Creamy Sundried Tomato Chicken Penne Prep

Weeknight Fancy. Week-Long Easy: Your New Pasta Obsession Awaits!

Hey, beautiful people! Chef Emily here, apron dusted with Parmesan and heart full of pasta love. Raise your hand if your weeknights feel like a culinary triathlon—racing against time, hungry tummies, and that sneaky little voice whispering, “Just order takeout…” ✋ I see you, I am you, and that’s exactly why I’m throwing open my kitchen doors today to share my secret weapon: Creamy Sundried Tomato Chicken Penne. This isn’t just dinner; it’s a warm, velvety hug in a bowl that transforms “Ugh, what’s for dinner?” into “Oh YES, it’s PASTA NIGHT!” Imagine tender chicken cubes, golden from the pan, tangled with twirly penne in a sauce that’s pure magic—rich cream, nutty Parmesan, and the superstar: sundried tomatoes. Those little ruby gems pack a punch of sweet-tangy sunshine that cuts through the richness like a happy little flavor explosion. And the spinach? It’s our sneaky green high-five, wilting down into silky perfection. The best part? It tastes even more incredible on Tuesday (or Wednesday… or Thursday…) as leftovers. Seriously, this dish stays gloriously creamy and satisfying, making your future self do a happy fridge dance. So grab your favorite wooden spoon, put on that slightly-splattered apron (the badge of honor!), and let’s turn an ordinary weeknight into something downright delicious. Trust me, your fork is ready for this!

Sunshine in a Jar: The Little Tomatoes That Started It All

This dish? It whispers of cobblestone streets and a tiny Italian deli that stole my heart. Picture fresh-out-of-culinary-school Emily, wide-eyed and slightly overwhelmed, backpacking through Tuscany. One rainy Tuesday, I ducked into this little shop that smelled like heaven—olive oil, herbs, and something deeply savory. The nonna behind the counter, seeing my drenched state, pressed a small jar into my hands with a wink. “Per te, bella. Sole in un barattolo!” (“For you, beautiful. Sunshine in a jar!”). They were sundried tomatoes, swimming in fragrant olive oil. Fast forward to my first shoebox apartment kitchen back home, feeling homesick for that Italian warmth. I stared into my near-empty fridge: chicken, cream, wilting spinach, pasta. Then I spotted Nonna’s jar. I threw it all together in a pan, praying it worked. That first bite? Pure magic. The tangy tomatoes danced with the creamy sauce, the spinach added earthiness, and the chicken was pure comfort. It tasted like adventure and home all at once. That humble “cleaning out the fridge” moment became my go-to, my edible security blanket. Every time I make it now, I think of that kind nonna and her sunshine in a jar, reminding me that the best flavors often come from the simplest, most heartfelt moments.

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Gathering Your Flavor Squad: What You’ll Need

Here’s your dream team! Don’t stress—flexibility is my kitchen mantra. See my notes for easy swaps and why each ingredient rocks:

• 2 Boneless, Skinless Chicken Breasts (cubed): Our protein hero! Cubing ensures quick, even cooking. Chef’s Tip: Swap in thighs for extra juicy, flavorful bites! Pound them slightly if uneven for perfect browning.
• 8 oz Penne Pasta: Those little tubes are sauce-catching champions! Chef’s Insight: Cook it al dente (slightly firm) – it softens a touch later in the sauce, avoiding mush. Gluten-free? Use your favorite GF penne!
• ½ cup Sundried Tomatoes (packed in oil, chopped): The FLAVOR BOMB! Their intense sweetness and tang are irreplaceable. Key Note: USE THE OIL FROM THE JAR! It’s liquid gold. Dry-packed? Rehydrate in warm water for 10 mins first.
• 2 cups Fresh Spinach: Adds color, nutrients, and a lovely earthy note. Easy Swap: Kale or arugula work! If using frozen spinach, thaw and squeeze all the water out first.
• 1 cup Heavy Cream: Creates that luscious, dreamy sauce base. Lighter Option: Half-and-half works, but sauce will be thinner. Stir in a teaspoon of cornstarch mixed with water at the end if needed.
• ½ cup Grated Parmesan Cheese: Brings salty, umami depth and helps thicken the sauce. Chef’s Plea: GRATE IT FRESH! Pre-grated often has anti-caking agents that hinder melting. Asiago or Pecorino Romano are tasty cousins.
• 1 tbsp Olive Oil: For sautéing. Use the oil from the sundried tomato jar for bonus flavor!
• Salt, Pepper, and Garlic Powder (to taste): The essential flavor boosters! Chef’s Hack: Garlic powder blends seamlessly here, but 1-2 minced fresh cloves sautéed with the chicken? *Chef’s kiss*.

