If you’re searching for a weeknight dinner that’s as comforting as it is crowd-pleasing, look no further than Creamy Sun-Dried Tomato Penne with Chicken. Velvety, garlicky sauce wraps around hearty penne, juicy bites of chicken, ribbons of spinach, and the tangy depth of sun-dried tomatoes. Each forkful brings a burst of fresh basil and Parmesan, creating a dish that feels both rustic and elegant. Whether you’re gathering around the table with family or treating yourself to a cozy solo meal, this recipe delivers all the rich flavors of an Italian classic with a modern, shortcut twist.
Ingredients You’ll Need
The beauty of Creamy Sun-Dried Tomato Penne with Chicken lies in its straightforward but powerhouse ingredients. These simple staples join forces to bring color, texture, and irresistible flavor that feels special despite the short prep time.
- Penne pasta: Sturdy and ideal for catching creamy sauce in every bite.
- Olive oil: Adds a fruity richness to both the chicken and the sauce; use a good quality extra-virgin oil if you can.
- Boneless, skinless chicken breasts: Tender chicken pieces cook quickly and soak up the flavors of the sauce beautifully.
- Salt and black pepper: Essential for seasoning the chicken and balancing the whole dish.
- Garlic: Gives the sauce its signature aroma and depth; don’t be shy about using fresh cloves.
- Sun-dried tomatoes (packed in oil): These deliver tangy, sweet intensity and gorgeous color—drain and chop them for best distribution.
- Heavy cream: This is the secret to that irresistibly smooth, lush sauce.
- Chicken broth: Lightens the cream and layers in savory umami.
- Grated Parmesan cheese: Melts directly into the sauce, adding salty, nutty depth—use freshly grated if possible.
- Italian seasoning: A handy blend that melds all the flavors together; homemade or store-bought both work.
- Fresh baby spinach: Adds color, nutrition, and just the right touch of freshness.
- Fresh basil: Scattered on top at the end, basil brightens everything and boosts summery flavor.
How to Make Creamy Sun-Dried Tomato Penne with Chicken
Step 1: Cook the Pasta
Begin by boiling a large pot of salted water and cooking the penne until it’s just al dente. This gives the pasta enough structure to soak up the creamy sauce without falling apart, so be careful not to overcook. Once finished, drain the pasta and set it aside—you’re one big step closer to dinner!
Step 2: Sauté the Chicken
While the pasta is cooking, heat one tablespoon of olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the sizzling pan. Cook for 5 to 7 minutes, stirring occasionally, until they’re golden and cooked through. Remove the chicken and set it aside to keep those juicy morsels from overcooking while you build your sauce.
Step 3: Sauté the Aromatics and Sun-Dried Tomatoes
In that same skillet, add the remaining tablespoon of olive oil and toss in your minced garlic. Let it sizzle for about 30 seconds, just until fragrant (watch closely so it doesn’t burn). Stir in the chopped sun-dried tomatoes and let them cook for another minute, releasing their tangy, sweet flavors into the oil and garlic.
Step 4: Create the Creamy Sauce
Reduce the heat to medium, then pour in the heavy cream and chicken broth. As the mixture warms, stir in the Parmesan cheese and Italian seasoning, letting the sauce bubble gently for two to three minutes. The cheese will melt into the cream, making everything velvet-smooth and indulgent—don’t rush this part, as the sauce thickens slightly here.
Step 5: Assemble and Wilt the Greens
Return your cooked chicken to the skillet and add the fresh baby spinach. Stir everything together until the spinach just wilts and the chicken is coated with sauce. The penne joins the party next—toss it in and mix everything well so each piece is enveloped in the sauce. Finish by sprinkling chopped fresh basil over the top, then remove from heat. Serve this Creamy Sun-Dried Tomato Penne with Chicken while it’s warm and extra inviting!
