There’s something so comforting about a bowl of pasta that wraps you up like a warm blanket — creamy sauce clinging to each noodle, tender pieces of chicken, and the bright, slightly tangy pop of sun-dried tomatoes. This Chicken Penne with Sun-Dried Tomato Sauce recipe is exactly that kind of dish: unfussy, bold-flavored, and perfect for weeknights or for feeding a crowd with very little fuss. I used Chickapea penne for a hearty pasta base and kept the ingredient list short and pantry-friendly. The result is rich, creamy, and just a little smoky from the tomatoes packed in oil.

Why you’ll love this Chicken Penne with Sun-Dried Tomato Sauce

Quick and approachable: the entire meal comes together in about 30–40 minutes.
Balanced flavors: tangy sun-dried tomatoes and red pepper flakes cut through the cream and cheeses.
Adaptable: swap the pasta, use leftover chicken, or add greens; the sauce plays well with additions.
A handsome one-pot-ish dinner: you cook the chicken and make the sauce in the same skillet and toss with cooked pasta.

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

Prep and tool notes

Before you begin, bring a large pot of salted water to a boil for the Chickapea penne. Trim and slice the chicken into bite-sized strips so it cooks quickly and evenly. If your sun-dried tomatoes are in a jar, drain the oil but reserve a tablespoon if you’d like extra tomato oil for sautéing — the recipe already includes 1 tbsp. olive oil, and I often use the drained oil from the tomatoes for extra flavor.

Step-by-step directions

Follow these clear, sequential steps to make the Chicken Penne with Sun-Dried Tomato Sauce. I’ve kept the original ingredient amounts and order intact while clarifying each action so everything is simple and straightforward.

Cook the pasta: Bring a large pot of salted water to a boil. Cook the 2 packages Chickapea Penne according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set it aside while you make the sauce.
Prepare the chicken: Pat the 1 lb. boneless skinless chicken breast dry and slice it into ½- to 1-inch strips or bite-sized pieces. Season lightly with salt and pepper if desired.
Heat the oil and cook the chicken: In a large skillet over medium heat, warm 1 tbsp. olive oil (I use the oil from the sun-dried tomatoes when available) until shimmering. Add the sliced chicken in a single layer and cook, stirring occasionally, until the pieces are cooked through and lightly browned, about 5–7 minutes depending on thickness. Transfer the cooked chicken to a plate and set aside.
Sauté the aromatics and tomatoes: In the same skillet, lower the heat slightly and add the 1 minced garlic clove and ¼ cup sun-dried tomatoes (oil drained). Cook for 30–60 seconds, stirring constantly, until the garlic is fragrant and the tomatoes start to warm through. Be careful not to burn the garlic.
Create the sauce base: Pour in ½ cup water (120 ml.) and stir to deglaze the pan, scraping any browned bits from the bottom. Add ¼ tsp. red pepper flakes (1.5 g) and stir to distribute them throughout the liquid.
Add the dairy: Stir in ½ cup Half & Half (120 ml.) and bring the mixture to a gentle simmer over medium-low heat. Allow it to bubble lightly for 1–2 minutes so the flavors meld and the liquid begins to thicken slightly.
Incorporate the cheeses: Gradually add ½ cup Parmesan cheese (65 g.) to the pan, stirring until melted and smooth. Next, stir in 1 cup shredded mozzarella (130 g.) until the sauce is creamy and the mozzarella has melted into the mixture. If the sauce seems too thick, loosen it with a splash of the reserved pasta cooking water.
Return the chicken and combine with pasta: Return the cooked chicken to the skillet and stir to coat the chicken in the sauce. Add the drained Chickapea penne to the skillet and toss gently to combine, making sure the pasta is evenly coated. If needed, add more of the reserved pasta water, a tablespoon at a time, to reach your desired consistency.
Finish and garnish: Taste and adjust seasoning with salt and pepper as desired. Remove from heat and sprinkle fresh thyme leaves over the dish for an herbaceous finish.
Serve: Divide the Chicken Penne with Sun-Dried Tomato Sauce among bowls or plates, adding extra Parmesan or red pepper flakes at the table if you like.

Troubleshooting and tips

If your sauce tightens up as it cools, stir in a splash of the reserved pasta water or a touch more Half & Half to loosen it.
For more tomato intensity, finely chop the sun-dried tomatoes so their flavor disperses through the sauce. You can also reserve a little of the oil from the tomatoes to sauté the chicken for extra richness.
If you’d like a greener, brighter version, stir in a handful of baby spinach or chopped kale at the end and let it wilt in the warm sauce for 1–2 minutes.
To save time, use pre-cooked rotisserie-style chicken (shredded) in place of raw chicken; add it at the same step where the cooked chicken is returned to the sauce just to warm through.
Want it lighter? Substitute low-fat half & half or a mixture of milk and a small pat of butter for a slightly lighter, still creamy sauce.

Make-ahead and storage

This dish stores well in the refrigerator for up to 3 days. Cool to room temperature before transferring to an airtight container. Reheat gently in a skillet over low heat with a splash of water or Half & Half to restore creaminess. Freezing full portions is possible, but texture of the dairy cheeses can change slightly; for freezing, omit the mozzarella and add it fresh when reheating.

Serving suggestions

Pair with a crisp green salad with lemon vinaigrette to cut through the richness.
Serve with crusty bread or garlic toast for sopping up every last drop of sauce.
Top with a sprinkle of toasted pine nuts for crunch, or use basil instead of thyme for a different aromatic profile.

Flavor variations

While this Chicken Penne with Sun-Dried Tomato Sauce is delicious as written, small swaps can take it in new directions. Add roasted red peppers and a splash of balsamic glaze for a sweet-savory twist. Stir in olives or capers for a briny contrast. Want heat? Increase the red pepper flakes or add a pinch of cayenne.

Notes on ingredients

Chickapea penne provides a sturdy, slightly nutty base that holds up well to the thick, cheesy sauce. The sun-dried tomatoes packed in oil bring concentrated tomato flavor; draining them before adding prevents the sauce from becoming overly oily, but using a bit of the tomato oil for sautéing imparts a lovely depth. Half & Half gives creaminess without being as heavy as heavy cream, while the Parmesan and mozzarella create a silky, melty texture.

Final thoughts

This Chicken Penne with Sun-Dried Tomato Sauce is one of those recipes that feels like a treat but is totally doable on a busy evening. The results are reliably comforting: creamy sauce, tender chicken, and that bright tomato hit that keeps every bite interesting. It’s a great base recipe to master — once you’ve got it down, customizing it to your family’s tastes is a breeze. Serve it up with a simple green salad and a glass of something chilled, and you’ve got dinner sorted.

Enjoy your meal, and if you make this Chicken Penne with Sun-Dried Tomato Sauce, try garnishing with extra fresh thyme and a grating of Parmesan for a restaurant-style finish at home.