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- 2 boneless, skinless chicken breasts, sliced into thin strips - 8 oz. penne pasta - 1 cup sun-dried tomatoes, chopped (packed in oil for extra flavor) - 3 cloves garlic, finely minced - 1 cup heavy cream - 1 cup chicken broth (preferably low-sodium) - 1 cup fresh spinach, roughly chopped - 1/2 cup grated Parmesan cheese, plus extra for serving - 2 tablespoons olive oil - 1 teaspoon Italian seasoning blend - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish You need the right ingredients to make this dish shine. Start with chicken. I use boneless, skinless chicken breasts. They cook quickly and stay juicy. Next, choose pasta. I like penne for its shape. It holds sauce well, making each bite tasty. Sun-dried tomatoes bring a rich flavor. Make sure they are packed in oil for extra taste. Garlic is a must. It adds aroma and depth. Heavy cream makes the sauce rich and creamy. Pair it with chicken broth for balance. Don’t forget fresh spinach. It wilts nicely and adds color. Parmesan cheese gives a salty kick. Use good-quality cheese for the best taste. Olive oil is essential for cooking the chicken. Italian seasoning ties all the flavors together. Finish with salt and pepper. Fresh basil leaves make a lovely garnish. They add freshness and color to your dish. Each ingredient plays a vital role in creating a delicious meal. To cook the pasta, first, fill a large pot with water. Add a generous pinch of salt. Bring the water to a rolling boil. Then, add the penne pasta. Cook it according to the package instructions. You want it to be al dente, which means it should be firm but not hard. This usually takes about 10-12 minutes. Once done, drain the pasta well and set it aside. Next, heat olive oil in a large skillet over medium-high heat. While the oil heats, season the sliced chicken breasts with salt, pepper, and Italian seasoning. Make sure to coat them well. Add the chicken to the skillet and cook for about 5-7 minutes. Stir occasionally. The chicken should be golden brown and fully cooked. When ready, remove it from the skillet and set it aside on a plate. In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté them for about 1-2 minutes. Stir frequently to avoid burning the garlic. You want it to be fragrant and slightly golden. This step brings out the flavors of the sun-dried tomatoes. Now, pour in the chicken broth and heavy cream. Stir well to combine. Bring the mixture to a gentle simmer. Let it thicken slightly, which should take about 3-4 minutes. This creamy base is essential for a rich sauce. Return the cooked chicken to the skillet. Then, stir in the chopped spinach and grated Parmesan cheese. Let it cook for an additional 2-3 minutes. The spinach will wilt, and the sauce should become rich and creamy. Now, add the drained penne pasta to the skillet. Toss gently to coat every piece of pasta in the sauce. To finish, taste the pasta and adjust the seasoning if needed. Add more salt or pepper to your liking. Serve it hot, garnished with fresh basil leaves and a sprinkle of extra Parmesan cheese. This will not only make it look pretty but also add extra flavor. Enjoy your creamy sun-dried tomato chicken pasta! To keep your cream from curdling, add it slowly to the hot sauce. Stir it in well. Heat the sauce gently. Avoid boiling, as it can cause curdling. If you want a thicker sauce, use a cornstarch slurry. Mix equal parts of cornstarch and cold water, then stir it in. This method thickens without changing the taste. To boost flavor, add spices like red pepper flakes or fresh herbs like thyme. A squeeze of lemon can brighten the dish too. For a cheese twist, try adding goat cheese or mozzarella. Each cheese adds its unique taste and creaminess. Use one pan to save time. Start by cooking the chicken and then add the other ingredients in the same skillet. This method keeps flavors rich and clean-up easy. You can cook the pasta directly in the sauce for a quicker method. Just add extra broth and cook until the pasta is tender. {{image_4}} You can swap the chicken for other proteins. Shrimp works great with this dish. Just sauté the shrimp until they turn pink and then add them to the sauce. Tofu is a nice vegetarian choice. Use firm tofu, cut it into cubes, and cook it until golden. Turkey is another option. Ground turkey cooks quickly and adds a lean twist. If you want a meatless dish, load up on veggies. You can use zucchini, bell peppers, or mushrooms. Sauté them with the garlic and sun-dried tomatoes. Spinach is already in the recipe, but you can add kale or broccoli for more greens. This makes the dish colorful and healthy. Switching pasta can change the dish's texture. Use gluten-free pasta if you're avoiding gluten. It cooks similarly to regular pasta, so no need to change much. Whole wheat pasta is another option. It offers more fiber and a nuttier taste. Just remember to adjust cooking times based on the type you choose. To store your creamy sun-dried tomato chicken pasta, let it cool first. Place any leftovers in an airtight container. This helps keep the pasta fresh. Store it in the fridge for up to three days. When you want to eat it again, check for any signs of spoilage before reheating. For long-term storage, you can freeze the pasta. Place cooled portions in freezer bags or containers. Make sure to remove as much air as possible. Label the bags with the date. This dish can last in the freezer for about three months. When ready to enjoy, thaw it in the fridge overnight before reheating. To reheat your pasta, use a skillet on low heat. Add a splash of chicken broth or cream to keep it creamy. Stir often to prevent sticking. You can also use a microwave. Just cover the bowl with a lid or plastic wrap. Heat it in short bursts and stir in between. This keeps the texture nice and creamy. Enjoy your tasty meal! Yes, you can use fresh tomatoes. They will change the taste a bit. Sun-dried tomatoes add a rich, intense flavor. If you use fresh tomatoes, try roasting them first. This will help deepen their flavor. Dice them and add them when you sauté garlic. You may also need to add a bit more salt. To make this dish healthier, you can make a few easy swaps. Use whole wheat penne for more fiber. You can also replace heavy cream with Greek yogurt or low-fat milk. This will cut calories while still keeping it creamy. Adding more spinach or other veggies boosts nutrition. You might even try using grilled chicken instead of sautéed. Yes, you can make this dish ahead of time! Cook it as usual, then let it cool. Store it in an airtight container in the fridge. It should last for about three days. When you are ready to eat, heat it gently on the stove. Add a splash of chicken broth to keep it creamy. This dish blends simple ingredients like chicken, pasta, and sun-dried tomatoes into a delicious meal. I showed you step-by-step how to cook each element and bring everything together. Plus, I shared tips to enhance flavors and save time. You can even tweak the recipe with different proteins or pasta types. For a tasty twist, don't hesitate to get creative! With these methods, you can master this dish and impress your friends or family. Enjoy your cooking adventure!

