Creamy marry me chicken pasta with sun-dried tomatoes

Chef’s secret: if you want to make someone fall head-over-heels for dinner, don’t tell them you followed a recipe — tell them you “whipped up something quick” and then serve this. I discovered this creamy, sun-dried-tomato-laced pasta on a night when I had exactly zero patience and one very hungry friend. The sauce sneaks up on you: bright, tangy sun-dried tomatoes meet buttery garlic and a little heat, then melt into heavy cream and Parmesan until everything sings. I’ll show you how to get that silky sauce without babysitting the stove, plus the tiny tricks that keep the chicken juicy and the pasta glossy. Ready? This is the kind of dinner that smells like comfort and counts as a triumph.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This dish delivers a velvety, clingy sauce that coats every strand of pasta and every slice of chicken — creamy, tangy, and a little bit smoky from the sun-dried tomatoes. It hits savory, bright, and slightly spicy notes all at once. Texture plays a starring role: tender, juicy chicken, toothsome pasta, and little chewy tomato bites. It’s so easy even your most distracted self can pull it off, and it looks restaurant-fancy without the drama. Who doesn’t love silky sauce that actually sticks to the fork?

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts (about 2 medium)
• 8 oz pasta (penne, rigatoni, or fettuccine)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small shallot, finely chopped (or ¼ cup sweet onion)
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
• 1/2 tsp red pepper flakes (optional, adjust to taste)
• 1 cup chicken broth
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 2 tbsp lemon juice (about half a lemon)
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley for garnish

For the Sauce / Garnish (if applicable):

• Extra Parmesan for serving
• An extra drizzle of good olive oil or a pat of butter for finishing, if you like ultra-glossy sauce

How I Make It

Step 1:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente (check package, usually 8–10 minutes). While the pasta cooks, season the chicken generously with salt and pepper and slice into ¾-inch strips. I like to pat the chicken dry first — it helps me get a nice sear.

Step 2:

Heat a large skillet over medium-high and add 1 tbsp olive oil and 1 tbsp butter. When the butter foams and smells nutty, lay the chicken in the pan without crowding. Sear until edges get golden, about 3–4 minutes per side. You want a bit of color, not char. Transfer chicken to a plate and tent loosely.

Step 3:

Lower heat to medium, add the remaining 1 tbsp olive oil and 1 tbsp butter. Toss in the chopped shallot and sauté until soft and translucent, about 2 minutes. Add the garlic and sun-dried tomatoes and cook for another minute until fragrant — you’ll smell that sweet-tangy tomato oil warm up. Sprinkle in red pepper flakes if using.

Step 4:

Pour in the chicken broth and scrape any browned bits from the pan (that’s flavor). Let the broth reduce slightly for about 3 minutes, then stir in the heavy cream. Simmer gently until the sauce thickens and coats the back of a spoon, about 4–5 minutes. Stir in Parmesan until melted and smooth. Taste and adjust salt, pepper, and lemon — the lemon brightens the whole dish.

Step 5:

Return the chicken to the skillet and simmer for a couple minutes to warm through. Toss the cooked pasta straight from the pot into the sauce (reserve a little pasta water). Coat everything, adding a splash of reserved water if the sauce needs loosening. Finish with a squeeze of lemon, torn basil, and a final grating of Parmesan. Serve hot and watch the happy faces.

Pro Tips

• Use sun-dried tomatoes in oil for the best flavor. If you only have dry ones, rehydrate in warm water for 10 minutes and drain.
• Don’t overcook the chicken. Slice into the thickest piece to check — it should register 165°F and still feel juicy.
• Reserve ½ cup pasta water before draining. The starchy water helps the sauce cling to the pasta like glue.
• Grate Parmesan fresh. Pre-grated won’t melt as smoothly and can make the sauce grainy.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ firm tofu: press well, season, and pan-sear for a vegetarian version. Texture will be firmer; marinate for more flavor.
• Heavy cream ↔ Greek yogurt + milk (use ¾ cup yogurt + ¼ cup milk, stir in off heat): tangier, lighter but less silky.
• Pasta ↔ gluten-free pasta or zucchini noodles: cook shorter for zoodles and toss quickly in the hot sauce.
• Dairy-free option: use a rich coconut milk (full-fat) and nutritional yeast instead of Parmesan; expect a subtle coconut note.

Variations & Tips

• Make it spicy: add an extra ½ tsp red pepper flakes or a splash of hot sauce.
• Make it smoky: stir in 1 tsp smoked paprika with the garlic for a warm, smoky undertone.
• Kid-friendly: leave out the red pepper flakes and finely chop the tomatoes so no one protests the “red bits.”
• One-pan dinner: Cook pasta separately, but if you want fewer dishes, use large skillet and just add extra liquid; stir carefully.
• Seafood twist: swap chicken for shrimp (cook 2–3 minutes per side) for a fast, elegant swap.
• Herby boost: fold in chopped spinach or arugula at the end for color and freshness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything through but hold off on adding fresh basil and final cheese. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

Can I double the recipe?

Sure thing. Use a wider pan or two pans to avoid crowding the chicken. You may need a bit more broth and cream to maintain sauce volume.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden edges on the seared chicken, and check that the interior reaches 165°F. The sauce should coat the back of a spoon and cling to the pasta.

What if I don’t have ingredient X?

Sun-dried tomatoes: use roasted red peppers for sweetness. Shallot: swap with a small yellow onion. Parmesan: use Pecorino or a bit of extra salt and nutritional yeast for a vegan hint.

How I Like to Serve It

I pile this pasta high, finish with a scattering of torn basil and extra Parmesan, and serve with a crisp green salad and a glass of chilled white wine. It makes a cozy weeknight superstar or a low-effort dinner party dish. In summer, I open the windows so the lemony scent and garlic can ride the warm air; in winter, it feels like blanket food for the soul.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream.
• Always cook chicken to a safe internal temp of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this rich, tangy, totally cozy creamy marry-me chicken pasta with sun-dried tomatoes. You’ve got this.