Creamy Sun Dried Tomato Chicken Pasta

The name alone stopped me mid-scroll through a food blog at midnight: Marry Me Chicken. Something about the audacity of claiming a pasta dish could prompt a proposal made me laugh, but three bites in, I understood completely. The sun-dried tomatoes melt into the cream like they were always meant to be there, wrapping every strand of pasta in this impossibly rich, tangy sauce. My kitchen smelled like a tiny trattoria tucked into a side street in Rome, and I genuinely considered never cooking anything else again.

I made this for my sister the week she moved into her first apartment, the kind of place with mismatched forks and a single saucepan. She stood over the stove stirring the cream while I sliced chicken on a cutting board balanced on a cardboard box, and we both agreed it was the best meal anyone had ever cooked in that kitchen, which, granted, was the only meal anyone had ever cooked in that kitchen.

Ingredients

• 2 large boneless, skinless chicken breasts: Pound them slightly for even cooking, which prevents those dreaded dry edges while the center is still pink.
• 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp smoked paprika: The smoked paprika is the quiet hero here, adding warmth without overpowering the sauce later.
• 2 tbsp olive oil: Use a generous pour because that leftover oil becomes part of the sauce foundation.
• 350 g penne or fettuccine: Penne catches the sauce in its tubes, but fettuccine lets you twirl dramatically, so choose based on your mood.
• 3 tbsp unsalted butter: This creates the silky base that makes everything cling to the pasta like a warm blanket.
• 4 cloves garlic, minced: Four sounds aggressive until you smell it hitting the butter, and then you will wish you added five.
• 100 g sun-dried tomatoes in oil, drained and sliced: Slice them thin so they distribute evenly and every bite gets that sweet tang.
• 1 cup heavy cream: Do not substitute with half and half, because the sauce needs the full fat content to thicken properly.
• 1/2 cup chicken broth: This loosens the cream just enough so it coats rather than clings.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block because the pre-shredded kind has anti-caking agents that make the sauce grainy.
• 1 tsp Italian seasoning and 1/4 tsp crushed red pepper flakes: The pepper flakes are optional technically, but they add a gentle heat that balances the richness beautifully.
• 2 tbsp chopped fresh basil and extra Parmesan for garnish: Fresh basil at the end brightens everything and makes the dish look as good as it tastes.

Instructions

Season and sear the chicken:

Pat the chicken dry with paper towels, then rub both sides with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in carefully and let it cook undisturbed for 5 to 6 minutes per side until deeply golden and cooked through.

Rest and slice:

Transfer the chicken to a plate and let it rest for at least 5 minutes so the juices redistribute instead of running out onto your board. Slice it against the grain into strips once it has rested.

Cook the pasta:

While the chicken rests, boil the pasta in heavily salted water until just al dente, tasting a piece a minute before the package says it is done. Scoop out half a cup of that starchy pasta water before draining, because that liquid is liquid gold for adjusting your sauce later.

Build the sauce foundation:

In the same skillet without washing it, melt the butter over medium heat and add the minced garlic, stirring constantly for about a minute until your kitchen smells incredible. Toss in the sliced sun-dried tomatoes and cook them for 2 minutes so they soften and release their flavor into the butter.

Create the cream sauce:

Pour in the heavy cream and chicken broth, stirring to lift every golden bit stuck to the pan, and bring it to a gentle simmer. Add the Parmesan, Italian seasoning, and red pepper flakes, then stir patiently for 2 to 3 minutes as the sauce thickens into something glossy and luxurious.

Bring it all together:

Add the sliced chicken and drained pasta to the skillet, tossing everything gently so the sauce wraps around each piece. Splash in reserved pasta water a little at a time if the sauce feels too thick, then taste and adjust salt and pepper before serving with fresh basil and extra Parmesan.

Save to feedthepins

There is something about carrying a steaming bowl of this pasta to the table that makes any Tuesday feel like an occasion worth celebrating.

Choosing Your Pasta Shape

Short tube shapes like penne or rigatoni trap the creamy sauce inside, giving you bursts of flavor in every bite, while long noodles like fettuccine create elegant ribbons that feel more romantic on the plate. I have tried this with both and genuinely love them equally, though my sister swears by penne because she says it feels more casual and comforting, which is exactly what she wants on a weeknight. Use whatever you have in your pantry, because the sauce is so good it forgives almost any carbohydrate decision.

Making It Your Own

A handful of baby spinach wilts beautifully into the sauce at the very end, adding color and a slight freshness without changing the character of the dish. Sliced mushrooms sauteed with the garlic add an earthy depth that works surprisingly well with the sun-dried tomatoes, and a splash of white wine deglazed before the cream adds a bright acidity that balances the richness further. Do not try to add all of these at once, because the sauce needs room to be itself.

Serving and Storing

This pasta is best served immediately while the sauce is still loose and silky, spooned into wide shallow bowls with a generous shower of Parmesan and torn basil leaves on top. If you have leftovers, store the pasta and sauce together in an airtight container in the refrigerator for up to 3 days, adding a splash of cream or broth when reheating to bring the sauce back to life.

• Reheat gently on the stove over low heat rather than using the microwave, which can make the sauce separate.
• Freeze portions without the garnishes for up to 2 months, then thaw overnight in the refrigerator before reheating.
• Always taste for salt after reheating because flavors can dull slightly in the cold.

Save to feedthepins

Some recipes become staples because they are easy, and others earn their spot because they make people close their eyes when they take the first bite. This one does both, and that is why it lives permanently in my weeknight rotation.

Recipe Q&A

→ Can I use a different type of pasta?

Absolutely. Fettuccine, penne, rigatoni, or linguine all work beautifully. Shorter pasta shapes hold the creamy sauce well in their ridges, while long noodles give a more elegant feel.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce and prevent it from separating.

→ Can I make this ahead of time?

You can prepare the sun-dried tomato cream sauce up to 2 days in advance and store it separately. Sear the chicken and cook the pasta fresh when ready to serve for the best texture and flavor.

→ What can I substitute for heavy cream?

Half-and-half combined with a tablespoon of flour can work as a lighter alternative. Full-fat coconut milk also provides creaminess, though it will slightly alter the flavor profile.

→ How do I prevent the chicken from drying out?

Sear the chicken over medium-high heat to develop a golden crust, then let it rest for 5 minutes before slicing. Returning the sliced chicken to the warm sauce also helps keep it moist and flavorful.

→ Can I add vegetables to this dish?

Fresh spinach, sautéed mushrooms, or roasted bell peppers make excellent additions. Stir in spinach at the very end so it wilts gently, or sauté mushrooms alongside the garlic for extra depth.