Creamy Sundried Tomato Chicken Penne Recipe Ready in 25 Minutes Easy and Delicious

“You’re not really going to make boxed mac and cheese again, right?” That’s what my roommate shot over the kitchen counter one hectic Thursday evening. Honestly, I was staring at an empty fridge and a looming deadline, thinking dinner might just be a sad sandwich. But then I spotted a jar of sundried tomatoes tucked behind the olive oil. A quick rummage later, I had penne pasta and chicken thighs ready to rescue the night.

That first bite of creamy sundried tomato chicken penne was a surprise — savory, tangy, and just the kind of comfort I didn’t know I needed after a day that felt like it would never end. It’s funny how a few simple ingredients, thrown together with zero fuss, can reset the whole mood. What started as a “just get something on the table” meal quickly became a staple I made not once, but a few times that week (yeah, I admitted to that obsession phase). The creamy sauce with a hint of sun-dried tomato brightness, tender chicken, and perfectly cooked penne? It’s a quiet little dinner win that felt like a warm hug on a plate.

It’s not fancy, but it’s honest and reliable — the kind of recipe you can trust to show up for you. And truth be told, that’s why it stuck around in my rotation. When I’m juggling work deadlines and a semi-chaotic schedule, this creamy sundried tomato chicken penne reminds me that good food doesn’t have to be complicated or time-consuming. It’s a small, comforting pause that says, “You got this.”

Why You’ll Love This Recipe

I’ve tried plenty of pasta dishes over the years, but this creamy sundried tomato chicken penne has become a standout for several reasons I’m sure you’ll appreciate:

• Quick & Easy: Ready in just 25 minutes, it’s perfect for nights when you want a satisfying meal without spending hours in the kitchen.
• Simple Ingredients: Nothing fancy or hard to find—just pantry staples and a few fresh ingredients you probably already have on hand.
• Perfect for Weeknights: Great for busy evenings when you need dinner on the table fast but still want something tasty.
• Crowd-Pleaser: This recipe wins over both kids and adults — a reliable go-to when feeding family or friends.
• Unbelievably Delicious: The creamy sauce blends tangy sundried tomatoes and garlic with tender chicken, delivering a flavor combo that’s both comforting and exciting.

What sets this recipe apart? It’s all in the sauce. I like to blend cottage cheese right into the cream for an ultra-smooth texture without the heaviness. And the sundried tomatoes aren’t just a garnish — they infuse every bite with a subtle, sun-kissed tanginess that balances the richness perfectly. Plus, the penne holds onto the sauce just right, making each mouthful a little celebration.

It’s the kind of dish you want to make when you need dinner that feels thoughtful but doesn’t make you break a sweat. And honestly, that’s why it’s become my favorite weeknight go-to — quick, comforting, and just a little special.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to deliver bold flavor and a satisfying texture without fuss. Most are pantry staples, and you can easily swap a few to suit your preferences or what you have on hand.

• Chicken: 2 boneless, skinless chicken breasts (about 1 pound / 450g), sliced into strips or bite-sized pieces
• Pasta: 12 oz (340g) penne pasta (I like Barilla for consistent texture)
• Sundried Tomatoes: 1/2 cup chopped sundried tomatoes packed in oil (drain excess oil but keep a bit for richness)
• Garlic: 3 cloves minced (fresh garlic ramps up flavor like nothing else)
• Onion: 1 small yellow onion, finely diced (adds a sweet base note)
• Creamy Base: 1 cup cottage cheese (small-curd, for smoothness; you can substitute Greek yogurt for tang)
• Heavy Cream: 1/2 cup (120ml) heavy cream or half-and-half to keep it rich but not too heavy
• Chicken Broth: 1 cup (240ml) low sodium (helps build the sauce and adds depth)
• Parmesan Cheese: 1/2 cup grated (freshly grated is best for melting and flavor)
• Olive Oil: 2 tablespoons (use some of the sundried tomato oil for extra flavor)
• Fresh Basil: A handful, chopped (optional but adds a fresh, herbal lift)
• Salt and Pepper: To taste
• Red Pepper Flakes: A pinch (optional, for a gentle kick)

If you’re feeling adventurous, swapping out penne for a gluten-free pasta works well, or using coconut cream instead of dairy heavy cream for a dairy-free twist. In summer, adding fresh cherry tomatoes alongside sundried ones gives a nice burst of brightness.

