Bright, cozy, and utterly comforting — this Chicken Penne with Sun-Dried Tomato Sauce is one of those weeknight winners that feels special enough for guests yet comes together with very little fuss. Think tender strips of chicken, chewy Chickapea penne, and a creamy sun-dried tomato sauce studded with garlic, red pepper flakes, and shredded mozzarella. A sprinkle of fresh thyme at the end wakes everything up. This dish balances savory, tangy, and slightly spicy notes and bakes just long enough to melt cheese and let flavors mingle. It’s the kind of pasta you’ll want to write down and make again next week.

Below you’ll find a full ingredient list and a clarified, step-by-step set of instructions that follow the original recipe order but are rewritten for clarity and ease. Quantities are exact so your result matches the flavors and textures intended.

Why you’ll love this Chicken Penne with Sun-Dried Tomato Sauce

Uses Chickapea penne for a lovely texture and a subtly nutty flavor.
Creamy and cheesy without being overly heavy thanks to half & half and just enough Parmesan.
Sun-dried tomatoes add concentrated umami and a hit of richness — and their oil carries big flavor.
Quick to pull together: a short stovetop sauce and a brief bake finish make this ideal for busy evenings.

Ingredients

2 packages Chickapea Penne
1 lb. boneless skinless chicken breast (500 g.)
¼ cup sun-dried tomatoes in olive oil (oil drained) (30 g.)
1 tbsp. olive oil (I use oil from sun-dried tomatoes) (15 g.)
½ cup water (120 ml.)
¼ tsp. red pepper flakes (1.5 g)
1 garlic clove (minced)
½ cup Half & Half (120 ml.)
½ cup Parmesan cheese (65 g.)
1 cup shredded mozzarella (130 g.)
Fresh thyme, to garnish

Prep notes

Start by draining the sun-dried tomatoes well, then slice them thinly so their flavor disperses through the sauce. Cut the chicken into even pieces so it cooks uniformly. Measure the dairy and cheeses ahead of time so you can add them without pausing at the stove.

Step-by-step instructions

Preheat and prepare pasta: Preheat your oven to 375°F (190°C) if you plan to finish the dish in the oven to melt the cheese. Bring a large pot of salted water to a boil and cook the Chickapea penne according to package directions until just al dente. Drain and set aside while you make the sauce.
Prepare the chicken: Pat the 1 lb. boneless skinless chicken breast dry with paper towels. Cut the chicken into bite-sized pieces or strips so they cook quickly and evenly.
Cook the chicken: In a large skillet over medium heat, add the 1 tbsp. olive oil (you can use the oil reserved from the sun-dried tomatoes for extra flavor). When the oil is hot, add the chicken pieces in a single layer. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 6–8 minutes depending on piece size. Remove the cooked chicken from the skillet and set it aside on a plate.
Sauté garlic and red pepper flakes: Reduce the heat to medium-low. Add the minced garlic clove and the ¼ tsp. red pepper flakes to the same skillet (add a splash more oil if the pan looks dry). Sauté briefly, about 30 seconds to 1 minute, until fragrant — be careful not to let the garlic brown.
Add sun-dried tomatoes and water: Stir in the ¼ cup sun-dried tomatoes (oil drained) and pour in the ½ cup water. Use the water to deglaze the pan, scraping up any brown bits from cooking the chicken. Let the mixture simmer gently for 2–3 minutes to combine flavors.
Make the creamy sauce: Pour in the ½ cup Half & Half and stir to combine with the tomato mixture. Allow the liquid to come to a gentle simmer; do not boil vigorously. Simmer for 2–3 minutes so the sauce thickens slightly.
Add cheeses: Reduce heat to low. Stir in the ½ cup Parmesan cheese until it melts into the sauce and creates a smooth base. Fold in the 1 cup shredded mozzarella, reserving a small handful if you’d like a cheesier, browned topping for the oven finish.
Return chicken and combine with pasta: Add the cooked chicken back into the skillet with the sauce and stir to coat each piece. Then add the drained Chickapea penne and toss everything gently until the pasta is evenly coated and the chicken is distributed throughout.
Finish in the oven (optional): If you want a golden, melted top, transfer the pasta mixture to a baking dish, sprinkle the reserved mozzarella over the top, and bake in the preheated 375°F (190°C) oven for about 8–10 minutes, or until the cheese is bubbly and lightly golden. If you prefer not to bake, you can serve straight from the skillet with the cheese already melted into the sauce.
Garnish and serve: Remove from oven or stove and let rest for a minute. Garnish with fresh thyme sprigs or leaves. Serve immediately while everything is warm and cheesy.

