LOW CARB Creamy Chicken & Sun-Dried Tomato Penne

Rated 5.0 stars by 1 users

Calories

480

This LOW CARB Creamy Chicken & Sun-Dried Tomato Penne is a one-pan winter comfort dish that feels indulgent but stays keto-friendly. Tender chicken simmered in a rich garlic cream sauce with sun-dried tomatoes and low carb Qetoe Penne – it’s the perfect cozy dinner for cold nights.

LOW CARB Creamy Sun-Dried Tomato Chicken Penne

Ingredients

1 pack Qetoe Penne
1 tbsp olive oil (from sun-dried tomato jar)
3 garlic cloves, minced
½ cup sun-dried tomatoes (packed in oil, drained & chopped)
450g chicken tenderloins or thigh fillets, sliced
½ tsp salt
¼ tsp paprika
¾ cup thickened cream (or ½ cup heavy cream + ¼ cup milk)
¾ cup shredded mozzarella (pre-shredded only – not fresh)
2 tbsp grated Parmesan
1 tbsp fresh or dried basil
¼ tsp red pepper flakes (optional)
Freshly ground black pepper, to taste
Optional: 2–4 tbsp reserved pasta water (to loosen sauce if needed)

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Directions

Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, and cook for 1 minute until fragrant. Scoop tomatoes out and set aside (leave garlic and oil in pan).
Cook Chicken: Season chicken with salt and paprika. Increase heat to medium-high and sear chicken for 2–3 minutes per side until golden and just cooked. Remove and set aside.
Make Sauce: Lower heat to medium-low. Pour in cream and stir. Add shredded mozzarella and Parmesan, stirring continuously until melted into a thick sauce.
Combine: Return sun-dried tomatoes and chicken to the pan. Add cooked Qetoe Penne and basil. Stir to coat everything in the creamy sauce.
Adjust Consistency: If the sauce is too thick, add a splash of reserved pasta water, a little at a time, until silky and glossy.
Finish: Add red pepper flakes and black pepper. Let it all simmer gently for 2–3 minutes for the flavours to come together. Taste and season with extra salt if needed.
Serve Hot: Garnish with extra Parmesan or herbs if desired.