Description
A creamy and flavorful one-pot pasta dish featuring tender chicken, sun-dried tomatoes, and a rich parmesan sauce that perfectly coats every bite.
Ingredients
- 2 tablespoons olive oil
- 2 large chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 250 g penne pasta (uncooked)
- 1 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup fresh spinach
- 2 tablespoons butter
Instructions
- Heat olive oil in a large pot over medium heat.
- Season chicken with salt, pepper, garlic powder, and paprika, then cook until golden and fully cooked. Remove and set aside.
- In the same pot, sauté minced garlic and sun-dried tomatoes for about 1 minute until fragrant.
- Add chicken broth and heavy cream, stirring to combine.
- Add uncooked penne pasta, ensuring it is submerged in the liquid. Bring to a gentle simmer.
- Cook, stirring occasionally, until pasta is tender and sauce thickens.
- Return cooked chicken to the pot.
- Stir in parmesan cheese, butter, oregano, and red pepper flakes.
- Add fresh spinach and cook until wilted.
- Taste and adjust seasoning, then serve warm.
Notes
- Use chicken thighs for a juicier result.
- Substitute half-and-half for a lighter version.
- Add mushrooms or roasted red peppers for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Add a splash of milk or broth when reheating to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
