Creamy Sun Dried Tomato Chicken (Printable)

Juicy chicken and penne tossed in a velvety sun-dried tomato cream sauce. Comforting American-Italian dinner for four.

# What You Need:

→ Chicken & Seasoning

01 - 2 large boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1 teaspoon Italian seasoning blend
04 - 2 tablespoons olive oil

→ Pasta

05 - 12 ounces penne or fettuccine pasta

→ Creamy Sun-Dried Tomato Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - ⅔ cup sun-dried tomatoes packed in oil, drained and sliced
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
12 - 1 teaspoon crushed red pepper flakes (optional)

→ Garnish & Serving

13 - Fresh basil leaves, thinly sliced, for garnish
14 - Additional Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain, reserving ½ cup of the starchy pasta water, and set aside.
02 - While the pasta cooks, pat the chicken breasts dry and season both sides generously with salt, freshly ground black pepper, and Italian seasoning blend. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until deeply golden and cooked through (internal temperature of 165°F). Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
03 - Reduce the skillet heat to medium. Melt the butter in the same pan, scraping up any caramelized bits left from the chicken. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.
04 - Stir in the sliced sun-dried tomatoes and cook for 1 minute to release their flavor. Pour in the chicken broth and bring to a gentle simmer, using a wooden spoon to deglaze the bottom of the skillet and lift all the flavorful browned bits.
05 - Pour in the heavy cream and stir in the grated Parmesan cheese. Simmer gently for 2–3 minutes, stirring frequently, until the sauce coats the back of a spoon. Add the crushed red pepper flakes if desired for a subtle heat.
06 - Return the sliced chicken to the skillet along with the drained pasta. Toss everything together until evenly coated in the creamy sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Taste and adjust salt and pepper as needed. Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Tips:

01 -
  • The cream sauce picks up all the browned bits from the chicken, so nothing gets wasted and every spoonful tastes richer for it.
  • Sun dried tomatoes add a tangy sweetness that cuts through the heavy cream in a way fresh tomatoes never quite manage.
02 -
  • If the cream boils too aggressively it can break, so keep the heat at a gentle simmer once the dairy goes in.
  • Slicing the chicken after it rests for a few minutes keeps the juices inside the meat rather than running out onto your cutting board.
03 -
  • Let the chicken rest at least five minutes before slicing so the proteins relax and the juices redistribute evenly through the meat.
  • Always grate your Parmesan straight from the block because the pre shredded kind will leave your sauce gritty instead of smooth.

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