Sun Dried Tomato Chicken Pasta

The name alone stopped me mid-scroll on a Tuesday night, exhausted from work and desperate for something that felt like a hug on a plate. Marry Me Chicken Pasta sounded dramatic, possibly oversold, but my skepticism crumbled the moment the cream hit the skillet and that garlicky, sun-dried tomato aroma filled every corner of my apartment. My neighbor actually knocked on my door to ask what I was cooking, and we ended up sharing the entire pot over a bottle of wine. I have made this dish at least thirty times since that night, and it has never once disappointed.

I served this to my sister the night she told me she was engaged, and we both sat on the kitchen floor eating straight from the skillet because no plates felt ceremonial enough.

Ingredients

• 2 large boneless, skinless chicken breasts: Pound them slightly even for uniform cooking, which prevents those dry edges and raw centers that ruin the dish.
• Salt, pepper, and 1 tsp Italian seasoning: A simple dry seasoning blend does more heavy lifting here than any marinade ever could.
• 2 tbsp olive oil: Use a good quality one since it sears the chicken and its fond becomes the foundation of your sauce.
• 340 g penne or fettuccine: Penne catches the sauce in its tubes, but fettuccine wraps around the chicken in a way that feels indulgent.
• 2 tbsp unsalted butter: This enriches the sauce base and carries the garlic flavor beautifully.
• 3 cloves garlic, minced: Fresh is non-negotiable here since jarred garlic lacks the sharp sweetness that makes this sauce sing.
• 100 g sun-dried tomatoes in oil, drained and sliced: Slice them thin so every bite gets that concentrated burst of tomato without overwhelming a single forkful.
• 1 cup low-sodium chicken broth: Low sodium gives you control since regular broth can make the final dish unpleasantly salty.
• 1 cup heavy cream: Do not substitute with half-and-half because the sauce will break and thin out before it coats the pasta properly.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block since pre-shredded Parm contains anti-caking agents that make the sauce gritty.
• 1 tsp crushed red pepper flakes (optional): Just a pinch adds warmth without fire, balancing the richness of the cream.
• Fresh basil and extra Parmesan for garnish: Torn basil at the very end adds a bright, herbal note that wakes everything up.

Instructions

Boil and drain the pasta:

Cook your pasta in heavily salted water until just al dente, reserving a half cup of that starchy water before draining. That cloudy liquid is pure gold for loosening the sauce later.

Season the chicken:

Pat the chicken dry and season both sides generously with salt, pepper, and Italian seasoning. Dry chicken sears better and builds a deeper crust in the pan.

Sear until golden:

Heat olive oil in a large skillet over medium-high heat and cook the chicken five to six minutes per side until a gorgeous golden crust forms. Let it rest on a plate before slicing so the juices redistribute instead of running out onto your board.

Build the flavor base:

Turn the heat to medium and melt butter in the same unwashed skillet, then add minced garlic and stir until your kitchen smells incredible, about one minute. Those browned bits left from the chicken are packing serious flavor, so do not even think about washing that pan.

Add the tomatoes and broth:

Toss in the sliced sun-dried tomatoes for a minute, then pour in the chicken broth and bring it to a simmer while scraping up every last bit from the bottom of the pan. This deglazing step is where the sauce gets its depth.

Create the creamy sauce:

Stir in the heavy cream and Parmesan, letting it bubble gently for two to three minutes until it thickens enough to coat the back of a spoon. Add the red pepper flakes now if you are using them.

Bring it all together:

Return the sliced chicken and cooked pasta to the skillet, tossing everything until every noodle and every piece of chicken is wrapped in sauce. Splash in some of that reserved pasta water if it feels too thick.

Finish and serve:

Taste for salt and pepper, then serve immediately with torn basil and an extra shower of Parmesan over each plate.

Save to Pinterest

The second time I made this, I doubled the recipe for a dinner party and watched four adults go completely silent around the table, which is the highest compliment any cook can receive.

Variations Worth Trying

Tossing in a handful of baby spinach at the very end wilts it perfectly without making it soggy, and sautéed mushrooms add an earthy depth that makes the whole dish feel more like a restaurant meal than something you threw together on a weeknight. I once used boneless chicken thighs when the grocery store was out of breasts, and honestly the juicier result might have been an upgrade. My friend adds a splash of white wine to deglaze the pan before the broth, which adds a subtle acidity that I have started copying every time.

What to Serve Alongside

A crisp green salad with a lemon vinaigrette cuts through the richness better than anything else I have tried. Crusty bread for sauce-dipping is mandatory in my kitchen, and a glass of Pinot Grigio or Vermentino alongside makes the whole evening feel intentional rather than thrown together. Skip the garlic bread since this dish already has plenty of garlic going on.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly the flavors meld overnight in a way that makes the second day even better than the first.

• Reheat gently on the stove with a splash of broth or cream since the microwave can make the sauce separate.
• Freeze individual portions for up to two months, though the cream sauce may need stirring after thawing.
• Always store the pasta and chicken together in the sauce to prevent the noodles from drying out.

Save to Pinterest

This is the kind of recipe that turns an ordinary evening into something worth remembering, one creamy, sun-dried tomato laden bite at a time.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully. They stay juicier and are more forgiving during cooking. Adjust the cooking time slightly, as thighs may need an extra 2-3 minutes per side to cook through completely.

→ What type of pasta works best for this dish?

Penne and fettuccine are both excellent choices. Penne holds the creamy sauce in its ridges and tubes, while fettuccine offers broad surfaces for the sauce to cling to. You can also use rigatoni, farfalle, or any short pasta shape you prefer.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the sauce, then warm gently on the stovetop over medium-low heat or in the microwave in 30-second intervals.

→ Can I make the sauce ahead of time?

You can prepare the cream sauce up to 2 days in advance and store it in the refrigerator. Reheat it gently in a skillet, whisking to recombine, before adding freshly cooked pasta and chicken. This saves time on busy evenings.

→ What wine pairs well with this pasta?

A crisp white wine like Pinot Grigio complements the creamy, tomato-rich sauce beautifully. Sauvignon Blanc or a light Chardonnay also work well. The acidity in these wines cuts through the richness of the cream and balances the flavors.

→ How can I add more vegetables to this dish?

Sautéed mushrooms, baby spinach, or roasted red peppers blend seamlessly into the sauce. Add spinach during the last minute of cooking so it wilts gently. Mushrooms should be sautéed alongside the garlic for the best texture and flavor.