Tender chicken and penne with sun-dried tomatoes, spinach, and creamy garlic sauce for a satisfying main dish.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs
→ Pasta
05 - 12 ounces penne or fettuccine
→ Vegetables & Aromatics
06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
09 - 3 cups fresh baby spinach
→ Sauce
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 cup low-sodium chicken broth
→ Optional Garnish
13 - Fresh basil leaves, chopped
14 - Extra grated Parmesan cheese
# Steps to Follow:
01 - Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water. Drain pasta and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, black pepper, and dried Italian herbs. Sauté chicken for 5 to 6 minutes until golden brown and cooked through. Transfer chicken to a plate.
03 - In the same skillet, add minced garlic and sliced sun-dried tomatoes. Sauté for 1 to 2 minutes until aromatic.
04 - Pour in chicken broth, scraping any browned bits from the pan. Stir in heavy cream and bring the mixture to a gentle simmer.
05 - Add grated Parmesan cheese and stir until it melts and the sauce thickens slightly, about 2 to 3 minutes.
06 - Add baby spinach, cooking until leaves are just wilted.
07 - Return cooked chicken and drained pasta to the skillet. Toss thoroughly to coat in the sauce. If needed, add reserved pasta water incrementally until desired sauce consistency is achieved.
08 - Check seasoning and adjust as necessary. Serve immediately, garnished with fresh basil and additional Parmesan if desired.
