Creamy Sun Dried Tomato Chicken

My friend Sarah called me on a Tuesday night in a panic because she was cooking for someone she really liked and needed something impressive but foolproof. I talked her through this pasta over the phone while chopping sun dried tomatoes with one hand and she texted me three months later with a ring photo. Now every time I make it my kitchen smells like garlic and butter and possibility.

I started making this on random weeknights when the fridge was bare except for chicken and half a jar of sun dried tomatoes. My roommate at the time would hover near the stove pretending to refill her water glass just to watch the sauce come together. She never offered to help but she always volunteered to do dishes afterward.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and you avoid the dreaded dry outside raw inside situation
• 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 blend does heavy lifting here giving the chicken a herbaceous crust
• 2 tbsp olive oil: Use a good quality one for searing because that flavor foundation matters
• 340 g penne or fettuccine pasta: Penne catches the sauce in its tubes but fettuccine wraps around it like a hug
• 2 tbsp unsalted butter: This is the base of your sauce so let it melt slowly and get foamy
• 3 cloves garlic minced: Smash them with the flat side of your knife first and the flavor blooms beautifully
• 100 g sun dried tomatoes in oil drained and sliced: The oil packed ones are softer and more flavorful than the dry ones
• 1 cup low sodium chicken broth: Low sodium lets you control the salt level throughout
• 1 cup heavy cream: Do not substitute with milk here this is a celebration
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block because the pre shredded kind has anti caking agents that make the sauce grainy
• 1 tsp crushed red pepper flakes: Optional but they add a gentle warmth that balances the richness
• Fresh basil leaves and extra Parmesan: For finishing because every great dish deserves a final flourish

Instructions

Get the pasta going:

Bring a large pot of generously salted water to a rolling boil and cook the pasta according to package directions until just al dente. Save half a cup of that starchy pasta water before you drain because it is liquid magic for loosening sauce later.

Season and sear the chicken:

While the pasta works sprinkle both sides of each chicken breast 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 5 to 6 minutes per side until deeply golden. Transfer to a plate and let it rest a few minutes before slicing thinly against the grain.

Build the sauce foundation:

Reduce the heat to medium and melt the butter in the same skillet with all those lovely browned bits. Add the minced garlic and stir for about a minute until your whole kitchen smells incredible. Toss in the sliced sun dried tomatoes and cook one more minute so they soften and release their flavor.

Create the creamy sauce:

Pour in the chicken broth and bring it to a simmer while scraping up every last bit from the bottom of the pan. Stir in the heavy cream and Parmesan cheese then let it bubble gently for 2 to 3 minutes until it coats the back of a spoon. Add the red pepper flakes now if you are using them.

Bring it all together:

Slide the sliced chicken and drained pasta into the skillet and toss everything gently until every strand and every piece is cloaked in sauce. If it feels too thick add a splash of that reserved pasta water until it reaches the consistency you want.

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The night Sarah made this for her now husband she said he went quiet after the first bite and she panicked thinking he hated it. He was just savoring it. That reaction is exactly why this recipe earned its name and why I keep sun dried tomatoes in my pantry at all times.

Tools That Actually Help

A large heavy skillet is your best friend here because it holds heat evenly and gives you that gorgeous sear on the chicken. I use my cast iron for this more often than not. A sharp chef knife makes quick work of the garlic and sun dried tomatoes and a decent size cutting board gives you room to slice the chicken without everything ending up on the counter.

Ways to Make It Your Own

Throw in a handful of baby spinach right at the end if you want something green and it wilts down into the sauce beautifully. Sautéed mushrooms are a phenomenal addition if you add them when the garlic goes in. Chicken thighs work just as well as breasts and honestly they stay juicier with less effort on your part.

Allergen and Storage Notes

This dish contains dairy wheat and potentially eggs depending on your pasta choice so adjust accordingly for anyone with sensitivities. Leftovers keep well in an airtight container in the fridge for up to three days though the sauce does thicken as it sits. Reheat gently with a splash of water or broth to bring it back to life.

• Check the label on your sun dried tomatoes because some brands sneak in unexpected allergens.
• Gluten free pasta works fine here just be extra careful not to overcook it.
• The sauce freezes okay but the texture is best fresh so try to make only what you will eat.

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Some recipes are just dinner but this one is a whole mood. Make it for someone you love or honestly just make it for yourself on a night when you deserve something wonderful.

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 fully.

→ What type of pasta works best?

Penne and fettuccine are both excellent choices. Penne holds the creamy sauce in its ridges and tubes, while fettuccine provides wide ribbons that coat evenly. Rigatoni, farfalle, or linguine are also great alternatives.

→ 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 full power, as the cream sauce can separate.

→ Can I make the sauce ahead of time?

The cream sauce is best enjoyed fresh, but you can prepare the sun-dried tomato garlic base up to a day ahead. Store it in the refrigerator, then reheat in the skillet and stir in the heavy cream and Parmesan just before serving.

→ Is this dish very spicy?

The crushed red pepper flakes are optional and contribute only a mild warmth. Without them, the dish is not spicy at all. If you prefer heat, add up to half a teaspoon; for a family-friendly version, simply leave them out.

→ What can I substitute for heavy cream?

Half-and-half can replace heavy cream for a lighter version, though the sauce will be slightly less thick. For a dairy-free alternative, full-fat coconut milk works, but it will subtly alter the flavor profile of the finished dish.