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Creamy Sundried Tomato Chicken Penne

creamy sundried tomato chicken penne - featured image
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A quick and easy creamy sundried tomato chicken penne recipe ready in 25 minutes, perfect for busy weeknights with a savory, tangy, and comforting flavor.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450g), sliced into strips or bite-sized pieces
  • 12 oz (340g) penne pasta
  • 1/2 cup chopped sundried tomatoes packed in oil (drain excess oil but keep a bit for richness)
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 cup cottage cheese (small-curd)
  • 1/2 cup (120ml) heavy cream or half-and-half
  • 1 cup (240ml) low sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil (including some sundried tomato oil if desired)
  • A handful fresh basil, chopped (optional)
  • Salt and pepper to taste
  • A pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz 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. 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 chicken breasts with salt and pepper.
  3. 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. In the same skillet, add diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant. Add chopped sundried tomatoes and cook for another minute to release their flavor.
  5. Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan. Stir in cottage cheese and heavy cream. For a smoother sauce, blend cottage cheese with cream and broth before adding.
  6. Let the sauce simmer for 3-4 minutes until slightly thickened. Stir in grated Parmesan cheese until melted and creamy. Season with salt, pepper, and red pepper flakes if using.
  7. 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.
  8. Remove from heat, stir in chopped fresh basil for brightness. Serve immediately while warm and creamy.

Notes

Do not overcook chicken or pasta to keep chicken juicy and pasta al dente. Reserve pasta water to adjust sauce thickness. Blend cottage cheese for a smoother sauce. Use fresh grated Parmesan for best flavor and melting. Keep sauce at low simmer to prevent cream from separating.

Nutrition

Keywords: creamy sundried tomato chicken penne, quick pasta recipe, easy weeknight dinner, creamy chicken pasta, sundried tomato sauce

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