Save The first time I made this pasta, I was hosting a last-minute dinner for friends who showed up unexpectedly. I raided my pantry and fridge, discovering sun-dried tomatoes I'd bought months ago and never used, plus a container of cream leftover from weekend baking. That impromptu creation became the most requested dish in my regular rotation ever since. Something about the way the salty tomatoes balance with the rich cream sauce makes people pause and ask what's in it.
I made this for my sister when she was recovering from surgery, and she told me it was the first thing that actually tasted good in days. There's something about comfort food that actually delivers on comfort, you know? Now whenever I smell garlic butter hitting a hot pan, I think of her sitting at my kitchen table, finally hungry again.
Ingredients
- Penne or fettuccine (350 g/12 oz): The shapes hold sauce differently—penne catches it in the tubes while fettuccine lets it coat every strand. Either works beautifully.
- Salt (1 tbsp for pasta water): This is your only chance to season the pasta itself. The water should taste like the ocean, not just salty.
- Chicken breasts (2 large, boneless and skinless): Pound them to even thickness if you have time. They cook more evenly and stay tender that way.
- Dried Italian herbs (1 tsp): Use whatever blend you have. I've made this with oregano-only in a pinch, and it still works.
- Olive oil (2 tbsp): Save your fancy finishing oil for another dish. This is for cooking, so regular extra virgin is perfect.
- Unsalted butter (2 tbsp): Unsalted lets you control the salt level. If you only have salted, just reduce the added salt slightly.
- Garlic (3 cloves, minced): Fresh is non-negotiable here. The flavor is too central to this dish.
- Sun-dried tomatoes in oil (120 g/3/4 cup): Drain them well and give them a quick chop. The oil they're packed in is liquid gold—don't throw it away.
- Chicken broth (120 ml/1/2 cup): This deglazes the pan and adds depth. Low-sodium is best since we're adding salt elsewhere.
- Heavy cream (240 ml/1 cup): The backbone of the sauce. I've tried half-and-half, but it never achieves that restaurant-style richness.
- Parmesan cheese (60 g/2 oz, grated): Buy a wedge and grate it yourself. Pre-grated has anti-caking agents that prevent smooth melting.
- Baby spinach (80 g/3 cups): It wilts down to almost nothing, so don't be alarmed by the volume. Regular spinach works too if you stem and chop it.
- Red pepper flakes (1/4 tsp, optional): I add this every time now. It's not spicy heat, just a gentle warmth that wakes up the cream.
- Fresh basil or parsley: Bright herbs cut through the richness. Use whatever looks best at the store.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Before draining, scoop out about 120 ml (1/2 cup) of the starchy cooking water—that liquid gold helps the sauce cling to every strand later.
- Season and cook the chicken:
- While the pasta water heats, season both sides of the chicken with salt, pepper, and Italian herbs. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5–6 minutes per side until golden and cooked through. Let it rest on a plate for 5 minutes before slicing—this keeps all the juices inside where they belong.
- Build the sauce base:
- In the same skillet (don't wash it—those browned bits are flavor), melt the butter over medium heat. Add the garlic and sauté for just 1 minute until you can smell it. Any longer and it might turn bitter.
- Add the sun-dried tomatoes and deglaze:
- Stir in the sliced sun-dried tomatoes and cook for another minute to wake up their flavor. Pour in the chicken broth and use your wooden spoon to scrape up all the browned bits from the bottom of the pan.
- Create the creamy sauce:
- Reduce the heat to low and stir in the heavy cream, Parmesan, and red pepper flakes. Let everything simmer gently for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
- Wilt the spinach:
- Add the spinach and stir for about 30 seconds until it just collapses. It happens fast, so stand right there and don't walk away.
- Bring it all together:
- Add the cooked pasta and sliced chicken to the skillet. Toss everything to coat, adding that reserved pasta water a splash at a time until the sauce reaches your preferred consistency.
- Season and serve:
- Taste the sauce and add more salt and pepper if needed. Serve immediately while the cheese is still melty, topped with fresh herbs and an extra dusting of Parmesan.
Save My partner proposed marriage over a bowl of this pasta, though I'm pretty sure it was the sauce talking and not me. We still make it on our anniversary, and I pretend I don't know what's coming when the conversation gets quiet and the bowls are empty.
Making It Ahead
You can cook the pasta and slice the chicken up to a day in advance. Store them separately in the fridge. The sauce comes together so quickly that I prefer to make it fresh, but you can also make the complete dish and reheat it gently with a splash of cream or pasta water to loosen it up.
Wine Pairing
A crisp Pinot Grigio cuts through the cream beautifully. If you prefer red, a light Chianti has the acidity to stand up to the rich sauce without overwhelming it. The recipe notes suggest pairing wine, but honestly, whatever you enjoy drinking works.
Easy Variations
Half-and-half makes a lighter sauce if you're watching calories, though it won't be quite as luscious. Grilled shrimp instead of chicken turns this into something that feels entirely new. I've used gluten-free pasta successfully for guests with dietary restrictions, and no one could tell the difference. Use whatever pasta shape makes you happy.
- Swap chicken breast for thighs if you prefer dark meat
- Add artichoke hearts with the spinach for extra texture
- Stir in crumbled cooked bacon right before serving for a smoky contrast
Save This is the dish that convinced me comfort food doesn't have to be boring, and that cream sauces aren't as intimidating as they seem. Hope it finds a regular place in your kitchen rotation too.
Recipe Q&A
- → What type of pasta works best for this dish?
Penne or fettuccine are great choices as they hold the creamy sauce well, but any pasta you prefer can be used.
- → Can I use grilled shrimp instead of chicken?
Yes, grilled shrimp is a wonderful alternative that pairs nicely with the creamy sauce and sun-dried tomatoes.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water while cooking and add it gradually to the sauce to achieve a smooth, creamy consistency.
- → Is it possible to make a lighter version of the sauce?
You can substitute half-and-half for heavy cream to reduce richness without sacrificing flavor.
- → What herbs complement this dish best?
Dried Italian herbs during cooking and fresh basil or parsley for garnish enhance the overall flavor profile beautifully.
- → Can this dish be made gluten-free?
Absolutely, simply use gluten-free pasta to adapt it to a gluten-free diet.