Equipment Needed

• Large pot for boiling pasta — a heavy-bottomed one helps prevent sticking
• Large skillet or sauté pan — non-stick works great for cooking the chicken without it sticking or drying out
• Sharp chef’s knife — for quick and safe chopping of onions, garlic, and sundried tomatoes
• Mixing spoon or spatula — a sturdy wooden spoon or silicone spatula is perfect for stirring the sauce
• Measuring cups and spoons — for precise liquid and dry ingredient measurements
• Colander — to drain pasta easily without losing any to the sink
• Optional immersion blender or regular blender — if you want an ultra-smooth sauce by blending the cottage cheese before adding

Personally, I’ve used both stainless steel and non-stick pans for this recipe. Non-stick is forgiving if you’re multitasking and rushing, but a well-seasoned stainless pan adds a nice sear to the chicken. If you don’t have an immersion blender, whisking the sauce thoroughly works just fine — it just might have a bit more texture.

Preparation Method

1. Cook the pasta: Bring a large pot of salted water to a boil. Add 12 oz (340g) penne pasta and cook according to package instructions, about 10-12 minutes, until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. Prepare the chicken: While the pasta cooks, heat 2 tablespoons olive oil (including a splash of sundried tomato oil if you like) in a large skillet over medium-high heat. Season 1 pound (450g) sliced chicken breasts with salt and pepper.
3. Sauté the chicken: Add chicken to the hot skillet in a single layer. Cook for 4-5 minutes without moving, then flip and cook another 3-4 minutes until golden and cooked through. Remove chicken from pan and set aside.
4. Sauté aromatics: In the same skillet, add 1 small diced onion and 3 minced garlic cloves. Cook for 2-3 minutes until softened and fragrant. Add 1/2 cup chopped sundried tomatoes and cook for another minute to release their flavor.
5. Build the sauce: Pour in 1 cup low sodium chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan. Stir in 1 cup cottage cheese and 1/2 cup heavy cream. If you want a smoother sauce, blend the cottage cheese beforehand with cream and broth.
6. Thicken and season: Let the sauce simmer for 3-4 minutes until slightly thickened. Stir in 1/2 cup grated Parmesan cheese until melted and creamy. Season with salt, pepper, and a pinch of red pepper flakes if using.
7. Combine pasta and chicken: Return cooked chicken and drained penne to the skillet. Toss everything together gently, adding reserved pasta water a little at a time if the sauce feels too thick. Heat through for 2 minutes, letting the flavors meld.
8. Finish with fresh herbs: Remove from heat, stir in chopped fresh basil for brightness. Serve immediately while warm and creamy.

Pro tip: Don’t overcook the chicken or pasta! Keeping the chicken juicy and pasta al dente is key to that perfect texture balance. Also, reserving pasta water is a lifesaver for adjusting sauce thickness without watering down the flavor.

Cooking Tips & Techniques

When making creamy sundried tomato chicken penne, a few little tricks make a big difference:

• Use room temperature chicken: This helps the chicken cook evenly and prevents drying out. I learned the hard way when I tossed cold chicken straight into the pan, ending up with unevenly cooked strips.
• Don’t overcrowd the pan: Cook chicken in batches if needed so it browns nicely instead of steaming.
• Simmer the sauce gently: High heat can cause cream to separate. Keep it at a low simmer and stir often for a silky texture.
• Blend cottage cheese for smoothness: If you want a velvety sauce, blending cottage cheese before adding it avoids lumps and adds a protein boost.
• Reserve pasta water: It’s magic for loosening sauce and helping it cling to the pasta without thinning flavor.
• Taste as you go: Adjust salt, pepper, and acid (a squeeze of lemon juice works wonders) near the end to brighten everything.
• Multitask smartly: While the pasta cooks, prep your chicken and sauce ingredients to keep everything moving quickly.

