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Sun Dried Tomato Penne Pasta

Sun Dried Tomato Penne Pasta Recipe

I have to tell you, making this sun dried tomato penne pasta was an absolute game-changer for me. I love creamy pasta dishes, but this one hits all the right notes—rich, tangy, and satisfying
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 12 oz penne pasta – I like using semolina penne for its firm texture that holds sauce well.
  • 2 tbsp olive oil – Adds a subtle richness and helps sauté the aromatics.
  • 1 lb boneless skinless chicken breast – Cut into cubes for even cooking and tender bites.
  • 3 cloves garlic minced – Fresh garlic gives a fragrant, sharp flavor; skip pre-minced.
  • 1 cup sun-dried tomatoes chopped – Packed in oil is best; it gives a richer taste than dry ones.
  • 1 cup heavy cream – Creates that luscious creamy sauce that clings to pasta.
  • ½ cup chicken broth – Adds flavor depth and balances the creaminess.
  • ½ cup grated Parmesan cheese – Always grate fresh; it melts better and tastes superior.
  • 1 tsp Italian seasoning – A mix of herbs adds a classic Italian aroma.
  • Salt and pepper to taste – Enhances flavors naturally; I usually start with ½ tsp each.
  • Fresh basil leaves for garnish – Adds a bright, fresh flavor at the end.

Method
 

  1. Start by boiling water with a pinch of salt. Add the penne and cook until al dente, about 9-11 minutes. Drain and toss with a little olive oil to prevent sticking.
  2. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-6 minutes.
  3. Reduce heat to medium, add garlic and sun-dried tomatoes to the pan. Sauté for 1-2 minutes until the garlic is fragrant but not burnt.
  4. Pour in the chicken broth and heavy cream, stirring constantly. Let it simmer for 3-4 minutes until it slightly thickens. Add Parmesan cheese and Italian seasoning, mixing until smooth.
  5. Add the cooked penne to the skillet, tossing gently to coat evenly. Let it cook together for another 2-3 minutes so the pasta absorbs the flavors.
  6. Top with fresh basil and an extra sprinkle of Parmesan. Serve hot, straight from the pan for the best presentation.

Notes

  • I always taste the sauce before adding the pasta; sometimes it needs a pinch more salt.
  • Letting the sauce simmer a bit longer thickens it beautifully.
  • Use a nonstick pan to avoid sticking, especially when using high-fat ingredients like cream.
  • For a tangy twist, I occasionally add a teaspoon of balsamic vinegar—it brightens the flavors.
  • Don’t overcook the chicken; slightly undercooked will continue to cook in the sauce.