Creamy Sun-Dried Tomato Chicken Pasta

The aroma of sun-dried tomatoes simmering in cream always pulls me back to my tiny apartment kitchen, where I first experimented with jarred tomatoes and discovered their magic. I was trying to impress someone with a 'fancy' pasta dish, and this sauce ended up being the star of the night. The way those concentrated tomato bits bloom into the cream creates such depth of flavor that people always assume it simmered for hours. Now it is my go-to when I want comfort food that feels special without requiring restaurant skills.

I made this for a dinner party last winter when everyone was craving something rich and warming after a cold walk. One friend literally scraped her plate clean and asked if there was any sauce left in the pan. That moment of watching people lean in over their bowls, savoring each bite while the steam rises up, that is why this recipe stays in my regular rotation.

Ingredients

• Penne pasta: The ridges catch the cream sauce perfectly, and I have found that penne holds up better than spaghetti in this rich preparation
• Chicken breasts: Cutting them into strips ensures every bite has protein and they cook quickly without drying out
• Sun-dried tomatoes: These are the flavor powerhouse, and using the oil from the jar adds incredible depth to the sauce base
• Heavy cream: Creates that luxurious velvety texture that makes this dish feel indulgent and restaurant-worthy
• Parmesan cheese: Freshly grated melts better and adds that salty umami punch that ties everything together
• Garlic: Minced fine so it infuses the cream without leaving harsh raw bits in the sauce

Instructions

Get your pasta going first:

Boil a large pot of generously salted water and cook the penne until it has a slight bite to it, then drain while remembering to save that precious half cup of pasta water before you forget.

Season and sear the chicken:

Toss the chicken strips with salt, pepper, and Italian herbs until they are evenly coated, then cook them in hot olive oil until they are golden on the outside and no longer pink in the center.

Build the flavor base:

In the same skillet, sauté the minced garlic for just thirty seconds before adding the sliced sun-dried tomatoes so they release all that concentrated tomato essence into the oil.

Create the creamy sauce:

Pour in the heavy cream and chicken broth, let it come to a gentle bubble while you scrape up any browned bits from the chicken, then stir in the Parmesan until the sauce thickens enough to coat a spoon.

Bring it all together:

Toss the chicken and pasta into the sauce, adding that reserved pasta water if it looks too thick, then finish with fresh herbs and serve while the steam is still rising.

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This pasta became a tradition for me during stressful work weeks when I needed something comforting but did not have the energy for anything complicated. There is something so soothing about stirring that cream sauce and watching it come together, knowing that in under an hour I will be sitting down to something genuinely delicious.

Making It Your Own

I have discovered that a handful of baby spinach stirred in at the end adds color and makes the dish feel slightly virtuous without compromising the rich flavors. Sometimes I use smoked chicken which adds another layer of complexity that makes guests pause and try to identify what tastes so good.

Pasta Perfection

Fusilli or rigatoni work beautifully here too, but I always come back to penne because those ridges hold the sauce so well. The key is pulling the pasta just before it is completely done since it will finish cooking in the hot sauce.

Wine and Serving

A crisp white wine cuts through the richness perfectly, and I have found that Pinot Grigio or Sauvignon Blanc are ideal companions. This pasta serves four generously but do not be surprised if people go back for seconds.

• Set out extra Parmesan at the table because everyone will want to add more
• Crusty bread is essential for sopping up any remaining sauce in the bowl
• The dish is best served immediately but leftovers reheat beautifully with a splash of cream

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There is something so satisfying about a pasta dish that looks impressive but comes together on a weeknight. I hope this recipe finds its way into your regular rotation the way it has in mine.

Recipe Questions & Answers

→ Can I use milk instead of heavy cream?

Heavy cream is recommended for the rich, thick consistency. Whole milk can be substituted, but the sauce will be thinner and less creamy. Consider adding extra Parmesan to help thicken if using milk.

→ What pasta shapes work best?

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

→ 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. The pasta may absorb more liquid overnight.

→ Can I make this ahead?

You can prep ingredients in advance, but it's best cooked fresh. The sauce separates when reheated after prolonged storage. If meal prepping, store sauce and pasta separately, then combine when reheating.

→ Is sun-dried tomato oil necessary?

Using the oil from the sun-dried tomato jar adds incredible flavor, but regular olive oil works fine. The tomato-infused oil provides an extra layer of intensity that complements the creamy sauce beautifully.

→ How can I make it lighter?

Use half-and-half instead of heavy cream, reduce Parmesan amount, or add more vegetables like spinach or bell peppers. You can also increase the vegetable-to-chicken ratio for a lighter version.