Pin it The first time I made this pasta, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. That moment sold me forever on the power of sun-dried tomatoes and cream sauce together. Now whenever I see those little jars of dried tomatoes at the grocery store, I grab two instead of one.
Last winter during a particularly brutal cold snap, my sister came over feeling defeated by work and life in general. I made this recipe while she sat at my counter complaining about her boss, and by the time we sat down to eat, she had forgotten everything that was bothering her. Food has this way of resetting a bad day.
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Ingredients
- 350 g penne pasta: The ridges catch the sauce perfectly, though fusilli works in a pinch
- 2 large chicken breasts: Cut into bite-sized strips so every forkful has meat
- Salt, pepper, and dried Italian herbs: Keep it simple but do not skip seasoning the chicken first
- 2 tbsp olive oil: Use the oil from your sun-dried tomato jar if possible
- 3 cloves garlic: More than you think you need, but trust the process
- 100 g sun-dried tomatoes: These are the flavor engine of the whole dish
- 250 ml heavy cream: Do not substitute with milk or half-and-half
- 60 ml chicken broth: Helps balance the richness
- 40 g grated Parmesan: Freshly grated makes all the difference
- 1/4 tsp red pepper flakes: Optional but adds a lovely warmth
- Fresh basil or parsley: Brightens everything at the end
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Instructions
- Get your pasta going first:
- Bring a large pot of salted water to boil and cook penne until al dente, then drain but save that pasta water
- Season the chicken while water heats:
- Sprinkle strips with salt, pepper, and Italian herbs, letting them sit at room temperature
- Sear your chicken properly:
- Heat 1 tablespoon oil in a large skillet over medium-high heat, then cook chicken 5 to 7 minutes until golden and cooked through
- Build the flavor base:
- Add remaining oil to the same pan and sauté garlic for 30 seconds, then toss in sun-dried tomatoes for another minute
- Create the cream sauce:
- Pour in cream and broth, bring to a gentle simmer while scraping up those browned bits from the bottom
- Finish it right:
- Stir in Parmesan and red pepper flakes until melted and slightly thickened, about 2 or 3 minutes
- Bring it all together:
- Return chicken to the skillet, add cooked pasta, toss everything together, and use pasta water if sauce needs thinning
Pin it This recipe became my go-to for new neighbors and brokenhearted friends somewhere along the way. Something about that rich, savory sauce just makes people feel taken care of.
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Making It Your Own
Sometimes I throw in a handful of baby spinach right after adding the cream. The greens wilt into the sauce and add a nice pop of color. Smoked chicken also works beautifully if you want a deeper, more intense flavor.
What To Serve Alongside
A simple green salad with bright vinaigrette cuts through the richness nicely. Crusty bread is non-negotiable for mopping up every last drop of that sauce. For wine, a crisp Pinot Grigio or Sauvignon Blanc keeps the meal from feeling too heavy.
Storage And Reheating
This keeps well in the refrigerator for up to three days. Reheat gently with a splash of cream or broth to bring the sauce back to life.
- The pasta absorbs sauce as it sits, so you may need extra liquid when reheating
- Avoid freezing as the cream sauce can separate and become grainy
- Always taste before serving again, as flavors concentrate overnight
Pin it Sometimes the simplest meals become the ones we remember most clearly. Hope this becomes one of yours.
Common Questions
- → Can I use chicken thighs instead of breast?
Yes, absolutely. Chicken thighs actually work wonderfully here as they're more forgiving and stay juicy. They may require an extra 2-3 minutes of cooking time, so adjust accordingly.
- → How do I prevent the cream sauce from breaking?
Keep the heat at medium to medium-high and avoid boiling the cream vigorously. When adding cream to the pan, let it come to a gentle simmer. Stir occasionally and add a splash of chicken broth if needed to maintain a smooth consistency.
- → What can I substitute for heavy cream?
Greek yogurt or sour cream mixed with a little milk works well, though the flavor will be slightly tangier. Half-and-half is another option, though the sauce may be thinner. Add it more gradually to achieve your desired thickness.
- → Can this be made ahead and reheated?
Yes, this dish reheats well. Store in an airtight container for up to 3 days. When reheating, warm gently on the stovetop over medium heat, adding a splash of milk or broth if the sauce has thickened too much.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce and sun-dried tomatoes beautifully. The acidity cuts through the richness and enhances the garlic and tomato flavors.
- → Can I add vegetables to this?
Absolutely. Baby spinach, fresh mushrooms, or bell peppers work wonderfully. Add spinach in the final step, or sauté mushrooms with the garlic before adding the cream for best results.
