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The first step in creating a delicious Sun-Dried Tomato Chicken Penne is cooking the pasta. Start by bringing a large pot of water to a rolling boil. This is crucial as it ensures that the pasta cooks evenly. Once boiling, add a generous amount of salt to the water; this is your opportunity to season the pasta from the inside out. A good rule of thumb is to use about one tablespoon of salt for every four quarts of water.

Sun-Dried Tomato Chicken Penne

Looking for an easy and delicious weeknight dinner? Try Sun-Dried Tomato Chicken Penne! This creamy pasta dish combines tender chicken, flavorful sun-dried tomatoes, and al dente penne, all tossed in a rich sauce. With fresh basil and spinach for added brightness, it's a perfect comfort food. This recipe is not only simple to make but also packed with nutrients, making it an ideal choice for busy evenings. Impress your family or friends with this delightful meal that’s sure to become a go-to favorite.
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Ingredients
  

12 oz penne pasta

2 chicken breasts, boneless and skinless

1 cup sun-dried tomatoes in oil, drained and roughly chopped

1 cup heavy cream

1 cup grated Parmesan cheese

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

2 tablespoons olive oil

Salt and black pepper to taste

1/4 cup fresh basil, chopped (for garnish)

1/4 cup fresh spinach, roughly chopped (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Prepare the Chicken: While the pasta is cooking, season the chicken breasts with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are cooked through and no longer pink in the center. Once done, remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into thin strips.

      Make the Sauce: In the same skillet (with leftover oil and juices from the chicken), add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and red pepper flakes, stirring to combine. Pour in the heavy cream and allow it to simmer for about 5 minutes, stirring occasionally.

        Combine Ingredients: Lower the heat and mix in the grated Parmesan cheese, stirring until the cheese melts and the sauce thickens. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

          Add Chicken and Pasta: Return the sliced chicken to the pan and toss to combine. Add the cooked penne pasta, ensuring everything is well-coated in the creamy sun-dried tomato sauce. If using spinach, stir it in at this point until wilted.

            Serve: Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately, garnished with chopped fresh basil.

              Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4