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!

Makes 8 (1 1/4 cup) servings 

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! 

Ingredients:

• 10 oz. Barilla Protein Penne Pasta or whole grain penne pasta
• 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! 

Makes 8 (1 and 1/4 cup) servings 

5 Points® per serving if using whole grain pasta

6 Points® per serving if using Barilla Plus penne pasta

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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.