Creamy Chicken Pasta with Sun Dried Tomatoes, Spinach, and Parmesan (38 Minutes)

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This dish features tender bite-sized pieces of chicken, sun dried tomatoes, and fresh spinach all tossed together with al dente penne pasta in a luscious Parmesan cream sauce.

The combination of flavors is irresistible, with the tangy sweetness of the sun dried tomatoes and the savory richness of the cream and Parmesan.

It’s an easy and satisfying dish perfect for any night of the week!

  • Prep Time: 5 minutes
  • Cook Time: 33 minutes
  • Total Time: 38 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 12 ounces penne pasta
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 3 cloves garlic, minced
  • 1 cup sun dried tomatoes, chopped (oil-packed, drained)
  • 4 cups fresh spinach leaves
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Cook the pasta (10 minutes):
    • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Cook the chicken (10 minutes):
    • While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
    • Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté the garlic and sun dried tomatoes (3 minutes):
    • In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute, until fragrant.
    • Stir in the chopped sun dried tomatoes and cook for another 2 minutes.
  4. Make the creamy sauce (5 minutes):
    • Reduce the heat to medium and pour in the heavy cream and chicken broth. Stir well to combine.
    • Add the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and slightly thickened.
  5. Combine the pasta, chicken, and spinach (5 minutes):
    • Add the cooked penne pasta, chicken pieces, and fresh spinach to the skillet. Toss everything together until the pasta is coated with the sauce, the chicken is evenly distributed, and the spinach is wilted.
  6. Serve and garnish (2 minutes):
    • Remove the skillet from heat and serve the creamy chicken pasta immediately. Garnish with fresh basil or parsley if desired.

Notes

For an extra burst of flavor, you can add a squeeze of fresh lemon juice or a sprinkle of lemon zest just before serving.

This dish pairs wonderfully with a side of garlic bread or a simple green salad and is sure to become a family favorite!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 30g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 120mg

Pair this with...

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

For Tomorrow's Dinner

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Oven-Baked BBQ Pork Ribs (30-35 Minutes)

Portabella Burger with Goat Cheese and Pesto (20 Minutes)

Black Bean and Sweet Potato Quinoa Bowl (1 Hour)

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