you can prepare the components ahead. Slice the sun-dried tomatoes, mince the garlic, and grate the Parmesan in advance. Cook and slice the chicken up to a day ahead, then reheat it in the finished sauce.

→ What can I add to customize this dish?

Sautéed mushrooms, baby spinach, or chopped artichoke hearts blend seamlessly into the cream sauce. A squeeze of fresh lemon juice at the end brightens the richness. For protein variety, crispy pancetta or grilled shrimp make wonderful additions.

→ Is this dish very spicy from the red pepper flakes?

The crushed red pepper flakes are optional and add only a gentle warmth rather than intense heat. Use half a teaspoon for a subtle kick or omit them entirely if you prefer a purely rich and creamy flavor profile.