Description
A quick and easy one pot creamy Italian pasta dish loaded with tender chicken, spinach, sun-dried tomatoes, and a rich creamy sauce made with Italian seasonings and Parmesan cheese. Perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups low sodium chicken broth
1 cup water
8 ounces uncooked penne pasta
1 cup sun-dried tomatoes, chopped
3 cups fresh baby spinach
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces to the skillet and season with Italian seasoning, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and water, then add the uncooked penne pasta and chopped sun-dried tomatoes.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Stir in the fresh baby spinach and cook for 2 minutes until wilted.
Reduce heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes