Sun-Dried Tomato Pasta with Chicken

Penne and pan-seared chicken are tossed in a sun-dried tomato cream sauce in this easy and comforting sun-dried tomato pasta.

Prep Time 15

Cook Time 25

Total Time 40

Servings

Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
8 ounces penne pasta
Heat the olive oil in a large skillet over medium heat. Add the chicken and toss the chicken pieces with salt and black pepper until evenly coated. Cook for 5–6 minutes, stirring occasionally, until lightly browned and cooked through mostly. The chicken will continue to cook in the sauce.
1 tablespoon olive oil, 1 pound chicken tenderloins, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
Reduce heat to medium-low. In the same skillet, add sun-dried tomatoes and let cook for 2-3 minutes. Pour in heavy cream and chicken broth. Stir to combine, then add Parmesan, salt, black pepper, and chili flakes. Simmer gently for 4-5 minutes.
8 ounces jarred sun-dried tomatoes, 1 cup heavy cream, 1 1/2 cups low-sodium chicken broth, 1 cup grated Parmesan cheese, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, ¼ teaspoon chili flakes
Whisk the cornstarch and water in a small bowl. Slowly pour into the sauce while stirring. Simmer 1–2 minutes, until the sauce thickens to a creamy consistency.
2 tablespoons cornstarch, 2 tablespoons cold water
Add the cooked penne. Toss until the pasta is evenly coated.
Stir in fresh basil. Cook for 2–3 minutes so the pasta absorbs some sauce. Serve hot with extra Parmesan and basil, if desired.
¼ cup fresh basil

You can use any short pasta shape, such as farfalle or fusilli, in place of the penne.
You can use boneless/skinless chicken breasts or thighs in place of the chicken tenderloins.
Half-and-half can be used in place of the cream for a lighter sauce. Note that the sauce will be slightly thinner.
Use freshly grated Parmesan for the smoothest melt.
If the sun-dried tomatoes are packed in oil, you can use the oil from the jar instead of regular olive oil for searing the chicken.

Don’t overcook the pasta; it softens more as it simmers in the sauce.
The pasta sauce thickens quickly once the cornstarch slurry is added, so be sure to stir the sauce constantly.
Keep the heat at medium-low to prevent the cream from separating.

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of chicken broth or cream to loosen the sauce.