Pin The first time I made this dish was on a rainy Tuesday when I needed something to lift my spirits. I had half a tub of sun-dried tomatoes sitting in the fridge and a pack of chicken that needed cooking, so I threw together what I had on hand. My husband took one bite and actually went silent for a full minute. Now it is the most requested dinner in our house, and I always keep sun-dried tomatoes in the pantry just in case.
I once served this at a small dinner party when my sister announced she was pregnant. The table went quiet, then someone started laughing, and suddenly we were all toasting with water glasses and reaching for seconds. This pasta has been part of celebrations ever since.
Ingredients
- Penne or fettuccine: I prefer penne because the ridges catch all that sauce, but fettuccine works beautifully if you want something more elegant
- Salt for pasta water: Do not skimp here the water should taste like the ocean
- Chicken breasts: Pound them slightly to even thickness so they cook evenly and stay tender
- Italian herbs: Dried oregano, basil, and thyme work wonderfully here
- Olive oil: Use a decent one since you are cooking the chicken in it
- Unsalted butter: Unsalted lets you control the seasoning better
- Garlic: Fresh minced garlic makes all the difference do not use the jarred stuff
- Sun-dried tomatoes in oil: The oil packed ones have so much more flavor than the dry kind
- Chicken broth: Homemade is best but low sodium store bought works fine
- Heavy cream: The richness is worth it but half and half works if you need to lighten it up
- Grated Parmesan: Buy a wedge and grate it yourself the pre grated stuff does not melt the same way
- Fresh baby spinach: It wilts down so much you can add more than you think
- Red pepper flakes: Even a tiny pinch adds a lovely warmth that balances the cream
Instructions
- Get your pasta going:
- Bring a large pot of salted water to boil and cook the pasta until al dente then scoop out that half cup of pasta water before draining
- Cook the chicken:
- Season both sides generously with salt pepper and herbs then sear in hot olive oil until golden and cooked through about 5 to 6 minutes each side
- Start the sauce base:
- Melt butter in the same pan and cook the minced garlic for just one minute until you can smell it then add those sliced sun-dried tomatoes
- Build the creamy sauce:
- Pour in the broth and scrape up all those flavorful brown bits from the chicken then stir in the cream Parmesan and red pepper flakes
- Wilt the spinach:
- Toss in the spinach and stir until it just starts to wilt which only takes about a minute
- Bring it all together:
- Add the cooked pasta and sliced chicken back into the skillet tossing everything together and adding pasta water as needed
Pin My friend Sarah claimed she hated cooking until I taught her this recipe. Now she sends me photos of her version every time she makes it, sometimes with different pasta shapes, once with shrimp. It has become her comfort food too.
Make It Your Own
This recipe is incredibly forgiving. I have used half and half instead of heavy cream, swapped in grilled shrimp, and even made it vegetarian by adding artichoke hearts instead of chicken.
Perfect Pairings
A crisp Pinot Grigio cuts through the richness beautifully, or try a light Chianti if you prefer red. A simple green salad with lemon vinaigrette balances everything out nicely.
Timing Tips
Mise en place is your friend here. Have everything measured and prepped before you start because once you begin cooking the sauce it moves fast. I chop my garlic and slice my sun-dried tomatoes while the water boils.
- Keep the pasta water until you are sure you do not need it
- Warm your plates if serving a fancy dinner
- Grate extra Parmesan because everyone always wants more
Pin Serve this on a chilly night and watch everyone relax into their chairs. Good food does that.
Recipe FAQ
- → How do I cook the chicken for best results?
Season the chicken breasts with salt, pepper, and Italian herbs, then cook them over medium-high heat in olive oil for about 5–6 minutes per side until golden and cooked through. Let them rest before slicing.
- → Can I substitute the pasta for a gluten-free option?
Yes, gluten-free pasta can be used without affecting the rich flavor of the sauce and toppings.
- → What is the best way to thicken the cream sauce?
Simmer the cream with Parmesan cheese over low heat and stir gently until the sauce thickens slightly before adding the spinach and pasta.
- → How do sun-dried tomatoes affect the dish?
Sun-dried tomatoes add a concentrated sweetness and tang that balance the creamy Parmesan and garlic flavors beautifully.
- → Can I replace chicken with another protein?
Grilled shrimp or other preferred proteins can be used as alternatives for variety and a different flavor profile.