Some pasta nights need to be fast without tasting fast. This creamy sun-dried tomato chicken pasta is that dinner: tube-shaped penne tossed directly in a silky pink sauce made from sun-dried tomatoes, garlic, tomato paste, and cream, with golden seared chicken strips folded through and a handful of fresh basil to finish. The whole thing lands on the table in 20 minutes, and every bowl carries about 35 grams of protein.
Why you’ll love it
- True 20-minute dinner. The pasta boils while the chicken sears — nothing waits on anything else.
- One skillet + one pot. The sauce builds in the same skillet the chicken seared in, so all those browned bits become flavor.
- ~35g protein per serving (estimated), from chicken breast, penne, and Parmesan.
- Restaurant-style sauce, pantry ingredients. Sun-dried tomatoes and tomato paste do the heavy lifting — no special shopping trip.
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 tsp kosher salt, divided, plus more for the pasta water
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 0.5 cup sun-dried tomatoes in oil, drained and chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 0.5 tsp red pepper flakes, optional, for warmth
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 0.75 cup freshly grated Parmesan cheese, plus more for serving
- 0.5 cup fresh basil leaves, torn, plus more for serving
Equipment
A large pot for the pasta, a large deep skillet (12-inch), and tongs.
Instructions
- Boil the pasta. Bring a large pot of generously salted water to a rolling boil. Cook the penne 1 minute shy of the package directions for al dente. Before draining, scoop out 1 cup of the starchy pasta water, then drain the pasta.
- Sear the chicken. While the water heats, pat the chicken strips dry and season with 1/2 teaspoon of the salt, the black pepper, and the Italian seasoning. Heat the olive oil in the large skillet over medium-high heat. Sear the chicken in a single layer, turning once, until deeply golden and cooked through to 165°F, about 5–6 minutes. Transfer to a plate.
- Bloom the aromatics. Reduce the heat to medium. Add the chopped sun-dried tomatoes, garlic, tomato paste, and red pepper flakes (if using) to the same skillet. Cook, stirring constantly, until the tomato paste darkens a shade and smells sweet, about 2 minutes.
- Build the cream sauce. Pour in the chicken broth, scraping up every browned bit from the bottom of the skillet. Stir in the heavy cream and the remaining 1/2 teaspoon salt. Bring to a gentle simmer and cook 2–3 minutes, until the sauce thickens just enough to coat the back of a spoon.
- Toss it together. Add the drained penne and the seared chicken (with any resting juices) back to the skillet. Sprinkle in the Parmesan and toss with tongs, loosening with splashes of the reserved pasta water, until every tube of penne is glossed with pink sauce.
- Finish and serve. Fold in the torn basil. Divide among warm bowls and finish with extra Parmesan, cracked black pepper, and more basil.
Doneness cues: Chicken strips must reach 165°F internally — thin strips get there fast, so check the thickest one. The sauce is ready when it coats a spoon and leaves a clean trail when you drag a finger through it. The penne should be al dente with a slight bite; it finishes softening in the hot sauce.
20-Minute Creamy Sun-Dried Tomato Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Cook the penne 1 minute shy of the package directions for al dente. Before draining, scoop out 1 cup of the starchy pasta water, then drain the pasta.
- While the water heats, pat the chicken strips dry and season with 1/2 teaspoon of the salt, the black pepper, and the Italian seasoning. Heat the olive oil in the large skillet over medium-high heat. Sear the chicken in a single layer, turning once, until deeply golden and cooked through to 165°F, about 5–6 minutes. Transfer to a plate.
- Reduce the heat to medium. Add the chopped sun-dried tomatoes, garlic, tomato paste, and red pepper flakes (if using) to the same skillet. Cook, stirring constantly, until the tomato paste darkens a shade and smells sweet, about 2 minutes.
- Pour in the chicken broth, scraping up every browned bit from the bottom of the skillet. Stir in the heavy cream and the remaining 1/2 teaspoon salt. Bring to a gentle simmer and cook 2–3 minutes, until the sauce thickens just enough to coat the back of a spoon.
- Add the drained penne and the seared chicken (with any resting juices) back to the skillet. Sprinkle in the Parmesan and toss with tongs, loosening with splashes of the reserved pasta water, until every tube of penne is glossed with pink sauce.
- Fold in the torn basil. Divide among warm bowls and finish with extra Parmesan, cracked black pepper, and more basil.
Notes
Nutrition note
Protein is estimated at about 35g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Chicken thighs swap in 1:1 and stay extra juicy — same 165°F safety target.
- Half-and-half instead of heavy cream: the sauce will be thinner; simmer 1–2 minutes longer and go easy on the pasta water.
- Gluten-free: use your favorite gluten-free penne and reserve extra pasta water — GF pasta releases less starch, so the sauce needs the help.
- Don’t rinse the pasta. That starchy coating is what makes the sauce cling instead of pooling at the bottom of the bowl.
- Slice the chicken evenly. Uniform strips cook at the same rate, so none overcook while the thick ones catch up.
- Freshly grated Parmesan matters here. Pre-shredded cheese has anti-caking starch that can make the sauce grainy; a wedge and a grater take 60 seconds.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of cream or broth, stirring, until steaming (165°F) — high heat can make the sauce oily. Freezing is not recommended: cream sauces tend to split and turn grainy when thawed.
Frequently asked questions
Can I use a different pasta shape? Yes — rigatoni, fusilli, or farfalle all grab the sauce beautifully. Keep the same 12 ounces and cook to al dente.
My sauce is too thin (or too thick). How do I fix it? Simmer 1–2 minutes more to thicken, or loosen with the reserved pasta water a splash at a time until it looks silky.
Can I make this ahead? The sauce reheats better than the assembled dish. If you’re planning ahead, cook the pasta fresh and rewarm the sauce gently, then toss together.
Is it spicy? Only mildly — the red pepper flakes add background warmth, not real heat. Leave them out for kids or sensitive palates.
How is this different from the Tuscan chicken skillet? That dish serves seared chicken in a sun-dried tomato cream sauce over pasta with wilted spinach. Here the penne is tossed directly in the sauce with fresh basil — it’s a true pasta dish, not chicken with a side of pasta.
More creamy chicken pasta nights
For another creamy chicken pasta night, try our 30-Minute Garlic Parmesan Chicken Pasta. Love sun-dried tomatoes? Our 30-Minute Creamy Tuscan Chicken Skillet is the one-pan take. More 20-minute dinners: 20-Minute Shrimp Scampi with Chickpea Pasta.