Why This Recipe Works
Balance of flavors: sun‑dried tomatoes add sweet acidity, garlic for depth, creaminess to mellow and bring it all together
Texture contrast: juicy chicken, al dente pasta, silky sauce
Aromatics: garlic, onion/shallot, a hint of herbs give complexity
Ease and elegance: the steps are straightforward but results taste high end
Memory factor: the flavor combination is classic but with a twist — people recall it after one bite
You can easily adjust it (more veggies, lighter version, different protein) — I’ll include variations and tips so it becomes a versatile “signature” dish in your repertoire.
Ingredients (Serves ~4 to 6)
Here’s a full ingredient list with notes. Use fresh, quality ingredients (good cheese, real cream) whenever possible:
Component Ingredient Approx Amount Notes / Substitute Options
Pasta Pasta of your choice (penne, fettuccine, rigatoni) 12–14 oz (≈ 340–400 g) Use whole wheat or gluten‑free version if needed
Chicken / Protein Boneless, skinless chicken breasts or thighs 1 to 1¼ lb (≈ 450–550 g) You can use shrimp, turkey, or omit for vegetarian
Salt & black pepper To taste Adjust based on existing saltiness of other ingredients
Paprika 1 tsp Smoked paprika adds nice warmth
Aromatics & Flavor Base Olive oil 1–2 Tbsp For sautéing
Butter 1 Tbsp Adds richness
Shallot or onion, finely chopped 1 small For foundational flavor
Garlic, minced 3–4 cloves Fresh is best
Sun‑dried tomatoes (in oil or rehydrated) ~½ cup, julienned If dry, soak in hot water and drain well
Sauce Chicken broth ½ cup Use low sodium so you can control salt
Heavy cream 1¼ to 1½ cups Or half‑and‑half for lighter version
Grated Parmesan cheese 1 cup (plus extra for serving) Freshly grated is best
Italian seasoning or dried basil / oregano mix 1 tsp Or use a mix of fresh herbs
Red pepper flakes (optional) a pinch If you like a touch of heat
Finish & Garnish Fresh basil or parsley, chopped handful Adds freshness and color
Lemon juice (fresh) 1 Tbsp (optional) Brightens the dish just before serving
Equipment & Prep Notes
You’ll need:
Large pot for boiling pasta
Colander for draining
Skillet (12‑inch works well) or sauté pan with lid
Knife, chopping board
Measuring cups & spoons
Cheese grater
Whisk or spatula
Serving bowl or pasta bowl
Prep tips:
Chop ahead your shallot/onion, garlic, sun‑dried tomatoes.
Break pasta in half if needed so it fits the pot well.
Season chicken ahead (salt/pepper/paprika) so it’s ready to go.
Bring pasta water to boil while prepping so you’re efficient.
Grate Parmesan fresh — pre‑grated cheese often has anti-caking agents that affect melting.
Step‑by‑Step Instructions (with Narration & Tips)
Step 1: Cook the Pasta
Bring a large pot of salted water (a good pinch of salt per liter) to a rolling boil.
Add the pasta and cook until just before al dente (a minute or two shy). You want some firmness so it doesn’t get mushy in the sauce.
Before draining, reserve ⅓ to ½ cup of the pasta water (starchy water is your friend for adjusting sauce thickness).
Drain the pasta and set aside.
Step 2: Sear the Chicken
While pasta cooks, heat skillet over medium-high heat; add olive oil.
Place chicken pieces in hot pan. Don’t overcrowd — you may need to do in batches.
Sear until golden on one side (3–4 minutes), then flip and cook the other side until just cooked through (another 3–4 minutes). The chicken will finish in sauce as well.
Remove chicken from pan and place on plate; tent loosely with foil to keep warm.
Step 3: Sauté Aromatics & Sun‑Dried Tomatoes
Lower heat to medium. Add butter to the same skillet (use chicken drippings).
Add finely chopped shallot (or onion) and cook until soft and translucent, about 2–3 minutes.
Add minced garlic and stir ~30 seconds, until fragrant (don’t let it burn).
Toss in the julienned sun‑dried tomatoes and cook 1–2 minutes to release flavor. (If they are packed in oil, you might rinse or blot excess oil first; if dry, they’ll soak and soften in this step.)
Step 4: Create the Sauce Base
Pour in the chicken broth, scraping any browned bits from bottom of pan (those bits are flavor gold).
Add the heavy cream, Italian seasoning, and red pepper flakes (if using).
Stir gently and bring to a gentle simmer. Let it reduce slightly for about 2 minutes — you want it thick enough to coat pasta, not super runny.
Step 5: Add Cheese & Adjust Seasoning
Reduce heat to low. Gradually whisk in grated Parmesan until melted and smooth.
Taste the sauce. Adjust salt and pepper. Be careful — sun‑dried tomatoes and Parmesan are somewhat salty already.
If sauce seems too thick, add a splash of reserved pasta water. If it seems too thin, allow simmering a bit more to reduce.
Step 6: Combine Chicken, Pasta & Sauce
Return the seared chicken (and any accumulated juices) into the sauce, nestling it within.
Cover and let it simmer 2–3 minutes to allow chicken to absorb flavor and finish cooking.
Add the cooked pasta to the pan and toss gently to coat, ensuring every strand or piece gets a coating of sauce. Use tongs or a large spoon to mix.
If needed, adjust consistency with more pasta water or cream.
Step 7: Finish & Serve with Flare
Turn off heat. Stir in chopped fresh basil or parsley, and optionally a squeeze of lemon juice to brighten.
Serve immediately, topping each plate with extra grated Parmesan and fresh herb sprinkles.
