Gather and prepare all ingredients.
Season the chicken with ½ tsp salt and ½ tsp black pepper.
In a large skillet over medium-high heat, add 1 tablespoon of sundried tomato oil.
Once hot, add the cubed chicken to the skillet in an even layer. Cook for 3 minutes without moving, then flip and cook for another 3 minutes. Remove the chicken and set aside.
Turn the heat to medium, add remaining sundried tomato oil, onions, garlic, and sliced sundried tomatoes. Cook for 3 minutes until onions soften.
Add tomato paste, chicken broth, and penne pasta, stirring to combine. Bring to a boil, then reduce heat and simmer until pasta is cooked.