Save The first time I made this pasta was on a rainy Tuesday when I needed something comforting but special enough to feel like a treat. My kitchen filled with that incredible garlicky aroma that makes everyone wander in asking whats for dinner. Now its my go-to when I want to impress without spending hours at the stove.
I once doubled this recipe for a last minute dinner party and watched three people go back for seconds. The way the creamy sauce coats every penne tube perfectly creates this luxurious texture that makes people think youve been cooking all day.
Ingredients
- 350 g (12 oz) penne pasta: The ridges catch the sauce beautifully and hold up well when tossed
- 2 large boneless skinless chicken breasts: Cutting into strips ensures every bite has tender meat and no dry pieces
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously since its the main flavor base
- 1/2 tsp dried Italian herbs: This subtle herb layer makes the chicken taste like it marinated for hours
- 2 tbsp olive oil: Use the oil from your sun-dried tomato jar if possible for extra flavor
- 3 cloves garlic minced: Fresh garlic is non-negotiable here it creates the aromatic foundation
- 100 g (3.5 oz) sun-dried tomatoes packed in oil: These are the flavor heroes so dont skip them
- 250 ml (1 cup) heavy cream: Creates that velvety restaurant-style sauce consistency
- 60 ml (1/4 cup) chicken broth: Adds depth and keeps the sauce from becoming too rich
- 40 g (1/3 cup) grated Parmesan cheese: Use freshly grated for the best melting and flavor
- 1/4 tsp red pepper flakes: Optional but adds this lovely background warmth
- Fresh basil or parsley chopped: The finishing touch that brightens the whole dish
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to a boil and cook penne until al dente then drain but remember to save 1/2 cup of that starchy pasta water
- Season the chicken while water boils:
- Toss your chicken strips with salt pepper and those Italian herbs so every piece is evenly coated
- Sear the chicken to golden perfection:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook chicken for 5 to 7 minutes until golden and cooked through then set aside
- Build the flavor foundation:
- Add remaining olive oil to the same skillet and sauté garlic for just 30 seconds until fragrant then stir in sun-dried tomatoes for another minute
- Create the luscious cream sauce:
- Pour in heavy cream and chicken broth bringing to a gentle simmer while scraping up those flavorful browned bits from the bottom
- Finish the sauce:
- Stir in Parmesan cheese and red pepper flakes if using cooking for 2 to 3 minutes until cheese melts and sauce thickens slightly
- Bring everything together:
- Return chicken to the skillet then add cooked pasta tossing everything together and adding pasta water only if sauce needs thinning
- Season and serve immediately:
- Taste and adjust with salt and pepper then serve right away topped with fresh herbs and extra Parmesan
Save This recipe became a Friday night tradition in our house because somehow it makes even takeout night feel special and homemade.
Making It Your Own
Ive learned that adding a handful of baby spinach right before tossing with the pasta creates this beautiful color contrast and sneaks in some greens. Sometimes I swap in smoked chicken for an entirely different flavor profile that feels surprisingly sophisticated.
Perfect Pairings
A crisp Pinot Grigio cuts through the richness beautifully and a simple arugula salad with lemon vinaigrette balances the creamy pasta. Keep bread on the table because everyone will want to swipe their plate through that sauce.
Make-Ahead Magic
You can cook the chicken and make the sauce up to a day ahead then just reheat gently while boiling fresh pasta. The sauce actually develops even more flavor overnight which makes this perfect for meal prep or dinner parties.
- Store sauce separately from pasta and reheat on low stirring in a splash of cream if it looks separated
- Never refrigerate the pasta with sauce already mixed or it will absorb all the moisture
- Reheat everything together just before serving adding that reserved pasta water if needed
Save Theres something about this dish that turns an ordinary Tuesday into a little celebration.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work wonderfully. They tend to be more forgiving and stay juicy. Adjust cooking time slightly as thighs may take 1-2 minutes longer to cook through.
- → What pasta shapes work best?
Penne is ideal for trapping the cream sauce, but fusilli, rigatoni, and farfalle also work beautifully. Avoid thin pasta like spaghetti as it won't hold the sauce as well.
- → How do I prevent the cream from curdling?
Keep the heat at medium to medium-high and avoid boiling vigorously. Stir frequently and add broth to temper the cream. If it does curdle slightly, a splash of pasta water helps smooth it out.
- → Can I make this ahead of time?
You can prepare components separately and store for up to 2 days. Reheat gently on the stovetop with a splash of broth to restore creaminess, as reheating can cause the sauce to thicken further.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the rich cream and sun-dried tomatoes beautifully. Their acidity cuts through the richness for a balanced dining experience.
- → How can I add more vegetables?
Spinach, mushrooms, or roasted bell peppers work wonderfully. Add spinach in the final step, or sauté mushrooms with garlic before adding cream for deeper flavor.