Save The smell of garlic hitting warm olive oil always pulls me into the kitchen, no matter what I was doing. This pasta became my go-to after a friend made it for me during a particularly chaotic week, and I realized comfort food does not have to take hours.
I made this for my sister last winter when she came over stressed and hungry. Watching her shoulders drop as she took that first bite, wiping cream sauce from her chin with the back of her hand, that is when I knew this recipe was a keeper.
Ingredients
- 350 g penne pasta: The ridges catch every drop of that luscious cream sauce
- 2 large chicken breasts: Cut into strips so they cook quickly and stay tender
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the other flavors shine
- 1/2 tsp dried Italian herbs: A little herbaceous warmth in the background
- 2 tbsp olive oil: Use the oil from your sun-dried tomato jar if you can, it is liquid gold
- 3 cloves garlic, minced: Do not be shy with the garlic, it is the backbone of the sauce
- 100 g sun-dried tomatoes: These concentrated pockets of sunshine make the whole dish sing
- 250 ml heavy cream: Creates that velvety restaurant-style texture
- 60 ml chicken broth: Thins the cream just enough while adding depth
- 40 g grated Parmesan: Salty and nutty, it ties everything together
- 1/4 tsp red pepper flakes: Optional, but I love the subtle heat that lingers
- Fresh basil or parsley: Bright herbaceous finish to cut through the richness
Instructions
- Get the pasta going first:
- Boil a large pot of salted water and cook the penne until al dente, then drain but remember to save that half cup of pasta water, it is your secret weapon.
- Season the chicken well:
- Toss your chicken strips with the salt, pepper, and Italian herbs so every piece is evenly coated.
- Sear the chicken pieces:
- Heat one tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken for about seven minutes until golden brown and cooked through.
- Build the flavor base:
- In the same skillet, add the remaining olive oil and sauté the garlic for thirty seconds until it becomes fragrant, then stir in the sun-dried tomatoes.
- Create the creamy sauce:
- Pour in the heavy cream and chicken broth, bring everything to a gentle simmer while scraping up those browned bits from the bottom of the pan.
- Add the cheese and heat:
- Stir in the Parmesan and red pepper flakes, letting the sauce cook for another few minutes until it thickens enough to coat a spoon.
- Bring it all together:
- Return the chicken to the skillet, add the cooked pasta, and toss everything together until the sauce coats each piece of penne, adding a splash of pasta water if needed.
Save This recipe has become my default when someone says they had a rough day. Something about the combination of tender chicken, tangy sun-dried tomatoes, and that creamy coating just works.
Making It Your Own
I have added baby spinach right before tossing in the pasta, watching it wilt into the sauce like it belonged there all along. Smoked chicken brings a whole new dimension if you want something deeper and more savory.
Pasta Perfection
Fusilli catches sauce even better than penne with all those tight twists and turns. Whatever pasta you choose, cook it to al dente because it will continue cooking in the sauce.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness beautifully. I love this with a chilled glass of Pinot Grigio or Sauvignon Blanc, something acidic and refreshing.
- Set out extra Parmesan at the table, people always want more
- Crusty bread for sopping up extra sauce is practically required
- Keep the red pepper flakes on the table for heat lovers
Save Some recipes are just meant to be shared, and this is one of them.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully and provide extra flavor and juiciness. They may require an additional 2–3 minutes of cooking time due to their thickness.
- → How do I prevent the cream sauce from breaking?
Maintain medium heat when simmering the cream and broth mixture. Avoid boiling vigorously, which can cause curdling. Stir in Parmesan gradually and gently until melted rather than adding all at once.
- → What if my sauce is too thick?
Reserved pasta water is your solution. Add it gradually while stirring until reaching your desired consistency. The starch in the pasta water helps maintain the sauce's silky texture.
- → Can I make this ahead of time?
Prepare the sauce and cook the chicken up to 4 hours in advance, then refrigerate separately. Reheat gently on the stovetop before combining with freshly cooked pasta to preserve texture and prevent overcooking.
- → Are there dairy-free alternatives?
Replace heavy cream with full-fat coconut milk or cashew cream for a creamy texture. Use nutritional yeast or vegan Parmesan as substitutes. The flavor profile will differ slightly but remains delicious.
- → What wines pair best with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the cream sauce beautifully. Their acidity cuts through richness and enhances the sun-dried tomato flavors.