Chicken Pasta with Sun Dried Tomato Cream Sauce

This Chicken Pasta with Sun Dried Tomato Cream Sauce is the kind of weeknight dinner that feels indulgent but comes together without drama. Tender, thin-cut chicken breast, juicy bites of sun-dried tomato, and a lush cream sauce studded with garlic and Parmesan make a comforting plate that’s perfect for family dinners, casual entertaining, or meal prep that still feels special. The flavors are bright from fresh basil and slightly tangy from the sun-dried tomatoes, while the pasta soaks up every bit of the silky sauce.

Why you’ll love this recipe

• Fast and forgiving: Thin-cut chicken breasts cook quickly and stay tender.
• Rich but balanced: Heavy cream and butter create a smooth sauce, while sun-dried tomatoes and basil add brightness.
• Comfort food with freshness: Parmesan and garlic give classic richness, basil lifts the whole dish.
• Simple pantry-friendly ingredients: Most items are pantry staples or last well in the fridge.

Ingredients

• 2 lbs chicken breast, cut into thin cutlets
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 tablespoon olive oil, or more as needed
• 16 ounces penne pasta, uncooked
• 4 tablespoons butter
• 2 tablespoon flour
• 6 cloves garlic, pressed
• 1 cup chicken broth
• 8 ounces Sun dried tomatoes, chopped
• 2 cups heavy cream
• 1 teaspoon salt
• 1/2 cup parmesan
• 1/2 cup chopped fresh basil

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Tongs or spatula
• Wooden spoon or whisk
• Measuring cups and spoons
• Cutting board and knife

Taste and texture notes

The sauce clings to penne so each bite delivers creamy sauce, savory chicken, and concentrated tomato flavor. The garlic is present but not overpowering; Parmesan adds umami and a slightly salty finish. Fresh basil added right at the end gives an herbal lift that keeps the dish from feeling too heavy.

Step-by-step Instructions

Follow these rewritten steps to make the Chicken Pasta with Sun Dried Tomato Cream Sauce. The directions are written clearly and keep the original order while matching the ingredient list exactly.

1. Prepare the chicken: Pat the 2 lbs chicken breast pieces dry with paper towels. Lay them out and, if any pieces are uneven, gently pound them to an even thin cutlet thickness so they cook quickly and evenly.
2. Season the chicken: Sprinkle 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper evenly over both sides of the chicken cutlets. Rub the seasonings lightly so they adhere.
3. Cook the chicken: Heat 1 tablespoon olive oil (add a touch more if your pan looks dry) in a large skillet over medium-high heat. When the oil shimmers, add the seasoned chicken cutlets in a single layer without overcrowding the pan. Cook for 3–4 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Work in batches if necessary. Remove the cooked chicken to a plate and tent loosely with foil to keep warm.
4. Boil the pasta: While you’re cooking the chicken, bring a large pot of salted water to a boil. Add 16 ounces penne pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
5. Make the sauce base: In the same skillet used for the chicken (wipe out excess oil if there’s too much, leaving the fond on the bottom), reduce the heat to medium and add 4 tablespoons butter. When the butter melts and begins to foam, sprinkle in 2 tablespoon flour and whisk continuously for about 1 minute to form a roux; this cooks the raw flour taste away and will thicken the sauce.
6. Add aromatics and liquids: Stir in 6 cloves garlic, pressed, and cook briefly for 30 seconds until fragrant. Slowly pour in 1 cup chicken broth while whisking to avoid lumps, scraping any browned bits from the bottom of the pan. Then add 8 ounces Sun dried tomatoes, chopped, and 2 cups heavy cream. Continue to whisk and bring the mixture to a gentle simmer. Allow the sauce to cook for 3–5 minutes, stirring occasionally, until it starts to thicken slightly.
7. Season the sauce: Stir in 1 teaspoon salt and adjust to taste. Keep in mind the Parmesan will add additional saltiness, so taste before adding more.
8. Finish the sauce and pasta: Reduce the heat to low and stir in 1/2 cup parmesan until melted and incorporated, creating a smooth, creamy sauce. If the sauce becomes too thick, add a few tablespoons of the reserved pasta cooking water a little at a time until you reach the desired consistency. Add the drained penne pasta to the skillet and toss gently to coat each piece in the sauce.
9. Return the chicken to the pan: Slice the cooked chicken cutlets if desired, then return them to the skillet, nestling them into the pasta and sauce so they reheat and absorb some sauce flavor. Cook together for 1–2 minutes more to bring everything to the same temperature.
10. Add fresh basil and serve: Remove the skillet from the heat and stir in 1/2 cup chopped fresh basil. Taste once more and adjust seasoning if needed. Serve immediately, spooning generous portions of pasta and chicken onto plates and garnishing with extra basil or a sprinkle of Parmesan if you like.

Make-ahead and storage

• To make ahead: Keep the sauce and cooked chicken separate from the pasta. Store in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
• Freezing: The cream sauce will separate if frozen, so I don’t recommend freezing the completed dish. You can freeze the cooked chicken breast without sauce and thaw before reheating in fresh sauce.

Tips for success

• Don’t overcrowd the pan when searing chicken; this ensures a nice golden crust and prevents steaming.
• Reserve pasta water — that starchy liquid is your best tool for adjusting the sauce consistency.
• Chop sun-dried tomatoes uniformly so you get an even distribution of flavor in every bite.
• Use freshly grated Parmesan for best melt and flavor. Pre-grated cheese includes anti-caking agents that can affect texture.
• If you want a lighter version, swap half the heavy cream for low-fat milk, but expect a thinner sauce.

Serving suggestions

Serve this Chicken Pasta with Sun Dried Tomato Cream Sauce with a crisp green salad or roasted vegetables to balance the richness. A squeeze of lemon over the finished dish brightens the flavors, and a simple garlic bread or warm crusty loaf is perfect for mopping up any leftover sauce.

Frequently asked questions

Can I use other pasta shapes? Yes. Penne is great because it traps the sauce, but rigatoni, fusilli, or farfalle all work well.

Can I make this dairy-free? To make a dairy-free version, substitute butter with a plant-based alternative and use a dairy-free cream substitute. Use a dairy-free Parmesan-style topping or nutritional yeast for a cheesy note.

Can I use sun-dried tomatoes packed in oil? You can. If using oil-packed sun-dried tomatoes, drain and chop them; reduce added olive oil accordingly when cooking the chicken.

Final notes

This Chicken Pasta with Sun Dried Tomato Cream Sauce hits that sweet spot between comforting and bright. It’s approachable to make, easy to scale, and feels special enough for guests. The dish rewards simple attention to temperature and seasoning: cook the chicken until golden, thicken the sauce properly with a roux, and finish with fresh basil for contrast. Serve it hot, and expect second helpings.

Enjoy this silky, tomato-studded pasta — it’s a reliable favorite for busy nights or relaxed weekends when you want dinner that tastes like you spent more time on it than you actually did.