This Chicken and Sun Dried Tomato Penne is a rustic yet elegant pasta dish perfect for busy weeknights or entertaining. Tender chicken and al dente penne are coated in a silky, savory sauce infused with sweet-tart sun dried tomatoes. It’s a reliable, crowd-pleasing meal that delivers comfort and satisfaction in every bite.
Craving a delicious Chicken and Sun Dried Tomato Penne? You've come to the right spot! From Savory Combo Recipes favorites to amazing Appetizer Recipes recipes, there's something here for everyone.
Why You’ll Love This Chicken and Sun Dried Tomato Penne
- Rich & satisfying: Sun dried tomatoes create a sweet-savory sauce that clings to every noodle.
- One-pan ease: Build layers of flavor in one skillet for minimal cleanup.
- Fancy yet simple: Impressive Italian trattoria taste with approachable home cooking.
- Versatile base: Easily adapt with different proteins, greens, or briny additions.
Ingredients & Tools
- 450 g penne pasta
- 2 boneless, skinless chicken breasts (about 500 g), sliced into strips
- 120 ml oil from sun dried tomato jar, plus more if needed
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 150 g sun dried tomatoes in oil, drained and roughly chopped
- 240 ml chicken broth
- 120 ml heavy cream
- 50 g freshly grated Parmesan cheese, plus extra for serving
- Handful fresh basil leaves, torn
- Salt and black pepper to taste
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for a little heat)
Tools: Large skillet or sauté pan, large pot for pasta, tongs, grater, measuring cups/spoons
Notes: The oil from the sun dried tomato jar is the secret weapon—it’s infused with flavor and creates a beautiful aromatic base.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 58 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Use the oil from the sun dried tomato jar. This is non-negotiable for the best flavor! That oil is packed with tomato essence and herbs—it’s what gives the sauce its distinctive depth. If you don’t have enough, supplement with a good olive oil.
- Don’t overcook the chicken. Since the chicken will simmer in the sauce later, you just want a nice golden sear on the outside when you cook it initially. Overcooking at this stage can lead to dry, tough chicken.
- Grate your own Parmesan. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. A block of Parmigiano-Reggiano or similar, freshly grated, will melt beautifully and give a smoother, richer result.
- Reserve some pasta water. This is a golden rule for creamy pasta dishes. The starchy water helps emulsify the sauce, making it cling to the pasta perfectly. You’ll thank yourself later.
How to Make Chicken and Sun Dried Tomato Penne
Step 1: Start by bringing a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente—you want it to still have a slight bite. Just before draining, scoop out about a cup of the starchy pasta water and set it aside. This little step is a game-changer for your sauce later.
Step 2: While the pasta cooks, pat the chicken strips dry with a paper towel and season them well with salt, black pepper, and the dried oregano. Heat about two tablespoons of the sun dried tomato oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer (you may need to do this in batches to avoid crowding). Cook for about 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 3: In the same skillet, reduce the heat to medium and add a bit more sun dried tomato oil if needed. Toss in the chopped onion and sauté for about 4–5 minutes, until it becomes soft and translucent. You’ll notice the lovely aroma starting to build. Add the minced garlic and red pepper flakes (if using), and cook for another minute until fragrant—be careful not to burn the garlic.
Step 4: Stir in the chopped sun dried tomatoes and cook for another 2 minutes, letting them soften and release their intense flavor into the oil. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Those bits are pure flavor, so don’t let them go to waste!
Step 5: Let the broth simmer for about 3–4 minutes, allowing it to reduce slightly. Then, stir in the heavy cream and bring the sauce to a gentle simmer. You’ll see the color change to a lovely pale orange-pink. Add the grated Parmesan cheese and stir continuously until the cheese has melted and the sauce is smooth and slightly thickened.
Step 6: Return the cooked chicken (and any accumulated juices) to the skillet, along with the drained penne. Toss everything together to coat the pasta and chicken evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water—a little goes a long way in loosening it up and making it silky.
Step 7: Taste and adjust seasoning with more salt and pepper if needed. Just before serving, stir in most of the torn basil leaves, saving a few for garnish. The fresh basil adds a bright, herbal note that cuts through the richness beautifully. Serve immediately, with extra Parmesan sprinkled on top.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze without pasta for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water or broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon dressing provide a fresh, crisp contrast to the rich, creamy pasta.
- Garlic bread or focaccia — Perfect for sopping up every last bit of that delicious sun dried tomato sauce. You’ll want to savor every drop.
- Roasted asparagus or broccoli — The slight char and earthy flavor of roasted veggies balance the dish and add a nice textural variation.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — The bright acidity and citrus notes in these white wines cut through the creaminess of the sauce beautifully.
- Sparkling water with a slice of lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, keeping each mouthful fresh.
- Light-bodied Chianti — If you prefer red, a young Chianti with its cherry notes and good acidity complements the tomato and Parmesan flavors without overwhelming them.
Something Sweet
- Lemon sorbet — Its bright, clean flavor is the perfect palate-cleanser after a rich meal, leaving you feeling refreshed.
- Tiramisu — You can’t go wrong with this classic Italian dessert. The coffee-soaked layers and mascarpone cream are a decadent yet light finish.
- Panna cotta with a berry coulis — The smooth, creamy texture and fruity sauce provide a lovely, not-too-sweet ending that echoes the creaminess of the pasta.