You might serve in a deep pasta bowl so the sauce pools nicely.
Timing & Workflow
Here’s a sync plan:
Stage Time Estimate
Boil water / prep ingredients ~5 min
Cook pasta ~8–10 min (while you prep chicken)
Sear chicken ~6–8 min (maybe in two batches)
Sauté aromatics + sun‑dried tomatoes ~2–3 min
Build sauce (simmer, reduce) ~2 min
Whisk in cheese + season ~1–2 min
Return chicken + simmer in sauce ~2–3 min
Combine pasta + sauce ~1–2 min
Finish garnish & serve ~1 min
Total active hands‑on time: ~25–30 minutes (depending on how multitasking you are).
Tips & Troubleshooting
Chicken overcooked / dry: Avoid cooking it fully in step 2; let it finish in sauce.
Burning garlic / cheese: Keep heat moderate when adding garlic and cheese, stir continuously.
Sauce too thin: Let simmer uncovered a minute or two; use pasta water to adjust.
Sauce too thick / splitting: Add small amounts of reserved pasta water or more broth/cream.
Pasta soggy: Under‑cook pasta just slightly in the first step.
Cheese lumps or graininess: Gradually add cheese off high heat, stirring gently so it melts smoothly.
Variations & Custom Twists
Here are ways to make this your signature version:
Vegetarian: Omit chicken, add mushrooms, zucchini, spinach, or artichoke hearts.
Seafood: Use cooked shrimp or scallops in place of chicken. Add them toward the end since they cook fast.
Cheese layering: Mix in some mozzarella or fontina for extra meltiness.
Herby twist: Use fresh thyme, rosemary, or tarragon along with basil.
Spicy kick: Increase red pepper flakes or include a dash of hot paprika.
Light version: Use half‑and‑half instead of heavy cream; reduce butter; use lean protein.
Garlic lovers: Add roasted garlic or garlic oil drizzle before serving.
Nutty garnish: Toasted pine nuts or walnuts sprinkled on top for crunch.
Serving Suggestions & Pairings
Since this dish is rich and full of flavor, pair it with lighter sides:
Crisp green salad with a lemon vinaigrette
Steamed or roasted vegetables like asparagus, broccoli, green beans
Garlic bread or crusty bread to mop up sauce
Wine pairing: A dry white like Sauvignon Blanc or a light red like Pinot Noir
Light dessert afterward: fruit salad, sorbet, or simple gelato
Storage, Reheating & Make‑Ahead Tips
Make ahead: You can cook chicken, sauté aromatics, and build sauce a bit in advance. Store separate. When ready, reheat sauce gently, add chicken, toss pasta.
Leftovers: Store in airtight container, refrigerate up to 3 days.
Reheat: Use a skillet or microwave with a splash of cream or broth to loosen sauce. Gently warm, stirring occasionally.
Freeze: You can freeze portions (minus fresh herbs). Thaw overnight in fridge and reheat gently.
Why It Tastes So Good / Flavor Breakdown
Sun‑dried tomatoes bring concentrated tomato sweetness and acidity, cutting through richness.
Garlic adds pungent depth and aroma.
Parmesan + cream create that umami, silky mouthfeel.
Herbs & lemon at the end brighten and lift the dish so it doesn’t feel heavy.
Proper seasoning & balancing (salt, pepper, acidity) makes layers pop.
When done right, each bite has chicken, bits of tomato, garlic undertone, creamy sauce, and the freshness of herbs — that’s what causes people to lean in and ask.
Full Printable Recipe Card: “After One Bite They Asked Me Recipe”
Creamy Sun‑Dried Tomato & Garlic Chicken Pasta
(Yields ~4–6 servings)
Ingredients
12–14 oz pasta (penne, fettuccine, rigatoni)
1 to 1¼ lb chicken (breasts or thighs), trimmed and cut or whole cutlets
Salt & black pepper
Paprika, 1 tsp
Olive oil, 1–2 Tbsp
Butter, 1 Tbsp
1 small shallot or onion, finely chopped
3–4 cloves garlic, minced
~½ cup sun‑dried tomatoes (julienned)
½ cup chicken broth (low sodium)
1¼ to 1½ cups heavy cream
1 cup grated Parmesan cheese
1 tsp Italian seasoning (or mix of basil + oregano)
Pinch red pepper flakes (optional)
Fresh basil or parsley, chopped (for garnish)
Optional: 1 Tbsp fresh lemon juice
Instructions
Bring large pot of salted water to boil; cook pasta until just under al dente; reserve ⅓–½ cup pasta water; drain.
While pasta cooks, heat olive oil in skillet. Season chicken with salt, pepper, paprika. Sear each side until golden (3–4 min), remove and set aside.
In same skillet, add butter. Sauté shallot until soft. Add garlic, stir ~30–45 sec. Add sun‑dried tomatoes, stir 1–2 min.
Pour in chicken broth, scrape pan bits. Add heavy cream, Italian seasoning, red pepper flakes. Simmer gently 2 min.
Reduce heat low; stir in Parmesan until melted. Taste, adjust salt & pepper. Use pasta water to adjust sauce consistency.
Return chicken to sauce, simmer 2–3 min to finish cooking.
Add pasta, toss gently to coat everything.
Stir in fresh basil or parsley and optional lemon juice.
Serve immediately, topping with extra Parmesan and herbs.
If you like, I can also send you:
A metric (grams / ml) version
A vegetarian version (no meat)
A lighter or dairy-free adaptation
Or something simpler (one‑pot, fewer steps)
Which version would you like me to share next?
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