Go Back
When it comes to weeknight dinners or family gatherings, finding a dish that is both easy to prepare and bursting with flavor can be a challenge. Enter Sun-Dried Tomato Chicken Penne, a dish that has quickly become a favorite for many home cooks. Combining the richness of a creamy sauce with the tangy depth of sun-dried tomatoes and tender chicken, this recipe offers a delightful culinary experience that appeals to a variety of palates.

Sun-Dried Tomato Chicken Penne

Discover the deliciousness of Sun-Dried Tomato Chicken Penne, a dish perfect for any occasion. This recipe combines creamy sauce, tender chicken, and the tangy burst of sun-dried tomatoes for a culinary treat. Easy to prepare, it’s ideal for busy weeknights or special gatherings. Explore the key ingredients, step-by-step cooking instructions, and tips for customized variations to make this delightful pasta dish your new go-to meal that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

12 oz penne pasta

2 cups cooked chicken breast, shredded

1 cup sun-dried tomatoes, packed in oil, drained and chopped

4 cloves garlic, minced

1 onion, finely chopped

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

2 cups fresh spinach

1 tsp dried basil

1 tsp dried oregano

Salt and freshly ground black pepper, to taste

Olive oil, for sautéing

Fresh basil leaves, for garnish

Instructions
 

Cook the Penne: In a large pot of salted boiling water, cook the penne according to package instructions until al dente. Drain and set aside.

    Sauté Aromatics: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes, and cook for another 2 minutes to release their flavors.

        Incorporate Chicken: Add the shredded chicken to the skillet, stirring well to combine. Cook for another 3 minutes until the chicken is warmed through.

          Make the Sauce: Pour in the chicken broth and heavy cream, then add the dried basil, oregano, salt, and pepper. Stir the mixture and bring to a gentle simmer. Let it cook for about 5 minutes until slightly thickened.

            Combine with Pasta: Add the cooked penne and fresh spinach to the skillet. Toss everything together, allowing the spinach to wilt and the pasta to be coated in the creamy sauce.

              Finish with Cheese: Gradually stir in the grated Parmesan cheese until melted and well combined. Taste and adjust seasoning as necessary.

                Serve: Spoon the Sun-Dried Tomato Chicken Penne into bowls and garnish with fresh basil leaves for an aromatic touch. Enjoy!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4