Creamy Sun-Dried Tomato Chicken Penne: A Cozy Weekend Aroma Project
There are some Sunday afternoons that call for a project, not a chore. You know the ones — the rain is tapping at the window, a good playlist is on the speakers, and the kitchen smells of garlic softening in oil. It’s in these hours that I find my rhythm, chopping and stirring without a timer telling me to hurry. This Creamy Sun-Dried Tomato Chicken Penne is that kind of meal: a low-and-slow love letter to the weekend, built around the deep tang of sun-dried tomatoes and a sauce so velvety it clings to every piece of pasta. Let’s take our time making it, shall we?
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 generous portions
- Difficulty: Medium — a few steps, but well worth the effort
Why You’ll Love This Creamy Sun-Dried Tomato Chicken Penne
- Rich, layered flavour without the fuss: The sun-dried tomatoes do the heavy lifting, bringing a sweet, sharp intensity that builds as the sauce reduces.
- A sauce that clings like a dream: Thanks to a combination of double cream and pasta water, the sauce coats every piece of chicken and penne without feeling heavy.
- One-pan (mostly) cooking: You’ll use a single skillet for the chicken and sauce, which means less washing up and more time to enjoy the lingering aromas.
- Perfect for making ahead: The flavours actually deepen overnight, making this a brilliant candidate for a Sunday batch-cook or a midweek reheat.
- My husband, who’s usually picky, asked for seconds! He’s not one for creamy sauces, but the tang from the tomatoes and the char on the chicken won him over entirely.
Ingredients You’ll Need
- 400g penne pasta
- 2 large boneless, skinless chicken breasts (about 500g total), sliced in half horizontally
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 small onion, finely diced
- 150g sun-dried tomatoes in oil, drained and roughly chopped (reserve 1 tablespoon of the oil)
- 200ml double cream
- 250ml chicken stock (low-sodium)
- 50g grated Parmesan cheese, plus extra for serving
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for gentle warmth)
- Salt and freshly ground black pepper, to taste
- A handful of fresh basil leaves, torn, for garnish
Tip: Use the reserved oil from the sun-dried tomatoes to sauté the onion and garlic. It adds an extra layer of that concentrated tomato flavour that you simply can’t get from plain olive oil.
How to Make Creamy Sun-Dried Tomato Chicken Penne
- Season the chicken and get the pan hot. Pat the chicken breasts dry with kitchen paper — this is crucial for a good sear. Season both sides generously with salt, pepper, and a pinch of dried oregano. Heat a large, heavy-based skillet over a medium-high flame until it’s just beginning to smoke. Add the olive oil and swirl the pan. You should hear a satisfying sizzle as the oil hits the metal. Lay the chicken pieces in the pan, leaving a finger’s width between each piece. Let them cook undisturbed for 4–5 minutes. Listen for a steady, gentle hiss; if it goes quiet, the pan has cooled too much. Look for a deep golden-brown crust forming on the underside.
- Flip and finish the chicken. Turn the chicken over with tongs. The cooked side should be a rich amber colour with crisp edges. Cook for another 4 minutes, then reduce the heat to medium-low. Add a splash of chicken stock to the pan (about 2 tablespoons) and cover with a lid. Steam the chicken for 2–3 minutes until it’s cooked through — the internal temperature should reach 74°C. The steam will smell savoury and slightly nutty. When you pierce the thickest part, the juices should run clear, not pink. Transfer the chicken to a cutting board and tent loosely with foil. Do not clean the pan!
- Build the sauce base. In the same skillet, reduce the heat to medium. Add the reserved sun-dried tomato oil and the diced onion. Stir frequently, scraping up any browned bits from the bottom of the pan — these are packed with flavour. Cook for 3–4 minutes until the onion turns translucent and soft. The onion will release a sweet, almost caramelised aroma. You should see it become glossy. Add the minced garlic and the chopped sun-dried tomatoes. Cook for 1 minute more, stirring constantly, until the garlic is fragrant but not coloured.
- Add the liquid ingredients. Pour in the chicken stock, using a wooden spoon to lift any remaining fond from the pan. Bring the mixture to a gentle simmer. Let it bubble for 2–3 minutes, reducing slightly. The stock will darken and thicken, and the kitchen will smell intensely of tomato and herbs. You’ll see the liquid become less watery and more syrupy around the edges of the pan. Stir in the double cream, dried oregano, and red pepper flakes if using. Turn the heat down to low.
- Cook the pasta. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the penne and cook according to the package instructions until al dente (usually 10–12 minutes). Just before draining, dip a mug into the pot and reserve 250ml of the starchy pasta water. The water should look cloudy and feel slightly slippery between your fingers. Drain the pasta well, but do not rinse it.
- Combine everything. Slice the rested chicken into thick strips, about 2cm wide. Add the drained penne directly to the skillet with the sauce. Toss gently with tongs, coating every piece of pasta. If the sauce seems too thick, ladle in the reserved pasta water a splash at a time, stirring, until it loosens to a silky consistency that coats the back of a spoon. The sauce should look glossy and move slowly, not runny. You’ll see it cling to the penne tubes as you toss. Gently fold in the sliced chicken and half the grated Parmesan. Taste and adjust seasoning with salt and pepper.
- Rest and serve. Remove the skillet from the heat. Let the dish sit for 2–3 minutes — this allows the sauce to settle and the flavours to marry. The pan will cool slightly, and the sauce will thicken a touch more as it rests. The aroma will be rich, creamy, and deeply savoury. Serve directly from the skillet or transfer to a warm serving bowl. Top with the remaining Parmesan and a generous scattering of torn fresh basil.
Tips From My Kitchen
- Dry your chicken thoroughly before searing: Moisture is the enemy of a good crust. If the chicken is wet, it will steam rather than sear, and you’ll lose that deep, nutty flavour. Pat it dry with kitchen paper, then season it. I often leave it uncovered on a plate in the fridge for 10 minutes to air-dry slightly.
- Use the pasta water as a secret weapon: That starchy water is liquid gold. It helps emulsify the cream and stock into a smooth sauce that won’t split. Add it slowly — you might not need all of it. The sauce should be fluid enough to coat the pasta but thick enough to stick.
- Don’t rush the onion and garlic: Cooking the onion until it’s truly soft and translucent (not just pale) builds a sweet foundation. And garlic should only just kiss the heat — 30 seconds too long and it turns bitter. Keep the heat medium-low for this stage.
- Rest the chicken before slicing: This is the step most people skip, and it makes a world of difference. Resting allows the juices to redistribute through the meat. If you slice too soon, those juices run out onto the board, leaving you with dry chicken. Five minutes under foil is all it takes.
- Adjust the creaminess to your liking: If you prefer a lighter sauce, swap half the double cream for full-fat milk or extra stock. For an even richer finish, stir in a spoonful of mascarpone just before serving. The sauce should feel indulgent but not cloying.
Common Mistakes to Avoid
- Overcrowding the pan: When you add the chicken, the pan temperature drops. If you crowd the pieces, they’ll steam instead of searing. Cook in two batches if your skillet isn’t large enough. The sizzle should be constant, not a faint whisper.
- Wrong temperature: Medium-high heat is your friend for searing, but once you add the cream, keep the heat on low. High heat can cause the cream to split or curdle, leaving you with a grainy, oily sauce. Patience is key.
- Skipping the rest time: I know it’s tempting to serve immediately, but that 2–3 minute rest at the end is vital. It allows the sauce to thicken naturally and the pasta to absorb a bit of the liquid. The result is a more cohesive dish, not a soupy one.
Delicious Variations to Try
- Spicy Version: Add a finely chopped fresh red chilli (seeds and all) along with the garlic. Or stir in a teaspoon of harissa paste with the cream for a smoky, North African-inspired heat.
- Vegetarian/Vegan Option: Omit the chicken and replace it with thick slices of aubergine, roasted until golden. For a vegan sauce, use a good-quality cashew cream or coconut cream (the unsweetened, thick kind) and a vegan Parmesan-style grating cheese. The sun-dried tomatoes provide enough savoury depth to carry the dish.
- Different Protein: This sauce works beautifully with pan-seared turkey breast steaks, or even with chunks of firm white fish like cod or haddock (add the fish in the last 5 minutes of simmering). For a heartier version, try it with browned Italian sausages (chicken or beef) sliced into coins.
What to Serve With Creamy Sun-Dried Tomato Chicken Penne
- A crisp green salad dressed with a simple lemon vinaigrette to cut through the richness.
- Charred or roasted asparagus or tenderstem broccoli — the slight bitterness balances the cream.
- Warm, crusty bread for mopping up any remaining sauce (and there will be sauce).
- If you’re feeling adventurous, try pairing this with our Cozy Weekend Roasted Veggie And Rotini Pasta Salad for a pasta-focused spread.
Still hungry for ideas? You might also love Marry Me Chicken Creamy Sun Dried Tomato, Creamy Sun Dried Tomato Vegan Pasta from our sister kitchens.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs are more forgiving and stay juicier. They’ll need an extra minute or two on each side to cook through. The flavour will be even richer, pairing beautifully with the sun-dried tomatoes.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or stock to a saucepan and warm gently over a low heat, stirring often. The sauce may thicken as it sits, so the extra liquid helps restore its silky texture.
Can I make this dish gluten-free?
Yes, simply swap the penne for a good-quality gluten-free pasta. Be careful not to overcook it, as gluten-free varieties can turn mushy. Also, check that your chicken stock is labelled gluten-free, as some brands contain additives.
