When I first toss chicken into a sizzling skillet, the aroma of garlic and butter immediately fills the air, stirring memories of Sunday dinners in childhood. But lately, I’ve been obsessed with how a splash of cream, combined with sun-dried tomatoes, can turn this simple dish into a symphony of flavors that somehow feels both nostalgic and daring.
This recipe is my escape from the chaos of modern life. It’s quick enough for weeknights but special enough to make you pause. The moment the pasta hits the sauce, the spoon clinks softly on the skillet, and everything pauses — that’s when I realize I’ve created something real, something worth savoring.
WHY I LOVE THIS RECIPE?
- The way the sauce clings to the pasta, every bite sticky and flavorful, makes me smile.
- It’s comfort food with an edge—rich, buttery, and just a little fancy.
- The smell of sizzling chicken with herbs is my favorite part of the day.
- It feels like a secret, a little indulgence tucked into busy evenings.
- Every time I make it, I remember my grandma’s kitchen — a little wild, totally warm.
As the seasons shift and we crave more hearty, satisfying meals, this dish offers a perfect blend of ease and elegance. It’s one of those recipes that makes weeknights feel special, a small reminder that good food can be both simple and deeply satisfying.
Whether you’re celebrating or just need a quick hug on a plate, this pasta always delivers. It’s messy in the best way, with sauce smeared on the fork and a smile at the end.
Creamy Sun-Dried Tomato Chicken Pasta
Ingredients
Equipment
Method
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- While the pasta cooks, season the sliced chicken with salt and pepper.
- Heat the skillet over medium-high heat and melt a tablespoon of butter. Add the chicken slices and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- Lower the heat to medium, add the remaining butter, and stir in the minced garlic. Cook until fragrant, about 30 seconds, until it releases a warm aroma.
- Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and let it thicken slightly, about 2 minutes.
- Add the chopped sun-dried tomatoes to the sauce, stirring to combine. Cook for another minute, allowing the flavors to meld and the sauce to turn a rich, creamy color.
- Return the cooked chicken to the skillet and toss to coat it evenly with the sauce. Let it cook together for 2-3 minutes so the flavors integrate.
- Add the drained pasta to the skillet, tossing carefully to coat each piece with the creamy sauce. Let everything heat through for a minute, ensuring the pasta absorbs some of the sauce.
- Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped basil over the top for fresh flavor and a pop of color.
- Serve hot, garnished with additional basil if desired, and enjoy the rich, creamy, and vibrant flavors of this sun-dried tomato chicken pasta.
Cooking this dish reminds me that sometimes, the most treasured meals are those made with love and a little chaos. It’s imperfect in the best way, packed with flavors that make every bite worth savoring. Each time I reach for the skillet, I remember the importance of slow moments and good food.
In a world spinning faster than ever, this pasta offers a small pause. It’s a reminder that great comfort food can come from simple ingredients, brought together with care and a dash of joy.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
