Penne with Oven-Roasted Chicken, Asparagus, and Sun-Dried Tomatoes

Penne with Oven-Roasted Chicken, Asparagus, and Sun-Dried Tomatoes


  • 1/2 cup drained, oil-packed sun-dried tomatoes, sliced, with 1 Tbsp oil reserved

  • 16 asparagus spears, tough ends trimmed, sliced diagonally into 1/2” pieces

  • 2 – 2.5 lb. boneless skinless chicken breasts

  • 1/2 cup coarsely chopped fresh basil

  • 2 large garlic cloves, minced

  • 1/2 tsp dried oregano

  • 1/2 cup chicken broth

  • 1/2 cup dry white wine

  • 1 Tbsp tomato paste

  • 8 oz penne pasta

  • Olive oil

  • Shredded mozzarella/parmesan cheese


  1. Place chicken in a baking dish. Drizzle with olive oil and sprinkle chicken with a mixture of seasonings – basil, garlic spice, and parsley.

  2. Cook in the oven for 35 – 45 minutes at 375 degrees or until chicken is cooked thoroughly through.

  3. Meanwhile, cook pasta according to package directions.

  4. Add 1 Tbsp. of the reserved sun-dried tomato oil and 1 Tbsp. olive oil to a large skillet. Over high heat, stir-fry the asparagus for 3 minutes.

  5. Add the sun-dried tomatoes, garlic, 1/4 cup basil, oregano, chicken broth, wine and tomato paste.

  6. Bring to a boil and simmer until asparagus is crisp-tender, about 5 minutes.

  7. Put cooked pasta on a plate.

  8. Place a heaping layer of the shredded mozzarella/parmesan cheese on top of the pasta.

  9. Next, drizzle sun-dried tomato mixture over the pasta and cheese.

  10. Place oven-roasted chicken on top.

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