Creamy Sun-Dried Tomato Chicken Penne Recipe – Easy 20-Minute Pasta

Last Updated on 2 months by Neha Deshmukh

Creamy Sun-Dried Tomato Chicken Penne Recipe – Easy 20-Minute Pasta

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious pasta dish that doesn’t take forever to make. This Creamy Sun-Dried Tomato Chicken Penne is exactly that – a flavour explosion ready in about 20 minutes! I first whipped this up on a busy weeknight when I was craving something comforting and Italian-inspired, and it’s been a family favourite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another pasta recipe. It’s quick, incredibly flavorful, and uses simple ingredients you probably already have in your pantry. The sun-dried tomatoes add a lovely tang, the cream makes it wonderfully rich, and the chicken keeps it satisfying. Plus, it’s easily adaptable to your tastes – more spice? Go for it! Want to make it lighter? I’ve got you covered.

Ingredients

Here’s what you’ll need to make this dreamy pasta:

• 12 oz (about 340g) penne pasta
• 3 boneless, skinless chicken breasts (or 6 thighs)
• 2 cloves garlic
• 2 Tbsp butter
• ½ cup (120ml) chicken stock or pasta cooking water
• 1 cup (240ml) heavy cream
• ⅔ cup (about 150g) sun-dried tomatoes in oil (sliced)
• 1 cup (about 100g) parmigiana reggiano (grated)
• Salt to taste
• ½-1 tsp red chili flakes (optional)
• Fresh ground black pepper to taste
• A few basil leaves (shredded), for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Chicken Selection & Preparation

I usually use chicken breasts for this, but thighs work beautifully too – they’re a bit more forgiving if you accidentally overcook them! About 680-800g of chicken is perfect. Cut the chicken into bite-sized pieces for quicker cooking and even distribution in the sauce.

Sun-Dried Tomatoes: Oil-Packed vs. Dry-Packed

I prefer oil-packed sun-dried tomatoes for this recipe. They’re softer and have a richer flavour. If you only have dry-packed, rehydrate them in hot water for about 15-20 minutes before using. Don’t discard the oil from the oil-packed ones – it’s liquid gold for cooking!

Parmigiana Reggiano: The King of Italian Cheeses

Seriously, use the real stuff if you can! Parmigiana Reggiano has a complex, nutty flavour that pre-grated cheese just can’t match. A little goes a long way, so it’s worth the splurge.

The Role of Pasta Water in Creamy Sauces

Don’t skip reserving that pasta water! It’s starchy and helps the sauce cling to the pasta, creating a beautifully emulsified, creamy texture. It’s a little kitchen secret my Nonna taught me.

Red Chili Flakes: Adjusting the Spice Level

I love a little kick, but feel free to adjust the amount of red chili flakes to your liking. Start with ½ tsp and add more if you’re feeling brave!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Bring a large pot of well-salted water to a boil and cook the penne according to package instructions. Remember to reserve about 1 cup (240ml) of that pasta water before draining!
2. While the pasta is cooking, melt the butter in a large pan over medium heat. Add the chicken and cook until lightly browned – about 5 minutes should do it. It doesn’t need to be cooked all the way through yet.
3. Stir in the minced garlic and cook for just one minute, until fragrant. You don’t want it to burn!
4. Pour in the chicken stock (or reserved pasta water) and season with salt. Let it simmer for about 3 minutes, until the chicken is nearly cooked through.
5. Add the sun-dried tomatoes and heavy cream. Bring to a gentle simmer, stirring occasionally.
6. Now for the good stuff! Mix in the grated Parmigiana Reggiano until it’s melted and the sauce is smooth and creamy. Taste and adjust the salt as needed.
7. Add the drained pasta to the sauce and toss for about a minute, ensuring every strand is coated in that luscious sauce.
8. Serve immediately, garnished with a generous grind of black pepper, extra cheese, and a sprinkle of fresh, shredded basil.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Sauce Consistency: If the sauce is too thick, add a splash more pasta water. If it’s too thin, simmer for a few more minutes to reduce it.
• Preventing the Pasta from Sticking: Toss the drained pasta with a little bit of olive oil before adding it to the sauce.
• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Aim for just cooked through, as it will continue to cook slightly in the sauce.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the chicken with chickpeas or white beans, use a plant-based cream, and nutritional yeast instead of Parmigiana Reggiano.
• Gluten-Free Option: Simply use gluten-free penne pasta!
• Spice Level Adjustment: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat. My friend loves adding a finely chopped jalapeño.
• Quick Weeknight Version (Simplified Ingredients): Use pre-cooked chicken or rotisserie chicken to save time.

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with:

• A simple green salad with a light vinaigrette
• Garlic bread for soaking up all that delicious sauce
• A glass of crisp white wine

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to restore the creamy texture.

FAQs

Got questions? I’ve got answers!

Can I use a different type of pasta for this recipe?

Absolutely! Rotini, fusilli, or farfalle would all work well.

Can this dish be made ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the pasta when you’re ready to serve.

What can I substitute for heavy cream?

You can use half-and-half or a mixture of milk and butter, but the sauce won’t be quite as rich.

How do I store leftover Creamy Sun-Dried Tomato Chicken Penne?

In an airtight container in the fridge for up to 3 days.

Can I add vegetables to this pasta dish?

Definitely! Spinach, mushrooms, or bell peppers would be delicious additions. Sauté them with the garlic before adding the chicken.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and what you think!