Creamy Sun-Dried Tomato Pasta

This creamy sun-dried tomato pasta is the kind of dish that feels like a treat, yet it comes together quickly in one pan. The sauce is rich, savoury, and packed with flavour, thanks to the double hit of Parmesan and those intensely savoury sun-dried tomatoes. It’s the perfect choice for a busy weeknight when you want something comforting but a little more special than your standard tomato sauce.

Ingredients

Chicken breast tenders
Butter
6 teaspoons minced garlic
4 teaspoons Italian seasoning
Julienned sun-dried tomatoes (full jar, drained)
2 cups chicken broth
1 cup heavy cream
2 teaspoons salt
1/2 teaspoon pepper
2 cups grated Parmesan cheese (plus extra for topping)
Cooked pasta (such as penne)

Preparation

Cook the chicken: In a large skillet, melt a few tablespoons of butter over a medium-high heat. Add the chicken breast tenders and cook until they are golden brown and cooked through. Once done, transfer the chicken to a plate and set it aside.
Sauté the aromatics: Reduce the heat to low and add the minced garlic to the same pan. Stir it around gently for a minute or so, until it becomes fragrant and releases its aroma. Be careful not to burn it, as this can make the sauce taste bitter.
Build the sauce: Add the Italian seasoning, the drained julienned sun-dried tomatoes, chicken broth, and heavy cream to the pan. Stir everything together until it is well combined, scraping up any browned bits from the bottom of the pan for extra flavour.
Season and add the cheese: Season the mixture with salt and pepper. Gradually add the 2 cups of grated Parmesan cheese, stirring continuously until the cheese has melted into the sauce and it is smooth and creamy.
Bring to a boil: Raise the heat and bring the sauce to a gentle boil. This will help it to thicken slightly.
Return the chicken: Reduce the heat to low. Return the cooked chicken pieces to the pan, nestling them into the sauce. Spoon some of the sauce over the top of the chicken to coat it.
Simmer: Let the chicken simmer gently in the sauce for a few minutes. This allows the flavours to meld together and the chicken to soak up all that delicious creaminess.
Combine with pasta: Add your cooked pasta (penne works wonderfully here, as the little tubes catch the sauce) to the pan. Toss everything together until the pasta is evenly coated in the sauce.

Serving and Storage Tips

Serve the pasta immediately, while it is hot, with an extra generous sprinkle of grated Parmesan cheese on top. It’s a hearty and satisfying meal on its own, but it also pairs beautifully with a simple green salad and some crusty bread to mop up any leftover sauce.

If you have any leftovers, store them in an airtight container in the refrigerator. The sauce will thicken as it cools, so when you reheat it, you may wish to add a splash of chicken broth or milk to loosen it up to its original creamy consistency.