30-Min Creamy Sun-Dried Tomato Chicken Penne
After a long day, the last thing I want is a sink full of pans and a complicated recipe. This Creamy Sun-Dried Tomato Chicken Penne came about on one of those frantic Tuesday nights, and it’s been a midweek hero ever since. I stumbled upon this combination by accident, and it’s been a hit ever since—it’s rich, satisfying, and comes together in the time it takes to boil pasta.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Why You’ll Love This Creamy Sun-Dried Tomato Chicken Penne
- One-pan wonder for the main sauce: You only need a single large pan for the chicken and sauce, meaning less washing up and more time at the table.
- Fast enough for a frantic weeknight: From start to finish, this dish is on the table in 30 minutes. No marinating or slow simmering required.
- Made with store-cupboard staples: Sun-dried tomatoes, double cream, and dried herbs are items I always keep on hand, making this a reliable emergency dinner.
- Make-ahead friendly: The sauce can be prepared a day in advance, and the whole dish reheats beautifully for lunch the next day.
- Family-approved flavour: The creamy tomato sauce is mild enough for children but bold enough for adults, so everyone leaves the table happy.
Ingredients You’ll Need
- 400g penne pasta
- 2 large chicken breasts (about 500g), sliced into bite-sized strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 100g sun-dried tomatoes in oil, drained and roughly chopped
- 300ml double cream
- 60ml chicken stock (from a cube or fresh)
- 50g grated Parmesan cheese, plus extra for serving
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Small handful of fresh basil leaves, to garnish (optional)
Tip: For the most efficient cooking, get your pasta water boiling and salted before you start chopping anything. This way, the pasta can cook while you prepare the chicken and sauce.
How to Make Creamy Sun-Dried Tomato Chicken Penne
- Cook the penne: Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente — the pasta should be tender but still have a slight bite at the centre. Drain, reserving about 100ml of the starchy pasta water, and set aside.
- Season and sear the chicken: While the pasta boils, season the chicken strips with salt, pepper, and a pinch of the dried oregano. Heat the olive oil in a large frying pan over medium-high heat until it shimmers and smells fragrant. Add the chicken in a single layer — you should hear a satisfying sizzle. Cook for 4–5 minutes, until the underside is golden brown and releases easily from the pan, then flip and cook for another 3–4 minutes until the chicken is cooked through and no longer pink in the centre. Transfer the chicken to a plate.
- Sweat the garlic and tomatoes: Reduce the heat to medium. In the same pan, add the minced garlic and chopped sun-dried tomatoes. Stir constantly for about 1 minute, until the garlic becomes fragrant and the tomatoes soften slightly. The oil will take on a deep red hue from the tomatoes.
- Build the creamy sauce: Pour in the double cream and chicken stock, stirring to lift any browned bits from the bottom of the pan — this adds immense flavour. Add the remaining dried oregano and dried basil. Bring the sauce to a gentle simmer; you’ll see small bubbles breaking the surface. Let it cook for 2–3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Add the cheese and chicken: Sprinkle in the grated Parmesan and stir until it melts completely into the sauce, creating a smooth, velvety texture. Return the cooked chicken to the pan, along with any juices from the plate. Stir to coat the chicken evenly.
- Toss with the pasta: Add the drained penne to the pan and toss everything together using tongs or a wooden spoon. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches a glossy, creamy consistency that clings to every piece of pasta. Taste and adjust seasoning with salt and pepper.
- Serve immediately: Divide the pasta among warm bowls. Garnish with fresh basil leaves and a generous extra grating of Parmesan, if desired. The sauce should be rich and silky, the chicken tender, and the pasta perfectly coated.
Tips From My Kitchen
- Don’t skip the pasta water: The starchy water is liquid gold. It helps thin the sauce without making it watery, and the starch helps the sauce cling to the pasta. Always reserve a cup before draining — even if you think you won’t need it.
- Slice the chicken evenly: Cutting the chicken into uniform strips ensures they all cook at the same rate. If some pieces are thicker than others, you’ll end up with dry bits and undercooked bits. Aim for strips about 2cm wide.
- Use full-fat cream for stability: Double cream (or heavy cream) won’t curdle when simmered with the acidic tomatoes, whereas lighter creams can split. If you want a lighter version, you can use half cream and half milk, but the sauce will be thinner.
- Prep ahead for chaos-free cooking: You can chop the sun-dried tomatoes, mince the garlic, and grate the Parmesan up to two days in advance. Store them in separate airtight containers in the fridge. On the night, you only need to cook the chicken and boil the pasta.
