I first made this pasta on a whim, intrigued by its bold name. As the chicken sizzled and the sun-dried tomatoes, garlic, and herbs began to mingle in the cream, my kitchen transformed. The air filled with the most intoxicating aroma—rich, savory, slightly sweet, and undeniably luxurious. When I took that first bite of tender chicken and silky pasta coated in the glorious sauce, I completely understood the hype. It was a symphony of comfort and elegance in one bowl. I’ve made it for date nights, family dinners, and potlucks, and the reaction is always the same: pure, delighted silence followed by requests for the recipe.
Why You’ll Love This Recipe
You will love this recipe because it delivers restaurant-quality flavor and a truly special meal with straightforward, one-pan techniques. It’s impressively creamy, packed with layers of flavor from sun-dried tomatoes and herbs, and feels like a decadent treat, yet it comes together in about the same time it takes to boil pasta. It’s the perfect dish to make when you want to show someone (or yourself!) a little extra love through food.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup chopped sun-dried tomatoes in oil, drained (plus 1 tbsp of their oil)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ½ cup shredded mozzarella cheese
- 10 ounces penne pasta (or similar shape)
- Fresh basil or parsley, chopped, for garnish
Let’s talk ingredients, because a few are non-negotiable for that signature flavor. The sun-dried tomatoes in oil are essential—they’re softer and more flavorful than dry-packed, and we use a bit of their flavorful oil to start the sauce. Do not skip the red pepper flakes; they don’t make it spicy, just add a warm, subtle depth that balances the cream. For the herbs, dried oregano and thyme work perfectly here, as their flavor holds up to cooking. And please, for the love of a smooth sauce, use freshly grated Parmesan from a block; the pre-grated kind in a canister often contains anti-caking agents that can make your sauce grainy.(See the next page below to continue…)