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There’s something inherently comforting about a plate of pasta, isn’t there? For many, pasta transcends mere sustenance; it evokes memories of family gatherings, laughter-filled dinners, and the warmth of home-cooked meals. Among the vast array of pasta dishes, Sun-Dried Tomato Chicken Penne holds a special place in my heart. This delightful recipe is a nostalgic reminder of time spent in my grandmother’s kitchen, where the air was thick with the aromas of sautéed garlic and fresh herbs, inviting everyone to gather around the table.

Sun-Dried Tomato Chicken Penne

Indulge in the comforting flavors of Sun-Dried Tomato Chicken Penne, a dish that brings together tender chicken, rich cream, and the sweet tang of sun-dried tomatoes. Perfect for busy weeknights or special occasions, this easy recipe invites you to create warm memories around the dinner table. Sauté garlic and chicken, then combine with creamy sauce and pasta for a delightful meal that’s sure to impress. Treat yourself and loved ones to this delicious culinary experience tonight!
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Ingredients
  

12 ounces penne pasta

2 tablespoons olive oil

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

4 cloves garlic, minced

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

1 cup heavy cream

1 cup chicken broth

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (adjust according to your spice preference)

Salt and black pepper, to taste

1 cup fresh spinach, roughly chopped

½ cup grated Parmesan cheese, plus extra for serving

Fresh basil leaves, for garnish

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 (tender but firm to the bite). Drain the pasta and set aside, reserving ½ cup of the starchy pasta water for later use.

    Sauté the Chicken: In a large skillet over medium heat, pour in the olive oil. Once hot, add the diced chicken breasts and season them generously with salt and black pepper. Cook for approximately 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.

      Sauté Garlic and Tomatoes: In the same skillet where you cooked the chicken, add the minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant and lightly golden.

        Make the Sauce: Slowly pour in the chicken broth and heavy cream. Mix in the Italian seasoning and red pepper flakes. Bring the mixture to a gentle simmer and allow it to cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.

          Combine Ingredients: Add the cooked chicken back into the skillet along with the fresh spinach. Gently stir everything together for 2-3 minutes, just until the spinach wilts and the chicken is heated through.

            Toss with Pasta: Add the drained penne pasta to the skillet and toss to combine. Gradually add the reserved pasta water, a little at a time, mixing until you achieve your desired creaminess in the sauce.

              Add Cheese: Stir in the grated Parmesan cheese, mixing until it melts and becomes well incorporated throughout the dish.

                Serve: Transfer the Sun-Dried Tomato Chicken Penne to serving plates. Garnish with fresh basil leaves and sprinkle with extra Parmesan cheese, if desired. Serve warm.

                  Prep Time, Total Time, Servings:

                    15 minutes | 30 minutes | 4 servings

                      Enjoy a delightful and creamy dish that is bursting with flavor!