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Creamy Sun-Dried Tomato Penne Pasta with Chicken

Creamy Sun-Dried Tomato Penne Pasta with Chicken is super easy to make and will become a family favorite! This recipe comes together with sun-dried tomatoes, chicken, pasta, garlic, all smothered in a creamy parmesan cheese sauce to create the most delicious flavor! Your family and friends will have no idea this is WW friendly!

Servings: Makes 8 (1 1/4 cup) servings 

GREEN: 7 SmartPoints per serving 

BLUE: 6 SmartPoints per serving 

PURPLE: 3 SmartPoints per serving if using whole wheat penne pasta 

 

Are you a pasta fan? Be sure to check out these other amazing pasta dishes:

Easy One Pot Skillet Lasagna

Chicken Stroganoff 

Lightened Up Instant Pot Beef Stroganoff

Pepper Jack Mac N’ Cheese with Chicken

Lightened Up Taco Mac

 

How do I make this Creamy Sun Dried Tomato Penne Pasta with Chicken?

Cook pasta as directed on package. Drain well.

Meanwhile, melt butter in large skillet on medium-high heat.

Add garlic;

 cook and stir in chicken; cook for 5 minutes or until chicken is lightly browned.

Meanwhile, in a small mixing bowl, whisk the fat free half-and-half, milk, and cornstarch until smooth. 

Add cornstarch mixture to skillet along with the sun-dried tomatoes, all seasonings and mozzarella and parmesan cheese. 

Bring to boil, stirring constantly.

Reduce heat to low; and simmer for another 5 minutes. Stir in cooked pasta; toss gently to coat. Remove from heat.

Garnish with more parmesan and basil, if desired for additional points.

Serve immediately. Enjoy! 

Servings: Makes 8 (1 1/4 cup) servings 

 

Ingredients:

  • 10 oz. Barilla Protein Penne Pasta or whole grain penne pasta if youre following the WW purple plan
  • 1 lb. skinless, boneless chicken breasts, raw and cut into bite size pieces 
  • 1 Tbsp Land o’ Lakes light butter made with canola oil
  • 3 garlic cloves, minced 
  • 4 oz. sun-dried tomatoes (not in oil), chopped 
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 tsp paprika
  • 1 tsp Italian seasonings
  • 1/2 tsp onion powder 
  • 1 cup fat free half-and-half 
  • 1/2 cup unsweetened almond milk or skim milk
  • 1/4 teaspoon red pepper flakes
  • 2 Tbsp cornstarch
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup light mozzarella 

Directions: 

  1. Cook pasta as directed on package. Drain well.
  2. Season the raw chicken pieces with paprika, salt, and pepper.
  3. Meanwhile, melt butter in large skillet on medium-high heat. Add garlic; cook and stir in chicken; cook for 5 minutes or until chicken is lightly browned.
  4. In a small mixing bowl, whisk the fat free half-and-half, milk, and cornstarch until smooth. 
  5. Add cornstarch mixture to skillet along with the sun-dried tomatoes, all seasonings and mozzarella and parmesan cheese. 
  6. Bring to boil, stirring constantly. Reduce heat to low; and simmer for another 5 minutes.
  7. Stir in cooked pasta; toss gently to coat. Remove from heat. Serve immediately. 
  8. Enjoy! 

Servings: Makes 8 (1 1/4 cup) servings 

GREEN: 7 SmartPoints per serving 

BLUE: 6 SmartPoints per serving 

PURPLE: 3 SmartPoints per serving if using whole wheat penne pasta 

 

Notes: 

  • This pasta can get a little dry after it has been sitting for a while. Just stir in more unsweetened almond or skim milk and reheat. You can use some of the pasta water to thin out the cream sauce.
  • Store leftovers in an airtight container on the fridge for up to a week. 
Yield: 8

Creamy Sun-Dried Tomato Penne Pasta with Chicken

Creamy Sun-Dried Tomato Penne Pasta with Chicken

Creamy Sun-Dried Tomato Penne Pasta with Chicken is super easy to make and will become a family favorite! This recipe comes together with Sun-dried tomatoes, chicken, pasta, garlic, all smothered in a creamy parmesan cheese sauce to create the most delicious flavor! Your family and friends will have no idea this is WW friendly!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • 10 oz. Barilla Protein Penne Pasta or whole grain penne pasta if youre following the WW purple plan
  • 1 lb. skinless, boneless chicken breasts, raw and cut into bite size pieces 
  • 1 Tbsp Land o' Lakes light butter made with canola oil
  • 3 garlic cloves, minced 
  • 4 oz. sun-dried tomatoes (not in oil), chopped 
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp paprika
  • 1 tsp Italian seasonings
  • 1/2 tsp onion powder 
  • 1 cup fat free half-and-half 
  • 1/2 cup unsweetened almond milk or skim milk
  • 1/4 teaspoon red pepper flakes
  • 2 Tbsp cornstarch
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup light mozzarella

Instructions

    1. Cook pasta as directed on package. Drain well.
    2. Season the raw chicken pieces with paprika, salt, and pepper.
    3. Meanwhile, melt butter in large skillet on medium-high heat. Add garlic; cook and stir in chicken; cook for 5 minutes or until chicken is lightly browned.
    4. In a small mixing bowl, whisk the fat free half-and-half, milk, and cornstarch until smooth. 
    5. Add cornstarch mixture to skillet along with the sun-dried tomatoes, all seasonings and mozzarella and parmesan cheese. 
    6. Bring to boil, stirring constantly. Reduce heat to low; and simmer for another 5 minutes.
    7. Stir in cooked pasta; toss gently to coat. Remove from heat. Serve immediately. 
    8. Enjoy! 

      Servings: Makes 8 (1 1/4 cup) servings 

      GREEN: 7 SmartPoints per serving 

      BLUE: 6 SmartPoints per serving 

      PURPLE: 3 SmartPoints per serving if using whole wheat penne pasta 

Notes

    • This pasta can get a little dry after it has been sitting for a while. Just stir in more unsweetened almond or skim milk and reheat. You can use some of the pasta water to thin out the cream sauce.
    • Store leftovers in an airtight container on the fridge for up to a week. 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 273Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 359mgCarbohydrates: 33gNet Carbohydrates: 29gFiber: 4gSugar: 3gProtein: 23g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.

Joan V

Tuesday 6th of April 2021

Can I just use strictly almond milk if I don’t have half and half? Also I might try this with leftover steak.

Lindsay Kehl

Tuesday 6th of April 2021

Hi Joan

Yes, you bet. The sauce will be a bit thinner with just almond milk but the flavor will still be on point!

Thanks

Faye Smith

Thursday 23rd of July 2020

Does it freeze well?

Lindsay Kehl

Friday 24th of July 2020

Hi Faye

Yes, you can freeze this dish for up to 3 months. Defrost in the refrigerator overnight. Bake or warm up once it has been defrosted.

Thank you!

Lisa McWhorter

Friday 12th of June 2020

I made this today. So easy and SO good!

Brittany

Friday 13th of March 2020

This was absolutely amazing!!! My husband loved it as well. I added a few more veggies but omg the sauce was delicious! Loving your recipes.

Karen

Saturday 18th of January 2020

This is amazing! Made it with carb Nada and double the red pepper- was delish! Thank you for all the awesome recipes!

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