Description
This Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes is a delightful and comforting dish perfect for a quick weeknight dinner. Tender pieces of chicken breast are cooked in a flavorful skillet sauce made with garlic, sun-dried tomatoes, fresh spinach, and a luscious blend of heavy cream and Parmesan cheese. Tossed with al dente penne pasta and seasoned with Italian herbs, this recipe combines rich textures and vibrant flavors in under 30 minutes.
Ingredients
Scale
Pasta
- 8 oz (225g) penne pasta
Chicken and Seasoning
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and pepper to taste
Vegetables and Flavorings
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season the diced chicken breasts with salt and pepper. Add the chicken to the skillet and cook, stirring occasionally, until browned and fully cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic is fragrant, being careful not to burn it.
- Cook Vegetables: Add the chopped sun-dried tomatoes and fresh spinach to the skillet. Cook for 2 to 3 minutes until the spinach is wilted and the tomatoes are warmed through.
- Make Sauce: Pour in the heavy cream and chicken broth. Stir to combine and bring the mixture to a gentle simmer over medium heat.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese and Italian seasoning. Return the cooked chicken to the skillet and let the sauce simmer for 2 to 3 minutes more until slightly thickened.
- Toss Pasta: Add the drained penne pasta to the skillet. Toss well to evenly coat the pasta in the creamy sauce and heat through for 1 to 2 minutes.
- Serve: Plate the creamy chicken pasta and garnish with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately.
Notes
- You can substitute penne with other pasta shapes like rigatoni or fusilli if preferred.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Sun-dried tomatoes packed in oil will add more flavor; if using dry packed, rehydrate them in warm water before chopping.
- Adjust red pepper flakes to control the spiciness level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
