Creamy Sun Dried Tomato Chicken

The name alone made me laugh when my sister first told me about it over the phone, but one bite of this sun dried tomato cream sauce sliding over golden chicken and I understood exactly why someone might propose mid dinner. I have made this on regular Tuesdays and on anniversary weekends, and not once has it disappointed. The sauce comes together in the same pan where you sear the chicken, which means every caramelized bit gets folded back into the finished dish. It is the kind of meal that smells so good while cooking that your neighbors might start knocking.

I dragged a pot of this to a potluck once expecting leftovers and came home with an empty skillet and three recipe requests written on napkins. My friend Rachel stood over the serving table scraping the last bits of sauce with a piece of bread and refused to make eye contact until she finished.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly without drying out at the edges.
• Salt and freshly ground black pepper: Season the chicken generously on both sides before it ever hits the pan.
• 1 tsp Italian seasoning: A simple dried blend gives the chicken a herby crust that pairs naturally with the tomato cream sauce.
• 2 tbsp olive oil: Use enough to get a real sear on the chicken without the skillet going dry.
• 340 g penne or fettuccine pasta: Short shapes trap the sauce inside their tubes, but ribbons of fettuccine work beautifully too.
• 2 tbsp unsalted butter: This forms the aromatic base for the sauce alongside the leftover chicken fond in the pan.
• 3 cloves garlic minced: Fresh garlic makes a noticeable difference here since there are so few aromatics in the sauce.
• 100 g sun dried tomatoes in oil drained and sliced: Slice them into strips so every bite of pasta catches a piece without overwhelming the palate.
• 1 cup low sodium chicken broth: Low sodium lets you control the salt level while still adding savory depth to the cream base.
• 1 cup heavy cream: This is what makes the sauce velvet smooth and thick enough to cling to every noodle.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block because pre grated cheese contains anti caking agents that make the sauce grainy.
• 1 tsp crushed red pepper flakes: Optional but the gentle heat balances the richness in a way that keeps you reaching for another forkful.
• Fresh basil leaves sliced: Torn on at the end for a bright herbal finish that wakes up the whole plate.
• Extra Parmesan for serving: Always offer more at the table because someone will want it.

Instructions

Boil the pasta:

Bring a large pot of well salted water to a rolling boil and cook the pasta according to package directions until just al dente. Drain it but save half a cup of that starchy water because you will need it later to loosen the sauce if it tightens up.

Season and sear the chicken:

Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. 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 five to six minutes per side until deeply golden and cooked through, then transfer to a plate to rest before slicing.

Build the aromatics:

Turn the heat down to medium and drop the butter into the same skillet. Once it melts and foams, stir in the garlic and move it around the pan for about a minute until your kitchen smells incredible.

Add the sun dried tomatoes:

Toss in the sliced sun dried tomatoes and let them sizzle for another minute so they release their oils into the butter.

Deglaze and reduce:

Pour in the chicken broth and use your spoon to scrape up every browned bit stuck to the bottom of the pan because that is concentrated flavor. Let it come to a simmer and reduce slightly for about two minutes.

Make it creamy:

Stir in the heavy cream and grated Parmesan, letting everything bubble gently for two to three minutes until the sauce coats the back of a spoon. Shake in the red pepper flakes now if you are using them.

Bring it all together:

Return the sliced chicken to the skillet along with the drained pasta and toss everything thoroughly so every piece gets coated. If the sauce feels too thick or sticky, splash in a little of that reserved pasta water until it reaches a silky consistency.

Serve and finish:

Taste for salt and pepper, adjust as needed, then pile it into warm bowls. Scatter fresh basil over the top and pass extra Parmesan at the table.

Save

The second time I made this, my partner quietly set down his fork, looked at me very seriously, and asked why I had been holding out on him for so long. That plate of pasta earned me at least three months of dish duty forgiveness.

Making It Your Own

Throw a handful of baby spinach into the sauce right before you add the pasta if you want something green in there without much effort. Sliced mushrooms browned in the butter before the garlic go in will make the whole dish taste deeper and more earthy.

Swaps and Shortcuts

Boneless chicken thighs work just as well and stay even juicier than breasts if that is what you have on hand. If you are short on time, a store bought rotisserie chicken shredded into the sauce cuts your active cooking down to fifteen minutes.

Serving and Pairing

A glass of Pinot Grigio or any crisp white wine alongside this dish cuts through the richness beautifully. Crusty bread for sauce dragging is non negotiable in my house, and a simple arugula salad with lemon vinaigrette on the side keeps the meal from feeling too heavy.

• Warm your serving bowls in a low oven so the pasta stays hot while everyone eats and talks.
• Leftovers reheat gently with a splash of water or broth in a covered skillet over low heat.
• Do not skip the fresh basil on top because that hit of green brightness is what makes the finished plate sing.

Save

Some dinners just feel like a gift you gave yourself, and this is one of them. Make it for someone you love, or honestly, just make it for you.

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. Adjust the cooking time slightly, as thighs may take an extra 2-3 minutes per side to cook through.

→ What type of pasta works best for this dish?

Penne and fettuccine are both excellent choices. Penne holds the creamy sauce in its tubes, while fettuccine's flat surface coats evenly. Other great options include rigatoni, farfalle, or linguine.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. Avoid microwaving at high power, which can cause the cream sauce to separate.

→ Can I add vegetables to this pasta?

Absolutely. Sautéed mushrooms, baby spinach, or steamed broccoli blend seamlessly with the creamy sauce. Add spinach at the very end so it wilts gently, or sauté mushrooms alongside the garlic for extra depth of flavor.

→ Why is my cream sauce too thick or too thin?

If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency. If too thin, let it simmer uncovered for an additional 2-3 minutes to reduce and thicken. The starch in the pasta water helps the sauce cling to every bite.

→ Can I make this dish ahead of time?

You can prepare the sauce and cook the chicken up to a day in advance. Store them separately in the refrigerator. When ready to serve, reheat the sauce, cook the pasta fresh, and combine everything together. Freshly cooked pasta yields the best texture.