Sun-Dried Tomato Chicken Penne

Discover the culinary delight of Sun-Dried Tomato Chicken Penne, a dish that combines tangy sun-dried tomatoes, tender chicken, and a rich cream sauce with perfectly cooked penne pasta. This recipe is a game-changer for weeknight dinners, turning ordinary meals into extraordinary experiences. With its harmonious flavors and creamy texture, it's versatile for any occasion—family gatherings or elegant dinner parties. Elevate your cooking with this comforting yet sophisticated dish!

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Ingredients

8 oz penne pasta

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup sun-dried tomatoes in oil, drained and roughly chopped

3 cloves garlic, finely minced

1 medium onion, finely chopped

1 cup heavy cream

1 cup chicken broth

1 teaspoon Italian seasoning

1/2 cup grated Parmesan cheese

1 cup fresh spinach, roughly chopped

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish (optional)

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside, reserving a small cup of pasta cooking water in case you need to loosen the sauce later.

Prepare the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the diced chicken breasts. Season with salt and pepper to taste. Sauté the chicken for about 5-7 minutes, or until it’s cooked through and golden brown on the outside. Remove the chicken from the skillet and set it aside on a plate.

Sauté Aromatics: In the same skillet, without cleaning it, add the chopped onion and minced garlic. Cook for 2-3 minutes, stirring frequently, until the onions become soft and translucent and the garlic is fragrant.

Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes along with the Italian seasoning. Cook for another 2 minutes, stirring occasionally, to allow the flavors to combine and deepen.

Create the Sauce: Pour in the chicken broth and heavy cream. Stir well to combine all ingredients, and allow the mixture to come to a simmer. Let it simmer for about 5 minutes, or until the sauce has thickened slightly.

Combine Ingredients: Add the cooked chicken back into the skillet and sprinkle in the chopped fresh spinach. Cook for an additional 2-3 minutes, stirring until the spinach wilts down and everything is beautifully melded together.

Mix Pasta and Cheese: Add the cooked penne pasta to the skillet along with the grated Parmesan cheese. Toss everything together until the pasta is thoroughly coated in the creamy sauce. If the dish appears too thick, you can add a splash of the reserved pasta cooking water to loosen it. Taste and adjust the seasoning with salt and pepper as necessary.

Serve: Divide the Sun-Dried Tomato Chicken Penne into bowls or plates. If desired, garnish with fresh basil leaves for a pop of color and added flavor. Serve warm, and enjoy your deliciously creamy dish!

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4