Quick Creamy Sun-Dried Tomato Chicken Penne Recipe Perfect for Weeknights

“You won’t believe this, but it all started on a hectic Wednesday evening. I was staring at my pantry, trying to figure out what to throw together for dinner without making a mess or spending hours. Honestly, I wasn’t even planning to make sun-dried tomato chicken penne that night. I just grabbed a jar of sun-dried tomatoes that had been lurking in the back of the fridge and some chicken breasts I’d almost forgotten about. I didn’t have time to fuss with fancy sauces or complicated steps, so I improvised — and the result was this quick creamy sun-dried tomato chicken penne that now saves my weeknights more often than I care to admit.

It’s funny how the sizzle of chicken hitting the pan and the rich aroma of garlic and sun-dried tomatoes can change your whole evening vibe. And you know that feeling when you take a bite and the creamy sauce just wraps around the pasta like a warm hug? That’s exactly what happened here. I made a bit of a mess, dropped a spoon, and got interrupted by a call halfway through, but somehow, this recipe held it all together beautifully.

Maybe you’ve been there too — craving something comforting, tasty, and quick without the usual hassle. This recipe stuck with me because it’s simple enough for a weeknight but feels like a little treat. Plus, it’s versatile, so you can tweak it to your taste or what’s on hand. Let me tell you, once you try this creamy sun-dried tomato chicken penne, you’ll want to keep it in your rotation, just like I do.

Why You’ll Love This Recipe

Honestly, this quick creamy sun-dried tomato chicken penne is one of those dishes that checks all the boxes when I’m juggling a busy schedule. It’s been tested multiple times in my kitchen (and sometimes at a friend’s, when they begged me to bring it over), so I feel confident recommending it.

• Quick & Easy: Ready in under 30 minutes — perfect for those nights when you’re rushing but still want something homey.
• Simple Ingredients: No need for fancy items; most of these are pantry staples or easy to find at any grocery store.
• Perfect for Weeknights: Comfort food without the fuss, great for casual dinners or when you want something satisfying but not heavy.
• Crowd-Pleaser: Kids and adults alike tend to ask for seconds — the creamy sauce and sun-dried tomatoes work magic together.
• Unbelievably Delicious: The tangy sun-dried tomatoes paired with juicy chicken and smooth sauce create a flavor combo that’s just right.

What sets this recipe apart is the balance of creaminess without feeling too rich, thanks to a little trick I learned: using a mix of cream and chicken broth to keep it luscious yet light. Plus, tossing the penne directly into the sauce lets it soak up all those sun-dried tomato flavors perfectly. This isn’t just another pasta dish — it’s the kind that makes you close your eyes and savor every bite. Whether you’re impressing family or just treating yourself after a long day, this quick creamy sun-dried tomato chicken penne delivers comfort with personality.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You’ll find most of these items in your pantry or fridge, and they come together quickly to create a rich, creamy sauce with just the right tanginess. If you want to switch things up, I’ve noted some easy substitutions below too.

• 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces (I prefer organic if I can get it)
• 8 ounces (225g) penne pasta (regular or whole wheat)
• 2 tablespoons olive oil (for sautéing; extra virgin works great here)
• 3 cloves garlic, minced (fresh is best for that punch)
• 1/2 cup (75g) sun-dried tomatoes, chopped (packed in oil for richer flavor)
• 1 cup (240ml) heavy cream (you can swap for half-and-half for a lighter version)
• 1/2 cup (120ml) chicken broth (preferably low sodium)
• 1/2 cup (50g) grated Parmesan cheese (freshly grated makes all the difference)
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon dried Italian herbs (or a mix of oregano and basil)
• Fresh parsley, chopped, for garnish (optional but recommended)

Ingredient tips: For the sun-dried tomatoes, I recommend brands like Kirkland or Roland — they have a nice balance of sweetness and tang. If you can find small-curd Parmesan, it melts better into the sauce. And if you’re dairy-free, swapping cream with coconut milk and Parmesan with nutritional yeast works surprisingly well.

Equipment Needed

• Large pot for boiling the pasta.
• Large skillet or sauté pan – I use a non-stick pan, but a stainless steel one works fine too.
• Sharp knife and cutting board for prepping chicken and tomatoes.
• Measuring cups and spoons for precise ingredients (helps with consistent results).
• Wooden spoon or silicone spatula – ideal for stirring the sauce without scratching your pan.

If you don’t have a heavy cream measuring cup, a standard liquid measuring cup works perfectly. I’ve used regular kitchen scissors to chop sun-dried tomatoes when I’m in a hurry, and honestly, it’s easier than a knife sometimes. For budget-friendly options, a basic non-stick skillet and a medium pot will get the job done just fine — no fancy gadgets required.

Preparation Method

1. Cook the Penne: Bring a large pot of salted water to a boil. Add 8 ounces (225g) of penne pasta and cook according to package instructions until al dente (usually about 10-12 minutes). Drain and set aside, reserving 1/2 cup (120ml) of pasta water for later.
2. Prepare the Chicken: While pasta cooks, season the chicken pieces lightly with salt, pepper, and 1/4 teaspoon dried Italian herbs. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5-7 minutes until golden brown and cooked through, stirring occasionally. Remove chicken from the pan and set aside.
3. Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant (don’t let it burn!). Toss in chopped sun-dried tomatoes and sauté for another 1-2 minutes to release their flavor.
4. Create the Creamy Sauce: Pour in 1 cup (240ml) heavy cream and 1/2 cup (120ml) chicken broth. Stir well and bring to a gentle simmer. Let the sauce cook for about 3-4 minutes, stirring occasionally, until slightly thickened.
5. Add Cheese and Season: Stir in 1/2 cup (50g) grated Parmesan cheese and the remaining 1/4 teaspoon dried Italian herbs. Season with salt and black pepper to taste. If the sauce looks too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
6. Combine Pasta and Chicken: Return the cooked chicken to the skillet and toss to coat in the creamy sauce. Add the drained penne pasta and mix everything gently but thoroughly. Cook for another 1-2 minutes so the pasta can soak up the sauce.
7. Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley over the top. Serve immediately while warm, maybe with a side salad or crusty bread.

