Creamy Sun-Dried Tomato Chicken Pasta (Printable)

Tender chicken and sun-dried tomatoes tossed with penne in a luscious, garlicky cream sauce. An elegant yet simple Italian-American favorite.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs

→ Sauce

06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 3.5 oz sun-dried tomatoes packed in oil, sliced
09 - 1 cup heavy cream
10 - 1/4 cup chicken broth
11 - 1/3 cup grated Parmesan cheese
12 - 1/4 teaspoon red pepper flakes, optional
13 - Salt and black pepper to taste

→ Garnish

14 - Fresh basil or parsley, chopped
15 - Extra grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - While the pasta cooks, season chicken pieces with salt, pepper, and Italian herbs.
03 - In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside.
04 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté garlic for 30 seconds until fragrant.
05 - Stir in sun-dried tomatoes and cook for another minute.
06 - Pour in heavy cream and chicken broth. Bring to a gentle simmer, scraping any browned bits from the pan.
07 - Add Parmesan cheese and red pepper flakes if using. Stir until cheese melts and sauce thickens slightly, about 2-3 minutes.
08 - Return chicken to the skillet and toss to coat in the sauce.
09 - Add cooked penne to the skillet and toss everything together. If sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
10 - Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh basil or parsley and extra Parmesan.

# Expert Advice:

01 -
  • The sauce clings to every curve of penne, ensuring no bite is left behind
  • Ready in under an hour but tastes like it simmered all afternoon
  • Sun-dried tomatoes bring this concentrated sweetness that balances the cream perfectly
02 -
  • Reserving pasta water is the secret weapon that saves tight sauces and binds everything together
  • The sauce will continue thickening off the heat, so err on the side of slightly thinner when you pull it from the stove
03 -
  • Always use the oil from your sun-dried tomato jar if available because it is basically liquid gold
  • Grate your own Parmesan because pre shredded cheese has anti caking agents that prevent smooth melting
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