Go Back
homemade Chicken Penne with Sun-Dried Tomato Sauce photo
Print Recipe Save it for later

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 minutes
Cook Time20 minutes
Total Time30 minutes
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.

Equipment

  • Blender or food processor
  • large nonstick skillet
  • Large Pot
  • Colander
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Spatula or tongs
  • oven-safe baking dish or skillet (for broiling)

Notes

  • Use reserved oil from the sun-dried tomatoes for extra flavor.
  • Cook pasta al dente to avoid it becoming mushy under the broiler.
  • Watch the broiler closely to prevent the cheese from burning.
  • Adjust red pepper flakes to taste for more or less heat.