Sun Dried Tomato Chicken Pasta

The skillet was sizzling before I even realized what I was making, and the smell of garlic hitting butter stopped my sister mid sentence in the kitchen doorway. She leaned against the counter, sniffed the air, and declared that whatever this was had better be enough for seconds. That night we polished off the entire pan between the two of us and I never got around to plating it properly.

I have made this for a friend who claimed she did not like sun dried tomatoes, and she asked for the recipe before she finished her bowl. Something about the way they soften and melt into the cream changes their texture entirely, turning sharp and chewy into something mellow and almost sweet.

Ingredients

• Chicken breasts (2 large, boneless and skinless): Halve them horizontally if they are thick so they cook evenly without drying out.
• Salt, black pepper, garlic powder, smoked paprika: This simple spice blend creates a golden crust that locks in flavor.
• Olive oil (2 tbsp): Use a good quality one since it is the cooking fat that starts everything.
• Penne or fettuccine (350 g): Penne catches the sauce in its tubes, but fettuccine wraps around it like a hug.
• Unsalted butter (3 tbsp): This is the foundation of the sauce so reach for the real stuff.
• Garlic (4 cloves, minced): Fresh garlic only, the jarred version cannot compete here.
• Sun dried tomatoes in oil (100 g, drained and sliced): The oil packed variety is softer and more flavorful than the dry ones.
• Heavy cream (1 cup): This is not the place for low fat substitutes, the richness is the whole point.
• Chicken broth (1/2 cup): It thins the cream just enough and adds depth.
• Freshly grated Parmesan (1/2 cup plus extra): Grate it yourself from a block because pre shredded contains anti caking agents that make the sauce grainy.
• Italian seasoning (1 tsp): A handful of dried herbs in one spoonful saves you rummaging through the spice rack.
• Crushed red pepper flakes (1/4 tsp, optional): Just a whisper of heat that most people will not identify but everyone will notice is missing if you leave it out.
• Fresh basil (2 tbsp, chopped): Tear it by hand right before serving for the brightest flavor.

Instructions

Season the chicken:

Pat the chicken dry with paper towels, then coat both sides generously with salt, pepper, garlic powder, and smoked paprika. Let it sit for a few minutes while the skillet heats so the seasoning has time to stick.

Sear until golden:

Heat olive oil in a large skillet over medium high heat until it shimmers, then lay the chicken in and let it cook undisturbed for 5 to 6 minutes per side. You want a deep golden crust before you flip, and the kitchen will smell incredible.

Rest and slice:

Transfer the chicken to a plate and let it rest while you handle everything else so the juices redistribute instead of running out onto the board.

Cook the pasta:

Boil the pasta in well salted water until just barely al dente since it will soak up more sauce later. Scoop out half a cup of that starchy pasta water before you drain it because it is liquid gold for adjusting the sauce.

Build the sauce base:

In the same skillet with all those flavorful chicken bits stuck to the bottom, melt the butter over medium heat. Add the minced garlic and stir constantly for about a minute until your whole kitchen smells like an Italian grandmother lives there.

Add the tomatoes:

Stir in the sliced sun dried tomatoes and let them sizzle for two minutes so they soften and release their tangy sweetness into the butter.

Pour and simmer:

Add the heavy cream and chicken broth, stirring to scrape up every bit of goodness from the bottom of the pan. Let it come to a gentle simmer, not a rolling boil, and watch it thicken slightly.

Finish the sauce:

Stir in the Parmesan, Italian seasoning, and red pepper flakes, then keep stirring until the cheese melts smoothly into the cream. Taste it and add salt and pepper until it sings.

Bring it all together:

Slice the rested chicken into strips, add it back to the skillet along with the drained pasta, and toss everything gently. Splash in reserved pasta water a little at a time until the sauce coats every piece exactly the way you want.

Serve with flair:

Divide among bowls immediately and scatter fresh basil and extra Parmesan over the top while it is still steaming hot.

Pin this

The best meals I have made were never the ones I planned for hours, but the ones that came together in a warm kitchen with someone leaning against the counter telling me to hurry up.

Making It Your Own

A splash of white wine added right before the cream gives the sauce a brightness that pairs beautifully with the richness. If you want to sneak in vegetables, handfuls of fresh spinach wilt into the sauce in seconds, or sliced mushrooms browned in the butter add an earthy depth.

Getting the Texture Right

The difference between a good cream sauce and a great one is patience while it simmers and the willingness to adjust with pasta water at the end. Grating your own Parmesan from a block instead of using the green can is the single biggest upgrade you can make.

Serving and Storing

This dish is at its absolute best the moment it comes together, when the sauce is glossy and the chicken is still juicy. Leftovers reheat gently with a splash of broth or water in a covered skillet over low heat.

• Do not microwave at full power or the cream sauce will break and separate.
• Store leftovers in an airtight container for up to three days in the refrigerator.
• Freezing is not recommended because cream sauces tend to become grainy when thawed.

Pin this

Some nights call for a simple sandwich and others call for a skillet full of creamy, sun dried tomato sauce that makes everyone at the table go quiet. This is that recipe.

Recipe FAQs

→ Can I use a different type of pasta?

Absolutely. Fettuccine, rigatoni, or linguine all work beautifully. Shorter pasta shapes like penne tend to hold the creamy sauce especially well in every bite.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce.

→ What can I substitute for heavy cream?

Half-and-half works but yields a slightly thinner sauce. For a lighter option, combine whole milk with a tablespoon of flour to help thicken. Full-fat coconut cream can also work for a dairy-free alternative.

→ Can I make this ahead of time?

You can prepare the sauce up to a day in advance and refrigerate it separately. Cook the pasta fresh when ready to serve, then combine everything in the skillet with a bit of reserved pasta water.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or unoaked Chardonnay complements the creamy tomato sauce beautifully. For red wine lovers, a light Chianti or Sangiovese works wonderfully with the sun-dried tomato flavors.

→ How do I prevent the sauce from separating?

Keep the heat at medium-low when simmering the cream, and avoid boiling vigorously. Stirring in the Parmesan gradually off direct high heat helps maintain a smooth, emulsified consistency.