Save The smell of garlic hitting warm olive oil always pulls me into the kitchen, no matter what else I am doing. This pasta dish came together on a Tuesday evening when my refrigerator had random ingredients and I needed something that felt like a hug on a plate. The sun-dried tomatoes add such an intense punch of umami that my husband actually asked what restaurant I ordered from.
I made this for my book club last winter, and everyone sat around the table scraping their plates while the conversation turned into stories about our grandmothers cooking. There is something about comfort food that makes people share things they would not normally mention over dinner.
Ingredients
- 350 g (12 oz) penne pasta: The ridges catch the cream sauce perfectly, though rigatoni works in a pinch
- 2 large boneless skinless chicken breasts: Cut into even strips so everything cooks at the same speed
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously because pasta needs bold flavor
- 1/2 tsp dried Italian herbs: Dried oregano and basil work beautifully here
- 2 tbsp olive oil: Use the oil from your sun-dried tomato jar for extra flavor
- 3 cloves garlic minced: Do not be shy with garlic, it is the backbone of this sauce
- 100 g (3.5 oz) sun-dried tomatoes packed in oil: Slice them thinly so they distribute evenly throughout
- 250 ml (1 cup) heavy cream: The richness balances the acidity of the tomatoes
- 60 ml (1/4 cup) chicken broth: Adds depth without making the sauce too heavy
- 40 g (1/3 cup) grated Parmesan cheese: Freshly grated melts better than the pre-shredded stuff
- 1/4 tsp red pepper flakes optional: A tiny bit of heat makes everything pop
- Fresh basil or parsley chopped: Sprinkle on top for color and freshness
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook the penne until it still has a slight bite to it, about a minute less than the package suggests. Drain it but remember to save that precious pasta water before you dump it all out.
- Season the chicken while you wait:
- Toss your chicken strips with the salt, pepper, and Italian herbs until they are evenly coated. This step makes all the difference between bland and restaurant-quality results.
- Sear the chicken properly:
- Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Add the chicken in a single layer and let it develop a golden crust, about 5 to 7 minutes total. You will know it is done when it feels firm and springs back when you touch it.
- Build the flavor base:
- Remove the chicken and add the remaining olive oil to the same pan. Sauté the garlic for just 30 seconds until it becomes fragrant, then toss in the sun-dried tomatoes and let them warm through for another minute.
- Create the velvety sauce:
- Pour in the heavy cream and chicken broth, then use your wooden spoon to scrape up all those caramelized bits from the bottom of the pan. Let it come to a gentle bubble before stirring in the Parmesan and red pepper flakes. The sauce should coat the back of your spoon after about 2 or 3 minutes.
- Bring everything together:
- Return the chicken to the skillet and toss it gently in the sauce. Add your cooked penne and toss until every piece is coated. If the sauce seems too thick, that pasta water you saved is your secret weapon, add it a splash at a time until you reach the perfect consistency.
Save My daughter now requests this every time she comes home from college, saying it tastes like comfort in a bowl. Watching her take that first bite and close her eyes in satisfaction reminds me why I bother cooking from scratch on busy weeknights.
Making It Your Own
I have discovered that this sauce is incredibly forgiving once you understand the ratios. Some nights I throw in baby spinach right at the end because I need something green on the table, and it wilts perfectly into the creamy sauce. Other times I use half-and-half instead of heavy cream, and while it is not quite as luxurious, nobody seems to notice or care.
Wine Pairing Thoughts
A crisp Pinot Grigio cuts through the richness of the cream sauce beautifully, though I have also served this with a light-bodied red when that was what we had open. The wine you cook with matters less than the wine you drink with the people you love.
Storage and Make-Ahead Tips
This pasta keeps surprisingly well in the refrigerator for up to three days, though I find the sauce absorbs into the pasta overnight. When reheating, add a splash of cream or even a little water to bring it back to life. The texture returns almost completely to its former glory with a gentle warm on the stove.
- Undercook the pasta by one minute if you plan to reheat leftovers
- Store the sauce and pasta separately for best results
- A fresh grind of black pepper perks up reheated portions
Save There is something deeply satisfying about a dish that looks impressive but comes together in under an hour. This pasta has become my go-to for nights when I want to feed people well without spending my entire evening chained to the stove.
Your Questions Answered
- → How do I prevent the cream sauce from breaking?
Keep the heat at medium or medium-low once you add the cream. Avoid boiling vigorously, which can cause the cream to separate. If the sauce seems too thick, thin it gradually with reserved pasta water rather than adding more cream at once.
- → Can I make this with chicken thighs instead?
Yes, chicken thighs work wonderfully and stay moist during cooking. Increase cooking time by 2-3 minutes since thighs are thicker. Cut them into similar-sized pieces for even cooking.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some sauce as it sits. Reheat gently over low heat with a splash of cream or broth to restore the sauce consistency. You can also freeze for up to 2 months.
- → How do I adjust the sauce thickness?
Use the reserved pasta water to thin the sauce to your preference. Add a tablespoon at a time while tossing until you reach the desired consistency. Alternatively, simmer uncovered for longer to reduce and thicken the sauce naturally.
- → Can I use sun-dried tomatoes packed in water instead of oil?
You can, but the flavor will be less concentrated. Drain well and use regular olive oil for sautéing. Consider reconstituting water-packed sun-dried tomatoes briefly in warm broth to enhance their flavor before adding to the sauce.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy sauce and tomato brightness beautifully. The acidity cuts through the richness of the cream, cleansing your palate between bites.