Step 1: Cook penne pasta according to package instructions until al dente. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat.
Diced onion sautéing in olive oil in a skillet.
Step 3: Add onion sauté until softened about 3-4 minutes.
Minced garlic and onion in a large skillet.
Step 4: Stir in garlic and cook for 30 seconds stirring the entire time.
Chopped sundried tomatoes in a skillet with onion and garlic.
Step 5: Add chopped sun-dried tomatoes and Italian seasoning; Cook for an additional 1-2 minutes stirring regularly.
Sundried tomato cream sauce in a skillet.
Step 6: Pour in the heavy cream and chicken broth. Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.
Step 7: Reduce heat to low and stir in the grated Parmesan cheese until melted and combined.
Diced cooked chicken on top of cooked penne in a skillet.
Step 8: Add the cooked penne pasta and cubed chicken to the skillet. Toss to coat evenly with the sauce.
Step 9: Season with salt and pepper and additional basil if desired.
Step 10: Serve garnished with chopped fresh parsley, if desired.
Two plates of sundried tomato chicken pasta next to a pinch bowl with chopped sundried tomatoes.
Tips
Vegetarian: To make the pasta vegetarian, omit the cubed chicken and use veggie broth in place of the chicken broth.
Veggies: You can sauté spinach, mushrooms, or zucchini with the onion to increase the amount of veggies.
Lighter: Feel free to use less cream if you prefer.
Serving suggestions
This pasta goes well with a fresh green salad or a spinach salad. Warm, crusty bread or garlic rolls are perfect for sopping up the creamy sauce.
A white plate with sundried tomato chicken pasta topped with fresh parsley on it.
Storage
This pasta should be stored in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored.
To reheat, warm in the microwave or in a saucepan on the stove. You
can add a little heavy cream or chicken broth to loosen it up.
