Sun-Dried Tomato Chicken Penne Skillet

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt to taste
• Pepper to taste
• 2 tbsp unsalted butter

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chicken pieces and cook until golden brown and cooked through.
3. 3 Remove chicken and set aside.
4. 4 Add garlic to the skillet and sauté for 1 minute.
5. 5 Stir in sun-dried tomatoes, basil, and oregano.
6. 6 Add penne, chicken broth, and heavy cream, bringing to a simmer.
7. 7 Cook, stirring occasionally, until pasta is al dente.
8. 8 Stir in Parmesan cheese and butter until melted and sauce is creamy.
9. 9 Return chicken to the skillet and toss to combine.
10. 10 Season with salt and pepper to taste.

Equipment

• Large skillet with lid
• Wooden spoon
• Cutting board
• Chef’s knife

Variations

• Add in sautéed spinach or mushrooms for extra veggies.
• Use whole wheat penne for a healthier twist.

Substitutions

• Substitute chicken with shrimp for a seafood version.
• Use vegetable broth and omit Parmesan for a vegan option (ensure sun-dried tomatoes are oil-packed and vegan).

Pairings

• Serve with crusty bread to soak up the sauce.
• A glass of Pinot Noir complements the flavors beautifully.

Nutrition

Tips

• For extra richness, add a splash of cream before serving.
• If the sauce gets too thick, thin it out with a bit more chicken broth.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of milk to the sauce.

Serving Suggestions

• Pair with a crisp green salad.
• A sprinkle of fresh basil or parsley adds a pop of color and freshness.

FAQ