Can I make this ahead?

This dish is best fresh, but you can prep all the components ahead of time—slice the chicken, grate the cheese, chop the veggies. Store separately, then cook when you’re ready.

How do I keep the chicken juicy?

Don’t overcook it. Sear just until the outside turns white, then let it finish cooking gently in the sauce.

Can I use different veggies in this pasta?

Absolutely! Roasted red peppers, mushrooms, zucchini, or cherry tomatoes work beautifully. Add them when you sauté the garlic and sun-dried tomatoes.

How do I fix the sauce if it’s too thick or too thin?

Easy! If your sauce gets too thick, stir in a bit of that reserved pasta water, more cream, or stock until it loosens up. Too thin? Simmer a little longer, or add a sprinkle of extra parmesan.

Creamy Chicken Penne Pasta

Name: Creamy Chicken Penne Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 9 oz (250g) dried penne pasta; 1.1 lb (500g) boneless skinless chicken breast; 1 tablespoon Tuscan seasoning (or Italian seasoning); 1 tablespoon olive oil (or oil from sun-dried tomatoes); 2 cloves garlic, minced; ⅔ cup (85g) sun-dried tomatoes, drained & chopped; 2 tablespoons butter; ¾ cup (180ml) chicken stock or broth; ⅔ cup (160ml) heavy cream; ½ cup (45g) freshly grated parmesan cheese; 3 cups (120g) baby spinach; Salt and freshly cracked black pepper, to taste; Optional: dried chili flakes, extra herbs for garnish

Description

This Creamy Chicken Penne Pasta is a cozy, comforting dinner made in under 30 minutes with tender chicken, sun-dried tomatoes, spinach, and a velvety parmesan cream sauce. It’s a weeknight favorite packed with flavor and minimal effort.

Ingredients

Scale

9 oz (250g) dried penne pasta
1.1 lb (500g) boneless skinless chicken breast
1 tablespoon Tuscan seasoning (or Italian seasoning)
1 tablespoon olive oil (or oil from sun-dried tomatoes)
2 cloves garlic, minced
⅔ cup (85g) sun-dried tomatoes, drained & chopped
2 tablespoons butter
¾ cup (180ml) chicken stock or broth
⅔ cup (160ml) heavy cream
½ cup (45g) freshly grated parmesan cheese
3 cups (120g) baby spinach
Salt and freshly cracked black pepper, to taste
Optional: dried chili flakes, extra herbs for garnish

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Instructions

Bring a large pot of salted water to a boil. Add penne and cook to al dente according to package instructions. Reserve ½ cup of pasta water, then drain pasta and set aside.
Slice chicken breasts into bite-sized strips. Toss in a bowl with Tuscan seasoning until coated.
Heat oil in a large skillet over medium-high. Add chicken strips in a single layer. Sear without moving until the sides are cooked about ⅔ of the way up, then flip and cook for another 30 seconds. The chicken doesn’t need to be cooked through yet.
Reduce heat to medium. Add butter and let it melt. Stir in garlic and sun-dried tomatoes, sautéing for about 1 minute.
Pour in chicken stock and cream. Stir to combine and bring to a gentle simmer. Let bubble for 2-3 minutes to thicken slightly.
Stir in the parmesan until melted and the sauce looks glossy.
Add cooked pasta and baby spinach to the pan. Stir well for 2-3 minutes, until spinach wilts and pasta is coated. Add reserved pasta water as needed to loosen the sauce.
Taste, season with black pepper and more salt if needed, and top with extra parmesan or herbs if you like. Serve hot!

Notes

Use the oil from sun-dried tomatoes for more flavor. Don’t skip the reserved pasta water—it makes the sauce silky. Great with extra veggies like mushrooms or roasted red peppers.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 580
Sugar: 4g
Sodium: 720mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg