Mediterranean Creamy Chicken Penne in Sun-Dried Tomato Sauce
This Mediterranean-inspired creamy chicken penne is rich, comforting, and full of vibrant flavors. Tender chicken is tossed with penne pasta in a luscious sun-dried tomato cream sauce infused with garlic, Parmesan, and herbs. Perfect for a cozy dinner that feels restaurant-worthy but is easy enough for a weeknight meal.
⏱️ Time Required:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Pasta:
8 oz (225 g) penne pasta (or any short pasta)
For the Chicken:
1 lb (450 g) boneless skinless chicken breast or thighs, sliced
1 tbsp olive oil
1 tsp dried oregano
1 tsp paprika
Salt and black pepper, to taste
For the Creamy Sun-Dried Tomato Sauce:
1 tbsp olive oil (from sun-dried tomato jar if available)
3–4 cloves garlic, minced
½ cup sun-dried tomatoes in oil, chopped
1 cup heavy cream (or half-and-half for lighter option)
½ cup grated Parmesan cheese
½ tsp dried basil or Italian seasoning
Salt and pepper, to taste
¼ cup pasta water (reserved)
Optional: red pepper flakes, for a bit of heat
Garnish:
Fresh parsley or basil
Extra Parmesan for topping
Instructions:
1. Cook the Pasta:
Cook penne in salted boiling water until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
2. Cook the Chicken:
Heat 1 tbsp olive oil in a large skillet over medium heat.
Season sliced chicken with oregano, paprika, salt, and pepper.
Sauté chicken until golden brown and cooked through (about 5–6 minutes). Remove and set aside.
3. Make the Sauce:
In the same skillet, add another tablespoon of olive oil.
Add garlic and sauté for 30 seconds until fragrant.
Stir in chopped sun-dried tomatoes and cook for another minute.
Pour in the cream and bring to a gentle simmer.
Add Parmesan cheese, basil/Italian seasoning, and salt/pepper to taste.
Stir until cheese melts and sauce thickens slightly (about 3–4 minutes).
4. Combine:
Return cooked chicken to the pan.
Add cooked pasta and toss everything together.
If the sauce is too thick, add reserved pasta water a bit at a time until creamy and smooth.
5. Serve:
Garnish with fresh herbs and extra Parmesan.
Serve warm with crusty bread or a side salad.
Notes & Tips:
Pasta Choice: Penne holds the creamy sauce well, but rigatoni, fusilie, or farfalle also work.
Cream Substitute: Use half-and-half or coconut cream for a lighter or dairy-free version.
Add Veggies: Spinach, mushrooms, or zucchini can be added to the sauce.
More Protein: Add white beans or chickpeas for a Mediterranean twist.
Make it Spicy: A pinch of red pepper flakes adds great depth.
❓ Frequently Asked Questions (FAQs):
Q: Can I use jarred sun-dried tomatoes not in oil?
A: Yes, but rehydrate them in warm water or broth for 10–15 minutes before chopping.
Q: Can I make this dish ahead?
A: Yes! It reheats well. Store in an airtight container for up to 3 days. Add a splash of milk or cream when reheating.
Q: Is this recipe gluten-free?
A: Use gluten-free penne pasta and check that your Parmesan is certified gluten-free.
Q: Can I use rotisserie chicken?
A: Absolutely! Just skip the chicken cooking step and toss it in the sauce.
Nutritional Information:
Calories: 620 kcal
Protein: 34 g
Carbohydrates: 48 g
Sugar: 5 g
Fiber: 3 g
Fat: 34 g
Cholesterol: 115 mg
Sodium: 520 mg
Calcium: 220 mg
Iron: 2.8 mg