Description
This creamy Sun-Dried Tomato and Chicken Penne with Broccoli is a quick, flavorful pasta dish perfect for busy weeknights. Packed with tender chicken, tangy sun-dried tomatoes, broccoli, and a rich Parmesan cream sauce, it’s an easy comfort meal your family will love. Ideal for meal prep and weeknight dinners.
Ingredients
12 oz penne pasta
2 medium chicken breasts, diced
3 cups broccoli florets
1 cup sun-dried tomatoes in oil, sliced
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Boil a large pot of salted water. Add penne and cook until al dente. In the last 2 minutes, add broccoli florets. Drain and set aside.
2. Heat olive oil (or reserved oil from sun-dried tomatoes) in a skillet. Add diced chicken, season with salt and pepper, and cook until golden and fully cooked.
3. Stir in garlic and cook until fragrant, about 1 minute.
4. Add sliced sun-dried tomatoes and stir to heat through.
5. Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan until sauce thickens.
6. Toss in cooked pasta and broccoli. Stir to coat in the sauce and let everything warm through.
7. Serve hot with extra Parmesan on top, if desired.
Notes
This dish is versatile—substitute gluten-free pasta or use rotisserie chicken for convenience.
To make it lighter, you can use half-and-half instead of heavy cream.
Store leftovers for up to 4 days and reheat gently with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 4g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg