The Art of Creamy Sun-Dried Tomato Pasta Perfection

Perfect Chicken Searing

Master the technique of achieving golden-brown, juicy chicken breasts through proper heat management and resting time, ensuring maximum flavor development and tender texture.

Roux Development

Learn the classic French technique of creating a butter-flour base that thickens the sauce while adding nutty depth, preventing the cream from separating or becoming too thin.

Gradual Liquid Incorporation

Discover the proper method of slowly whisking broth into the roux to create a smooth, lump-free base that will support the cream and cheese perfectly.

Cheese Emulsification

Understand the critical technique of adding parmesan at reduced heat while stirring constantly, creating a silky, cohesive sauce that clings beautifully to each pasta piece.

Pasta Finishing

Perfect the final step of combining al dente pasta with sauce, using reserved pasta water to achieve restaurant-quality consistency and ensuring every bite is evenly coated with creamy goodness.

Secrets to Restaurant-Quality Creamy Pasta

Chicken Perfection: Pound chicken breasts to even thickness (about 3/4-inch) before cooking to ensure uniform cooking and prevent dry, overcooked edges while the center finishes cooking.

Sun-Dried Tomato Selection: Use oil-packed sun-dried tomatoes rather than dry-packed for best flavor and texture. Reserve 2 tablespoons of the oil to substitute for some of the butter in the sauce for extra Mediterranean flavor.

Sauce Consistency: The sauce will thicken as it sits, so don't worry if it seems slightly thin when first mixed. If reheating leftovers, add a splash of chicken broth or milk to restore the creamy consistency.

Make-Ahead Option: Cook and slice chicken up to 2 days ahead, storing refrigerated in an airtight container. Prepare sauce and pasta fresh, then add pre-cooked chicken just before serving.

Flavor Variations: Add 2 cups fresh baby spinach to the sauce during the last 2 minutes of cooking for extra nutrients and color, or substitute sun-dried tomatoes with roasted red peppers for a sweeter flavor profile.

Common Mistake: Never add parmesan cheese to boiling sauce as it will become grainy and separate. Always reduce heat to low and add cheese gradually while stirring constantly for a smooth, velvety texture.

Creamy Sun-Dried Tomato Chicken Pasta with Garlic Parmesan Sauce and Fresh Italian Herbs

Name: Creamy Sun-Dried Tomato Chicken Pasta with Garlic Parmesan Sauce and Fresh Italian Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: For the Chicken:; 1.5 pounds boneless skinless chicken breasts; 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; For the Pasta:; 12 ounces penne pasta; 1 tablespoon salt, for pasta water; For the Creamy Sauce:; 3 tablespoons butter; 4 cloves garlic, minced; 1 cup sun-dried tomatoes in oil, drained and chopped; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup heavy cream; 1 cup freshly grated parmesan cheese; 1/2 teaspoon crushed red pepper flakes; 1/4 cup fresh parsley, chopped; Salt and black pepper to taste; For Special Equipment:; Large skillet or sauté pan; Large pot for pasta; Meat thermometer

The ultimate creamy sun-dried tomato chicken pasta featuring tender pan-seared chicken, al dente penne, and rich sun-dried tomatoes in oil. This Italian-inspired comfort dish combines the bold tanginess of sun-dried tomatoes with the luxurious creaminess of parmesan sauce, creating an unforgettable restaurant-quality meal that elevates the classic chicken pasta to extraordinary heights perfect for romantic dinners, family gatherings, or any time you crave the perfect balance of savory richness and Mediterranean flavors.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken:

1.5 pounds boneless skinless chicken breasts

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

For the Pasta:

12 ounces penne pasta

1 tablespoon salt, for pasta water

For the Creamy Sauce:

3 tablespoons butter

4 cloves garlic, minced

1 cup sun-dried tomatoes in oil, drained and chopped

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 cup freshly grated parmesan cheese

1/2 teaspoon crushed red pepper flakes

1/4 cup fresh parsley, chopped

Salt and black pepper to taste

For Special Equipment:

Large skillet or sauté pan

Large pot for pasta

Meat thermometer

Instructions

Bring a large pot of salted water to a boil for the pasta. Season chicken breasts on both sides with Italian seasoning, garlic powder, salt, and black pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to a cutting board, tent with foil, and let rest for 5 minutes.

While chicken rests, cook penne pasta in the boiling water according to package directions until al dente, usually 10-11 minutes. Reserve 1 cup pasta water before draining.

In the same skillet used for chicken (without wiping clean), reduce heat to medium and add butter. Once melted, add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add chopped sun-dried tomatoes to the skillet and sauté for 2 minutes. Sprinkle flour over the mixture and stir continuously for 1 minute to create a roux.

Slowly pour in chicken broth while whisking constantly to prevent lumps. Bring mixture to a simmer and cook for 3-4 minutes until slightly thickened.

Reduce heat to medium-low and stir in heavy cream, parmesan cheese, and crushed red pepper flakes. Continue stirring until cheese melts completely and sauce becomes smooth and creamy, about 2-3 minutes.

Add drained pasta to the sauce and toss to coat evenly. If sauce is too thick, add reserved pasta water 1/4 cup at a time until desired consistency is reached. Season with additional salt and black pepper to taste.

Slice the rested chicken breasts into 1/2-inch thick strips. Add half the chicken directly to the pasta and toss gently to combine.

Transfer pasta to serving bowls or plates. Top each serving with remaining sliced chicken, garnish with fresh chopped parsley and additional parmesan cheese if desired. Serve immediately while hot.

Creamy Sun-Dried Tomato Chicken Pasta with Garlic Parmesan Sauce and Fresh Italian Herbs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Creamy Sun-Dried Tomato Pasta Perfection

Creamy Sun-Dried Tomato Chicken Pasta with Garlic Parmesan Sauce and Fresh Italian Herbs

Ingredients

Instructions