Creamy Chicken Penne Pasta

Imagine this: it’s one of those weeknights when you’re already eyeing the couch, but you want something a little extra on your plate. You’re basically taking tender chicken, sun-dried tomatoes, and a handful of spinach, and letting them hang out in the creamiest, most comforting sauce you’ve ever tossed with pasta.

This Creamy Chicken Penne Pasta is the ultimate “it looks fancy, but took me less than 30 minutes” dinner. Every bite is packed with punchy flavor, creamy goodness, and enough veggies to make you feel slightly responsible. Your picky eaters will inhale it, your pasta-loving friends will want the recipe, and you’ll love how easy it is to pull off—even when the day’s been a wild one.

Why You’ll Love Creamy Chicken Penne Pasta

The Cozy Vibes Are Real

You know those recipes that just feel like a hug in a bowl? This is one of them. You get juicy chicken, perfectly cooked pasta, and a sauce that clings to every nook and cranny—plus little bursts of sweetness from sun-dried tomatoes and pops of color from spinach. It’s the kind of meal that makes weeknights feel like a treat.

Effortless and Achievable

• Ready in under 30 minutes—yes, really!
• Just two pots: one for pasta, one for everything else.
• Minimal chopping, maximum payoff.
• Flexible with whatever pasta or chicken you’ve got on hand.

Flavor-Packed and Versatile

• Tuscan seasoning gives it that “I know what I’m doing in the kitchen” energy, without you actually having to measure 7 different spices.
• Sun-dried tomatoes bring a sweet, tangy punch. (Hate them? Swap in cherry tomatoes or roasted red peppers.)
• Baby spinach sneaks in those greens, and even kids won’t pick them out.

How to Make Creamy Chicken Penne Pasta (Step-by-Step)

Let’s make dinner the easy way. Here’s how you’re about to wow yourself:

1. Boil the Pasta

Bring a big pot of salted water to a boil. Add your penne and cook according to package instructions. Right before draining, scoop out ½ cup of the starchy pasta water (trust me). Drain the rest and set your pasta aside.

2. Season and Sear the Chicken

Slice chicken into bite-sized strips. Toss it with Tuscan seasoning until everything’s nicely coated.

Heat oil in a large skillet over medium-high. Add the chicken pieces in a single layer. Let them cook undisturbed until you see the sides turning white about ⅔ of the way up, then flip and cook another 30 seconds—don’t worry about getting them all the way done yet.

3. Build the Creamy Sauce

Lower the heat to medium. Add butter, let it melt, then stir in minced garlic and chopped sun-dried tomatoes. Let them sizzle and smell amazing for a minute or so.

Pour in the chicken stock and cream. Stir well, bring to a gentle simmer, and let it bubble away for 2-3 minutes so it thickens a bit.

4. Make It Cheesy

Sprinkle in the grated parmesan. Stir until melted and the sauce turns glossy and dreamy.

5. Bring It All Together

Add your cooked pasta and all that baby spinach straight into the pan. Stir for 2-3 minutes—watch the spinach magically wilt into the sauce. If the sauce feels too thick, splash in some of that reserved pasta water.

6. Taste and Serve

Hit it with freshly cracked black pepper, taste for seasoning, and serve hot. If you’re feeling extra, top with more parmesan or a sprinkle of chili flakes.

Tips, Tricks, and Pro Moves

• Pasta water is liquid gold. Always reserve some before draining! It makes sauces silky.
• Don’t overcook the chicken. It keeps cooking in the sauce, so a little underdone at first is perfect.
• Pre-chop everything. This recipe moves fast—have your ingredients ready before you start.
• Veggie boost: Stir in roasted red peppers, zucchini, or mushrooms with the spinach.
• Leftovers? Store in an airtight container in the fridge for up to 3-4 days. Reheat gently and stir well—the sauce re-emulsifies as you mix.

Serving Ideas for Your Creamy Chicken Penne Pasta

• Serve with garlic bread or a green salad for the full cozy experience.
• Want crunch? Top with pangrattato (Italian-style toasted breadcrumbs) or crushed croutons.
• Sprinkle with fresh herbs right before serving for color and a pop of flavor.
• Add a squeeze of lemon for a little brightness if you like.

Ingredient Swaps and Variations

• Chicken thighs: Juicier and more forgiving than breasts.
• Rotisserie chicken: Shred and add with the sauce for ultimate speed.
• Different pasta: Fusilli, rigatoni, shells—whatever shape you like.
• Dairy-free: Use a plant-based cream and dairy-free parmesan.
• Gluten-free: Swap penne for your favorite gluten-free brand.
• Extra protein: Stir in cooked bacon, pancetta, or even shrimp.

How to Store and Reheat

• Store: Let leftovers cool, then refrigerate in an airtight container. Stays good for 3-4 days.
• Reheat: Microwave in short bursts, stirring between each. Sauce might look separated at first—just stir it well and it’ll come back together.
• Freezing: Not the best—the cream can separate, but it’s possible. Thaw overnight in the fridge, then reheat and stir.

Quick Story: Why I Love This Recipe

This is the pasta I make when I want to feel like a kitchen superstar without using every pan I own. The first time I made it, I was positive I’d messed up the sauce (spoiler: pasta water fixes everything!). Now it’s my weeknight secret weapon. It’s fancy enough for guests but so easy you’ll make it on autopilot. The leftovers are lunch gold, and it’s always a hit—even for spinach skeptics.

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