Go Back
Sun-Dried Tomato Chicken Penne is a delightful dish that brings together the robust flavors of sun-dried tomatoes, tender chicken, and al dente penne pasta. This recipe not only satisfies the palate but also serves as a visual feast, with its vibrant colors and enticing aroma. The combination of rich, creamy sauce and savory ingredients makes this dish a favorite among pasta lovers, whether for a family dinner or a special occasion.

Sun-Dried Tomato Chicken Penne

Discover the delectable flavors of Sun-Dried Tomato Chicken Penne, a dish that combines tender chicken, vibrant sun-dried tomatoes, and al dente penne pasta. This recipe features a rich, creamy sauce that delights the taste buds, making it perfect for family dinners and special occasions. With nutritious ingredients and easy preparation, you'll have a restaurant-quality meal on your table in no time. Elevate your culinary experience with this comforting and flavorful dish!
Print Recipe Pin Recipe

Ingredients
  

12 oz penne pasta

2 boneless, skinless chicken breasts

1 cup sun-dried tomatoes packed in oil, drained and roughly chopped

1 cup heavy cream

1 cup freshly grated Parmesan cheese

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional for heat)

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

1/4 cup fresh basil, chopped (for garnish)

1/4 cup fresh spinach, roughly chopped (optional for added nutrition)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until it reaches an al dente texture. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside in a colander.

    Prepare the Chicken: While the pasta cooks, season both sides of the chicken breasts generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts. Cook for approximately 6-7 minutes on each side or until the chicken is cooked through and no longer pink in the center (an internal temperature of 165°F is recommended). Once done, remove the chicken from the skillet and let it rest on a cutting board for a few minutes. Slice it into thin strips for easy mixing.

      Make the Sauce: In the same skillet, retaining the flavorful oil and juices from the chicken, add the minced garlic. Sauté for about 1 minute or until fragrant, being careful not to let it burn. Stir in the chopped sun-dried tomatoes and red pepper flakes (if using); mix well to combine. Pour in the heavy cream and let the mixture gently simmer for about 5 minutes, stirring occasionally, until slightly thickened.

        Combine Ingredients: Reduce the heat to low and gradually mix in the grated Parmesan cheese. Stir until the cheese melts completely and the sauce reaches your desired consistency. If the sauce becomes too thick, gradually add some of the reserved pasta water until it is creamy and smooth.

          Add Chicken and Pasta: Return the sliced chicken to the skillet, tossing it in the sauce to coat evenly. Add the cooked penne pasta, mixing thoroughly to ensure every piece is enveloped in the creamy sun-dried tomato sauce. If you’re adding spinach, do so at this stage and stir until just wilted.

            Serve: Taste the dish and adjust seasoning with more salt and pepper if needed. Serve immediately in warm bowls or plates, garnished with a generous sprinkling of chopped fresh basil for added aroma and flavor.

              - Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4