Let’s Get Cooking: Your Foolproof Path to Pasta Bliss

Ready to create magic? Follow these steps – I’ve packed them with my favorite kitchen hacks to ensure success!

1. Prep Like a Pro: Cube your chicken breasts uniformly (about 1-inch pieces). Generously season them with salt, pepper, and garlic powder. Get your water boiling for the penne (salt it like the sea!). Chop the sundried tomatoes. Grate that Parmesan! Why this rocks: Having everything ready (“mise en place”) turns cooking into a smooth dance, not a frantic scramble.
2. Sear the Chicken: Heat olive oil (or that glorious sundried tomato oil!) in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer – don’t crowd the pan! Let it get a beautiful golden sear on one side before stirring (about 3-4 mins). Cook until golden brown and cooked through (about 5-7 mins total). Transfer to a clean plate. Chef’s Golden Rule: RESIST stirring too soon! That sear equals mega flavor. Crowding = steaming, not browning.
3. Sunshine Time: In the same pan (keep those tasty browned bits!), add the chopped sundried tomatoes and about 1 tablespoon of their oil. Sizzle for just 1-2 minutes. You’ll smell that incredible concentrated tomato aroma! Flavor Boost: This quick fry wakes up the tomato oils and infuses the pan.
4. Creamy Dream Base: Reduce heat to medium-low. Pour in the heavy cream. Stir gently, scraping up any delicious browned bits stuck to the pan (that’s flavor gold!). Let it simmer gently for 2 minutes. Watch Closely: Cream can bubble over fast! A gentle simmer is key.
5. Cheese Please! Gradually sprinkle in the grated Parmesan cheese, stirring constantly until it melts smoothly into the cream, creating a luscious sauce. Let it bubble gently for another 2-3 minutes until it noticeably thickens and coats the back of a spoon. Chef’s Secret: Adding cheese off the direct heat helps prevent clumping. Low and slow wins the race!
6. Green Goodness & Chicken Return: Stir in the fresh spinach. It will look like a lot, but trust me, it wilts down magically in about 1 minute! Once wilted, return the cooked chicken (and any juices!) to the pan. Stir everything to coat and heat the chicken through. Veggie Power: Spinach adds freshness and nutrients without overpowering.
7. The Grand Pasta Toss: Add the cooked, drained penne pasta to the glorious sauce. Gently toss and stir until every single piece of pasta is beautifully coated and everything is piping hot. Final Touch: Give it a taste! Adjust seasoning with a pinch more salt or pepper if needed. This is your masterpiece!

Plating Up Your Masterpiece

This dish is a stunner served simply! Grab deep bowls or plates – we want to cradle that creamy goodness. Spoon generous portions into each bowl. For a restaurant-worthy touch, finish with a light sprinkle of extra freshly grated Parmesan cheese and maybe a few cracks of black pepper. A tiny drizzle of that sundried tomato oil over the top adds shine and an extra flavor pop! Pair it with a simple green salad dressed with lemon vinaigrette (cuts the richness) or a slice of crusty garlic bread for ultimate sauce-mopping happiness. It’s comfort food elegance at its finest.

Make It Your Own: Delicious Twists & Swaps

This recipe is your canvas! Here are some fun ways to play:

• Veggie Delight: Skip the chicken! Sauté sliced mushrooms, zucchini, or bell peppers with the sundried tomatoes. Add a can of rinsed white beans (like cannellini) for protein.
• Seafood Sensation: Swap chicken for peeled shrimp or scallops. Add them in step 6 just until cooked through (shrimp turn pink, scallops opaque).
• Spicy Kick: Love heat? Add ½ tsp red pepper flakes with the sundried tomatoes in step 3, or stir in a tablespoon of Calabrian chili paste with the cream.
• Lighter Love: Use half-and-half instead of heavy cream and add 1 tbsp cornstarch mixed with 1 tbsp cold water when adding the Parmesan to help thicken. Swap half the spinach for chopped fresh basil stirred in at the very end.
• Parm Alternative: Try crumbled goat cheese stirred in at the end for a tangy twist, or use smoked Gouda for a deeper flavor.

Emily’s Extra Sprinkle of Thoughts

This recipe? It’s my culinary comfort blanket. I’ve made it in tiny apartment kitchens, for huge potlucks, and on nights when I just needed a big bowl of happy. It’s evolved from that Tuscan-inspired fridge raid – I started adding spinach for color, perfected the sear on the chicken, and learned the hard way that pre-grated Parmesan just doesn’t melt the same! (Cue the slightly lumpy sauce incident of 2018… we don’t talk about it!). One time, I accidentally used smoked paprika instead of garlic powder. Surprise! It was actually delicious, adding a warm, smoky depth. Don’t be afraid to play. The real magic is how forgiving it is and how the flavors deepen beautifully as leftovers. It’s proof that fancy-feeling food doesn’t need fancy techniques – just good ingredients and a little love. Hearing from readers that this became their family’s new favorite? That’s the best ingredient of all.

