Sunday, February 13, 2011

Penne Pasta with Chicken in Sun-Dried Tomato Cream

**Disclaimer: This is not a "healthy, frolic in the low-fat meadows" recipe. In fact, it's an indulgent, "I want to impress somebody" recipe. There's very few ingredients in this, but there's oh, so much flavor.

I serve it as pictured for guests, but for us, I just mix the pasta and sauce into one pot. It's not pretty, but the pasta takes on the cream flavor and I think it's better all mixed together.

You could make this without the chicken for a vegetarian version. It's just as good!

Penne Pasta With Chicken in Sun-Dried Tomato Cream

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 10 oz. jar of sun-dried tomatoes packed in oil
  • 8 cloves of garlic, finely minced
  • 1.5 cups of white wine
  • 1/2 pint of heavy whipping cream
  • 1/2 cup half and half
  • salt and pepper
  • 1 lb of penne pasta
  • Approximately 1/2 cup Parmesan cheese (shaved or shredded)
  • 1 small bunch of fresh basil leaves

  • Using a fine mesh colander, drain sun-dried tomatoes, reserving oil.

  •  Place the sun-dried tomatoes on a paper towel, and roll up to remove excess oil. Leave wrapped.
  • Salt and pepper chicken.

  • Measure out 1.5 tablespoons of the reserved sun-dried tomato oil. Heat oil in a large skillet on medium-high heat.
  • Add chicken to skillet.
  • While chicken is cooking, add sun-dried tomatoes to small food processor.

  • Pulse until finely minced. You can also do this by hand if you don't have a processor.

  • Continue cooking chicken until done. There may still be liquid left in the pan. No biggie.
  • Add garlic and stir for about 30 seconds. Be careful not to burn or overbrown garlic.
  • Add white wine, minced sun-dried tomatoes, heavy cream, and half and half to chicken. 
  • BTW, I used a wonderful local wine.

  • Stir and bring to a boil. 
  • Reduce heat to medium low and cover. Simmer for about 15-20 minutes, stirring occasionally. 
  • While chicken and sauce are simmering, cook penne according to directions. Drain and put aside.

  • When sauce has reduced, you'll notice it takes on a rich, creamy red color.
  • Stir in a handful of Parmesan cheese.

  • Add salt and pepper to taste.
  • Put a serving of penne in each bowl and spoon chicken and sauce over it.
  • Add basil and top with Parmesan cheese.

Bon Appetit! 


  1. OMGOSH that looks DELISH!!! Going to try it soon

  2. You must live somewhat near me...I passed Rocheport this weekend on the way back to KC from STL. I'll have to try that wine! I want to try this recipe, but ironically I'm trying a similar one tonight: Yours looks amazing though!!!

  3. Love this kind of meal! Looks awesome.

  4. YUM!! This looks so good! I'm definitely going to make it for the Mr. next weekend - thanks for posting!!!

    Happy Valentine's Day!! :)

  5. Mmm this looks SO GOOD. I can't wait to make it!

  6. This looks amazing!!! I need to try this PRONTO!

  7. Yummmmmmmm. Bad for thighs, good for tummy.

  8. Thanks everyone!

    Tina--I am only 15 minutes from Rocheport. They have a lovely winery and restaurant there.