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Chicken and Sun-Dried Tomato Penne

A delicious pasta dish that combines tender chicken, sweet sun-dried tomatoes, and perfectly cooked penne in a creamy sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 520 kcal

Ingredients
  

  • 1 pound penne pasta
  • 1½ pounds chicken breast cut into 1-inch pieces
  • 1 cup sun-dried tomatoes julienned
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • ½ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • Red pepper flakes for heat
  • Extra Parmesan cheese for serving

Instructions
 

  • Bring a large pot of salted water to boil. Cook penne according to package instructions until al dente. Pro tip: Reserve 1 cup of pasta water before draining.
  • Season chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes until golden brown and cooked through. Remove and set aside.
  • In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant. Watch carefully as garlic can burn quickly.
  • Add chicken broth and scrape any brown bits from the bottom of the pan. These bits add incredible flavor to your sauce.
  • Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 3-4 minutes until slightly thickened.
  • Stir in Parmesan cheese until melted and smooth. Return chicken to the pan.
  • Add cooked penne to the sauce and toss to combine. If sauce is too thick, add reserved pasta water a little at a time.