Your Questions, Answered! (Because We’ve All Been There)

You’ve got questions, I’ve got flour on my apron and answers in my back pocket. Let’s tackle those common pasta-night hiccups together, shall we?

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Q: Help! My sauce came out too thin. Can I save it?
A: Oh friend, I’ve been there—with a spoon in one hand and silent panic in the other. No worries! First, let the sauce simmer a few minutes longer—it thickens as it reduces. Still too runny? Stir in a quick slurry: 1 teaspoon cornstarch + 1 tablespoon cold water. Simmer for 1 minute, and boom—creamy rescue mission complete. Bonus tip: Make sure your pasta is well-drained and your cheese is grated fresh—it melts better and thickens more evenly!

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Q: Can I make this ahead for meal prep or a dinner party?
A: You betcha! This pasta actually gets even more flavorful after a night in the fridge. Let it cool fully, then store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to bring back that silky texture. Hosting? Make the sauce ahead, and just boil fresh pasta when your guests arrive. Instant wow factor, minimal stress!

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Q: What if I only have dry-packed sundried tomatoes?
A: No oil? No problem! Just soak them in warm water for 10 minutes to soften, then pat dry and chop. To get that savory richness the oil usually adds, sauté them in a little olive oil or butter before adding the cream. They’ll still bring that same bold, tomato-y punch!

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Q: I don’t eat dairy—can I still make this creamy dream happen?
A: Yes, dairy-free angels, you’re invited to this pasta party! Use coconut cream or a plant-based heavy cream alternative (like cashew or oat-based). Swap Parmesan for a dairy-free cheese or 1–2 tablespoons of nutritional yeast for that cheesy depth. And don’t skip the sundried tomatoes—they do a lot of heavy flavor lifting here.

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Q: What’s the best way to reheat leftovers without drying it out?
A: Great question! Add a tablespoon of milk, cream, or broth before reheating. Microwave in 30-second bursts, stirring in between, or reheat in a skillet over low heat. Keep it gentle—that keeps the sauce creamy and the chicken juicy.

🧀🍅 Feeding Your Body & Soul (The Numbers!)

Okay friends, let’s talk numbers—not to count every bite, but to celebrate that balance can be both comforting and crave-worthy! This creamy sundried tomato chicken penne hits that sweet spot of hearty, nourishing, and oh-so-satisfying without leaving you feeling like you need a nap and a food-coma disclaimer.

Here’s the approximate nutrition per generous serving (based on 4 servings total):

• Calories: ~540

• Protein: ~38g (thanks to that juicy seared chicken and parmesan magic!)

• Fat: ~28g (mostly from the cream and cheese—aka flavor carriers!)

• Carbs: ~36g (from the pasta and sundried tomatoes)

• Fiber: ~3g (a green spinach high-five!)

• Sugar: ~5g (mostly natural from tomatoes and onions)

🌟 Want to Lighten It Up?

• Use half-and-half or evaporated milk in place of heavy cream

• Swap in whole wheat or legume-based pasta for added fiber

• Load it with more veggies—zucchini ribbons, mushrooms, or roasted red peppers work wonders

• Try grilled shrimp instead of chicken for a lighter protein twist

This dish is all about joy on a plate. It feeds your belly and warms your spirit—especially after a long day. Remember: food isn’t just fuel, it’s a little self-love with a sprinkle of parmesan on top.

Now go pour a glass of something sparkly, light a candle (even if it’s Tuesday), and enjoy every creamy, dreamy bite.

Final Thoughts: A Bowlful of Joy, Any Night of the Week

So here we are, friend—back at the stove with a spoon in one hand, a happy heart in the other, and a skillet full of creamy, sundried tomato goodness just waiting to be devoured. This isn’t just pasta. It’s a pause button in a busy week. It’s that moment when dinner feels less like a chore and more like a cozy exhale. Whether you’re cooking solo in your comfiest socks or feeding a table full of chaos and laughter, this dish shows up like a big, warm hug.

What I love most? It’s the kind of meal that doesn’t require perfection—just a few humble ingredients, a good stir, and a little kitchen confidence. Even when the day’s been messy, this pasta reminds you that delicious things can still come together beautifully.

So, next time you hear that little voice tempting you toward takeout, grab your sundried tomato jar instead and remember: you’ve got sunshine in your pantry and magic in your hands.

Until next time, keep cooking with heart and a little extra Parmesan.
With love and pasta dreams,
— Chef Emily 🍝