Name: Sun-Dried Tomato and Chicken Penne with Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts, sliced thin; 1 cup sun-dried tomatoes, chopped; 12 oz penne pasta; 2 cups broccoli florets; 3 cloves garlic, minced; 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)

Creamy, savory, and packed with bold flavor, this Sun-Dried Tomato and Chicken Penne with Broccoli is the ultimate comfort dinner for weeknights or special occasions. Tender chicken strips are tossed with garlic-infused sun-dried tomatoes, crisp-tender broccoli florets, and penne pasta all coated in a luscious, cheesy sauce.

It’s a one-skillet wonder that balances the rich umami of sun-dried tomatoes with the brightness of fresh broccoli, creating a restaurant-worthy meal at home in under 30 minutes. Whether you’re feeding the family or meal-prepping for the week, this pasta dish delivers hearty satisfaction with every bite.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are ideal because they cook quickly and slice easily into tender strips. However, if you prefer dark meat, boneless chicken thighs work beautifully as well and add a deeper flavor. Whichever cut you choose, aim for even slicing to ensure the chicken cooks uniformly.

Ingredients for the Sun-Dried Tomato and Chicken Penne with Broccoli

Chicken Breast – Lean and quick-cooking, it’s the heart of the protein in this dish.

Sun-Dried Tomatoes – These bring a tangy, slightly sweet intensity that infuses the entire sauce.

Penne Pasta – The ridges hold the creamy sauce well, making every bite flavorful.

Broccoli Florets – They add color, crunch, and a boost of freshness to balance the richness.

Garlic – Essential for aromatic depth.

Heavy Cream – Creates the luxurious base of the sauce.

Parmesan Cheese – Adds nuttiness and a salty edge to the creamy sauce.

Olive Oil – Used to sauté the chicken and garlic, and also enhances the flavor of sun-dried tomatoes.

Salt & Pepper – Basic seasonings that tie everything together.

Red Pepper Flakes (optional) – For a subtle kick of heat.

How To Make the Sun-Dried Tomato and Chicken Penne with Broccoli

Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions. In the last 2-3 minutes of cooking, toss in the broccoli florets. Drain everything together and set aside.

Step 2: Sauté the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken breast, season with salt and pepper, and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.

Step 3: Create the Flavor Base

In the same skillet, add a bit more olive oil if needed. Sauté minced garlic until fragrant (about 30 seconds), then stir in chopped sun-dried tomatoes. Let the tomatoes heat and release their oils, infusing the base with rich flavor.

Step 4: Make the Creamy Sauce

Reduce the heat to medium-low. Pour in the heavy cream and stir gently to combine with the sun-dried tomato mixture. Allow the cream to warm through, then stir in freshly grated Parmesan cheese until the sauce is smooth and velvety.

Step 5: Combine Everything

Return the cooked chicken to the skillet, followed by the drained pasta and broccoli. Toss everything together until well coated in the sauce. Season with additional salt, pepper, and red pepper flakes if desired.

Step 6: Serve and Garnish

Plate the pasta hot and garnish with extra Parmesan cheese and a sprinkle of chopped parsley if you like. Serve immediately for the best texture and flavor.

Serving and Storing Sun-Dried Tomato and Chicken Penne with Broccoli

This dish is best served warm, right out of the skillet. The creamy sauce clings beautifully to the penne and broccoli when it’s fresh, making it an irresistible main course for dinner. Serve it with crusty garlic bread or a simple green salad to round out the meal.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen up the sauce.

Avoid freezing this pasta dish, as cream-based sauces tend to separate when thawed and reheated.

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Yes! Just be sure to thaw and drain it well before adding it to the pasta pot in the last few minutes of boiling.

What other pasta shapes work for this recipe?

Fusilli, rigatoni, or farfalle are all great alternatives if you don’t have penne on hand.

Is there a dairy-free option for the sauce?

You can substitute the heavy cream with full-fat coconut milk and use a dairy-free Parmesan-style cheese. The flavor will be slightly different but still delicious.

Can I make it vegetarian?

Absolutely. Simply omit the chicken and use vegetable broth to enhance the sauce, or add chickpeas for extra protein.

What protein can I swap in for chicken?

Shrimp, turkey breast, or even Italian sausage are tasty alternatives that complement the sun-dried tomato sauce.

Can I add more vegetables?

Yes, sautéed mushrooms, zucchini, or spinach blend in well and boost the nutrient profile of the dish.

Want More Pasta Dinner Ideas?

If this Sun-Dried Tomato and Chicken Penne with Broccoli hit the spot, you’ll love diving into more delicious and comforting pasta creations from my kitchen:

Try the bold flavors of Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a zesty twist.
Cozy up with a bowl of Garlic Parmesan Beef Spaghetti Pasta—a simple yet rich classic.
Craving something even creamier? Check out Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for ultra-satisfying comfort.
One-pot magic comes to life in the One Pot Creamy Chicken Cheddar Ranch Pasta.
Or explore the spice-kissed goodness of One Skillet Sweet Spicy Sticky Chicken Pasta.

These meals are perfect for anyone looking to shake up their dinner rotation with flavors that are bold, satisfying, and always family-approved.

📌 Save this recipe to your Pinterest dinner board so it’s just a click away whenever pasta cravings hit.

And when you make it, let me know how it turned out! Did you add extra veggies? Swap in a new protein? I love seeing your variations.

Follow me on Pinterest for even more fresh-from-the-skillet creations: Life with Nina Pinterest.

Let’s keep sharing and cooking together — leave a comment with your twist!

Sun-Dried Tomato and Chicken Penne with Broccoli

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Print Recipe

Description

This creamy Sun-Dried Tomato and Chicken Penne with Broccoli is a weeknight dinner dream—savory, rich, and done in under 30 minutes. Juicy chicken, vibrant broccoli, sun-dried tomatoes, and Parmesan cream sauce come together for the perfect cozy meal that feels fancy without the fuss.

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions. Add broccoli florets in the last 2-3 minutes of boiling. Drain together and set aside.

2. In a large skillet over medium-high heat, heat olive oil. Add sliced chicken, season with salt and pepper, and cook until golden and fully cooked through (about 5-6 minutes). Remove from skillet and set aside.

3. In the same skillet, add a bit more olive oil if needed. Sauté garlic until fragrant (about 30 seconds), then stir in the chopped sun-dried tomatoes.

4. Reduce heat to medium-low. Pour in heavy cream and stir to combine. Let it warm, then add Parmesan cheese and stir until creamy and smooth.

5. Return cooked chicken to the skillet. Add the drained pasta and broccoli. Toss everything to coat well in the sauce. Add red pepper flakes if desired.

6. Serve warm, topped with extra Parmesan and chopped parsley if preferred.