Sun-Dried Tomato Basil Parmesan Cream Sauce

Why You’ll Love This Recipe

• Fast, one-pan sauce that turns simple pasta or chicken into a restaurant-worthy meal.
• Balanced flavor: sweet-tangy sun-dried tomatoes, fragrant basil, nutty Parmesan, and a whisper of balsamic.
• Ultra-creamy yet not heavy, thanks to a reduced base and just enough cream.
• Flexible: wine or broth, spice level optional, and easy to scale up for guests.

Grocery List

• Produce: Garlic, fresh basil
• Dairy: Heavy cream, Parmesan cheese (block for grating)
• Pantry: Oil-packed sun-dried tomatoes, balsamic vinegar, red pepper flakes, kosher salt, black pepper, dry white wine or low-sodium chicken broth, pasta (optional)

Full Ingredients

For the Sun-Dried Tomato Basil Parmesan Cream

• 1/2 cup (85 g) oil-packed sun-dried tomatoes, drained and finely chopped
• 2 tbsp oil from the sun-dried tomato jar (or extra-virgin olive oil)
• 3 garlic cloves, finely minced
• 1/2 tsp red pepper flakes (optional, for gentle heat)
• 1/2 cup (120 ml) dry white wine or low-sodium chicken broth
• 3/4 cup (180 ml) heavy cream
• 1/2 cup (45 g) finely grated Parmesan cheese (freshly grated for best melt)
• 1/2 cup loosely packed fresh basil leaves, torn
• 1–2 tsp balsamic vinegar, to taste
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Up to 1/4 cup (60 ml) hot pasta water or broth, as needed to adjust consistency

Optional For Serving

• 12 oz (340 g) short pasta (rigatoni or penne), cooked al dente
• or 4 thin-cut chicken cutlets (about 1 1/4 lb/565 g total), seared to 165°F

Step-by-Step Instructions

Step 1: Prep your ingredients

Drain and finely chop the sun-dried tomatoes. Mince the garlic and tear the basil. Finely grate the Parmesan. Measure the cream, wine or broth, balsamic, and seasonings so they’re ready to go. If serving with pasta, start a pot of salted water and cook pasta to al dente; reserve 1/2 cup hot pasta water.

Step 2: Bloom garlic and tomatoes

Heat a medium skillet (10–12 inches) over medium heat until the surface reaches about 325–350°F and the oil shimmers, 1–2 minutes. Add the 2 tablespoons jar oil, the garlic, and red pepper flakes. Cook, stirring, for 30 seconds until fragrant (do not brown). Add the chopped sun-dried tomatoes and cook 2–3 minutes, stirring occasionally, to soften and infuse the oil.

Step 3: Deglaze and reduce

Pour in the wine or broth. Bring to a lively simmer and cook 1–2 minutes, scraping up any browned bits, until the liquid reduces by roughly half. This concentrates flavor and cooks off the alcohol if using wine.

Step 4: Add cream and gently thicken

Reduce the heat to medium-low. Stir in the heavy cream and bring to a gentle simmer at about 195–205°F. Cook 2–3 minutes, stirring frequently, until the sauce slightly thickens and lightly coats the back of a spoon. Avoid a hard boil to prevent the cream from breaking.

Step 5: Finish with Parmesan, basil, and balsamic

Remove the pan from heat. Whisk in the Parmesan gradually until smooth and glossy. Stir in the torn basil and 1–2 teaspoons balsamic vinegar. Season with the salt and pepper. If the sauce seems too thick, whisk in a splash of hot pasta water or broth (a tablespoon at a time) until velvety.

Step 6: Serve with pasta or skillet chicken

For pasta: Toss 12 oz cooked al dente pasta directly in the sauce over low heat with 2–4 tablespoons hot pasta water until glossy and well coated, 1–2 minutes. For chicken: Sear seasoned thin-cut chicken cutlets in a slick of oil over medium-high heat (375–400°F surface), 3–4 minutes per side, until golden and the internal temperature reaches 165°F. Spoon the warm sauce over the chicken to serve.

Pro Tips

• Finely grate Parmesan (microplane or rasp-style) so it melts smoothly without clumping.
• Keep the sauce at a gentle simmer; high heat can cause cream to separate and cheese to seize.
• Use the flavorful oil from the tomato jar for extra tomato depth and aroma.
• Balsamic at the end brightens the sauce—start with 1 teaspoon and add to taste.
• For perfect pasta gloss, finish the sauce with a spoonful or two of hot, starchy pasta water.

Variations

• Spinach boost: Stir in 2 cups baby spinach in Step 4 and wilt for 30–60 seconds.
• Vodka twist: Swap half of the wine/broth with 1/4 cup vodka for a subtle, classic rosy sauce vibe.
• Dairy-light: Replace half the heavy cream with evaporated milk; simmer gently and melt cheese off heat.

Storage & Make-Ahead

Refrigerate cooled sauce in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of milk, cream, or water to loosen. Do not boil. Freeze for up to 2 months; thaw overnight in the fridge and reheat slowly, whisking to re-emulsify. If serving with pasta, refresh with hot pasta water just before serving. For chicken, rewarm sauce separately and spoon over freshly seared or reheated cutlets.

Nutrition (per serving)

Approximate for sauce only (1/4 of recipe): 320 calories; 27 g fat; 5 g carbohydrates; 6 g protein; 1 g fiber; 700 mg sodium. Values will vary based on exact ingredients and salt used.