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There’s something inherently comforting about a plate of pasta, especially when it’s adorned with vibrant ingredients like sun-dried tomatoes and tender chicken. Sun-Dried Tomato Chicken Penne is more than just a dish; it’s an experience that evokes memories of home-cooked meals shared with family and friends. The very act of preparing this recipe brings a sense of warmth and nostalgia, transforming your kitchen into a haven filled with enticing aromas.

Sun-Dried Tomato Chicken Penne

Indulge in the comforting flavors of Sun-Dried Tomato Chicken Penne, a delightful pasta dish that transforms your kitchen into a haven of rich aromas. This recipe features tender chicken, vibrant sun-dried tomatoes, and fresh spinach, all enveloped in a creamy sauce. Perfect for both weeknight dinners and special gatherings, this dish is easy to prepare yet makes a stunning presentation. Gather your ingredients and create a memorable meal that brings joy to your table.
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Ingredients
  

12 ounces penne pasta

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, diced

4 cloves garlic, minced

1 cup sun-dried tomatoes, chopped (in oil, drained)

1 cup heavy cream

1 cup chicken broth

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (adjust to taste)

Salt and pepper, to taste

1 cup fresh spinach, roughly chopped

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

    Sauté the Chicken: In a large skillet over medium heat, heat the olive oil. Add the diced chicken breasts and season with salt and pepper. Sauté until the chicken is golden brown and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.

      Sauté Garlic and Tomatoes: In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for about 2-3 minutes until the garlic is fragrant.

        Make the Sauce: Pour in the chicken broth and heavy cream. Stir in the Italian seasoning and red pepper flakes. Bring to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.

          Combine Ingredients: Add the cooked chicken and fresh spinach to the skillet. Stir everything together until the spinach wilts and the chicken is heated through.

            Toss with Pasta: Add the drained penne pasta to the skillet. Toss to combine, adding reserved pasta water a little at a time until the desired creaminess is achieved.

              Add Cheese: Stir in the grated Parmesan cheese until melted and well incorporated into the dish.

                Serve: Plate the Sun-Dried Tomato Chicken Penne and garnish with fresh basil leaves. Optionally, add more Parmesan cheese on top before serving.

                  Prep Time, Total Time, Servings:

                    15 minutes | 30 minutes | 4 servings