Save The first time I made this pasta was during a rainy Tuesday when I desperately needed something comforting but didnt want to spend hours in the kitchen. My roommate walked in mid-sauté and literally stopped in her tracks, asking what smelled so incredible. That rich, garlicky cream sauce with the tang of sun-dried tomatoes has become my go-to whenever I want to make people feel special without the stress.
I once quadrupled this recipe for a potluck and watched three different people ask for the recipe before they even finished their first plate. Something about that combination of tender chicken, velvety cream, and those chewy little tomatoes just hits differently.
Ingredients
- 350 g penne pasta: Penne catches the sauce beautifully in those ridges, but fusilli works if thats what you have
- 2 large chicken breasts: Cutting them into bite-sized strips helps everything cook evenly and makes eating so much easier
- 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian herbs: This simple trio transforms plain chicken into something worth building a whole dinner around
- 2 tbsp olive oil: Using the oil from your sun-dried tomato jar adds incredible depth, dont let it go to waste
- 3 cloves garlic: Freshly minced makes all the difference, garlic powder just cant compete here
- 100 g sun-dried tomatoes: These little powerhouses pack more flavor than fresh tomatoes ever could
- 250 ml heavy cream: This creates that luxurious restaurant texture you cant get from milk
- 60 ml chicken broth: Just enough to thin the cream while adding another layer of savory goodness
- 40 g grated Parmesan: Buy a wedge and grate it yourself if possible, pre-grated just doesnt melt the same way
- Fresh basil or parsley: That pop of green and fresh herb flavor makes the whole dish sing
Instructions
- Get Your Pasta Going:
- Drop that penne into boiling salted water and cook it until its just tender with a tiny bite in the center. Before you drain, save that starchy pasta water like liquid gold.
- Season Your Chicken:
- Toss those strips with the salt, pepper, and herbs until every piece is coated. This simple step is what keeps the chicken from being bland.
- Sear Until Golden:
- Heat one tablespoon of oil in your skillet over medium-high heat. Add the chicken in a single layer and let it develop a beautiful golden crust before flipping, about 5 to 7 minutes total.
- Build The Flavor Base:
- In the same pan, heat the remaining oil and sauté the garlic for just 30 seconds. Add those sun-dried tomato slices and let them warm through for another minute.
- Create The Sauce:
- Pour in the cream and broth, scraping up all those gorgeous browned bits from the bottom. Let it come to a gentle bubble.
- Finish It Right:
- Stir in the Parmesan until melted and the sauce coats a spoon. Return the chicken, add the pasta, and toss everything together until every piece is hugged by that creamy sauce.
Save This recipe became a household staple the winter my partner was working late nights and needed something warm waiting at home. Theres something so nurturing about watching someone take that first bite and completely relax.
Making It Your Own
Ive discovered that a handful of baby spinach added at the very end makes this feel somehow lighter and more virtuous without sacrificing any satisfaction. The spinach wilts into the sauce and picks up all those gorgeous flavors.
Perfect Pairings
A crisp glass of Pinot Grigio cuts through that creaminess like a dream, though I also love a Sauvignon Blanc for its grassy notes that play so nicely against the sun-dried tomatoes. A simple arugula salad with lemon vinaigrette on the side makes this feel like a complete restaurant meal.
Make-Ahead Magic
You can season and cut the chicken up to a day ahead, keeping it covered in the refrigerator. The sauce actually develops even more flavor if you make it a few hours early and gently reheat it.
- Cook the pasta just before serving, it never reheats quite the same
- Extra sauce keeps beautifully for 3 days and transforms leftover chicken into something magical
- If you know youre short on time, mince your garlic and slice your tomatoes in the morning
Save There are few things more rewarding than watching a table of friends go quiet because theyre too busy enjoying every bite. This pasta has that kind of power.
Cooking Q&A
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully and stay moist. Cut them into similar-sized pieces and adjust cooking time to ensure they're cooked through.
- → How do I prevent the cream sauce from breaking?
Maintain a gentle simmer rather than a rolling boil. Once you add the cream, keep the heat at medium. If the sauce seems to separate, whisk in a splash of pasta water to emulsify it back together.
- → What can I substitute for heavy cream?
Half-and-half, whole milk mixed with butter, or Greek yogurt all work. Note that lighter options may result in a thinner sauce, so adjust quantities accordingly.
- → Can I make this ahead of time?
The components can be prepared separately, but assemble just before serving for the best texture. The sauce can be made a day ahead and reheated gently on the stovetop.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce and sun-dried tomatoes beautifully. The acidity cuts through the richness of the cream.
- → How do I achieve the perfect al dente pasta?
Follow your pasta box instructions but start checking 1-2 minutes before the recommended time. The pasta should be tender but still have a slight firmness when bitten.