Imagine a single‑pan dinner that delivers the comfort of a creamy pasta while showcasing the bright, sun‑kissed flavor of sun‑dried tomatoes. Sun‑Dried Tomato Chicken Penne is that dish—rich, silky, and surprisingly quick to pull together.
What makes it special is the marriage of tender, pan‑seared chicken with a velvety sauce built from sun‑dried tomatoes, garlic, and a splash of white wine, all folded into al dente penne. The sauce clings to every noodle, creating a luxurious mouthfeel that feels indulgent without being heavy.
This recipe is perfect for busy families, date‑night cravings, or anyone who loves a vibrant, restaurant‑quality pasta at home. Serve it for a casual weeknight dinner or as the centerpiece of a weekend gathering.
The process is straightforward: season and sear the chicken, simmer a quick cream‑based tomato sauce, toss in cooked penne, and finish with fresh herbs. In under an hour you’ll have a dish that looks as impressive as it tastes.
Why You'll Love This Recipe
Bright, Sun‑Dried Tomato Flavor: The concentrated sweetness of sun‑dried tomatoes lifts the sauce, giving each bite a sunny, umami‑rich depth that’s impossible to ignore.
One‑Pan Simplicity: All components cook in the same skillet, meaning fewer dishes, less cleanup, and a harmonious blend of flavors that develop together.
Balanced Creaminess: A splash of cream and a touch of Parmesan create silkiness without overwhelming the palate, keeping the dish light yet satisfying.
Family‑Friendly Appeal: The familiar pasta base combined with juicy chicken makes it a crowd‑pleaser for kids and adults alike.
Ingredients
The magic of this dish starts with high‑quality components. Tender chicken breasts provide a sturdy protein base, while penne’s ridges hold onto the creamy sauce. Sun‑dried tomatoes deliver an intense, slightly sweet acidity, and the combination of garlic, shallots, and white wine builds a fragrant foundation. Finally, cream, Parmesan, and fresh basil tie everything together with richness and brightness.
Main Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into bite‑size pieces
- 12 oz penne pasta
- 1 cup sun‑dried tomatoes, drained and chopped
Sauce Components
- 2 tablespoons olive oil
- 2 shallots, finely diced
- 3 cloves garlic, minced
- ½ cup dry white wine
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
Seasonings & Garnish
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red‑pepper flakes (optional)
- ¼ cup fresh basil leaves, torn
Each ingredient plays a purpose: the chicken absorbs the aromatic sauce, the penne provides a sturdy vehicle for the creamy coating, and the sun‑dried tomatoes inject a concentrated, sweet‑tart flavor that balances the richness of cream and cheese. Fresh basil added at the end lifts the dish with a herbaceous pop, while a pinch of red‑pepper flakes can introduce a subtle heat for those who enjoy a little kick.
Step-by-Step Instructions
Preparing the Ingredients
Begin by bringing the chicken pieces to room temperature for about 10 minutes; this promotes even cooking. While the chicken rests, bring a large pot of salted water to a boil, add the penne, and cook until al dente (usually 11‑12 minutes). Drain, reserving ½ cup of pasta water for later use, and set aside.
Cooking the Chicken
- Heat the skillet. Over medium‑high heat, add 2 tablespoons olive oil and let it shimmer, about 30 seconds. A hot pan ensures a quick sear that locks in juices.
- Sear the chicken. Add the seasoned chicken pieces in a single layer, being careful not to crowd the pan. Cook undisturbed for 3‑4 minutes per side until golden brown and cooked through (internal temp 165°F). Remove to a plate and keep warm.
- Deglaze. Lower the heat to medium, pour in ½ cup dry white wine, and scrape the browned bits from the pan with a wooden spoon. These fond pieces are flavor gold, adding depth to the sauce.
Making the Creamy Sun‑Dried Tomato Sauce
Once the wine has reduced by half, stir in the diced shallots, minced garlic, and chopped sun‑dried tomatoes. Sauté for 2‑3 minutes until fragrant and the tomatoes soften. Then pour in 1 cup heavy cream and bring to a gentle simmer. Reduce the heat and whisk in ¾ cup Parmesan until melted, creating a glossy, velvety sauce. If the sauce feels thick, thin it with a splash of the reserved pasta water.
Combining Everything
Return the cooked chicken to the skillet, then add the al dente penne. Toss everything together, ensuring each noodle is coated in the creamy tomato mixture. Season with salt, pepper, and ¼ teaspoon red‑pepper flakes if desired. Finish by stirring in the torn basil leaves for a fresh pop of color and flavor. Serve immediately, garnished with an extra sprinkle of Parmesan and a drizzle of olive oil if you like.
Tips & Tricks
Perfecting the Recipe
Pat the chicken dry. Excess moisture creates steam, preventing a proper sear. A dry surface yields a golden crust that locks in flavor.
Use the pasta water. The starchy liquid helps emulsify the sauce, giving it a silky texture that clings to the penne.
Don’t over‑cook the cream. Keep the sauce at a gentle simmer; boiling can cause the cream to separate and become grainy.
Flavor Enhancements
A squeeze of fresh lemon juice added at the end brightens the richness, while a pinch of smoked paprika introduces a subtle, earthy smokiness. For extra depth, stir in a tablespoon of pesto just before serving.
Common Mistakes to Avoid
Skipping the resting period for the chicken can cause juices to spill out, leaving the meat dry. Also, adding the cream too early—before the wine has reduced—can dilute the sauce’s flavor intensity.
Pro Tips
Toast the sun‑dried tomatoes. A quick 2‑minute toast in the dry skillet intensifies their natural sweetness.
Finish with butter. Swirl in a tablespoon of cold butter right before serving for an ultra‑silky finish.
Season in layers. Add a pinch of salt after each major step (chicken, sauce, final toss) to build depth.
Use a heavy-bottomed pan. Even heat distribution prevents hot spots that can scorch the cream.
Variations
Ingredient Swaps
Replace chicken with sliced turkey breast, pork tenderloin, or firm tofu for a vegetarian twist. Swap penne for rigatoni or farfalle if you prefer a different shape. For a sweeter note, use sundried tomato pesto instead of chopped tomatoes.
Dietary Adjustments
Choose gluten‑free penne made from corn or rice to keep the dish safe for gluten‑intolerant diners. Use coconut cream and nutritional‑yeast Parmesan for a dairy‑free version. For low‑carb, substitute the pasta with spiralized zucchini noodles.
Serving Suggestions
Pair with a crisp arugula salad dressed in lemon vinaigrette, or serve alongside roasted asparagus for extra green. A side of garlic‑buttered sourdough is perfect for soaking up any leftover sauce, and a glass of chilled Sauvignon Blanc complements the tomato‑cream notes beautifully.
Storage Info
Leftover Storage
Allow the dish to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days. For longer keeping, portion into freezer‑safe bags, squeeze out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating Instructions
Reheat gently on the stovetop over low heat, adding a splash of milk or broth to revive the creaminess. Alternatively, microwave in a covered bowl on medium power for 2‑3 minutes, stirring halfway. Avoid high heat, which can cause the sauce to separate.
Frequently Asked Questions
This Sun‑Dried Tomato Chicken Penne delivers restaurant‑level flavor with everyday ingredients and straightforward steps. You now have the full roadmap—from selecting the freshest components to mastering the creamy sauce and storing leftovers. Feel free to experiment with swaps, adjust seasonings, or add your own twist; cooking is an adventure. Serve it hot, savor every bite, and enjoy the applause around your table!