How to Serve Creamy Sun-Dried Tomato Penne with Chicken
Garnishes
Breathe fresh life into your finished dish by showering it with extra grated Parmesan and an extra crack of black pepper. A handful of torn basil or even a drizzle of really good olive oil makes each plate feel restaurant-worthy and extra special.
Side Dishes
This pasta is a star on its own, but it shines even brighter with simple sides: think a crisp Caesar salad, garlicky green beans, or warm, crusty bread for mopping up every last drop of sauce. If you want to lean into Italian comfort, a small glass of white wine pairs beautifully with the creamy flavors.
Creative Ways to Present
For a fun twist, serve Creamy Sun-Dried Tomato Penne with Chicken in individual pasta bowls topped with microgreens, or let everyone sprinkle on their own toppings at the table. Take it outside for a picnic-style meal, or bake the finished pasta with a little extra Parmesan until bubbly and golden for a cozy casserole vibe.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then transfer them into an airtight container. Creamy Sun-Dried Tomato Penne with Chicken keeps well in the refrigerator for up to three days, making lunch prep a delight instead of a chore.
Freezing
Although this sauce contains dairy, you can successfully freeze portions if needed. Spoon cooled pasta into freezer-safe containers, pressing out as much air as possible. Thaw overnight in the fridge and note that the sauce may separate a little, but a gentle stir while reheating brings it back to life.
Reheating
Reheat single servings gently in the microwave, adding a splash of milk or broth to revive the creamy consistency. For larger portions, a covered skillet over medium-low heat is perfect—just stir occasionally and add a bit of extra liquid to loosen the sauce as needed.
FAQs
Can I use a different type Main Course
Absolutely! While penne is perfect for holding onto the luscious sauce, any short, sturdy pasta like rigatoni or fusilli works very well in Creamy Sun-Dried Tomato Penne with Chicken.
Is there a way to make this dish lighter?
You can swap the heavy cream for half-and-half or even whole milk, keeping in mind the sauce will be a bit less rich. Alternatively, try adding extra spinach and using grilled chicken for a lighter touch.
What’s the best way to prep ahead for busy nights?
Chop your chicken, garlic, and sun-dried tomatoes in advance and keep them ready to go in the fridge. You can also grate Parmesan and pre-measure your seasonings to streamline the process when the dinner rush hits.
Can I make Creamy Sun-Dried Tomato Penne with Chicken vegetarian?
Definitely! Simply omit the chicken and use vegetable broth instead of chicken broth. Toss in more spinach or even sautéed mushrooms for extra texture and flavor.
How spicy is this dish?
This recipe is super kid-friendly and mild, but if you love a kick, feel free to add a pinch of red pepper flakes with the garlic for gentle heat.
Final Thoughts
There’s something deeply satisfying about digging into Creamy Sun-Dried Tomato Penne with Chicken—a dish that feels both homey and a little bit luxurious. I hope your kitchen fills with laughter and good aromas as you cook up this favorite. Give it a try soon, and discover why this creamy pasta often finds its way onto the dinner table again and again!
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Creamy Sun-Dried Tomato Penne with Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this sun-dried tomato penne pasta with tender chicken pieces. A flavorful Italian-inspired dish that is quick and easy to prepare, perfect for a satisfying weeknight meal.
Ingredients
Penne Pasta:
- 12 ounces penne pasta
Chicken:
- 2 tablespoons olive oil (divided)
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups fresh baby spinach
- 2 tablespoons fresh basil (chopped)
Instructions
- Cook the Penne Pasta: Boil penne pasta until al dente, then drain and set aside.
- Cook the Chicken: Season and sauté chicken until cooked; set aside.
- Prepare the Sauce: Sauté garlic, add sun-dried tomatoes, cream, broth, cheese, and seasoning; simmer.
- Combine and Serve: Add chicken, spinach, and pasta to the sauce; mix well. Garnish with basil and serve.
Notes
- Top with extra Parmesan and black pepper for enhanced flavor.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 630
- Sugar: 4g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 155mg
