Description
A restaurant-style creamy chicken pasta dish featuring tender chicken, sun-dried tomatoes, and spinach in a silky sauce, ready in about 30-40 minutes.
Ingredients
- 12 oz penne pasta
- 1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper to taste
- ½–1 tsp garlic powder
- 1–2 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 2 cups baby spinach
- ¾ cup heavy cream
- ½ cup milk
- 1 tsp dried basil
- ½ tsp dried thyme
- ¾ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve ½ cup pasta water, then drain and set pasta aside.
- Heat olive oil and butter in a large skillet over medium heat until foaming. Add chicken pieces and season with salt, pepper, garlic powder, and Italian seasoning. Cook for 6–8 minutes until golden and cooked through. Transfer chicken to a plate.
- Add minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1–2 minutes until fragrant.
- Add baby spinach and toss until wilted, about 1–2 minutes.
- Pour in heavy cream and milk. Stir in basil and thyme, then bring to a gentle simmer and cook for 3–4 minutes until the sauce thickens slightly.
- Return the cooked chicken to the skillet and add the drained penne. Toss to combine and heat through so the pasta is coated.
- Remove from heat and stir in grated Parmesan until melted and smooth. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
For a lighter version, replace half the heavy cream with milk. The dish can also be prepared with boneless, skinless chicken thighs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Italian