Penne with Chicken and Sun Dried Tomatoes
Indulge in the perfect harmony of flavors with this Penne with Chicken and Sun-Dried Tomatoes recipe—a creamy, savory pasta dish that's destined to become a family favorite! Tender penne pasta is coated in a velvety garlic and parmesan cream sauce, infused with the tangy sweetness of sun-dried tomatoes and a hint of Italian seasoning. Juicy, golden-browned chicken breast slices add hearty protein, while fresh basil lends a fragrant, finishing touch. With just 40 minutes from prep to table, this easy-to-make dish is ideal for weeknight dinners or impressing guests. Serve it warm, and watch it disappear from plates as a luxurious yet approachable meal that combines comfort and sophistication in every bite!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 pieces boneless, skinless chicken breast
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 100 grams sun-dried tomatoes, julienned
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup parmesan cheese, grated
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside to rest for a few minutes before slicing it into strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté the garlic for 30 seconds until fragrant.
Stir in the julienned sun-dried tomatoes and cook for 1-2 minutes.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer over medium-low heat.
Add the grated parmesan cheese, Italian seasoning, red pepper flakes (if using), and more salt and pepper to taste. Cook, stirring frequently, until the cheese has melted and the sauce is slightly thickened, about 3-4 minutes.
Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce.
Return the sliced chicken to the skillet, nestling it over the pasta. Allow everything to cook together for an additional 2-3 minutes to blend the flavors.
Garnish with fresh basil leaves before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 17.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