- Double the sauce for leftovers: This recipe freezes surprisingly well. Make a double batch of the sauce (without the pasta), cool completely, and freeze in a sealed container for up to three months. When you’re in a pinch, just defrost, reheat, and toss with freshly boiled penne.
Equipment You’ll Need
- Large frying pan or skillet
- Sharp knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
- Large pot for pasta
- Colander for draining
- Tongs for tossing
What to Serve With Creamy Sun-Dried Tomato Chicken Penne
- A simple green salad with a lemon vinaigrette cuts through the richness of the sauce.
- Garlic bread or crusty ciabatta is perfect for mopping up every last drop of creamy sauce.
- Steamed green beans or roasted broccoli add a fresh, crunchy contrast.
- If you want a lighter side, try my Quick Weeknight Roasted Veggie And Rotini Pasta Salad for a cold-weather alternative.
- For another quick pasta option, my Creamy Lemon Pasta Fresh Basil is a zesty companion for a larger spread.
Still hungry for ideas? You might also love Marry Me Chicken Creamy Sun Dried Tomato, Creamy Sun Dried Tomato Vegan Pasta from our sister kitchens.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely, and many prefer them for their extra juiciness. Boneless, skinless thighs will need about 5–6 minutes per side to cook through. Just ensure they reach an internal temperature of 74°C before serving.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of milk or water to the pasta and warm it gently in a pan over low heat, stirring often, until heated through. You can also microwave it in 30-second bursts.
Can I make this dairy-free?
Yes, you can substitute the double cream with full-fat coconut milk and use a vegan Parmesan alternative. The sauce will be slightly less rich and have a faint coconut flavour, but it still works beautifully with the sun-dried tomatoes.
What if my sauce is too thin?
Let it simmer for a few extra minutes to reduce. If it’s still runny, stir in a teaspoon of cornflour mixed with a tablespoon of cold water, then cook for another minute until thickened. Remember that the sauce will thicken further as it cools.
Can I add vegetables to this dish?
Certainly. Sautéed mushrooms, spinach, or roasted red peppers are excellent additions. Add mushrooms with the chicken, stir spinach in at the end until wilted, or fold in roasted peppers just before serving for extra colour and nutrients.
Creamy Sun-Dried Tomato Chicken Penne
A rich and creamy pasta dish featuring tender chicken, sun-dried tomatoes, and a velvety Parmesan sauce, tossed with al dente penne.
Ingredients
Method
- Cook the penne: Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente — the pasta should be tender but still have a slight bite at the centre. Drain, reserving about 100ml of the starchy pasta water, and set aside.
- Season and sear the chicken: While the pasta boils, season the chicken strips with salt, pepper, and a pinch of the dried oregano. Heat the olive oil in a large frying pan over medium-high heat until it shimmers and smells fragrant. Add the chicken in a single layer — you should hear a satisfying sizzle. Cook for 4–5 minutes, until the underside is golden brown and releases easily from the pan, then flip and cook for another 3–4 minutes until the chicken is cooked through and no longer pink in the centre. Transfer the chicken to a plate.
- Sweat the garlic and tomatoes: Reduce the heat to medium. In the same pan, add the minced garlic and chopped sun-dried tomatoes. Stir constantly for about 1 minute, until the garlic becomes fragrant and the tomatoes soften slightly. The oil will take on a deep red hue from the tomatoes.
- Build the creamy sauce: Pour in the double cream and chicken stock, stirring to lift any browned bits from the bottom of the pan — this adds immense flavour. Add the remaining dried oregano and dried basil. Bring the sauce to a gentle simmer; you’ll see small bubbles breaking the surface. Let it cook for 2–3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Add the cheese and chicken: Sprinkle in the grated Parmesan and stir until it melts completely into the sauce, creating a smooth, velvety texture. Return the cooked chicken to the pan, along with any juices from the plate. Stir to coat the chicken evenly.
- Toss with the pasta: Add the drained penne to the pan and toss everything together using tongs or a wooden spoon. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches a glossy, creamy consistency that clings to every piece of pasta. Taste and adjust seasoning with salt and pepper.
- Serve immediately: Divide the pasta among warm bowls. Garnish with fresh basil leaves and a generous extra grating of Parmesan, if desired. The sauce should be rich and silky, the chicken tender, and the pasta perfectly coated.
Notes
Reserve pasta water to adjust sauce consistency. Garnish with fresh basil and extra Parmesan if desired.
I make this at least once a week – it’s become a family favourite that never fails. Have you tried this Creamy Sun-Dried Tomato Chicken Penne yet? I’d love to hear how it turned out for you, or what clever twists you added to make it your own. Drop a comment below and share your weeknight wins!
