Creamy Sun Dried Tomato Chicken Pasta

The name alone stopped me mid-scroll on a Tuesday night: Marry Me Chicken. I was skeptical, honestly, until the smell of sun-dried tomatoes hitting browned butter filled my kitchen and my roommate appeared in the doorway holding a fork before I even finished plating. That sauce, silky and golden, pooling around penne like it was born to be there, changed my entire weeknight dinner game.

I made this for my sister the night she moved into her first apartment, sitting on overturned boxes eating off paper plates because her dishes were still packed. She looked at me mid-bite, eyes wide, and said this was the only thing that had gone right all day. We still talk about that dinner whenever the subject of comfort food comes up.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy inside.
• Salt and freshly ground black pepper: Season the chicken generously on both sides before it ever touches the pan.
• 1 tsp Italian seasoning: A simple dried blend works wonders here and saves you from measuring five separate herbs.
• 2 tbsp olive oil: Use a neutral tasting oil for searing so the sauce flavors can shine through.
• 340 g penne or fettuccine pasta: Penne catches the sauce in its ridges, but fettuccine lets you twirl and savor each bite.
• 2 tbsp unsalted butter: This forms the fragrant base of your sauce alongside the garlic.
• 3 cloves garlic minced: Fresh garlic is non-negotiable here for that aromatic punch.
• 100 g sun-dried tomatoes in oil drained and sliced: The oil-packed variety has a softer texture and deeper flavor than dry packed ones.
• 1 cup low-sodium chicken broth: Low sodium lets you control the salt level as the sauce reduces.
• 1 cup heavy cream: This is what makes the sauce lush and coats every strand or tube of pasta perfectly.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block because pre-shredded cheese contains anti-caking agents that make the sauce grainy.
• 1 tsp crushed red pepper flakes: Optional but they add a gentle warmth that balances the richness beautifully.
• Fresh basil leaves sliced for garnish: Tear them by hand right before serving so the fragrance is at its peak.
• Extra Parmesan cheese for serving: Always have more at the table because someone will want it.

Instructions

Boil and drain the pasta:

Bring a large pot of generously salted water to a rolling boil and cook the pasta according to the package directions until just al dente. Reserve half a cup of the starchy pasta water before draining, because that liquid is liquid gold for loosening your sauce later.

Season the chicken:

Pat the chicken breasts dry with paper towels, then season both sides with salt, pepper, and Italian seasoning, pressing the spices gently so they adhere. Letting the seasoned chicken sit for a few minutes while the pan heats up helps the flavor settle in.

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in without crowding. Cook five to six minutes per side until the exterior is deeply golden and the internal temperature reaches 165 degrees Fahrenheit, then transfer to a plate to rest before slicing thinly.

Build the sauce base:

In the same skillet with all those flavorful browned bits, reduce the heat to medium and melt the butter. Add the minced garlic and stir constantly for about one minute until your entire kitchen smells incredible.

Add the sun-dried tomatoes and broth:

Toss in the sliced sun-dried tomatoes and let them sizzle for one minute to release their tangy oils. Pour in the chicken broth and bring it to a simmer, using a wooden spoon to scrape up every bit of fond from the bottom of the pan because that is where the concentrated flavor lives.

Create the creamy sauce:

Stir in the heavy cream and grated Parmesan, watching the cheese melt into the bubbling liquid until everything is smooth and cohesive. Let the sauce simmer gently for two to three minutes until it thickens enough to coat the back of a spoon, then add the red pepper flakes if you want a subtle kick.

Bring it all together:

Slide the sliced chicken and drained pasta into the skillet, tossing everything together so each piece is swathed in that creamy sauce. If the consistency feels too thick, add splashes of the reserved pasta water until it reaches a silky, pourable texture.

Taste and serve:

Give it a final taste and adjust the salt and pepper as needed, then serve immediately in warm bowls scattered with torn basil and a generous shower of extra Parmesan.

Pin It

There was a Sunday when I doubled this recipe for a small gathering and everyone lingered at the table long after the bowls were empty, tearing bread to soak up the remaining sauce and trading stories.

Making It Your Own

Tossing a handful of baby spinach into the sauce during the last minute of cooking adds color and a slight freshness that cuts through the richness. Sautéed mushrooms are another easy addition that make the dish feel a little more rustic and grounded.

Choosing the Right Chicken

Boneless thighs work beautifully if you prefer darker meat that stays incredibly tender even if you accidentally cook it a minute too long. Breasts give you that clean presentation when sliced and fanned across the top of the pasta, which is nice for a date night or a dinner where appearances matter.

What to Serve Alongside

A crisp green salad with a lemon vinaigrette provides a bright contrast to the creamy pasta, and a chilled glass of Pinot Grigio alongside turns a random weeknight into something that feels intentional and special.

• Crusty bread is essential for sauce-mopping duty.
• Roasted asparagus pairs well and takes almost no effort.
• Keep dessert light since the pasta is already wonderfully rich.

Pin It

This is the kind of dish that earns its dramatic name, not because of grand gestures but because it shows up with warmth and honesty on a plate. Make it once and it will quietly become the recipe you reach for when you want someone to feel taken care of.

Recipe Questions & Answers

→ What type of pasta works best with this dish?

Penne and fettuccine are both excellent choices. Penne holds the creamy sauce in its tubes, while fettuccine ribbons coat beautifully. You can also use rigatoni, farfalle, or any short pasta you have on hand.

→ Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs work wonderfully and tend to stay juicier. Adjust the cooking time slightly, as thighs may need an extra minute or two per side to cook through.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or pasta water to loosen the sauce and bring back its creamy consistency.

→ Can I add vegetables to this dish?

Sautéed mushrooms, baby spinach, or roasted bell peppers are all delicious additions. Stir in heartier vegetables like mushrooms with the garlic, and fold in tender greens like spinach right at the end so they just wilt.

→ What wine pairs well with this creamy tomato chicken pasta?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the richness of the cream sauce beautifully. If you prefer red, a light Chianti or Pinot Noir also works well with the sun-dried tomato flavors.

→ Can I make the sauce ahead of time?

You can prepare the cream sauce up to a day in advance and refrigerate it in an airtight container. Gently reheat it on the stove, whisking to restore its smooth texture before tossing with freshly cooked pasta and chicken.