Description
A creamy, comforting chicken pasta dish featuring tender spinach and tangy sun-dried tomatoes in a rich Parmesan cream sauce. Perfect for a quick weeknight dinner, this recipe combines the heartiness of penne pasta with flavorful sautéed chicken and vibrant vegetables.
Ingredients
Scale
Pasta
- 8 oz (225g) penne pasta
Chicken and Vegetables
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 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
Instructions
- Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain well and set aside for later.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season the diced chicken breasts with salt and pepper, then add to the skillet. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Vegetables: Add chopped sun-dried tomatoes and fresh spinach to the skillet. Cook for 2-3 minutes, stirring occasionally, until the spinach has wilted.
- Make Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Incorporate Cheese and Seasoning: Stir in grated Parmesan cheese and Italian seasoning. Return the cooked chicken to the skillet. Let the sauce simmer for 2-3 minutes until it thickens slightly.
- Toss Pasta: Add the cooked penne pasta to the skillet. Toss thoroughly to coat the pasta with the creamy sauce, and cook for an additional 1-2 minutes until heated through.
- Serve: Plate the creamy chicken pasta and garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- If sun-dried tomatoes are packed in oil, drain them well before chopping.
- You can add mushrooms or bell peppers for additional vegetables.
- Adjust red pepper flakes according to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.
