Save The skillet was still warm from dinner when my neighbor knocked, holding a jar of sun-dried tomatoes she didn't know what to do with. I had chicken thawing and a box of penne in the pantry, so we just started cooking. What came together that night wasn't planned, but it tasted like something I'd been making for years. Sometimes the best recipes happen when you're just figuring it out as you go.
I made this for my brother's birthday once because he requested something with cream and garlic, and I watched him go back for thirds. He's not someone who lingers over food, but that night he did. It's become the dish I make when I want to impress without stressing, and it works every single time.
Ingredients
- Penne pasta (350 g): The ridges grab onto the creamy sauce beautifully, and it holds up well without getting mushy if you need to reheat.
- Boneless, skinless chicken breasts (400 g): Cut them into strips so they cook fast and stay tender, and don't skip seasoning them before they hit the pan.
- Salt, black pepper, dried Italian herbs: These simple seasonings build the base flavor, and the herbs add that cozy, familiar warmth.
- Olive oil (2 tbsp): If your sun-dried tomatoes come in oil, use that instead for an extra layer of flavor.
- Garlic (3 cloves, minced): Fresh garlic makes all the difference here, it blooms in the oil and perfumes the whole dish.
- Sun-dried tomatoes (100 g, sliced): They bring a sweet, tangy punch that balances the richness of the cream.
- Heavy cream (250 ml): This is what makes the sauce silky and luscious, don't try to substitute it with milk or it won't thicken properly.
- Chicken broth (60 ml): It loosens the cream just enough and adds a savory depth.
- Parmesan cheese (40 g, grated): Freshly grated melts smoothly into the sauce, pre-shredded doesn't work as well.
- Red pepper flakes (optional): A small pinch adds warmth without making it spicy.
- Fresh basil or parsley: The pop of green at the end makes it look and taste brighter.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until it's just al dente, then drain and save half a cup of that starchy water. It's your secret weapon for adjusting the sauce later.
- Season and cook the chicken:
- Toss the chicken strips with salt, pepper, and Italian herbs, then sear them in a hot skillet with a tablespoon of olive oil until they're golden and cooked through. Set them aside on a plate while you build the sauce.
- Sauté the garlic:
- Add the remaining olive oil to the same skillet and toss in the minced garlic, letting it sizzle for about thirty seconds until it smells amazing. Don't let it brown or it'll turn bitter.
- Add the sun-dried tomatoes:
- Stir in the sliced sun-dried tomatoes and let them cook for a minute so they release their sweet, tangy flavor into the oil.
- Build the sauce:
- Pour in the heavy cream and chicken broth, then bring it to a gentle simmer while scraping up any browned bits from the bottom of the pan. Those bits are pure flavor.
- Melt in the Parmesan:
- Add the grated Parmesan and red pepper flakes if you're using them, stirring until the cheese melts and the sauce thickens just a bit. This takes about two to three minutes.
- Combine everything:
- Return the chicken to the skillet and toss it in the sauce, then add the cooked penne and mix it all together. If it feels too thick, splash in some of that reserved pasta water until it's creamy and coats everything nicely.
- Taste and serve:
- Adjust the seasoning with salt and pepper, then serve it right away with fresh basil or parsley and extra Parmesan on top.
Save One evening I made this for a friend going through a rough week, and she sat at my kitchen counter in silence for the first few bites. Then she said it tasted like a hug, and I realized that's exactly what good food does when you need it most. It's not just dinner, it's comfort you can share.
How to Store and Reheat
Let the pasta cool completely before transferring it to an airtight container, and it'll keep in the fridge for up to three days. When you reheat it, add a splash of cream or broth in a skillet over low heat so the sauce loosens up and doesn't separate. I've found that reheating gently on the stovetop keeps the texture way better than the microwave.
Ways to Make It Your Own
If you want more greens, toss in a handful of baby spinach or arugula right before serving and let it wilt into the sauce. Smoked chicken adds a deeper, richer flavor if you have it on hand. You can also swap the penne for fusilli or rigatoni, anything with ridges or curves that'll hold onto that creamy sauce.
What to Serve With It
This pasta is rich and filling, so I usually keep the sides light and simple. A crisp green salad with lemon vinaigrette cuts through the creaminess perfectly, and a slice of warm garlic bread is always a good idea if you want something to mop up the sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc balances everything beautifully.
- Keep a green salad bright and acidic to balance the richness.
- Garlic bread is optional but highly recommended for soaking up every bit of sauce.
- A crisp white wine like Pinot Grigio pairs perfectly with the creamy garlic flavors.
Save This is the kind of meal that makes weeknights feel special without asking too much of you. I hope it becomes one of those recipes you turn to when you want something warm, satisfying, and just a little bit indulgent.
Recipe Guide
- → Can I use frozen chicken breast?
Yes, thaw frozen chicken completely and pat dry before seasoning and cooking. This ensures even cooking and proper browning on the skillet.
- → What if I don't have sun-dried tomatoes in oil?
You can use sun-dried tomatoes packed in a pouch. Rehydrate them in warm water for 10 minutes, then proceed. Use regular olive oil instead of the oil from the jar for sautéing.
- → How do I prevent the cream sauce from breaking?
Keep the heat at medium to medium-low once you add the cream. Avoid boiling vigorously, and stir occasionally. If separation occurs, whisk in a splash of pasta water to emulsify.
- → Can I make this ahead of time?
Prepare components separately: cook pasta, store chicken, and make sauce. Combine just before serving for best texture. Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of broth.
- → What pasta shape works best?
Penne's ridges hold the cream sauce beautifully. Fusilli, rigatoni, or farfalle are excellent alternatives. Avoid thin pasta like spaghetti, which doesn't capture the sauce as effectively.
- → Can I add vegetables to this dish?
Absolutely. Baby spinach, mushrooms, or roasted red peppers work wonderfully. Stir them in with the chicken in step 8, or sauté them separately beforehand.