Creating this Chicken and Sun Dried Tomato Pasta happened on one of those days. You know what I’m talking about. The day seemed to last forever, I wasn’t feeling well, our little one was bored all day etc etc. I needed something easy to make for dinner. Something easy so I wasn’t slaving all day in the kitchen and easy so that an almost 4 year old could help with. I decided to make pasta, but then it started to sound good to have that cheesy topping, ya know when you let the cheese get all bubbly and delicious, so I decided last minute to bake the pasta. Now, this is no filet Mignon with a red wine sauce, but it was a quick and tasty meal. Plus it gave plenty of left overs for lunch the next day so I technically got two meals from one!

Are Sundried Tomatoes Good For You?

Sun-dried tomatoes are full of antioxidants, vitamins, and minerals.

Antioxidants can help lower your risk of cancer and age-related diseases like cataracts and macular degeneration.

How Long Does Sun Dried Tomatoes In Oil Last?

Unopened sun dried tomatoes in oil will last for up to 2 years in the pantry.

Once the sun dried tomatoes in oil have been opened, they should be kept in the refrigerator.

Opened, refrigerated sun dried tomatoes will keep for 6 months.

Do Mushrooms Have Nutritional Value?

Mushrooms provide  B vitamins, riboflavin, and niacin.

They are also a source of potassium.

They are low in calories and have no fat or cholesterol.

Chicken and Sundried Tomato Penne

Chicken and Sundried Tomato Penne

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Servings: 4
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes


This is a quick and easy meal, and so good!


  • 1 Pound Penne Pasta
  • 2 Tablespoons Olive Oil
  • 2 Chicken Breasts, Boneless Skinless , halved
  • Kosher Salt and Fresh Ground Black Pepper
  • 1 Cup Mushrooms, sliced (we used cremini)
  • 6 Tablespoons Butter
  • 1/2 Cup Flour, plus 2 tablespoons
  • 6 Garlic Cloves, finely minced
  • 6 Cups Half and Half, or heavy cream
  • 1/4-1/2 teaspoon Ground Nutmeg, Fresh
  • 1 Cup Oil-Packed Sun-Dried Tomatoes, drained, and sliced
  • 1-2 Cups Mozzarella, Shredded
  • 1 1/2 Cup Parmesan, freshly grated


  • Preheat oven to 400.
  • Spray a 9x13 inch baking dish with cooking spray.
  • In a large pot of boiling salted water, add pasta and cook just short of al dente;
    1 Pound Penne Pasta
  • Drain pasta and set aside.
  • While pasta is boiling, heat 1-2 Tablespoons olive oil over medium-high heat in a large skillet.
    2 Tablespoons Olive Oil
  • Season chicken with salt and pepper on both sides; cook until done and juices run clear, 3 to 5 minutes per side.
    2 Chicken Breasts, Kosher Salt and Fresh Ground Black Pepper
  • Cut in half lengthwise and slice into thin medallions.
  • While chicken pan is still hot, toss the mushrooms in and saute until golden brown. You may need to add a little more oil to the pan.
    2 Tablespoons Olive Oil, 1 Cup Mushrooms
  • In a heavy pot melt butter over medium heat and add flour.
    6 Tablespoons Butter, 1/2 Cup Flour
  • Whisk the two together and let cook for an additional 1-2 min. Make sure you keep moving the mixture so it wont burn. You want the flour taste to cook out.
  • Add garlic; cook, whisking, 1 minute.
    6 Garlic Cloves
  • While continuing to whisk gradually add cream;
    6 Cups Half and Half
  • Bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more.
  • Salt and pepper to taste and add the nutmeg. I start with 1/4 teaspoon and taste and add more. You should just barely be able to taste that there is a little something extra to the sauce.
    Kosher Salt and Fresh Ground Black Pepper, 1/4-1/2 teaspoon Ground Nutmeg
  • Add mushrooms and tomatoes; cook 1 minute.
    1 Cup Oil-Packed Sun-Dried Tomatoes
  • Take the pan off the heat and stir in mozzarella until melted.
    1-2 Cups Mozzarella
  • Add chicken and pasta to pot; season with more salt and pepper if needed.
  • Place in a baking dish and top with Parmesan cheese.
    1 1/2 Cup Parmesan
  • Bake, uncovered, until top is golden and bubbling, about 25 minutes.


left overs will keep for 5 days in the refrigerator


Serving: 1cupCalories: 1535kcalCarbohydrates: 123gProtein: 74gFat: 84gSaturated Fat: 48gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 292mgSodium: 1346mgPotassium: 1753mgFiber: 6gSugar: 19gVitamin A: 2680IUVitamin C: 35mgCalcium: 1033mgIron: 4mg
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes

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