From experience, rushing the sauce step can result in graininess or separation, so patience pays off here. Also, using fresh parmesan grated from a wedge is a world apart from pre-grated—it melts better and adds that savory punch.

Variations & Adaptations

This recipe is flexible and lends itself well to tweaks based on dietary needs, preferences, or what’s in season.

• Vegetarian version: Swap chicken for sautéed mushrooms or roasted eggplant for a hearty meatless option. Adding spinach or kale gives it a green boost.
• Low-carb adaptation: Replace penne with spiralized zucchini noodles (zoodles) or shirataki noodles. Reduce cream slightly to keep it light and add more broth.
• Spicy twist: Add a teaspoon of smoked paprika and extra red pepper flakes to the sauce for a smoky heat. A splash of hot sauce at the end amps up the kick.
• Dairy-free version: Use coconut cream instead of heavy cream, and swap cottage cheese for dairy-free yogurt or cashew cream. Nutritional yeast works as a parmesan substitute.
• Seasonal flair: In warmer months, toss in fresh cherry tomatoes and basil for brightness. In the fall, roasted butternut squash cubes add sweetness and depth.

I personally tried the vegetarian version with mushrooms and fresh spinach once when I was missing chicken, and honestly, it was just as satisfying—rich, creamy, and full of flavor.

Serving & Storage Suggestions

This creamy sundried tomato chicken penne is best served hot, straight from the pan, when the sauce is silky and coating every piece of pasta. I like to garnish with a little extra parmesan and fresh basil leaves for color and aroma.

Pair it with a crisp green salad or some steamed asparagus to balance the richness. A chilled glass of white wine, like Sauvignon Blanc, complements the tang of sundried tomatoes nicely.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools—reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen it back up.

Flavors actually mellow and meld after a day, making leftovers surprisingly tasty. Just avoid overheating to prevent the sauce from breaking or drying out.

Nutritional Information & Benefits

Estimated per serving (serves 4):

Calories	520
Protein	38g
Fat	22g
Carbohydrates	40g
Fiber	3g

Chicken brings lean protein to keep you full and support muscle repair, while cottage cheese adds additional protein and calcium. Sundried tomatoes are a good source of antioxidants and vitamins, and olive oil provides healthy fats.

This recipe is naturally gluten-free if you substitute the penne with a gluten-free variety. It’s moderately low in carbs if you watch portion sizes and can be adapted for lower fat by reducing cream.

From a wellness perspective, this dish balances indulgence with nutrition, offering satisfying comfort without feeling heavy or overly processed.

Conclusion

This creamy sundried tomato chicken penne recipe is a keeper because it hits all the right notes: fast, flavorful, and comforting without being complicated. Whether you’re juggling work, family, or just craving something warm and satisfying, it’s a dish that fits right in.

Feel free to tweak it to suit your tastes, swap ingredients, or make it your own. I love it because it reminds me that good food can come together quickly without sacrificing flavor or that cozy feeling.

If you’ve given it a try, I’d really love to hear how you made it yours—drop a comment or share your twist! Cooking should be fun, and this recipe makes it easy to enjoy a delicious meal with a little less stress.

FAQs About Creamy Sundried Tomato Chicken Penne

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra juiciness and flavor. Just adjust cooking time slightly to ensure they’re cooked through.

What if I don’t have cottage cheese?

You can substitute Greek yogurt or cream cheese for a similar creamy texture, though the flavor will be a bit different.

How do I prevent the sauce from splitting?

Keep the heat low when adding cream and stir frequently. Avoid boiling the sauce once cream is added.

Can I make this recipe ahead of time?

Yes, prepare the sauce and chicken ahead, but keep pasta separate. Reheat sauce gently and toss with freshly cooked or reheated pasta.

Is there a vegan option for this recipe?

Yes, use plant-based cream and cheese alternatives, tofu or tempeh for protein, and gluten-free pasta as needed.

For a brunch twist on creamy dishes, you might enjoy the Quiche Lorraine recipe, or if you’re after something lighter but still indulgent, the Creamy Asparagus Risotto pairs beautifully with fresh veggies and herbs.

Print