Penne with chicken and sun-dried tomatoes is a classic Italian dish that is perfect for a quick and easy weeknight meal. The combination of tender chicken, flavorful sun-dried tomatoes, and creamy sauce makes this dish a favorite among pasta lovers. The dish can be easily customized to your liking, and can be made with a variety of different ingredients, making it a versatile option for any occasion.
Here are our top 7 tried and tested recipes!
BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES
A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
- In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
- In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 636 g, Fat 26 g, Fiber 2 g, Protein 38 g
PENNE CHICKEN WITH SUN-DRIED TOMATOES
"The use of precooked chicken and sauce that comes in a jar make this dish fast and easy to assemble." The sun-dried tomatoes give this cheesy casserole a sophisticated feel; it's great for company. -Robin Klawinski of Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.
Nutrition Facts : Calories 535 calories, Fat 29g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1566mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein.
BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES
Make and share this Baked Penne With Chicken and Sun-Dried Tomatoes recipe from Food.com.
Provided by nicoleingermantown
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Grease a baking dish.
- Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
- In large non-stick skillet, heat oil over med-high, season chicken with salt and pepper, cook until opaque throughout, 3 to 5 minutes per side. Slice lengthwise, then thinly slice crosswise.
- In large dutch oven or heavy pot, melt butter over med heat. Add flour and garlic, cook whisking 1 minute. While whisking, gradually add milk, bring to a simmer, whisking frequently. Add mushrooms and tomatoes, cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup parmesan.
- Add chicken and pasta to pot, season with salt and pepper.
- Bake, uncovered,until top is golden and bubbly, about 25 minutes.
- Let stand 5 minutes before serving.
CREAMY PARMESAN & SUN-DRIED TOMATO CHICKEN PENNE
Dinner can be ready in less than 30 minutes with this great-tasting chicken and pasta recipe.
Provided by McCormick Gourmet
Categories Entrees,
Yield 8
Number Of Ingredients 13
Steps:
- Cook pasta as directed on package. Drain well.
- Meanwhile, melt butter in large skillet on medium-high heat. Add garlic; cook and stir 30 seconds. Add chicken; cook and stir 5 minutes or until lightly browned.
- Mix half-and-half and cornstarch in small bowl until smooth. Add to skillet along with tomatoes, sun-dried tomatoes, seasonings and Parmesan cheese. Bring to boil, stirring constantly with wire whisk until well blended. Reduce heat to low; simmer 5 minutes.
- Stir in pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 292 Calories
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
PENNE WITH SUN-DRIED TOMATOES AND CHICKEN
Provided by Marian Burros
Categories dinner, pastas, main course
Time 45m
Yield 4 main-dish servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- Put the sun-dried tomatoes in a bowl, add 1/2-cup boiling water and set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water, and bring it to a boil.
- Combine the chicken and wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15 to 20 minutes, until the meat is no longer pink and the juices run clear. Remove and shred the chicken, reserving the cooking juices.
- Drain the sun-dried tomatoes, and slice them thin.
- Pour the reserved cooking juices from the chicken into a saute pan. Add the shallot, mushrooms, peas and tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm.
- Add the penne to the boiling water in the large pot, and cook over high heat to desired doneness, 8 to 12 minutes.
- While the pasta is cooking, make the sauce. Preheat a small heavy saucepan for about 1 minute over medium heat; then spray it twice with the vegetable oil. Toss in the garlic and flour; then, whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil, and continue cooking for about 5 minutes, until thickened. Reduce the heat to the lowest setting, and stir in basil.
- Drain the cooked pasta, and transfer to a warm serving bowl. Add the chicken, vegetables and sauce. Season with salt, if desired, and toss. Garnish with olive slices.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 7 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 9 grams, TransFat 0 grams
PENNE WITH SUN-DRIED TOMATO PESTO AND CHICKEN
I saw this recipe being made on "Everyday Italian" on the food network. The original recipe did not call for chicken, but I think it needed a little meat to make it extra yummy. Enjoy!
Provided by Juju Bee
Categories Penne
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente), stirring occasionally, about 8 minutes.
- Meanwhile chop cooked chicken.
- Drain pasta, reserving 1 cup of the cooking liquid.
- Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are very finely chopped.
- Transfer the tomato mixture to a large bowl and stir in the Parmesan and the chicken.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
- Season the pasta to taste, with salt and pepper and serve.
Nutrition Facts : Calories 464.2, Fat 13.9, SaturatedFat 3.6, Cholesterol 40.3, Sodium 315.2, Carbohydrate 66.6, Fiber 10.7, Sugar 0.1, Protein 22.2
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and utensils ready. This will help you stay organized and ensure that your dish turns out perfectly.
- Use High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Use fresh, ripe vegetables, flavorful chicken, and sun-dried tomatoes that are packed in oil.
- Don't Overcook the Chicken: Chicken can quickly become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165°F (74°C) for best results.
- Use a Good Quality Olive Oil: Olive oil is a key ingredient in this dish, so make sure you use a good quality extra virgin olive oil.
- Garnish with Fresh Herbs: Fresh herbs like basil, parsley, or oregano can add a pop of color and flavor to your dish. Add them just before serving.
Conclusion:
This penne chicken with sun-dried tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its flavorful chicken, sun-dried tomatoes, and creamy sauce, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and tasty meal, give this recipe a try!
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