Baked Penne with Chicken and Sun-Dried Tomato Cream

Name: Baked Penne with Chicken and Sun-Dried Tomato Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¼ lb (565 g) boneless, skinless chicken breasts, patted dry, cut into 1-inch (2.5 cm) pieces; ¾ tsp (4½ g) kosher salt, for seasoning chicken; ½ tsp (1 g) freshly ground black pepper, for seasoning chicken; 2 tbsp (30 ml) extra-virgin olive oil, divided; 4 cloves (20 g) garlic cloves, minced; ¾ cup (90 g) sun-dried tomatoes packed in oil, drained, roughly chopped; 1½ cup (360 ml) heavy cream; ¾ cup (180 ml) low-sodium chicken broth; 12 oz (340 g) penne pasta, uncooked; ¾ cup (75 g) grated Parmigiano-Reggiano cheese, divided; 1 tsp (1 g) dried Italian seasoning; ¼ tsp (½ g) red pepper flakes (optional); ¼ cup (6 g) fresh basil leaves, torn, divided (optional)

From the MyKitchenBank Kitchen

Tender pasta tubes nestled in a silky sun-dried tomato cream sauce enriched with chunks of chicken and garlic. Baked until the top is golden and the sauce bubbles at the edges, this Italian-American comfort dish comes together in under an hour and delivers restaurant-quality results from your own kitchen.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1¼ lb (565 g) boneless, skinless chicken breasts, patted dry, cut into 1-inch (2.5 cm) pieces
¾ tsp (4.5 g) kosher salt, for seasoning chicken
½ tsp (1 g) freshly ground black pepper, for seasoning chicken
2 tbsp (30 ml) extra-virgin olive oil, divided
4 cloves (20 g) garlic cloves, minced
¾ cup (90 g) sun-dried tomatoes packed in oil, drained, roughly chopped
1½ cup (360 ml) heavy cream
¾ cup (180 ml) low-sodium chicken broth
12 oz (340 g) penne pasta, uncooked
¾ cup (75 g) grated Parmigiano-Reggiano cheese, divided
1 tsp (1 g) dried Italian seasoning
¼ tsp (0.5 g) red pepper flakes (optional)
¼ cup (6 g) fresh basil leaves, torn, divided (optional)

Equipment (5)

12-inch (30 cm) skillet or sauté pan
9×13-inch (23×33 cm) baking dish
Large pot for pasta (at least 5 quarts/4.7 L)
Wooden spoon
Instant-read thermometer

Steps

Before you start

Preheat oven to 375°F (190°C) 15 minutes before baking
Bring a large pot of salted water to boil for pasta
Pat chicken breasts dry so they brown properly

