I’m all about quick dinners that don’t skimp on flavor, and this one pot Sun Dried Tomato Penne Pasta checks all the boxes.
This Sun-Dried Tomato Penne Pasta is a rich, flavor-packed dish that brings bold Italian-inspired taste to the table with minimal effort. Tender penne is tossed in a creamy, garlicky sauce infused with tangy sun-dried tomatoes that add a deep, slightly sweet intensity to every bite. it is sure to be a crowd pleaser for everyone!
I love serving this penne pasta alongside my Cheese Breadsticks, Pear Salad, and Peach Ice Cream for dessert!
Table of Contents
Why We Love This Penne Pasta
- This pasta is prepared in one pot, which makes for easy clean up.
- When you need something quick but flavorful, Sun Dried Tomato Penne Pasta is the perfect choice for busy weeknights because it only takes 40 minutes to prepare!
- Pair it with a side salad or garlic bread, and you’ve got a complete, easy meal.
Recipe Ingredients
- Sun-Dried Tomatoes: These add a tangy, intense, and slightly sweet taste to the dish.
- Mozzarella Cheese: Melting into the sauce, mozzarella adds a creamy, stretchy texture and a rich flavor.
- Paprika: This spice adds a subtle smokiness and mild heat to your pasta.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Protein Boost: Grilled chicken is a classic, hearty option that pairs perfectly with the creamy sun-dried tomato sauce. For something bolder, try Italian sausage—it adds a savory, slightly spicy kick. Shrimp is another great choice if you’re after a lighter, seafood twist. For a vegetarian alternative, pan-fried tofu works great too.
- Garnish Options: Freshly chopped fresh basil or parsley brightens up the dish, while a sprinkle of extra Parmesan adds richness and depth. For a bit of texture, you could add in some toasted pine nuts.
How to Make Sun-Dried Tomato Penne Pasta
Step 1: In a large Dutch oven or stock pot, boil water and cook the pasta. Drain, rinse with cold water, and set aside in a bowl.
Step 2: Add 1½ tbsp of olive oil to the same pan that you cooked the pasta in. Over low heat, cook the garlic and sun-dried tomatoes until fragrant. Remove from the pan and set aside in a small bowl. Add the remaining oil and turn the heat to medium. Season (with spices listed) and cook the chicken through.
Step 3: Add the half & half and tomato sauce to the pot. Bring the mixture to a low simmer. Add the mozzarella and parmesan, stirring until smooth. Return the garlic, sun-dried tomatoes, and pasta to the pot. Coat the pasta evenly and serve immediately. Garnish with basil.
Expert Tips
- Use Pasta Water: Before draining the pasta, reserve a cup of pasta water. Adding a splash of this starchy water can help loosen the sauce and bring the dish together if it gets too thick.
- Don’t Overcook the Pasta: Cook pasta just until al dente according to the package instructions. This ensures the pasta holds its shape when tossed with the sauce and doesn’t become mushy.
FAQs
Yes! Adding veggies is a great way to enhance the flavor and nutrition. Popular choices include fresh baby spinach, mushrooms, zucchini, broccoli, or peas. Simply sauté or roast the vegetables before mixing them into the pasta.
Penne is the classic choice, but other short pasta like fusilli or rigatoni also works great. Their ridges and curves help hold the sauce.
Storage Info
STORE Chicken Sun Dried Tomato pasta leftovers in an airtight container in the refrigerator for up to 3 days. You can FREEZE it for up to 3 months, but the sauce may slightly change in texture.
To REHEAT, warm it gently on the stove over low heat, adding a splash of milk or broth to restore the creaminess. You can also reheat it in the microwave, stirring occasionally to ensure even heating. Avoid overheating to prevent the sauce from separating.
More Delicious Pasta Dishes to Try
Sun Dried Tomato Penne Pasta Recipe
Ingredients
- 12 oz penne (whole wheat or regular)
- 2 Tbsp olive oil - divided
- 4 cloves garlic - minced
- 1/4 cup sun-dried tomatoes - chopped*
- 1 lb chicken breast - chopped into chunks
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1 1/2 cups half & half
- 1/3 cup tomato sauce
- 1 cup mozzarella cheese - shredded
- 1/4 cup parmesan cheese - grated
- Basil for garnish
Instructions
- In a large Dutch oven or stock pot, boil water and cook the pasta. Drain, rinse with cold water, and set aside in a bowl.
- Add 1½ tbsp of olive oil to the same pan that you cooked the pasta in. Over low heat, cook the garlic and sun-dried tomatoes until fragrant. Remove from the pan and set aside in a small bowl. Add the remaining oil and turn the heat to medium. Season (with spices listed) and cook the chicken through.
- Add the half & half and tomato sauce to the pot. Bring the mixture to a low simmer. Add the mozzarella and parmesan, stirring until smooth. Return the garlic, sun-dried tomatoes, and pasta to the pot. Coat the pasta evenly and serve immediately. Garnish with basil.
I made this after work and it felt like a treat without taking forever to cook.
This is the BEST dish. I can’t stop eating it. I lost my copy of it and just spent an hour looking for it and THANK GOD I found it. Nothing like it.
Glad you found it!! Thanks so much for the compliment! Happy you liked it! Thank you!
I made this for dinner last night and it was fantastic! Thanks for the recipe!
Like the Website.
Thanks Helen!