If you’re craving a meal that’s comforting, bursting with flavor, and just downright satisfying, you’ve got to try the Sun-Dried Tomato and Chicken Penne with Broccoli Recipe. This dish perfectly balances tender chicken, the tangy sweetness of sun-dried tomatoes, creamy Parmesan sauce, and vibrant broccoli florets all tossed with al dente penne pasta. It’s a joyful explosion of colors and tastes that you’ll want to make again and again, whether for a weeknight dinner or a casual gathering with friends.
Ingredients You’ll Need
These ingredients are straightforward but come together beautifully to create a dish full of texture, rich flavors, and a lovely visual appeal. Each component adds something special—from the creamy sauce to the fresh green crunch—making this recipe easy yet impressive.
- 2 large chicken breasts, sliced thin: Slicing thin helps the chicken cook quickly and stay juicy.
- 1 cup sun-dried tomatoes, chopped: These bring a concentrated, tangy burst that elevates every bite.
- 12 oz penne pasta: The shape holds the sauce perfectly, ensuring every mouthful is saucy.
- 2 cups broccoli florets: Adds a fresh, slightly crisp texture and vibrant color.
- 3 cloves garlic, minced: Garlic boosts the flavor base with its aromatic punch.
- 1 ½ cups heavy cream: Creates that luscious, smooth sauce that ties everything together.
- ¾ cup freshly grated Parmesan cheese: For cheesy richness and the perfect salty finish.
- 2 tablespoons olive oil: Used for sautéing and deepening flavor.
- ½ teaspoon salt: Enhances and balances the natural flavors.
- ¼ teaspoon black pepper: Adds a gentle peppery warmth.
- ¼ teaspoon red pepper flakes (optional): For those who like a subtle spicy kick.
How to Make Sun-Dried Tomato and Chicken Penne with Broccoli Recipe
Step 1: Cook the Pasta and Broccoli
Start by boiling a large pot of salted water. Once bubbling, add your penne pasta and let it cook according to the package instructions. In the final 2 to 3 minutes, toss in the broccoli florets so they get perfectly tender but still have a bit of bite. Drain them together and set aside. This dual-cook method keeps the broccoli vibrant and crisp, a fantastic contrast to the creamy sauce later on.
Step 2: Cook the Chicken
Warm your olive oil in a large skillet on medium-high heat. Season the thinly sliced chicken breasts with salt and pepper, then add them to the skillet. Cook each side until golden and fully cooked through, which should take about 5 to 6 minutes. Once done, transfer the chicken to a plate and set aside. This step ensures your chicken is succulent and flavorful, ready to soak up the rich sauce.
Step 3: Sauté Garlic and Sun-Dried Tomatoes
In the same skillet, add a little extra olive oil if needed, then toss in the minced garlic. Sauté until fragrant, about 30 seconds, careful not to burn it. Next, stir in your chopped sun-dried tomatoes—watch as they release their beautiful color and rich flavor into the pan. This step builds the depth of flavor that makes this recipe so memorable.
Step 4: Make the Creamy Sauce
Turn your heat down to medium-low and pour the heavy cream into the skillet, stirring to combine with the garlic and sun-dried tomatoes. Let it warm gently, then add the freshly grated Parmesan cheese. Stir until everything melts into a velvety, smooth sauce that’s thick, creamy, and oh so delicious.
Step 5: Combine Everything
Return the cooked chicken to the skillet, then add the drained pasta and broccoli. Toss everything carefully to coat in that dreamy sauce. If you’re a fan of a little heat, sprinkle in red pepper flakes here to introduce a subtle spicy contrast. This final toss ensures every forkful tastes balanced and indulgent.
Step 6: Serve Warm and Enjoy
Dish the pasta onto plates, optionally topping with extra Parmesan cheese and a sprinkle of freshly chopped parsley for a pop of herbal freshness and color. Serve immediately and watch everyone’s faces light up—that’s the magic of the Sun-Dried Tomato and Chicken Penne with Broccoli Recipe in action!
How to Serve Sun-Dried Tomato and Chicken Penne with Broccoli Recipe
Garnishes
To truly elevate the dish, consider adding a sprinkle of fresh parsley or basil leaves on top. A little extra Parmesan cheese or a drizzle of good-quality olive oil right before serving can also add bright notes and a glossy finish that makes the dish look as good as it tastes.
