Save The aroma of sun-dried tomatoes simmering in cream always pulls me back to my tiny first apartment kitchen. I'd stumbled upon a jar of those jewel-toned tomatoes at the back of a cupboard and decided to experiment. That evening became legendary among my roommates, who kept drifting into the kitchen, asking what smelled so incredible.
Last winter I made this for a friend who swore she hated cream sauces. She took one skeptical bite and immediately asked for the recipe. Now it's her go-to comfort food when she's had a rough day at work.
Ingredients
- Penne pasta: The ridges catch the sauce beautifully, though any short pasta works in a pinch
- Chicken breasts: Cut into uniform pieces so everything cooks at the same pace
- Sun-dried tomatoes: The oil in the jar is liquid gold, use it for cooking if you can
- Heavy cream: Creates that luxurious silky texture that makes this dish feel indulgent
- Parmesan cheese: freshly grated melts better and has more punch than the pre-shredded stuff
- Garlic: Don't be shy with it, it's the backbone of the whole sauce
- Red pepper flakes: Even if you're spice-sensitive, a tiny pinch wakes everything up
Instructions
- Cook the pasta:
- Get your salted water boiling aggressively and cook penne until it's got that perfect bite to it. Remember to save some pasta water before draining, that starchy liquid works magic for tightening or loosening sauce later.
- Season and sear the chicken:
- Sprinkle your chicken pieces with salt, pepper, and Italian herbs, letting them hang out while you heat oil in a skillet. Cook until golden and cooked through, then remove to a plate, leaving those flavorful browned bits behind.
- Build the sauce base:
- In the same pan, add more oil and let garlic sizzle for just thirty seconds before it burns. Toss in sliced sun-dried tomatoes and let them infuse the oil for another minute.
- Create the cream sauce:
- Pour in heavy cream and chicken broth, bringing everything to a gentle bubble while scraping up all those caramelized bits from the bottom. Stir in Parmesan and red pepper flakes, letting it thicken until it coats the back of a spoon.
- Bring it all together:
- Toss the chicken back into the sauce, then add your cooked pasta and toss until everything's glossy and coated. Add pasta water a splash at a time if it needs help coming together.
- Finish and serve:
- Taste and adjust seasoning, then pile into bowls and shower with fresh herbs and extra Parmesan while it's still steaming.
Save This dish has become my answer to unexpected dinner guests. Something about the combination of rich cream and tangy tomatoes makes people feel taken care of.
Make It Your Own
Sometimes I'll toss in a handful of baby spinach right at the end, letting it wilt just slightly in the hot sauce. A friend of mine adds crumbled bacon and swears it's the only way she makes it now.
Perfect Pairings
A crisp white wine cuts through the richness beautifully. I've also served this with a simple arugula salad dressed with lemon vinaigrette, the brightness balancing every creamy bite.
Timing Is Everything
The trick is having everything prepped before you start the sauce. Once that cream hits the pan, things move fast.
- Chop and measure your ingredients before turning on the stove
- Keep the pasta water warm, not boiling, while you make the sauce
- Have your serving bowls ready so you can plate immediately
Save There's something deeply satisfying about a recipe that looks impressive but comes together on a Tuesday night. Enjoy every bite.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully and are actually more forgiving during cooking. They stay juicier and add deeper flavor. Cut them into similar-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 to medium-high and avoid boiling vigorously once the cream is added. Stir in the Parmesan slowly and maintain a gentle simmer. If the sauce splits, remove from heat and whisk in a splash of chicken broth to emulsify.
- → What's the best pasta substitute for penne?
Fusilli, rigatoni, or fettuccine all work wonderfully. Avoid thin pasta like angel hair, which gets lost in the heavy sauce. Choose shapes with ridges or twists to capture the cream sauce better.
- → Can I make this ahead and reheat?
Cook everything separately and store components in the refrigerator up to 2 days. Reheat the sauce gently over low heat with a splash of broth to loosen it, then toss with warmed pasta and chicken just before serving.
- → How do I fix sauce that's too thick or too thin?
Too thick? Add reserved pasta water one tablespoon at a time until silky. Too thin? Simmer for another minute or two to reduce. The starch in pasta water helps thicken naturally while maintaining a creamy texture.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the rich cream sauce and bright sun-dried tomatoes. The acidity cuts through the richness and refreshes the palate between bites.