Creamy Sun-Dried Tomato Chicken Pasta

Indulge in the deliciousness of creamy sun-dried tomato chicken pasta! This easy recipe combines tender chicken, rich sun-dried tomatoes, and fresh spinach in a dreamy, creamy sauce that clings perfectly to penne pasta. Perfect for busy weeknights, it’s ready in just 30 minutes! Click through for the full recipe and discover how to elevate your dinner game with this savory dish that everyone will love.
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

8 oz. penne pasta

1 cup sun-dried tomatoes, chopped (packed in oil for extra flavor)

3 cloves garlic, finely minced

1 cup heavy cream

1 cup chicken broth (preferably low-sodium)

1 cup fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese, plus extra for serving

2 tablespoons olive oil

1 teaspoon Italian seasoning blend

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain well and set aside.

    Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the sliced chicken breasts generously with salt, black pepper, and the Italian seasoning. Add the chicken to the skillet and 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 on a plate.

      Prepare Sun-Dried Tomato Sauce: In the same skillet, add the minced garlic and the chopped sun-dried tomatoes. Sauté for about 1-2 minutes, stirring frequently, until the garlic becomes fragrant and slightly golden, being careful not to burn it.

        Make it Creamy: Pour the chicken broth and heavy cream into the skillet. Stir the mixture well to combine everything. Bring it to a gentle simmer, allowing it to thicken slightly, which should take about 3-4 minutes.

          Combine Ingredients: Return the cooked chicken to the skillet, and stir in the chopped spinach and grated Parmesan cheese. Cook for an additional 2-3 minutes, just until the spinach wilts and the sauce has a rich, creamy consistency.

            Toss with Pasta: Add the drained penne pasta to the skillet, tossing gently to coat the pasta evenly with the creamy sun-dried tomato sauce. Ensure each piece of pasta is well covered in the sauce.

              Season & Serve: Taste the pasta and adjust the seasoning with more salt and black pepper as desired. Serve hot, garnished with fresh basil leaves and a sprinkle of additional grated Parmesan cheese for an extra touch of flavor.

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

                  - Serving Suggestion: Pair this dish with a crisp green salad and a side of garlic bread for a delightful meal!