Pin it There's something about the way cream catches the light in a pan that makes me feel like I'm cooking something worth slowing down for. Years ago, I was in a rush, throwing together whatever I had—chicken, sun-dried tomatoes, a splash of cream—and somehow it became the dish people still ask me to make. It wasn't planned or precious, just one of those kitchen moments where everything clicked, and suddenly dinner felt like an occasion.
I made this for my sister on a Tuesday night when she needed comfort food more than anything else. She walked in as the kitchen filled with that buttery, garlicky smell, and before I'd even plated it, she was already smiling differently. Cooking it together—the way she stirred the cream while I sliced the chicken—turned an ordinary dinner into exactly what the evening needed.
Ingredients
- Penne or fettuccine: 350 g (12 oz) of pasta that holds the sauce in every bite; fettuccine feels silkier, penne catches more of that creamy goodness.
- Chicken breasts: 2 large boneless, skinless breasts that cook fast and stay tender when you don't overthink them.
- Salt and black pepper: 1/2 tsp each, plus more for seasoning the chicken and sauce to taste.
- Dried Italian herbs: 1 tsp to season the chicken before it hits the hot oil.
- Olive oil: 2 tbsp for getting the chicken golden and gorgeous.
- Unsalted butter: 2 tbsp for building the foundation of your sauce.
- Garlic: 3 cloves minced, because garlic is where all the flavor lives.
- Sun-dried tomatoes in oil: 120 g (3/4 cup) drained and sliced; these are concentrated flavor bombs that make this dish taste sophisticated without effort.
- Chicken broth: 120 ml (1/2 cup) to deglaze and lighten the sauce.
- Heavy cream: 240 ml (1 cup) for that luxurious, velvety texture that makes everything feel special.
- Parmesan cheese: 60 g (2 oz) grated fresh; pre-grated won't melt as smoothly.
- Fresh baby spinach: 80 g (3 cups) that wilts down to almost nothing and adds nutrition without changing the flavor.
- Red pepper flakes: 1/4 tsp optional, for a gentle heat that whispers rather than shouts.
- Fresh basil or parsley: Chopped for serving, adding brightness at the very end.
Instructions
- Start the pasta water:
- Fill a large pot about three-quarters full and let it boil hard—you want a rolling boil, not a timid simmer. Salt it generously so it tastes like the sea; this is your only chance to season the pasta itself.
- Cook the pasta:
- Add pasta and stir immediately so it doesn't stick to itself. Cook to al dente, which means it should have just a tiny bit of resistance when you bite it. Before draining, scoop out and reserve about 120 ml (1/2 cup) of that starchy pasta water—it's liquid gold for adjusting your sauce.
- Season and sear the chicken:
- While pasta cooks, pat the chicken dry and sprinkle both sides with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in carefully and don't move it for 5–6 minutes until the bottom is golden. Flip and cook another 5–6 minutes until cooked through.
- Rest the chicken:
- Move the cooked chicken to a plate and let it sit for 5 minutes while you build your sauce; this keeps it tender and juicy. After resting, slice it into strips or bite-sized pieces.
- Build the base:
- In the same skillet (all those brown bits are flavor), melt butter over medium heat. Add minced garlic and listen for it to sizzle and smell incredible—about 1 minute. Stir in the sun-dried tomatoes and let them warm for another minute.
- Deglaze and simmer:
- Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to lift up all the caramelized bits. Lower the heat and gently stir in the heavy cream, Parmesan, and red pepper flakes, letting it all warm through and thicken slightly for 2–3 minutes.
- Wilt the spinach:
- Add the fresh spinach and stir until it's completely soft and dark—it goes from a full pile to barely visible in seconds. This is also your last chance to taste and adjust salt and pepper.
- Bring it together:
- Add the cooked pasta and sliced chicken back to the skillet. Toss everything together, adding splashes of reserved pasta water until the sauce coats the noodles without being soupy. The starches in the pasta water help the sauce cling beautifully.
- Plate and finish:
- Divide among plates or bowls and finish each one with chopped fresh basil or parsley and a small handful of extra Parmesan. The fresh herbs cut through the richness and make it feel bright.
Pin it My friend once said watching someone cook something they genuinely love is like seeing them relax completely. This dish does that for me—there's no rushing, no complicated technique to worry about, just layers of simple, honest flavors coming together. It reminds me that the best meals aren't about impressing anyone; they're about taking the time to let ingredients speak for themselves.
Why This Sauce Works
The magic of this cream sauce is that it respects each ingredient without overpowering them. The butter and garlic create a fragrant base, the sun-dried tomatoes add a concentrated sweetness and slight tang, and the cream brings everything into harmony. When you add the pasta water back in, the starches help the sauce emulsify and cling to every strand, so you're not left with cream pooling at the bottom of your bowl. This is a sauce that tastes like it took hours but asks for almost nothing from you.
Cooking the Chicken Just Right
The key to tender chicken is not overthinking it. Pat it dry before seasoning so it browns instead of steaming, heat your oil until it shimmers so the surface sears quickly, and then leave it alone—resist the urge to fidget with it. A 5-minute rest after cooking lets the juices redistribute, so when you slice it, it stays moist and doesn't fall apart. If your chicken breasts are particularly thick, you can gently pound them to even thickness before cooking, which helps them cook at the same rate.
Variations and Flexibility
This recipe is flexible in ways that make it feel like your own dish rather than something you're following. You can lighten it by swapping half-and-half for the heavy cream, or add a splash of white wine when you deglaze instead of just broth. Shrimp works beautifully here if you want seafood instead of chicken—cook it quickly in the same skillet until it turns pink, about 2–3 minutes. Some nights I add roasted red peppers, other times fresh mushrooms sautéed with the garlic, or even a handful of caramelized onions for deeper flavor.
- Gluten-free pasta works perfectly here, and honestly, you won't notice any difference.
- If you have cream on hand but no chicken broth, use a splash of white wine or even water with a pinch more salt.
- Double-check that sun-dried tomatoes are packed in oil, not just dried; the oil adds richness to the sauce.
Pin it This is the kind of recipe you make when you want to feel like you did something lovely without the stress. Serve it with a glass of crisp white wine and good company, and let the cream sauce do the talking.
Recipe FAQ
- → What type of pasta works best?
Penne or fettuccine are ideal as they hold the creamy sauce well, but any medium-width pasta can be used.
- → Can I substitute chicken?
Yes, grilled shrimp can be used for a seafood variation while maintaining the dish's creaminess.
- → How do I prevent the sauce from separating?
Simmer gently on low heat once cream is added, and stir continuously to keep the sauce smooth.
- → Is there a way to lighten the sauce?
Replacing heavy cream with half-and-half reduces richness while preserving creaminess.
- → Can this dish be made gluten-free?
Yes, using gluten-free pasta options allows for a similar hearty and creamy experience.