Description
A luscious pasta dish featuring chicken, sun-dried tomatoes, and a creamy herb sauce, perfect for quick weeknight dinners.
Ingredients
- 12 oz penne pasta
- 1½ lbs boneless skinless chicken breast, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), 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 the penne according to the package until al dente. Drain and set aside; reserve ¼ cup pasta water.
- Season the chicken pieces with salt, black pepper, garlic powder, and Italian seasoning. Toss well to coat evenly.
- In a large skillet over medium heat, melt 2 tbsp butter with 2 tbsp olive oil. Add the chicken and cook until golden brown, about 4–6 minutes. Remove chicken to a plate and keep warm.
- Add the remaining 1 tbsp butter to the skillet. Sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
- Toss in the baby spinach and cook until just wilted, about 1 minute.
- Pour in the heavy cream and milk, stirring to combine. Add dried basil and thyme and bring to a gentle simmer. Let it simmer 2–3 minutes to thicken slightly.
- Lower the heat and stir in the grated Parmesan until melted and smooth. Adjust seasoning if needed.
- Return the cooked chicken and penne to the skillet. Toss everything together so pasta and chicken are coated in the creamy sauce.
- Warm for another 2–3 minutes, then serve immediately.
Notes
Reserved pasta water can help adjust sauce consistency. Use freshly grated Parmesan for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian