Description
A quick, budget-friendly weeknight dinner featuring tender chicken, wilted spinach, and a rich, tangy sun-dried tomato cream sauce over pasta. Ready in 30 minutes with pantry staples.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1.5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and black pepper, for seasoning chicken
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 pound uncooked penne or rigatoni pasta
- 1 cup sun-dried tomatoes (packed in oil), chopped
- 1 tablespoon oil from sun-dried tomato jar
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups fresh spinach
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prep ingredients: Chop chicken into bite-sized pieces and season with salt and pepper. Dice onion and mince garlic.
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Cook chicken: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes until browned. Flip and cook for another 2-3 minutes until cooked through. Remove chicken and set aside, leaving flavorful bits in the pan.
- Sauté aromatics: Reduce heat to medium. Add diced onion to the skillet and cook for 2-3 minutes until softened. Add minced garlic and chopped sun-dried tomatoes; cook for 1 minute until fragrant.
- Build sauce: Pour in chicken broth and simmer for 2 minutes to deglaze the pan. Add heavy cream and Italian seasoning. Simmer for 3-4 minutes until the sauce thickens slightly.
- Combine: Return chicken to the skillet. Add drained pasta and fresh spinach. Toss everything together until spinach wilts (about 1 minute) and pasta is coated.
- Finish: Remove skillet from heat. Gradually stir in Parmesan cheese until melted and sauce is smooth. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
- Serve: Serve immediately topped with extra Parmesan, black pepper, and a drizzle of olive oil.
Notes
Save the starchy pasta water to help emulsify the sauce. Use fresh Parmesan instead of pre-grated to avoid graininess. Remove pan from heat before adding cheese to prevent separation. If using half-and-half instead of heavy cream, the sauce will be thinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 420
- Sugar: 4
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 3
- Protein: 25
Keywords: pasta, sun-dried tomato, chicken, creamy sauce, weeknight dinner, easy recipe, family dinner, spinach, budget meal