Save The first time I made this pasta, my kitchen filled with the most incredible aroma of garlic and cream. My roommate actually poked her head in asking what restaurant Id ordered from. The way the sun-dried tomatoes sweeten the sauce while the cream creates this velvety coating is just something special.
Last winter during a particularly stressful week at work, I came home and made this on a Tuesday night. Something about stirring cream into a hot skillet just calms everything down. My partner walked in, took one whiff, and immediately asked if it was a special occasion.
Ingredients
- 350 g penne pasta: The ridges catch all that gorgeous sauce, and the shape holds up beautifully when tossed
- 2 large chicken breasts: Cutting them into bite sized strips means every forkful has perfectly seasoned meat
- 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried Italian herbs: Simple seasoning that makes the chicken taste restaurant quality
- 2 tbsp olive oil: Use the fragrant oil from your sun-dried tomato jar if you have it, it adds incredible depth
- 3 cloves garlic, minced: Fresh garlic is non-negotiable here, it creates that aromatic base that makes the whole dish sing
- 100 g sun-dried tomatoes packed in oil: These little jewels bring umami, sweetness, and a chewy texture that contrasts perfectly with the tender chicken
- 250 ml heavy cream: This creates that luscious, restaurant style coating that clings to every piece of pasta
- 60 ml chicken broth: Just enough liquid to help the sauce come together without thinning it out too much
- 40 g grated Parmesan cheese: Adds a salty, nutty finish that balances the sweetness of the tomatoes
- 1/4 tsp red pepper flakes: A gentle warmth that wakes up your palate without overwhelming the delicate cream sauce
- Fresh basil or parsley: The finishing touch that adds a bright, fresh pop against all that richness
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain but remember to save that 1/2 cup of pasta water, it is liquid gold for fixing sauce consistency later.
- Season while you prep:
- Sprinkle your chicken pieces with salt, pepper, and Italian herbs. Let them sit while you gather everything else, this little step makes such a difference in the final flavor.
- Sear the chicken to golden perfection:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes until golden and cooked through, then remove it and set aside on a plate.
- Build your flavor foundation:
- Add the remaining olive oil to the same skillet and sauté the garlic for just 30 seconds. You want it fragrant, not browned, then toss in the sliced sun-dried tomatoes for another minute.
- Create the velvety sauce:
- Pour in the heavy cream and chicken broth, bringing everything to a gentle simmer while you scrape up those browned bits from the bottom of the pan. That is where all the flavor lives.
- Bring it all together:
- Stir in the Parmesan and red pepper flakes, letting the cheese melt and the sauce thicken for about 2 to 3 minutes. Return the chicken to the skillet, then add your cooked penne and toss everything together until coated.
Save This recipe has become my go-to when friends drop by unexpectedly. I once quadrupled it for a birthday dinner, and everyone crowded around the stove watching the sauce come together, asking questions, sneaking tastes. Some meals are just meant to be shared.
Make It Your Own
Sometimes I toss in a handful of baby spinach right at the end, letting it wilt slightly in the hot sauce. The bright green against the cream sauce looks stunning and adds a fresh element that cuts through all that richness.
Perfect Pairings
A crisp Pinot Grigio or Sauvignon Blanc cuts through the cream beautifully. I have also served this with a simple arugula salad dressed in lemon vinaigrette, the peppery greens and acid balance every single rich bite.
Storage Wisdom
The sauce will thicken considerably in the fridge, so when reheating, add a splash of cream or even milk to loosen it back up. The pasta absorbs more liquid as it sits, which is why that reserved pasta water is so important if you are making this ahead.
- Store in an airtight container for up to 3 days, though the pasta is best enjoyed fresh
- Reheat gently over low heat, stirring frequently to prevent the cream from separating
- If the sauce looks broken after reheating, whisk in a tiny bit of cold cream while warm
Save There is something deeply comforting about a dish that comes together this quickly but tastes like you spent hours tending to it. That first bite, with the tender chicken, tangy tomatoes, and that impossibly creamy sauce, just fixes everything.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can prep the ingredients several hours in advance. Cook the pasta just before serving and make the sauce fresh for best results. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently over low heat, adding a splash of cream if needed.
- → What can I substitute for heavy cream?
Use Greek yogurt, sour cream, or a combination of milk and butter for a lighter version. For dairy-free options, try coconut cream or cashew cream. Note that substitutions may slightly alter the flavor and texture of the sauce.
- → How do I prevent the sauce from breaking?
Keep the heat at a gentle simmer rather than boiling, as high temperatures can cause cream-based sauces to separate. Add cream gradually and stir constantly. If the sauce breaks, remove from heat and whisk in a splash of cold broth or milk to help restore it.
- → What pasta shapes work best?
Penne, rigatoni, and fusilli are ideal for catching the creamy sauce. Any medium-sized tube or twisted pasta will work well. Avoid thin strands like spaghetti, as they may not hold the sauce as effectively.
- → Can I add vegetables to this dish?
Absolutely. Baby spinach, mushrooms, roasted bell peppers, or broccoli add great flavor and nutrition. Wilt spinach in step 8, or sauté harder vegetables like mushrooms and peppers alongside the garlic in step 4.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the rich cream sauce and bright sun-dried tomatoes beautifully. A light Chardonnay also works well for those who prefer a fuller-bodied option.