Penne Pasta With Grilled Chicken and Roasted Tomatoes: A Taste of Sunshine

I can still recall the aroma wafting from my Nonna’s kitchen as she prepared her famous Sunday sauce. The vibrant, sun-ripened tomatoes, slowly simmered with herbs and garlic, were the essence of our family gatherings. This Penne Pasta with Grilled Chicken and Roasted Tomatoes is a modern twist on that classic, capturing the same warmth and comforting flavors in a quicker, lighter dish, perfect for a weeknight meal or a casual get-together with friends. It’s a celebration of simple ingredients, transformed by heat and love into something truly special.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Yield: 4-6 ¾ cup servings
• Dietary Type: Varies depending on chicken inclusion; easily adaptable to dairy-free.

Ingredients

• 2 grilled chicken breasts, boneless, skinless, chopped (optional)
• 8 ounces grape tomatoes
• 1-2 tablespoons olive oil
• 1 teaspoon dried basil or ½ cup chopped fresh basil
• Salt and pepper
• 3 cups mini penne pasta, uncooked
• Water or chicken broth, to cook pasta in
• ¼ cup white wine
• ¼ cup favorite Italian dressing, not creamy (I used Northern Italian)
• 10-15 black olives or ¼ cup sliced black olives

Equipment Needed

• Large pot
• Shallow baking pan
• Wooden spoon
• Grill

Instructions

1. Begin by preparing the grilled chicken. Marinate the chicken breasts in your favorite marinade and grill them until cooked through. You can easily omit the chicken for a vegetarian version of this recipe.

2. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

3. While the oven is heating, prepare the tomatoes. In a shallow baking pan, combine the grape tomatoes, olive oil, basil, salt, and pepper. Toss to coat the tomatoes evenly.

4. Roast the tomatoes in the preheated oven for 12 minutes. This will soften them and intensify their sweetness.

5. While the tomatoes are roasting, cook the mini penne pasta. Follow the package directions for cooking time, using water or chicken broth as the cooking liquid. Add ¼ cup of white wine to the cooking liquid to infuse the pasta with flavor.

6. Once the tomatoes are roasted, carefully remove the baking pan from the oven. Using the back of a wooden spoon, gently smash the cooked tomatoes. This will release their juices and create a light sauce.

7. If you are using grilled chicken, chop it into bite-sized pieces.

8. Once the pasta is cooked al dente, drain it thoroughly.

9. In a large bowl, combine the cooked pasta, roasted tomatoes, chopped chicken (if using), and black olives.

10. Add the remaining ¼ cup of white wine and the ¼ cup of Italian dressing. Toss everything together to ensure the pasta is evenly coated with the tomato sauce and dressing.

11. Serve the Penne Pasta with Grilled Chicken and Roasted Tomatoes warm.

Expert Tips & Tricks

• To elevate the flavor profile, consider adding a pinch of red pepper flakes to the tomatoes before roasting for a touch of heat.
• For a richer sauce, stir in a tablespoon of pesto after the tomatoes are roasted and smashed.
• If you’re short on time, you can use store-bought roasted tomatoes or sun-dried tomatoes in oil. Be sure to drain the sun-dried tomatoes well before adding them to the pasta.
• To prevent the pasta from sticking together, toss it with a drizzle of olive oil immediately after draining.
• Feel free to experiment with different types of pasta. Rotini, fusilli, or even farfalle would work well in this recipe.
• Make the roasted tomatoes ahead of time! They can be stored in the refrigerator for up to 3 days.
• For extra flavor, lightly toast the olives in a dry pan before adding them to the pasta.
• Don’t overcook the pasta! It should be al dente, meaning it has a slight bite to it.
• Adjust the amount of Italian dressing to your liking. Start with ¼ cup and add more if needed.
• If the sauce seems too thick, add a splash of pasta water to loosen it up.

Serving & Storage Suggestions

Serve the Penne Pasta with Grilled Chicken and Roasted Tomatoes immediately while warm. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese (optional) for an extra touch of flavor and visual appeal. A side of crusty bread is perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through. You may need to add a splash of water or broth to prevent the pasta from drying out. This dish is best enjoyed fresh, but it can be frozen for longer storage (up to 2 months). Allow it to thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	413.1 kcal	N/A
Calories from Fat	94g	23%
Total Fat	10.5 g	16%
Saturated Fat	1.5 g	7%
Cholesterol	0 mg	0%
Sodium	238 mg	9%
Total Carbohydrate	68.1 g	22%
Dietary Fiber	9.8 g	39%
Sugars	3.1 g	12%
Protein	6.6 g	13%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the grilled chicken for a delicious vegetarian meal. Add some grilled zucchini or bell peppers for added vegetables.
• Gluten-Free: Use gluten-free pasta to make this recipe suitable for those with gluten sensitivities.
• Dairy-Free: Skip the parmesan cheese garnish to make this dish dairy-free.
• Spicy: Add a pinch of red pepper flakes to the roasted tomatoes or a dash of hot sauce to the finished dish.
• Seasonal: Use different vegetables depending on the season. Asparagus in the spring, corn in the summer, or butternut squash in the fall would all be delicious additions.
• Protein Boost: Add chickpeas or white beans for a plant-based protein boost.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of tomato?
A: Absolutely! While grape tomatoes are ideal for their sweetness and size, cherry tomatoes, Roma tomatoes (diced), or even canned diced tomatoes (drained) can be used. Adjust the roasting time accordingly.

Q: Can I make this ahead of time?
A: Yes, you can prepare the roasted tomatoes and grill the chicken (if using) ahead of time. Store them separately in the refrigerator and combine them with the cooked pasta just before serving.

Q: Can I use a creamy Italian dressing?
A: While a non-creamy Italian dressing is recommended for its lighter flavor, you can experiment with a creamy dressing if you prefer. Just be aware that it will result in a richer, heavier dish.

Q: What is al dente pasta?
A: Al dente means “to the tooth” in Italian. It refers to pasta that is cooked until it is firm to the bite, not mushy.

Q: Can I add fresh herbs instead of dried basil?
A: Definitely! Fresh basil will add a brighter, more vibrant flavor. Use about ½ cup of chopped fresh basil in place of the dried basil. You can also experiment with other fresh herbs like oregano, parsley, or thyme.

Final Thoughts

This Penne Pasta with Grilled Chicken and Roasted Tomatoes is more than just a recipe; it’s an invitation to create a little bit of sunshine on your plate. I encourage you to try this recipe, personalize it with your favorite ingredients, and share it with your loved ones. Don’t be afraid to experiment and make it your own! Pair it with a crisp glass of white wine for the perfect meal. Enjoy, and please let me know what you think!