Why did my sauce split or curdle?
This usually happens when the heat is too high after adding the cream, or if the cream was added to a very hot pan. Always reduce the heat to low before stirring in the cream, and make sure the cream is at room temperature. If it does split, whisk in a tablespoon of cold water or stock to bring it back together.
Can I use dried sun-dried tomatoes instead of those in oil?
You can, but they need to be rehydrated first. Soak them in boiling water for about 15 minutes until pliable, then drain and chop. You’ll lose the flavoured oil, so use regular olive oil for the base and consider adding a pinch of sugar to mimic the sweetness of the oil-packed variety.
Creamy Sun-Dried Tomato Chicken Penne
A rich and creamy pasta dish featuring tender pan-seared chicken, sun-dried tomatoes, and a luscious Parmesan cream sauce, all tossed with al dente penne.
Ingredients
Method
- Season the chicken and get the pan hot. Pat the chicken breasts dry with kitchen paper — this is crucial for a good sear. Season both sides generously with salt, pepper, and a pinch of dried oregano. Heat a large, heavy-based skillet over a medium-high flame until it’s just beginning to smoke. Add the olive oil and swirl the pan. You should hear a satisfying sizzle as the oil hits the metal. Lay the chicken pieces in the pan, leaving a finger’s width between each piece. Let them cook undisturbed for 4–5 minutes. Listen for a steady, gentle hiss; if it goes quiet, the pan has cooled too much. Look for a deep golden-brown crust forming on the underside.
- Flip and finish the chicken. Turn the chicken over with tongs. The cooked side should be a rich amber colour with crisp edges. Cook for another 4 minutes, then reduce the heat to medium-low. Add a splash of chicken stock to the pan (about 2 tablespoons) and cover with a lid. Steam the chicken for 2–3 minutes until it’s cooked through — the internal temperature should reach 74°C. The steam will smell savoury and slightly nutty. When you pierce the thickest part, the juices should run clear, not pink. Transfer the chicken to a cutting board and tent loosely with foil. Do not clean the pan!
- Build the sauce base. In the same skillet, reduce the heat to medium. Add the reserved sun-dried tomato oil and the diced onion. Stir frequently, scraping up any browned bits from the bottom of the pan — these are packed with flavour. Cook for 3–4 minutes until the onion turns translucent and soft. The onion will release a sweet, almost caramelised aroma. You should see it become glossy. Add the minced garlic and the chopped sun-dried tomatoes. Cook for 1 minute more, stirring constantly, until the garlic is fragrant but not coloured.
- Add the liquid ingredients. Pour in the chicken stock, using a wooden spoon to lift any remaining fond from the pan. Bring the mixture to a gentle simmer. Let it bubble for 2–3 minutes, reducing slightly. The stock will darken and thicken, and the kitchen will smell intensely of tomato and herbs. You’ll see the liquid become less watery and more syrupy around the edges of the pan. Stir in the double cream, dried oregano, and red pepper flakes if using. Turn the heat down to low.
- Cook the pasta. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the penne and cook according to the package instructions until al dente (usually 10–12 minutes). Just before draining, dip a mug into the pot and reserve 250ml of the starchy pasta water. The water should look cloudy and feel slightly slippery between your fingers. Drain the pasta well, but do not rinse it.
- Combine everything. Slice the rested chicken into thick strips, about 2cm wide. Add the drained penne directly to the skillet with the sauce. Toss gently with tongs, coating every piece of pasta. If the sauce seems too thick, ladle in the reserved pasta water a splash at a time, stirring, until it loosens to a silky consistency that coats the back of a spoon. The sauce should look glossy and move slowly, not runny. You’ll see it cling to the penne tubes as you toss. Gently fold in the sliced chicken and half the grated Parmesan. Taste and adjust seasoning with salt and pepper.
- Rest and serve. Remove the skillet from the heat. Let the dish sit for 2–3 minutes — this allows the sauce to settle and the flavours to marry. The pan will cool slightly, and the sauce will thicken a touch more as it rests. The aroma will be rich, creamy, and deeply savoury. Serve directly from the skillet or transfer to a warm serving bowl. Top with the remaining Parmesan and a generous scattering of torn fresh basil.
Notes
Reserve pasta water to adjust sauce consistency. For a spicier kick, keep the red pepper flakes. Let the dish rest before serving for best flavor.
I hope this recipe becomes a little Sunday ritual in your home, just as it has in mine. The scent of garlic and tomato filling the kitchen, the quiet satisfaction of a well-seared piece of chicken, that first forkful of creamy, tangy pasta — it’s a simple kind of magic. If you give this a try, I’d love to hear how it went. Drop a comment below and let me know if you added your own twist, or if your family asked for seconds too. Happy cooking — and don’t forget to save this one for a rainy day.
