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Sundried Tomato Pasta Bake | thecarefreekitchen.com
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4 from 5 votes

Sun Dried Tomatoes Baked Chicken Penne Pasta

This sun-dried tomato pasta bake has a rich creamy alfredo sauce with a pesto drizzle and layers of delicious cheese.  It's a family favorite and perfect for dinner any day of the week.  
Prep Time25 mins
Cook Time20 mins
cooling time5 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 12 people
Calories: 457kcal


Sun-Dried Tomato Alfredo Sauce

  • 2 Cups Heavy Cream Heavy whipping cream works best
  • 2 Tablespoons Sun-Dried Tomatoes you can use dried or jarred ( I used jarred for this recipe)
  • 1 ½ Cup Chicken Broth
  • ½ teaspoon Garlic Salt
  • dash Pepper
  • 2 Cup Grated Parmesan Cheese

Remaining Ingredients:

  • 1.5 Lbs. Chicken cut into ½" Pieces
  • 2 Tablespoons Avocado or Olive Oil
  • 2 Tablespoons Minced Garlic
  • 1 17.6 ounce package of noodles (8-9 Servings)
  • ¼ Cup Pesto Homemade or pre-made is fine
  • 2 ½ Cups Mozerella Cheese
  • ¼ Cup Parmesan Cheese


How to Make Sun-Dried Tomato Alfredo Sauce

  • In a large pot on the stove,  bring the cream to a  boil. Boil for 1.5 minutes.  (You are boiling some of the liquid out of the cream so it will be a little thicker)
  • In a blender, blend together the chicken broth and the sun-dried tomatoes.
  • Add the sun-dried tomato mixture to the cream and add 2 cups parmesan cheese, garlic salt, nutmeg, and the pepper.
  • Bring the mixture back up to a boil stirring constantly for 1-2 minutes or until the alfredo thickens.


  • Cook noodles according to package.  (Make sure to only cook them till al dente)  Set Aside.

Assembling Sun Dried Tomatoes Baked Chicken Penne Pasta

  • Cut the raw chicken into 1" bites. Add to a frying pan with 2 Tablespoons of Avocado oil. Saute the chicken until golden. Add the minced garlic and saute for 1-2 minutes or until the garlic is translucent.  Season the chicken with salt and pepper. Set aside
  • Combine the chicken, alfredo sauce, and pasta. Stir till mixed throughly.  Add 1 ½ cup mozzarella cheese and mix again.  Pour into a 9 by 13 baking dish.
  • Top the pasta with 1 cup mozzerella cheese, ¼ cup parmesan, and drizzle the pasta with pesto sauce.
  • Bake at 350 degrees for 20 minutes or until the cheese is golden. Enjoy!


Calories: 457kcal | Carbohydrates: 4g | Protein: 24g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 132mg | Sodium: 745mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1092IU | Vitamin C: 4mg | Calcium: 375mg | Iron: 1mg