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Creamy Chicken and Spinach Penne with Sun-Dried Tomatoes Recipe

Creamy Chicken and Spinach Penne with Sun-Dried Tomatoes recipe


This is a yummy pasta dish with chicken, spinach, and tomatoes. You cook pasta and mix it with chicken, creamy sauce, and veggies. It's a warm, filling meal that tastes really good!


1 lb (454 g) penne pasta
1 lb (454 g) chicken breasts, boneless skinless
1 cup (240 ml) heavy cream
1/2 cup (120 ml) chicken broth
3 tbsp (45 ml) olive oil
4 cloves garlic, minced
1/2 cup (85 g) sun-dried tomatoes, chopped
6 oz (170 g) baby spinach
1/2 cup (50 g) grated Parmesan cheese
1/2 tsp (2.5 g) salt
1/4 tsp (1.25 g) black pepper
1/4 tsp (0.5 g) red pepper flakes


Fill a large pot with water, add 1/2 tsp salt, and bring to a boil. Add penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
Cut the chicken into bite-sized pieces and season with 1/4 tsp salt and 1/4 tsp black pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and no longer pink inside, about 5-7 minutes. Transfer to a plate.
In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Cook for 1 minute until fragrant.
Add the chopped sun-dried tomatoes and cook for another 2 minutes.
Pour in the chicken broth and heavy cream, add red pepper flakes, and bring to a simmer. Let it cook for 5 minutes to thicken slightly.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Return the cooked chicken to the skillet and mix well.
Add the cooked penne pasta to the skillet and toss to combine with the sauce.
Sprinkle grated Parmesan cheese over the pasta and stir until the cheese is melted and the pasta is well coated with the creamy sauce.
Taste and adjust seasoning if necessary. Serve hot.

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