Honestly, I wasn’t expecting to fall for a chicken recipe so hard. This isn’t your usual weeknight supper. Instead, I was drawn in by the way the garlic sizzled when I tossed it in the pan, filling the kitchen with that rich, roasted aroma.
Then came the creamy sauce – tangy from the sun-dried tomatoes, velvety from the cream – clinging to every piece of chicken and twirling around the spaghetti.
It’s surprisingly comforting but also kind of addictive, like a secret you can’t keep. And right now, with spring trying to peek through and people craving easy comfort, this felt like the answer. Not to mention, it’s one of those dishes that feels a little fancy but is stupid simple to make.
Maybe it’s the way everything comes together – fast enough for a weeknight, special enough to make you feel like a hero in your own kitchen.
Pair this recipe with Chicken Avocado Caprese Salad for something fresh on the side, or Roasted Chicken with Caramelized Sweet Potatoes if you want a hearty, comforting combination.
Why I Love This Recipe (And You Will Too)
- It comes together fast but tastes like something from a cozy Italian café.
- The garlic and sun-dried tomatoes smell incredible the moment they hit the pan.
- The sauce is creamy without being heavy, perfect for any mood or season.
- It feels a little fancy, even though the steps are extremely simple.
- Everything cooks in one pan besides the pasta, which keeps things easy.
- It’s a recipe you can make after a long day and still feel proud of.
Everything You Need to Get Started
Ingredients:
- 2 boneless chicken breasts — sliced into strips for quick cooking
- 3 garlic cloves — minced for that rich, sizzling aroma
- ½ cup sun-dried tomatoes in oil — chopped for tangy depth
- 1 cup heavy cream — creates the velvety sauce
- 12 oz spaghetti — the base that soaks up all the flavors
- 2 tablespoons olive oil — for cooking and shine
- Salt and pepper — to season everything perfectly
- 2 tablespoons Parmesan — optional, but great for serving
Equipment:
- Large skillet or frying pan
- Pot for pasta
- Chef’s knife
- Cutting board
- Tongs or spaghetti fork
Creamy Sun-Dried Tomato Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following package instructions.
- Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering. Add sliced chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove chicken from skillet and set aside.
- Add minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté until fragrant, about 1 minute, until garlic turns golden and sun-dried tomatoes release their aroma.
- Pour in the heavy cream, stirring to combine with the garlic and sun-dried tomatoes. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
- Return the cooked chicken to the skillet, stirring to coat with the sauce. Drain the pasta and add it to the skillet, tossing everything together until evenly coated and heated through.
- Serve immediately, garnished with grated Parmesan cheese and an extra crack of black pepper if desired. Observe the sauce cling to the pasta, with bright red sun-dried tomatoes and crispy-browned chicken on top.
Tips to Make It Better
- Slice the chicken evenly so it cooks at the same time.
- Don’t burn the garlic – sauté just until golden for the best flavor.
- Add a splash of pasta water if the sauce gets too thick.
- Chop the sun-dried tomatoes small so they mix through every bite.
- Let the cream simmer gently, not boil, to avoid curdling.
- Taste before serving – a little extra salt or pepper can brighten everything.
Try These Easy Twists
- Use penne or fettuccine instead of spaghetti.
- Add spinach or kale to make it a bit greener and lighter.
- Swap chicken for shrimp or mushrooms for a different twist.
- Mix in chili flakes for a touch of heat.
- Replace some cream with chicken broth for a lighter sauce.
- Add basil or parsley at the end for a fresh finish.
And honestly, I’m just glad I did. Sometimes the best discoveries are ones you weren’t looking for. All I know is, I’ll be making this in a lot of different moods, seasons, maybe even just because the fridge says so. Who knew chicken could be so persuasive?
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
