Save The first time I made this pasta, my roommate actually stopped scrolling on her phone and came into the kitchen to investigate what smelled so incredible. That garlicky, rich aroma just fills the whole apartment and demands attention. Now it is our go-to when we need something that feels fancy but comes together faster than delivery would arrive.
Last winter my sister came over exhausted from a 12 hour shift at the hospital, and I whipped this up while she collapsed on the couch. She took one bite and literally said I love you more than I have ever loved anything before eating while kind of crying a little. Now it is officially designated as comfort food for emergencies.
Ingredients
- 350 g penne pasta: The ridges catch the sauce better than smooth pasta, and the hollow centers hold pockets of that creamy goodness
- 2 large boneless skinless chicken breasts: Cutting them into strips means they cook faster and every bite includes tender meat
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the chicken shine without competing with the bold sauce
- 1/2 tsp dried Italian herbs: Dried herbs work beautifully here since they will bloom in the hot oil
- 2 tbsp olive oil: Use the flavored oil from your sun-dried tomato jar for an extra layer of depth
- 3 cloves garlic minced: Fresh garlic is non negotiable here, it builds the foundation of the whole dish
- 100 g sun-dried tomatoes packed in oil: These are the star of the show, so do not cheap out on quality
- 250 ml heavy cream: Creates that luscious restaurant style texture you crave in comfort pasta
- 60 ml chicken broth: Just enough to thin the cream and add savory backbone
- 40 g grated Parmesan cheese: freshly grated melts better and tastes brighter than pre shredded stuff
- 1/4 tsp red pepper flakes optional: A tiny hint of heat that makes everything else pop
- Fresh basil or parsley chopped: Adds a bright fresh finish that cuts through all that richness
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, then drain but remember to save that precious half cup of pasta water before dumping the rest
- Season the chicken:
- Sprinkle your chicken pieces with salt, pepper, and Italian herbs, tossing them gently so every strip gets coated in that simple seasoning
- Sear the chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat, then add the chicken and cook for 5 to 7 minutes until golden and cooked through before removing it to a plate
- Build the flavor base:
- Add the remaining tablespoon of olive oil to the same skillet and sauté the garlic for just 30 seconds until you can smell it, then stir in the sun-dried tomatoes and let them cook for another minute
- Create the sauce:
- Pour in the heavy cream and chicken broth, bring everything to a gentle simmer while scraping up any browned bits from the bottom, then add the Parmesan and red pepper flakes and stir until the cheese melts and the sauce thickens slightly
- Bring it all together:
- Return the chicken to the skillet, add the cooked penne, and toss everything together, adding a splash of that reserved pasta water if the sauce seems too thick
- Finish and serve:
- Taste and adjust with more salt and pepper if needed, then serve immediately while the sauce is still clinging to every piece, topped with fresh herbs and extra Parmesan
Save This pasta became a Friday tradition in our apartment during college because it felt like treating ourselves to a restaurant meal without draining our bank accounts. Even now, years later, the smell of garlic and cream simmering together brings back that cozy feeling of four friends crowded around a tiny table, passing plates and sharing laughs.
Making It Your Own
I have discovered that adding a handful of baby spinach right before tossing in the pasta wilts it perfectly and sneaks in some greens without changing the flavor profile. Sometimes I use smoked chicken which adds this incredible depth that makes people ask what is different about tonight.
Choosing Your Pasta
While penne is my go to for how well it holds sauce, fusilli catches the cream in its corkscrew ridges even better. Rigatoni gives you bigger pasta tubes stuffed with sauce in every bite, so it really comes down to what texture you are craving.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the richness of the cream sauce while complementing the sun-dried tomatoes beautifully. If you prefer something with a bit more zip, a Sauvignon Blanc brings the acidity needed to balance every luscious bite.
- Chill your wine glass for about 10 minutes before pouring
- Hold the glass by the stem to keep the wine at the right temperature
- Take a sip of wine after each bite to cleanse your palate
Save There is something deeply satisfying about a dish that comes together this quickly but tastes like you spent hours at the stove. This pasta has saved more weeknight dinners than I can count, and it never fails to make everyone feel taken care of.
Recipe FAQs
- → Can I use chicken breast instead of strips?
Yes, chicken breasts work perfectly. Simply cut them into bite-sized pieces before seasoning and cooking. Aim for pieces about 1-1.5 inches thick to ensure even cooking in 5-7 minutes.
- → What pasta shapes work best with this sauce?
Penne is ideal, but fusilli, rigatoni, or fettuccine also pair beautifully. Choose shapes with ridges or curves that capture the creamy sauce effectively.
- → How do I prevent the sauce from breaking?
Keep the heat at a gentle simmer rather than a rolling boil. Avoid adding cold ingredients directly to hot cream, and stir continuously when adding cheese. If separation occurs, whisk in a splash of pasta water or broth.
- → Can I make this ahead of time?
Prepare the sauce and chicken separately, then refrigerate for up to 2 days. Reheat gently over low heat, adding pasta water as needed to restore creaminess. Cook pasta fresh just before serving to maintain texture.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy tomato flavors beautifully. The acidity cuts through the richness and balances the savory elements perfectly.
- → How can I add vegetables to this dish?
Baby spinach, roasted mushrooms, or fresh zucchini work wonderfully. Stir spinach into the sauce in the final minute, or add pre-cooked vegetables when returning the chicken to the skillet.