Penne with Chicken and Sun Dried Tomatoes

This Penne with Chicken recipe takes dinner to the next level with a bit of cheese, sun dried tomato and some pasta for a quick weeknight meal.

We’ve been over this a few times but it’s totally worth restating. Weeknight meals are HARD! I’m one of those annoying people who loves to cook and can spend all Sunday happily prepping meals for the week. But somehow even with all of that, there are days that sneak up on me and by the time 5 o’clock rolls around (and I’m hangry!), I have no idea what the heck I’m going to make for dinner.

I’ve found that chicken is one of my favorite proteins for just this type of situation. It’s easy to keep on hand in the freezer and if stored individually, they can be thawed in a hot minute and ready for anything.

This dish takes chicken to the next level with a bit of cheese, savory sun dried tomato and some penne pasta for a lighting quick weeknight dinner.

Penne with Chicken and Sun Dried Tomatoes

Print Recipe

This pasta and chicken dish takes dinner to the next level with a bit of cheese, sun dried tomato and some pasta for a quick weeknight meal.

• Author: Kristen Olson
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 4 Servings 1x

Ingredients

Scale 1x2x3x

• 8 ounces uncooked penne pasta
• 2 tablespoon olive oil
• 1 pound chicken breast, cut into bite sized pieces
• 1 ounce sun dried tomatoes, thinly sliced (about 1/2 cup)
• 1 medium shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• 1 cup chicken stock
• 1/4 cup heavy cream or half and half
• 1/2 cup freshly grated Parmesan
• 1/2 cup shredded mozzarella
• Fresh basil leaves, if desired

Instructions

1. Cook pasta according to package directions until el dente; drain and set aside.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chicken, sun dried tomatoes, shallot, garlic and red pepper flakes. Cook, stirring frequently 6 to 8 minutes or until the chicken is cooked through and no longer pink in the center.
3. Add the cooked, drained pasta, chicken stock, heavy cream, Parmesan and mozzarella cheese to the pan with the chicken. Bring the mixture to a simmer, reduce the heat to low and cook uncovered for 2 to 5 minutes or until cheese is melted and coats the chicken and noodles. Remove from the heat and stir in the fresh basil.

What’s your weeknight go-to meal?

Looking for more weeknight dinner ideas? Check these out…
Mexican Stuffed Peppers from Kingfield Kitchen
Easy Weeknight Chicken Tacos from How Sweet It Is

Or, try my Pappardelle Pasta with Sausage and Goat Cheese…

Or, how about my Creamy Pumpkin Alfredo Pasta with Kale…

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