1
Season and sear chicken
- Season the chicken pieces evenly with 0.75 teaspoon kosher salt and 0.5 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until shimmering, about 2 minutes.
- Working in batches so as not to crowd the pan, sear the chicken until golden on both sides, 4 to 5 minutes per batch.
- Transfer cooked chicken to a plate; set aside.
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Ready when: Chicken is golden brown on both sides but does not need to be cooked through
Tip: Don't move the chicken as it cooks; let it sit undisturbed for 2–3 minutes per side to develop a golden crust.
2
Cook pasta to al dente
- While the chicken cooks, bring a large pot of salted water to a rolling boil.
- Add 12 ounces penne and cook for 1 minute less than package directions, typically 9 minutes for most brands.
- The pasta will finish cooking in the oven.
- Drain in a colander (do not rinse) and set aside.
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Ready when: Pasta is tender but still has a slight firmness when bitten
Tip: Undercooking slightly at this stage prevents mushy pasta after baking. Reserve 1 cup of pasta water if you want to adjust sauce consistency later.
3
Build the sauce base
- In the same skillet (no need to wash), heat the remaining 1 tablespoon olive oil over medium heat.
- Add 4 minced garlic cloves and cook, stirring constantly, until fragrant, about 1 minute.
- Add 0.75 cup chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, and 0.25 teaspoon red pepper flakes if using.
- Stir frequently for 2 minutes to release the flavors of the sun-dried tomatoes.
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Ready when: Garlic is very fragrant and beginning to turn light golden
Tip: Stir constantly to prevent garlic from browning and turning bitter, which would make the sauce harsh.
4
Create the cream sauce
- Pour 1.5 cups heavy cream and 0.75 cup chicken broth into the skillet with the tomato mixture.
- Stir well to combine.
- Bring the sauce to a gentle simmer over medium heat, then reduce heat to medium-low.
- Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- The sauce should coat the back of a spoon but still pour easily.
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Ready when: Sauce coats a spoon and is pale orange-tan in color
Tip: Keep heat at medium-low to prevent the cream from breaking. If the sauce seems too thick when it cools, thin it with reserved pasta water or broth.
5
Combine pasta, chicken, and sauce
- Return the seared chicken to the skillet along with the drained penne.
- Stir gently but thoroughly, ensuring every piece of pasta is coated with the cream sauce.
- The pasta should be evenly distributed.
- Taste the mixture and adjust seasoning if needed with additional salt and pepper.
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Ready when: All pasta is evenly coated in creamy sauce
Tip: Use a rubber spatula to scrape up any browned bits stuck to the skillet—these add deep flavor to the dish.
6
Transfer to baking dish
- Pour the entire pasta mixture into a 9×13-inch baking dish, spreading it in an even layer.
- Sprinkle 0.5 cup grated Parmigiano-Reggiano evenly over the top.
- (Reserve the remaining 0.25 cup cheese for after baking.)
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Ready when: Cheese is evenly scattered across the top layer
Tip: An even layer ensures the pasta bakes uniformly and the cheese browns evenly.
7
Bake until golden and bubblingOven 375°F / 190°C
- Place the baking dish in a preheated 375°F (190°C) oven.
- Bake uncovered for 18 to 22 minutes, until the top is light golden brown and the sauce is bubbling around the edges.
- The internal temperature of the chicken should reach 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest piece.
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Ready when: Top is light golden, sauce bubbles at the edges, chicken reaches 165°F internal temperature
Tip: If the cheese is browning too quickly before the sauce bubbles, lower oven temperature to 350°F (175°C) and add 5 minutes to bake time.
8
Rest and finish
- Remove the baking dish from the oven and let it rest for 5 minutes.
- This allows the sauce to set slightly so it doesn't pool too much on the plate.
- Sprinkle the reserved 0.25 cup Parmigiano-Reggiano over the top and scatter with fresh torn basil leaves if desired.
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Ready when: Pasta is soft and sauce is no longer actively bubbling
Tip: The 5-minute rest is crucial—skipping it results in a runny sauce on the plate.

Good to know

Tips

Resist the urge to cover the baking dish—the uncovered top develops a beautiful golden crust that adds texture contrast.
If you prefer a thinner sauce, reserve 1 cup of pasta water before draining and whisk in 2 to 4 tablespoons after simmering the sauce at Step 4.
Sun-dried tomatoes packed in oil are convenient, but if you only have the dry kind, rehydrate them in warm water for 10 minutes before chopping.
For a richer, deeper flavor, brown the chicken fully (cooking through to 165°F) before setting aside, then skip the oven temperature check in Step 7.

Make ahead

You can assemble the dish through Step 5 (combining pasta, chicken, and sauce in the baking dish), cover with foil, and refrigerate for up to 8 hours. Add 5 to 10 minutes to the baking time if baking straight from the refrigerator.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 15 to 20 minutes, covered with foil, until warmed through. Do not microwave, as the pasta will become mushy. Freezing is not recommended due to the cream-based sauce, which can separate upon thawing.

Substitutions

sun-dried tomatoes packed in oil → 1 cup fresh spinach wilted into the sauce, plus 2 tablespoons tomato paste stirred in at Step 3. This creates a lighter, greener sauce with a subtle tomato undertone. The cream and broth volumes remain the same.
heavy cream → 1 cup heavy cream mixed with 0.5 cup whole milk or Greek yogurt. Lightens the sauce while maintaining creaminess. Whisk in yogurt after removing from heat to prevent curdling.
penne pasta → Rigatoni, farfalle, or fusilli in equal amount. Any medium-sized dry pasta will work; adjust cooking time if using a different shape.
boneless, skinless chicken breasts → 1.25 lb (565 g) diced turkey breast or 1 lb (450 g) large shrimp added in Step 4. Shrimp needs only 1 minute searing per side and should be added to the sauce, not at the beginning.