Pro tip: If your sauce starts to separate or looks oily, a quick whisk off the heat usually smooths it right out. Also, keep an eye on the chicken pieces — if they’re too small, they might dry out, so bite-sized but not tiny is best.

Cooking Tips & Techniques

One thing I learned the hard way is that timing is everything when making creamy sun-dried tomato chicken penne. Overcooked chicken can get rubbery fast, so I recommend cutting it into uniform pieces for even cooking. Also, don’t rush the garlic step — it only takes seconds but adds a ton of flavor if you don’t burn it.

When stirring the sauce, gentle and consistent mixing helps keep it smooth and prevents it from breaking. If you find the sauce too thick, adding reserved pasta water is a magic trick that keeps everything silky without watering down the flavor.

Multitasking really helps here — start boiling the pasta first, prep your chicken while that’s going, and by the time the pasta is ready, your sauce is simmering. Honestly, it feels like a small kitchen dance, but it gets you dinner on the table fast.

One common mistake is adding the cheese too early. Parmesan melts best when the sauce has just started to thicken, so wait until the simmer stage before stirring it in. Also, fresh herbs at the end brighten the dish, so don’t skip that final touch.

Variations & Adaptations

This quick creamy sun-dried tomato chicken penne is pretty flexible, so you can change it up depending on your mood or dietary needs.

• Vegetarian Option: Swap chicken for sautéed mushrooms or roasted veggies like zucchini and bell peppers. The sauce is rich enough to stand on its own.
• Low-Carb Variation: Use spiralized zucchini noodles instead of penne. Cook them separately and toss in just before serving to avoid sogginess.
• Spicy Kick: Add a pinch of red pepper flakes during the garlic sauté to give it a little heat that pairs beautifully with the creamy sauce.
• Dairy-Free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan. The flavor will shift but still taste delicious.

Once, I tried adding a splash of white wine before the cream step — it added a subtle depth that was surprisingly nice. Feel free to experiment a little, but I recommend keeping the sun-dried tomatoes central since they’re the star.

Serving & Storage Suggestions

This creamy sun-dried tomato chicken penne tastes best served hot and fresh. I like to plate it with a sprinkle of fresh parsley and a wedge of lemon on the side to brighten up each bite. It pairs wonderfully with a crisp green salad or steamed veggies, and a glass of chilled white wine is just right if you’re in a celebratory mood.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if it’s thickened too much. The flavors tend to meld nicely after a day, making leftovers even tastier.

For longer storage, you can freeze the dish in portions for up to 2 months. Thaw overnight in the fridge before reheating. Just a heads-up — the pasta might be a bit softer after freezing, so if you want to keep that al dente texture, consider freezing the sauce and chicken separately from the pasta.

Nutritional Information & Benefits

Per serving, this dish offers approximately 550 calories, with a balanced mix of protein from the chicken, healthy fats from olive oil and cream, and carbohydrates from the penne pasta. The sun-dried tomatoes add antioxidants and a good dose of vitamin C, while garlic brings immune-boosting properties.

For those watching carbs, swapping penne for whole wheat pasta or veggie noodles can reduce the glycemic load. The recipe is gluten-free friendly if you use gluten-free pasta, and dairy-free options are easily achievable with simple substitutions.

From a wellness perspective, this meal feels indulgent without being heavy — the moderate creaminess paired with lean protein keeps it satisfying and nourishing, perfect for a balanced diet when enjoyed in moderation.

Conclusion

This quick creamy sun-dried tomato chicken penne has become a reliable go-to for nights when I want something comforting, flavorful, and fast. It’s easy to customize, uses ingredients you probably already have, and tastes like you spent way more time on it than you did. Honestly, it’s one of those recipes I keep coming back to because it hits the spot every single time.

Feel free to tweak it to suit your taste or dietary needs — maybe add some spinach, swap the chicken for shrimp, or turn up the heat with chili flakes. I’d love to hear how you make it your own, so don’t hesitate to share your thoughts or adaptations in the comments. Give it a try, and let this creamy sun-dried tomato chicken penne become your weeknight hero too!

FAQs

Can I use sun-dried tomatoes that are not packed in oil?

Yes, but I recommend soaking them in warm water for 10 minutes to soften and then draining before chopping. This helps bring out their flavor and prevents the sauce from becoming too dry.

What can I substitute for heavy cream if I want a lighter version?

You can use half-and-half or a mixture of milk and cream cheese for a lighter but still creamy sauce. Just keep an eye on the sauce thickness and adjust with pasta water if needed.

How do I prevent the chicken from becoming dry?

Cut chicken into uniform, bite-sized pieces and cook over medium-high heat just until no longer pink. Avoid overcooking by removing it from the pan as soon as it’s done.

Is this recipe freezer-friendly?

Yes, you can freeze leftovers for up to 2 months. I suggest freezing sauce and chicken separately from the pasta to maintain texture. Thaw overnight before reheating gently.

Can I make this recipe gluten-free?

Absolutely! Just swap regular penne pasta for your favorite gluten-free variety. Most gluten-free pastas work well with creamy sauces like this.

Print