Top Mistakes to Avoid
- Overcooking the pasta. Mushy penne can ruin the texture of the whole dish. Always cook it al dente, since it will continue to absorb sauce and soften a bit after you mix it in.
- Skipping the step of reserving pasta water. I’ve messed this up before too, and the sauce just doesn’t come together as well. That starchy water is magic for creating a silky, emulsified sauce that clings perfectly.
- Using low-fat cream or milk as a substitute. The sauce needs the fat content in heavy cream to achieve that luxurious, velvety texture. Lower-fat alternatives can make the sauce thin and prone to splitting.
- Adding the Parmesan cheese too quickly or over high heat. If the sauce is boiling when you add the cheese, it can become grainy and oily. Always stir it in over low heat for a smooth, creamy result.
Expert Tips
- Tip: Let the chicken rest before slicing. After cooking, allow the chicken to rest for a few minutes before cutting. This helps the juices redistribute, ensuring every piece stays moist and tender.
- Tip: Toast the dried oregano. Before adding it to the chicken, warm the dried oregano in your palms or in a dry pan for a few seconds. This wakes up the essential oils and intensifies its flavor.
- Tip: Add a splash of white wine. After sautéing the onions and garlic, deglaze the pan with about 60 ml of dry white wine. Let it reduce by half before adding the broth—it adds a lovely layer of acidity and complexity.
- Tip: Finish with a drizzle of high-quality olive oil. Just before serving, drizzle a little extra virgin olive oil over each plate. It adds a fruity note and makes the dish look restaurant-worthy.
FAQs
Can I make this dish ahead of time?
Yes, but with a couple of caveats. You can prepare the sauce and cook the chicken a day in advance, storing them separately in the fridge. However, I’d recommend cooking the pasta fresh when you’re ready to serve, as it can become mushy upon reheating. When ready to eat, gently reheat the sauce and chicken, cook the penne, and combine everything together with a splash of water or broth to loosen the sauce.
What can I use instead of heavy cream?
If you’re looking for a lighter option, full-fat coconut milk can work surprisingly well and adds a subtle sweetness. For a dairy-free version, cashew cream (blended soaked cashews with water) also creates a creamy texture. Be aware that both will alter the flavor profile slightly, but the result will still be delicious.
Can I use a different type of pasta?
Absolutely! Penne is great because the ridges hold the sauce well, but rigatoni, fusilli, or farfalle would also work beautifully. Just avoid long, thin pasta like spaghetti or linguine, as the chunky sauce and chicken pieces are better suited to short shapes.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet with a splash of water, broth, or milk over low heat, stirring gently until warmed through. Avoid the microwave if possible, as it can make the pasta rubbery and the sauce may separate.
Can I add vegetables to this recipe?
Of course! Spinach or kale stirred in at the end until wilted is a fantastic addition. Sliced mushrooms sautéed with the onions, or roasted red peppers added with the sun dried tomatoes would also be lovely. Just be mindful of adding watery veggies, as they can thin out the sauce.
Chicken And Sun Dried Tomato Penne
Make this easy Chicken and Sun Dried Tomato Penne for a rich, one-pan dinner ready in 40 minutes. Get the recipe for this creamy, crowd-pleasing pasta now!
Ingredients
For the Ingredients
-
450 g penne pasta
-
2 boneless, skinless chicken breasts (about 500 g, sliced into strips)
-
120 ml oil from sun dried tomato jar (plus more if needed)
-
1 large onion (finely chopped)
-
4 cloves garlic (minced)
-
150 g sun dried tomatoes in oil (drained and roughly chopped)
-
240 ml chicken broth
-
120 ml heavy cream
-
50 g freshly grated Parmesan cheese (plus extra for serving)
-
1 handful fresh basil leaves (torn)
-
Salt and black pepper (to taste)
-
1 tsp dried oregano
-
0.5 tsp red pepper flakes (optional, for a little heat)
Instructions
-
Start by bringing a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente—you want it to still have a slight bite. Just before draining, scoop out about a cup of the starchy pasta water and set it aside.01
-
While the pasta cooks, pat the chicken strips dry with a paper towel and season them well with salt, black pepper, and the dried oregano. Heat about two tablespoons of the sun dried tomato oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer (you may need to do this in batches to avoid crowding). Cook for about 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.02
-
In the same skillet, reduce the heat to medium and add a bit more sun dried tomato oil if needed. Toss in the chopped onion and sauté for about 4–5 minutes, until it becomes soft and translucent. Add the minced garlic and red pepper flakes (if using), and cook for another minute until fragrant—be careful not to burn the garlic.03
-
Stir in the chopped sun dried tomatoes and cook for another 2 minutes, letting them soften and release their intense flavor into the oil. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.04
-
Let the broth simmer for about 3–4 minutes, allowing it to reduce slightly. Then, stir in the heavy cream and bring the sauce to a gentle simmer. Add the grated Parmesan cheese and stir continuously until the cheese has melted and the sauce is smooth and slightly thickened.05
-
Return the cooked chicken (and any accumulated juices) to the skillet, along with the drained penne. Toss everything together to coat the pasta and chicken evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water—a little goes a long way in loosening it up and making it silky.06
-
Taste and adjust seasoning with more salt and pepper if needed. Just before serving, stir in most of the torn basil leaves, saving a few for garnish. Serve immediately, with extra Parmesan sprinkled on top.07
Not what you're looking for?
