Chicken Penne with Sun-Dried Tomato Sauce

This recipe for Chicken Penne with Sun-Dried Tomato Sauce centers on chicken breast sautéed until cooked through and combined with Chickapea penne pasta. The distinctive sauce is crafted by blending sun-dried tomatoes into a smooth puree, then simmering it with garlic, red pepper flakes, half-and-half, and Parmesan cheese until flavorful. The mixture coats the pasta and chicken uniformly, creating a creamy base. Topped with shredded mozzarella cheese and broiled, the melted cheese forms a golden, slightly browned crust enhanced by the garnish of fresh thyme, adding a pleasant herbal note.

The texture contrasts between the soft pasta and tender chicken pieces with the creamy, cheesy sauce make this meal satisfying. The natural tang of sun-dried tomatoes gives brightness to the dish, balancing the richness of the dairy ingredients. Cooking the pasta to al dente before combining ensures it maintains a good bite without becoming mushy.

This dish works well as a main course served on its own or alongside a simple green salad to add freshness. The portion of chicken and pasta makes it filling, suitable for a family dinner or a gathering. The controlled use of red pepper flakes brings mild warmth without overpowering the flavors.

To maintain the sauce’s smooth consistency, blend the sun-dried tomatoes with water until creamy before simmering. Broiling the dish briefly melts the mozzarella perfectly, so watch carefully to avoid burning. Using olive oil reserved from the sun-dried tomato jar intensifies the tomato flavor in the chicken sauté.