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Homemade Creamy Sun-Dried Tomato Chicken Penne recipe photo
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Creamy Sun-Dried Tomato Chicken Penne

This Creamy Sun-Dried Tomato Chicken Penne is bursting with bold flavors and comes together in under 30 minutes for a perfect weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 oz penne pasta the perfect pasta shape for holding creamy sauce
  • 2 tablespoons olive oil for searing the chicken and sautéing garlic
  • 2 chicken breasts boneless and skinless, sliced or pounded thin for even cooking
  • Salt and pepper to taste, essential for seasoning
  • 3 cloves garlic minced, adds fragrant depth
  • 1 cup sun-dried tomatoes packed in oil, drained and chopped, the star ingredient
  • 1 cup heavy cream creates a rich, silky sauce
  • 1 teaspoon Italian seasoning a blend of herbs to enhance flavor
  • 0.5 cup grated Parmesan cheese adds sharpness and umami
  • Fresh basil leaves for garnish, for a fresh, herbal finish

Instructions

  • Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente, usually about 9 to 11 minutes. Drain the pasta and set aside, reserving about 1/2 cup of pasta water for later.
  • While the pasta cooks, season the chicken breasts generously with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear until golden brown and cooked through, about 5-6 minutes per side depending on thickness. Remove the chicken from the skillet and let rest for a few minutes, then slice thinly.
  • In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally to soften them and infuse the oil with flavor.
  • Pour in 1 cup of heavy cream and sprinkle in 1 teaspoon of Italian seasoning. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
  • Add 1/2 cup of grated Parmesan cheese to the sauce and stir until melted and smooth. Return the sliced chicken to the skillet, coating it with the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
  • Add the drained penne pasta to the skillet and toss everything together over low heat. Make sure every piece of pasta is coated with that luscious creamy sun-dried tomato sauce. Taste and adjust seasoning with extra salt and pepper if needed.
  • Remove from heat and garnish with fresh basil leaves for a pop of color and brightness. Serve immediately for the best texture and flavor.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • Knife and cutting board
  • Measuring cups and spoons
  • Tongs or slotted spoon

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added cream or milk to loosen the sauce.
  • Use reserved pasta water to adjust sauce consistency perfectly.
  • Customize with dairy-free or gluten-free substitutions as desired.
  • Be careful not to overcook the chicken to keep it juicy and tender.
  • Add extra veggies like spinach, mushrooms, or bell peppers for more nutrients and color.