Troubleshooting & tips

If the sauce seems too thin, simmer it a bit longer on low to reduce and thicken. Stir frequently to prevent sticking.
Use the oil from the jar of sun-dried tomatoes for richer flavor. Measure out 1 tbsp. total for cooking; there’s no need to add more than the recipe calls for.
For extra herb brightness, stir a teaspoon of chopped fresh thyme into the sauce just before combining pasta and chicken.
Leftovers keep well in the refrigerator for 2–3 days. Reheat gently on the stovetop with a splash of water or Half & Half to loosen the sauce.

Variations

Make it vegetarian: Omit the chicken and add roasted cherry tomatoes and sautéed mushrooms or spinach for a satisfying meatless version.
Spice it up: Increase the red pepper flakes to taste or add a pinch of smoked paprika for a smoky undertone.
Cheese swap: Mix in fontina or provolone with the mozzarella for a more elastic, melty finish.

Serving suggestions

Serve this Chicken Penne with Sun-Dried Tomato Sauce alongside a simple green salad dressed with lemon vinaigrette, or toasted crusty bread to sop up any leftover sauce. A bright side of steamed green beans or roasted asparagus pairs well to balance the creamy pasta.

Make-ahead and storage

You can prepare the sauce and cook the pasta and chicken a few hours ahead, then combine and refrigerate. When you’re ready to serve, reheat gently on the stovetop or in a baking dish until warmed through, then add the final cheese and broil briefly if you want a bubbly top. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze only if you’re okay with a slight change in texture to the pasta and cream components; thaw overnight and reheat slowly with a splash of water or Half & Half.

Final thoughts

This Chicken Penne with Sun-Dried Tomato Sauce is straightforward comfort food that dresses up a familiar pasta dinner with bright, concentrated tomato flavor and creamy, cheesy goodness. The recipe is forgiving, quick to prepare, and naturally crowd-pleasing — perfect for busy weeknights or casual dinner parties. Keep the sun-dried tomato oil on hand for an easy flavor boost, and don’t skimp on the fresh thyme at the end; it’s the tiny touch that lifts the whole dish.

Enjoy this one-pan marriage of tender chicken, hearty Chickapea penne, and a luxuriously creamy sun-dried tomato sauce.

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Chicken Penne with Sun-Dried Tomato Sauce

A creamy sun-dried tomato sauce tossed with penne and pan-seared chicken makes a quick, flavorful weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

Ingredients

2 packages Chickapea penne
1 lb boneless skinless chicken breast (about 500 g)
1/4 cup sun-dried tomatoes in olive oil oil drained (about 30 g)
1 tbsp olive oil (use oil from sun-dried tomato jar if desired, about 15 g)
1/2 cup water (120 ml)
1/4 tsp red pepper flakes (about 1.5 g)
1 clove garlic minced
1/2 cup half & half (120 ml)
1/2 cup Parmesan cheese (about 65 g), grated
1 cup shredded mozzarella (about 130 g)
fresh thyme for garnish
salt and pepper to season chicken and pasta water

Instructions

Drain most of the oil from the sun-dried tomatoes, reserving about 1 tablespoon if desired; place the tomatoes and 1/2 cup water in a blender or food processor and puree until smooth and creamy.
Slice the chicken breasts into 1/2-inch-thick slices and season both sides with salt and pepper.
Heat 1 tablespoon olive oil (or reserved sun-dried tomato oil) in a large nonstick skillet over medium-high heat and cook the chicken slices 3–4 minutes per side, until cooked through and no longer pink.
Remove the chicken to a cutting board, cut into bite-sized pieces, and set aside.
Bring a large pot of lightly salted water to a boil and cook the Chickapea penne according to package directions, about 3–5 minutes; drain, briefly rinse if desired, and set aside.
In a large skillet over medium heat, combine the sun-dried tomato puree, red pepper flakes, minced garlic, half & half, and grated Parmesan; bring to a gentle simmer and cook for about 1 minute, stirring until the sauce is smooth.
Add the cut chicken and cooked penne to the sauce and stir until everything is evenly coated.
Sprinkle shredded mozzarella evenly over the top, transfer to an oven-safe dish or place the skillet under a broiler, and broil about 5 minutes until the cheese is melted and bubbly—watch carefully to avoid burning.
Garnish with fresh thyme and serve immediately.