There’s something so comforting about a creamy pasta that’s loaded with tender chicken and bright bursts of sun-dried tomato. This Chicken Penne with Sun-Dried Tomato Sauce is exactly that kind of dish: simple, satisfying, and made with pantry-friendly ingredients. It comes together quickly on the stove, and the rich, slightly tangy sauce clings to every piece of Chickapea Penne for an irresistible bite.

Why you’ll love this recipe

This is a weeknight winner. The sauce is creamy without being heavy, lifted by sun-dried tomatoes that add a concentrated tomato flavor and a little chew. Using Chickapea Penne gives the pasta a hearty texture and boosts protein and fiber, so it’s filling without needing anything extra. The whole skillet is finished with melted mozzarella and a shower of Parmesan for a golden, gooey top, plus fresh thyme for aroma.

Ingredients

2 packages Chickapea Penne
1 lb. boneless skinless chicken breast (500 g.)
¼ cup sun-dried tomatoes in olive oil (oil drained) (30 g.)
1 tbsp. olive oil (I use oil from sun-dried tomatoes) (15 g.)
½ cup water (120 ml.)
¼ tsp. red pepper flakes (1.5 g)
1 garlic clove (minced)
½ cup Half & Half (120 ml.)
½ cup Parmesan cheese (65 g.)
1 cup shredded mozzarella (130 g.)
Fresh thyme, to garnish

Notes before you start

Measure your ingredients before you begin so the cooking flows smoothly. The sun-dried tomatoes come packed in oil; drain them and reserve the oil to use for the chicken if you like a more intense tomato flavor. The recipe uses two packages of Chickapea Penne—cook them according to package directions while you prepare the sauce, or start them first and time the sauce so both finish together.

Step-by-step directions

Prepare the pasta: Cook the Chickapea Penne according to package instructions in a pot of generously salted boiling water until al dente. Reserve a small cup of pasta cooking water, then drain the pasta and set aside.
Prep the chicken: Pat the 1 lb. boneless skinless chicken breast dry and cut into bite-size pieces or strips. Season lightly with salt and pepper if desired.
Heat the oil: In a large skillet over medium-high heat, warm 1 tbsp. olive oil (you can use the oil drained from the sun-dried tomatoes for extra flavor). Add the chicken pieces in a single layer and cook until golden on the outside and cooked through, about 4–6 minutes depending on size. Transfer the chicken to a plate and set aside.
Sauté aromatics and sun-dried tomatoes: Reduce the heat to medium. Add the minced garlic and ¼ cup sun-dried tomatoes (oil drained) to the skillet. Sauté for 30–60 seconds, stirring constantly, just until fragrant so the garlic doesn’t burn.
Create the sauce base: Pour in ½ cup water and scrape any browned bits from the bottom of the pan. Add ¼ tsp. red pepper flakes and stir to combine. Let the mixture simmer for 1–2 minutes to meld the flavors.
Add cream and cheeses: Stir in ½ cup Half & Half, then bring the sauce to a gentle simmer. Add ½ cup Parmesan cheese and stir until it melts into the sauce and the texture becomes smooth. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
Combine pasta and chicken: Return the cooked chicken to the skillet, then add the drained Chickapea Penne. Toss everything together over low heat so the pasta is thoroughly coated with the sauce and the chicken warms through. Taste and adjust seasoning if needed.
Melt the mozzarella: Sprinkle 1 cup shredded mozzarella over the pasta in the skillet. Cover the pan with a lid for 2–3 minutes, or place under a broiler briefly if your skillet is oven-safe, until the mozzarella melts and becomes gooey and slightly golden.
Finish and serve: Remove from heat and sprinkle with fresh thyme leaves. Let the dish rest for a minute, then plate and serve immediately so each forkful has creamy sauce, tender chicken, and molten cheese.

Troubleshooting and tips

If your sauce separates or looks grainy after adding cheese, lower the heat and stir gently. A tablespoon or two of reserved pasta water will help bring it back together.
For a brighter tomato flavor, chop the sun-dried tomatoes thinly so they disperse more evenly through the sauce.
Want it spicier? Increase the red pepper flakes to ½ teaspoon. Prefer milder? Omit them entirely.
If the chicken pieces are thick, slice them thinner so they cook evenly and more quickly.

Make-ahead and storage

You can prepare the sauce and chicken up to two days ahead and refrigerate in an airtight container. Reheat gently on the stovetop with a splash of water or Half & Half to revive the creaminess, then stir in freshly cooked or reheated Chickapea Penne. Leftovers keep well for 3–4 days in the fridge.

Serving suggestions

Serve this Chicken Penne with Sun-Dried Tomato Sauce alongside a crisp green salad or roasted vegetables for a balanced meal. A squeeze of lemon just before serving brightens the dish, and an extra sprinkle of Parmesan at the table is always welcome.

Final thoughts

This Chicken Penne with Sun-Dried Tomato Sauce strikes a lovely balance between cozy and bright. The concentrated tang of sun-dried tomatoes with creamy Half & Half and two cheeses creates a sauce that clings beautifully to Chickapea Penne, while the chicken keeps the dish hearty. It’s a reliable recipe for weeknights, dinner guests, or any time you want a comforting pasta that feels a little special.

Chicken Penne with Sun-Dried Tomato Sauce

Creamy sun-dried tomato sauce tossed with chickpea penne and seared chicken for a quick, comforting weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 packages Chickapea penne
1 lb boneless skinless chicken breast (about 500 g)
1/4 cup sun-dried tomatoes in olive oil oil drained (about 30 g)
1 tbsp olive oil (use oil from sun-dried tomato jar if desired, about 15 g)
1/2 cup water (120 ml)
1/4 tsp red pepper flakes (about 1.5 g)
1 clove garlic minced
1/2 cup half & half (120 ml)
1/2 cup Parmesan cheese (about 65 g), grated
1 cup mozzarella shredded (about 130 g)
fresh thyme for garnish
salt and pepper to taste for seasoning chicken and pasta water

Equipment

Blender or food processor
large nonstick skillet
Large Pot
Colander
Knife
Cutting Board
Spatula or tongs
oven-safe baking dish or skillet for broiling

Method

Drain the oil from the sun-dried tomatoes and place the tomatoes in a blender or food processor with 1/2 cup (120 ml) water; blend until smooth and creamy, about the consistency of sour cream. Set aside.
Slice the chicken into 1/2-inch-thick pieces and season both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken slices and cook 3–4 minutes per side, until cooked through and golden. Transfer to a cutting board and cut into bite-sized pieces.
Bring a large pot of lightly salted water to a boil. Cook the Chickapea penne according to package instructions, about 3–5 minutes, until al dente. Drain and set aside.
In the same large skillet, combine the sun-dried tomato puree, red pepper flakes, minced garlic, half & half, and grated Parmesan. Bring to a gentle simmer over medium heat and cook about 1 minute to warm and meld the flavors.
Add the cooked chicken pieces and drained penne to the sauce and stir until everything is evenly coated.
Sprinkle shredded mozzarella evenly over the top and transfer the skillet or an oven-safe dish to the oven under the broiler. Broil 3–5 minutes until the cheese is melted and bubbly—watch closely to avoid burning.
Garnish with fresh thyme and serve immediately.