Save There was a Wednesday evening last fall when I stood in my kitchen, staring at a jar of sun-dried tomatoes I'd bought on impulse weeks earlier. They'd been sitting in the fridge, and I'd nearly forgotten about them until I spotted that deep red jar tucked behind the milk. I pulled out chicken breasts, a box of penne, and some cream, and what happened next became one of those spontaneous dinners that you end up making over and over. The smell of garlic hitting that tomato-infused oil is something I still crave on cold nights.
I made this for a friend who'd just moved into a new apartment and didn't have much more than a single pot and a skillet. We sat on her living room floor with bowls in our laps, and she kept saying it tasted like something from a restaurant. That night, the pasta became more than just dinner, it was comfort in a completely unfamiliar space. I've since made it for birthdays, quiet Sundays, and evenings when I just need something reliable and warm.
Ingredients
- Penne pasta: The ridges and hollow center grab onto the creamy sauce beautifully, though rigatoni or fusilli work just as well if that's what you have.
- Boneless, skinless chicken breasts: I slice them into strips so they cook faster and get more surface area for browning, which adds flavor to the whole dish.
- Salt, black pepper, and dried Italian herbs: These simple seasonings build the foundation, and the Italian herbs add that cozy, familiar warmth.
- Olive oil: If your sun-dried tomatoes come packed in oil, use that instead, it brings an extra layer of tomatoey richness right from the start.
- Garlic: Three cloves might sound like a lot, but they mellow into the cream and become sweet and fragrant rather than sharp.
- Sun-dried tomatoes: Packed in oil, sliced thin, they bring a concentrated tanginess and slight chew that balances the richness of the cream.
- Heavy cream: This is what makes the sauce luscious and velvety, coating everything in a way that milk or half and half just can't.
- Chicken broth: A small amount loosens the sauce and adds savory depth without making it too heavy.
- Parmesan cheese: Freshly grated melts into the sauce and thickens it naturally while adding a nutty, salty finish.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that makes the whole dish more interesting.
- Fresh basil or parsley: A handful of chopped herbs at the end brightens everything and makes it feel restaurant-worthy.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite, usually a minute less than the package says. Drain it and keep half a cup of that starchy pasta water, it's your secret weapon for adjusting the sauce later.
- Season and cook the chicken:
- While the pasta bubbles away, toss your chicken strips with salt, pepper, and Italian herbs so every piece is coated. Heat a tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken for 5 to 7 minutes, turning occasionally, until golden brown and cooked through, then set it aside on a plate.
- Sauté the garlic:
- In the same skillet, add the remaining tablespoon of oil and toss in the minced garlic. Stir it around for about 30 seconds until it smells amazing and just starts to turn golden, but don't let it burn or it'll taste bitter.
- Add the sun-dried tomatoes:
- Stir in the sliced sun-dried tomatoes and let them cook for about a minute so their flavor blooms and mingles with the garlic. You'll start to smell that sweet, tangy richness filling your kitchen.
- Build the sauce:
- Pour in the heavy cream and chicken broth, then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, that's pure flavor. Let the sauce come to a gentle simmer, stirring occasionally so nothing sticks.
- Melt in the Parmesan:
- Sprinkle in the grated Parmesan and red pepper flakes if you're using them, then stir until the cheese melts completely and the sauce thickens just a bit, about 2 to 3 minutes. It should coat the back of your spoon lightly.
- Bring it all together:
- Add the cooked chicken back into the skillet and toss it around so every piece gets coated in that creamy sauce. Then add the drained penne and toss everything together until the pasta is glossy and well mixed, adding a splash of reserved pasta water if it looks too thick.
- Season and serve:
- Taste the pasta and add more salt or pepper if needed, then serve it right away in warm bowls. Top each serving with a sprinkle of fresh basil or parsley and extra Parmesan, and watch it disappear.
Save One evening, I served this to my brother, who claimed he didn't like cream-based pastas. He went back for seconds without saying a word, and later admitted he'd been wrong about cream sauces all along. That quiet moment of watching someone change their mind over a bowl of pasta is exactly why I keep cooking. It's not just about feeding people, it's about surprising them, including yourself.
Making It Your Own
This recipe is forgiving and adaptable in all the best ways. I've stirred in handfuls of baby spinach right at the end for color and a bit of freshness, and I've swapped the chicken for shrimp when I had some thawing in the fridge. If you want a little smokiness, smoked paprika or even smoked chicken can add a whole new dimension. Sometimes I'll toss in a few kalamata olives if I'm feeling bold, or a squeeze of lemon juice to brighten everything up.
Pairing and Serving Ideas
I almost always serve this with a simple side salad dressed in olive oil and lemon, something crisp to cut through the richness. A crusty baguette for soaking up extra sauce never hurts either. For wine, a chilled Pinot Grigio or Sauvignon Blanc balances the cream and acidity beautifully, though I've also enjoyed it with sparkling water and a wedge of lemon when I'm keeping things light. It's the kind of meal that works for a Tuesday night or a small dinner party without any extra fuss.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have had time to settle. When reheating, I add a splash of cream or chicken broth to loosen the sauce since it thickens as it cools. A quick stir in a skillet over medium heat brings it back to life, or you can microwave it in short bursts, stirring in between to keep it creamy.
- Store pasta and sauce together so the noodles soak up all that flavor overnight.
- Reheat gently to avoid separating the cream or drying out the chicken.
- Add a handful of fresh herbs right before serving to make leftovers taste freshly made.
Save This pasta has become one of those recipes I turn to when I want something that feels indulgent but doesn't require much thought or effort. It's warm, satisfying, and always makes the kitchen smell like home.
Cooking Questions
- → Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work wonderfully and add extra moisture. Cut them into bite-sized pieces and cook for 7-9 minutes until golden and cooked through.
- → How do I prevent the cream sauce from breaking?
Keep the heat at medium and avoid boiling the cream vigorously. Add cream slowly and stir gently. If using store-bought chicken broth, ensure it's not too salty as this can affect the sauce.
- → What can I substitute for heavy cream?
Half-and-half, Greek yogurt, or a mixture of milk and butter work as alternatives. Note that lighter substitutes may require a cornstarch slurry to achieve proper thickness.
- → Can I make this ahead of time?
Prepare the sauce separately and store in the refrigerator for up to 3 days. Cook pasta fresh and toss together just before serving to maintain texture.
- → What wines pair well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy sauce and sun-dried tomato flavors beautifully.
- → How do I adjust the sauce consistency?
If too thick, add reserved pasta water a splash at a time while stirring. For a thinner sauce, add more chicken broth gradually until reaching your preferred consistency.