Creamy Parmesan Sun-Dried Tomato Chicken Penne Pasta
This comforting pasta dish combines tender chicken with a rich, creamy sauce featuring tangy sun-dried tomatoes and nutty Parmesan cheese. The sauce is built right in the skillet, coating every piece of penne with layers of flavor from garlic, Italian herbs, and two types of tomatoes. Perfect for weeknight dinners when you want something satisfying but not too complicated, this one-pan meal comes together in about 30 minutes. The cornstarch-thickened cream sauce clings beautifully to the pasta without being heavy, while the sun-dried tomatoes add bursts of concentrated flavor throughout.
Ingredients
- 2 cups penne pasta
- 2 tbsp butter
- 2 cloves garlic, finely chopped
- 1 pound chicken tenders
- 1 cup half-and-half
- 2 tbsp cornstarch
- 1 can (14 1/2 oz) petite diced tomatoes, undrained
- ¼ cup sun-dried tomatoes, choppedroasted red peppers1:1
different flavor profile
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper, coarse ground
- ¾ cup Parmesan cheese, grated
Instructions
- 1
Cook pasta according to package directions and drain well
- 2
Melt butter in large skillet over medium-high heat
- 3
Add garlic and cook while stirring for 30 seconds
- 4
Add chicken and cook while stirring for 5 minutes until lightly browned
- 5
Mix half-and-half and cornstarch in small bowl until smooth
- 6
Add cornstarch mixture to skillet along with diced tomatoes, sun-dried tomatoes, Italian seasoning, onion powder, salt, pepper, and Parmesan cheese
- 7
Bring to boil while stirring constantly with wire whisk until well blended
- 8
Reduce heat to low and simmer for 5 minutes
- 9
Stir in cooked pasta and toss gently to coat
- 10
Serve with additional Parmesan cheese if desired
Tips
Make sure to whisk the cornstarch and half-and-half mixture until completely smooth to prevent lumps in your sauce.
Don't overcook the chicken in the initial browning stage - it will continue cooking in the sauce.
Save some pasta cooking water before draining in case you need to thin the sauce slightly.
Good to Know
Refrigerate leftovers for up to 3 days in sealed container. Sauce may thicken when cold.
Can prep ingredients up to 4 hours ahead, but best cooked fresh for optimal sauce texture.
Serve immediately while hot with extra Parmesan and crusty bread alongside.
Common Mistakes
Don't let the sauce boil vigorously after adding the cornstarch mixture to avoid breaking.
Don't add pasta cooking water unless sauce is too thick as this recipe creates proper consistency.
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor profile
FAQ
Can I use regular milk instead of half-and-half?
Regular milk will work but the sauce won't be as rich and creamy. Add an extra tablespoon of cornstarch to help thicken.
What if I don't have sun-dried tomatoes?
You can substitute with roasted red peppers, cherry tomatoes, or simply omit them. The dish will still be delicious with just the canned tomatoes.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to restore creaminess.