Kitchen notes · a little help before you start
Chicken Pasta with Sun Dried Tomato Cream Sauce
Sun dried tomatoes give this creamy pasta a rich, tangy flavor around golden chicken cutlets. Parmesan adds a savory finish, with fresh basil keeping the sauce lively. The penne catches the cream sauce so each forkful carries a little of everything.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 8
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta
A few quick notes
1. Sear in one layer
Let the chicken cook undisturbed on the first side, using batches if the skillet cannot hold one uncrowded layer.
2. Lower heat for sauce
Reduce the heat before melting butter into the chicken skillet and stirring in the flour and garlic.
3. Thicken before cream
Simmer the broth mixture until thickened, then slowly stir in the cream before adding tomatoes and Parmesan.
Get to know the ingredients
Chicken
Use thin breast cutlets, seasoned before searing, and check that the centers reach 165 degrees.
Sun dried tomatoes
Chop the sun dried tomatoes before adding them to the creamy sauce with basil and Parmesan.
Penne
Cook the penne according to its package directions and drain before tossing it through the finished sauce.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chicken Pasta with Sun Dried Tomato Cream Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Place chicken over pasta
Coat the drained pasta in the sauce and arrange the chicken on top, with extra basil or Parmesan if desired.
A little more help as you go
Soften dry tomatoes
If using tomatoes not packed in oil, try simmering them longer so they can plump up.
Pasta alternatives
Spaghetti, fettuccine, linguine or rotini all work as alternative pasta shapes.
A few questions you might have
Can I use chicken thighs?
You can use boneless thighs or tenderloins, cut or pounded very thin before cooking in the skillet.
Can I replace the chicken broth?
You can use vegetable broth to make the creamy tomato sauce.
What if my sun dried tomatoes are dry packed?
Let them simmer a little longer in the sauce so they have time to plump back up.
How long do leftovers keep?
Store meal sized portions in an airtight container in the refrigerator for three to four days.
Can I use a different pasta shape?
Yes. You can use other pasta, including spaghetti, fettuccine, linguine and rotini, in place of penne.
Any more cooking tips?
Substitutions: Chicken breast – You can substitute other cuts of boneless chicken such as chicken thighs or chicken tenderloins. If you use a different cut of chicken, just be sure to cut or pound the chicken very thin. Penne pasta – You can use almost any variety of pasta you like or have on hand with great results in this recipe. Spaghetti, fettuccini, linguini, or even rotini will all work well. Butter – Salted or unsalted will work just fine. You won’t notice a difference in taste either way. Garlic cloves – I prefer fresh for the best flavor, but you can use jarred garlic in a pinch. Chicken Broth – Vegetable broth can also be substituted if preferred. Sun-Dried Tomatoes – If you use sun-dried tomatoes that are not in oil, you may want to let them simmer in the sauce a bit longer to make sure they have enough time to plump back up and really flavor the sauce. Heavy Cream – Half and half can work if you do it very carefully, but it rarely combines as smoothly and does not make the sauce as rich and creamy as real cream does. How to Store: To save leftovers, separate them into meal-sized portions and then place them in an airtight container and store: in the refrigerator for 3-4 days How to Reheat: This can be reheated in the microwave in 30 second increments.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
