This comforting pasta dish combines tender bites of seared chicken with a luxurious, velvety sauce enriched with sun-dried tomatoes and parmesan cheese. The penne noodles act as perfect vessels for the creamy sauce, ensuring every mouthful is packed with savory, tangy depth. It is an ideal solution for busy weeknights when you want a restaurant-quality meal prepared in under thirty minutes.
List of ingredients
- 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 cup sun-dried tomatoes, drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Fresh basil, for garnish
step-by-step instructions
- Step: Cook the 10 ounces penne pasta according to package instructions, drain, and set aside.
- Step: Cut 1 ½ pounds boneless skinless chicken into 1-inch pieces and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Step: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes until cooked through, then transfer to a plate.
- Step: Add 3 tablespoons butter to the same skillet and sauté 2 teaspoons minced garlic for 30 seconds.
- Step: Stir in 3 tablespoons flour to form a paste.
- Step: Whisk in 2 cups chicken broth, 1 cup heavy cream, and 1 cup parmesan cheese.
- Step: Stir in 1 cup drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning; season with salt and pepper to taste.
- Step: Simmer the sauce for a few minutes until thickened.
- Step: Return the chicken to the skillet, add the cooked pasta, and stir to coat.
- Step: Garnish with fresh basil before serving.
Refining your cooking technique
Ensuring perfectly seared protein
To achieve the best texture for your chicken, pat the meat dry with a paper towel before seasoning. Moisture is the enemy of a good sear, and removing excess water allows the chicken to brown rather than steam in the pan. Avoid overcrowding the skillet so each piece can develop a flavorful crust.
Achieving the ideal sauce consistency
If your sauce becomes too thick while simmering, simply add a splash of reserved pasta water or extra chicken broth to loosen it. Conversely, if you prefer a thicker texture, allow the sauce to simmer for an additional minute or two on low heat. Constant whisking during the thickening stage is essential for a smooth, lump-free sauce.
Selecting the right pasta shape
Penne is the traditional choice here because its hollow center traps the creamy sauce, but you can also use rigatoni or fusilli. These shapes offer similar ridges and openings that hold onto the sun-dried tomato bits and parmesan. Whatever shape you choose, cook it until just al dente so it does not become mushy when tossed with the hot sauce.
Flavor enhancements and modifications
Adjusting the creaminess
While heavy cream provides the most luxurious result, you can substitute it with half-and-half if you want a slightly lighter profile. Keep in mind that a lower-fat dairy product may require a slightly longer simmer time to reach the desired thickness. Ensure you use freshly grated parmesan cheese rather than the pre-grated variety, as freshly grated cheese contains no anti-caking agents and melts into the sauce much more effectively.
Adding depth to the flavor profile
Sun-dried tomatoes come in both oil-packed and dry varieties; if using oil-packed, be sure to drain them thoroughly to avoid making the sauce too greasy. For an extra punch of flavor, you can add a teaspoon of capers or a handful of fresh spinach during the final minute of cooking. These additions introduce a subtle brightness that cuts through the richness of the cream base.
Managing leftovers and storage
Preserving quality in the refrigerator
Place any remaining pasta in an airtight glass or plastic container as soon as it cools to room temperature. It will remain fresh and flavorful for up to 4 days when stored correctly in the refrigerator. Ensure the container is sealed tight to prevent the cream-based sauce from absorbing other odors in your fridge.
Warming leftovers effectively
When reheating, add a tablespoon of water or broth to the container before heating to prevent the sauce from breaking or separating. Heat on the stovetop over low heat, stirring frequently, rather than using the microwave if possible. This gentle heat preserves the integrity of the dairy and keeps the pasta from becoming overcooked or rubbery.
Addressing common kitchen questions
How can I verify the chicken is fully cooked?
Use a digital meat thermometer inserted into the thickest part of the chicken piece to ensure it has reached an internal temperature of 165 degrees Fahrenheit. This prevents the guesswork of checking by sight alone. Cooking to this specific temperature keeps the chicken moist while ensuring food safety.
Is it possible to prepare components in advance?
You can certainly cook the pasta and store it in the refrigerator with a light drizzle of oil to prevent sticking. You can also chop the sun-dried tomatoes and measure out your spices ahead of time to make the final cooking stage move faster. However, the sauce is best prepared fresh just before serving to ensure the consistency remains perfect.
Why did my sauce look grainy?
A grainy sauce is often caused by adding the parmesan cheese while the sauce is boiling too vigorously. Always reduce the heat to a low simmer before stirring in the cheese, and add it gradually while whisking. Using high-quality cheese rather than the powdered variety in a shaker bottle also helps prevent graininess.
Can I make this recipe for a larger crowd?
This recipe can be easily scaled up by multiplying the ingredients, provided you have a skillet large enough to hold the extra volume. If your pan is too small, use a large Dutch oven to allow for even heat distribution. Be sure not to overcrowd the pan, as this will prevent the chicken from searing correctly and can lead to a watery, uneven sauce.
What should I serve alongside this dish?
Because this pasta is quite rich, a side of crisp, fresh greens is a wonderful accompaniment to provide a clean contrast. A simple salad with a light balsamic vinaigrette or some lightly roasted vegetables like asparagus or green beans balances the meal perfectly. A slice of toasted, crusty bread is also excellent for soaking up any remaining sauce left on the plate.
Print
Creamy Sun-Dried Tomato Chicken Pasta
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Poultry-based
Description
Reader-favorite ‘Marry Me Chicken’ made even better with tender penne pasta! The noodles hold the cheesy, sun-dried tomato sauce inside for a burst of flavor in each bite! It’s sure to win over anyone that tries it.
Ingredients
- 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 cup sun-dried tomatoes, drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Fresh basil, for garnish
Instructions
- Step: Cook the 10 ounces penne pasta according to package instructions, drain, and set aside.
- Step: Cut 1 ½ pounds boneless skinless chicken into 1-inch pieces and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Step: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes until cooked through, then transfer to a plate.
- Step: Add 3 tablespoons butter to the same skillet and sauté 2 teaspoons minced garlic for 30 seconds.
- Step: Stir in 3 tablespoons flour to form a paste.
- Step: Whisk in 2 cups chicken broth, 1 cup heavy cream, and 1 cup parmesan cheese.
- Step: Stir in 1 cup drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning; season with salt and pepper to taste.
- Step: Simmer the sauce for a few minutes until thickened.
- Step: Return the chicken to the skillet, add the cooked pasta, and stir to coat.
- Step: Garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed for moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 646 kcal
- Sugar: 10 g
- Sodium: 962 mg
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 41 g
- Cholesterol: 145 mg