This Sun-Dried Tomato and Chicken Penne with Broccoli is a weeknight hero. Creamy, savory, and packed with color, it’s the kind of meal that looks fancy but comes together effortlessly. The sun-dried tomatoes bring that deep, rich flavor that pairs beautifully with juicy seared chicken, while broccoli adds a bright, nutritious crunch to balance out the creaminess.

Whether you’re feeding the family or meal-prepping for the week, this pasta is both satisfying and simple. The sauce clings perfectly to the penne, soaking up garlic, herbs, and sun-dried tomato oil for a full-bodied bite every time. It’s cozy yet vibrant and guaranteed to earn a spot in your go-to comfort dinner list.

What Kind of Penne Should I Use?

You can use either regular or whole wheat penne for this dish, depending on your preference. Regular penne offers a classic texture that holds sauce beautifully, while whole wheat gives a nuttier flavor and extra fiber. For a gluten-free version, opt for chickpea or rice-based penne that holds shape well when tossed with sauce.

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

Chicken Breast – Lean protein that sears to golden perfection and absorbs the sun-dried tomato flavor.

Sun-Dried Tomatoes in Oil – The star ingredient; they bring depth, tanginess, and richness. Use the oil for added flavor.

Broccoli Florets – Lightly steamed or sautéed to keep that crunch and vibrant green color.

Penne Pasta – Holds up to the creamy sauce and allows bits of tomato and broccoli to cling to each bite.

Garlic – Freshly minced for that bold, aromatic base.

Heavy Cream or Half-and-Half – Builds the creamy, dreamy sauce that ties everything together.

Parmesan Cheese – Adds saltiness and melts into the sauce for that luxurious finish.

Olive Oil – Used to sear the chicken and cook garlic.

Italian Seasoning – A simple blend that boosts the overall flavor profile.

Salt and Pepper – To balance and enhance all the ingredients.

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

Step 1: Sear the Chicken

Heat olive oil in a large skillet over medium heat. Season chicken breast slices with salt, pepper, and Italian seasoning. Add to the pan and cook until golden on both sides and fully cooked through. Remove from pan and set aside.

Step 2: Cook the Pasta and Broccoli

In a large pot of salted boiling water, cook penne pasta according to package directions. In the last 2 minutes of cooking, add broccoli florets to the pot. Drain and set aside.

Step 3: Sauté the Garlic and Tomatoes

In the same skillet used for the chicken, add a bit more olive oil if needed. Sauté minced garlic until fragrant, then stir in the chopped sun-dried tomatoes. Let them simmer together for 1-2 minutes to infuse flavor.

Step 4: Make the Creamy Sauce

Reduce the heat to low. Stir in heavy cream and a handful of grated Parmesan. Let the sauce simmer gently, stirring until slightly thickened and creamy.

Step 5: Combine Everything

Return the cooked chicken, penne, and broccoli to the skillet. Toss gently to coat everything evenly in the sauce. Adjust salt and pepper to taste.

Step 6: Serve and Garnish

Serve hot, garnished with extra Parmesan and a sprinkle of red pepper flakes if you like a little kick.

How to Serve and Store This Pasta

Serve this pasta fresh off the stove, ideally with extra Parmesan and maybe a crusty slice of garlic bread. It’s hearty enough for dinner on its own, but also pairs nicely with a light salad if you’re feeding a crowd.

To store, transfer any leftovers to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to bring back the sauciness. This dish isn’t the best for freezing due to the cream, but you can freeze it if needed — just note the texture may change slightly when reheated.

Frequently Asked Questions

What can I substitute for heavy cream?

You can use half-and-half or even whole milk with a touch of cream cheese. For a dairy-free version, try canned coconut milk or unsweetened oat cream.

Can I use frozen broccoli?

Absolutely. Just thaw and drain it first so it doesn’t water down your sauce. Fresh broccoli holds its texture better, but frozen is a convenient option.

What kind of chicken works best?

Boneless, skinless chicken breast is ideal for quick cooking, but you can also use chicken thighs for a juicier option.

Can I make this vegetarian?

Yes! Skip the chicken and add extra broccoli or even mushrooms and spinach. You’ll still get plenty of flavor from the sun-dried tomatoes and cream sauce.

How do I make this spicier?

Add a pinch of crushed red pepper flakes to the sauce, or drizzle with a touch of chili oil before serving.

Is this good for meal prep?

Definitely. It reheats well for lunch or dinner over the next few days, just keep the sauce creamy with a splash of added milk during reheating.

Want More Pasta Ideas?

If you loved this Sun-Dried Tomato and Chicken Penne with Broccoli, try these comforting, flavor-packed pasta favorites next:

Cheesesteak Tortellini in Rich Provolone Sauce – For a meaty twist with melty cheese.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli – Packed with flavor and quick to make.
Skillet Ricotta Pasta with Roasted Broccoli – Creamy and bright with the perfect cheesy finish.
Red Pepper Rigatoni: A Creamy Bold Pasta Delight – Rich, colorful, and ready to impress.
One-Pot Creamy Beef and Garlic Butter Pasta – Easy cleanup and bold flavor in every bite.

Want even more cozy dinners and quick lunch favorites? Browse Life with Jam on Pinterest for daily inspiration and must-try dishes.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with whole wheat pasta? Did you spice it up with chili flakes or switch the cream for coconut milk?

I love hearing your tweaks and tricks—it helps us all become better cooks. Have a question? Ask away below!

Sun-Dried Tomato and Chicken Penne with Broccoli

Author: Jam Scott
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This Sun-Dried Tomato and Chicken Penne with Broccoli is a creamy, one-skillet pasta that’s both comforting and quick. Packed with savory sun-dried tomatoes, golden chicken, and bright broccoli, it’s the perfect weeknight dinner that feels a little fancy without extra work.

Instructions

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Sear on both sides until cooked through. Remove and set aside.

2. Cook penne pasta in salted boiling water. In the last 2 minutes, add broccoli florets. Drain and set aside.

3. In the same skillet, add more oil if needed. Sauté minced garlic until fragrant. Add sun-dried tomatoes and cook for 1–2 minutes.

4. Lower heat, stir in cream and Parmesan. Simmer until slightly thickened.

5. Add chicken, pasta, and broccoli back to the skillet. Toss until well coated. Adjust seasoning.

6. Serve warm, topped with extra Parmesan and optional red pepper flakes.