Side Dishes
This hearty pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the creaminess. Garlic bread or a toasted baguette on the side is perfect for soaking up any leftover sauce and rounds out the meal beautifully.
Creative Ways to Present
For a bit of flair, serve this dish in wide shallow bowls to showcase the vibrant colors of the broccoli and sun-dried tomatoes against the creamy sauce. You can also line the plates with fresh greens underneath the pasta for a restaurant-quality presentation at home.
Make Ahead and Storage
Storing Leftovers
Leftover Sun-Dried Tomato and Chicken Penne with Broccoli Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen after a day in the fridge, making for a delicious next-day meal.
Freezing
If you want to freeze this dish, it’s best to store the pasta and sauce separately to keep the broccoli from getting too soft. Place them in separate freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave with a splash of cream or milk to refresh the sauce’s creaminess. Stir well to ensure even heating and preserve the texture of the chicken and broccoli. Enjoy as if fresh!
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes won’t have the same concentrated flavor or chewy texture that sun-dried tomatoes provide, but you can add cherry tomatoes for a lighter, fresher vibe if you prefer. Just keep in mind the taste will be less intense.
Is this recipe suitable for freezing without losing flavor?
The cream sauce can separate a bit after freezing, so reheating gently with added cream or milk helps bring it back to its creamy glory. Freezing works best if you separate components as mentioned earlier.
Can I substitute the heavy cream with a lighter option?
You can try using half-and-half or a mixture of milk and cream cheese for a lighter sauce, but the texture won’t be as rich or velvety as with heavy cream. Adjust seasoning accordingly to keep the flavor balanced.
What if I’m allergic to dairy?
For a dairy-free version, swap heavy cream for coconut milk and use a vegan Parmesan substitute or nutritional yeast. The flavor profile will change but it’ll still be deliciously creamy and satisfying.
How can I make this dish spicier?
Increase the amount of red pepper flakes or add a pinch of cayenne pepper when cooking the garlic and sun-dried tomatoes. Fresh chopped chili peppers also work well to add heat without overpowering the other flavors.
Final Thoughts
There’s something incredibly comforting about the Sun-Dried Tomato and Chicken Penne with Broccoli Recipe that makes it an instant favorite in any kitchen. Its perfect balance of creamy sauce, tender chicken, and vibrant veggies is a winner every time. Give it a try and you might just find your new go-to dinner that feels both special and effortless!
Print
Sun-Dried Tomato and Chicken Penne with Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and flavorful Sun-Dried Tomato and Chicken Penne pasta dish featuring tender chicken breasts, vibrant broccoli florets, and a rich Parmesan cream sauce, perfect for a satisfying family meal.
Ingredients
Chicken and Vegetables
- 2 large chicken breasts, sliced thin
- 2 cups broccoli florets
- 3 cloves garlic, minced
Pasta
- 12 oz penne pasta
Sauce and Seasonings
- 1 cup sun-dried tomatoes, chopped
- 1 ½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions. In the last 2-3 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli together and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken breasts, season with salt and black pepper, and cook for about 5-6 minutes until the chicken is golden and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add a little more olive oil if needed. Sauté the minced garlic until fragrant, about 30 seconds. Stir in the chopped sun-dried tomatoes and cook briefly to combine flavors.
- Make Cream Sauce: Reduce heat to medium-low and pour in the heavy cream. Stir to combine and let it warm gently. Then add the grated Parmesan cheese and stir continuously until the sauce becomes creamy and smooth.
- Combine Ingredients: Return the cooked chicken to the skillet. Add the drained penne pasta and broccoli florets. Toss everything gently to coat well with the creamy sauce. Sprinkle in red pepper flakes if you like a hint of heat.
- Serve: Serve the penne warm, optionally topped with extra Parmesan cheese and chopped parsley for garnish.
Notes
- Use sun-dried tomatoes packed in oil for a richer flavor, or rehydrate dry ones before chopping.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less thick.
- You can add fresh parsley or basil as a garnish to enhance freshness.
- Red pepper flakes are optional and can be adjusted to your preferred spice level.
- Make sure not to overcook pasta; it should be al dente for the best texture.
