Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne or rotini pasta
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes (oil-packed), chopped
- Fresh basil for garnish
- Extra parmesan for serving
Instructions
- Pat chicken pieces dry with paper towels and season generously with salt and pepper.
- Heat olive oil in large deep skillet over medium-high heat until shimmering.
- Add chicken in single layer and sear 3-4 minutes per side until golden brown.
- Transfer seared chicken to plate and set aside.
- Reduce heat to medium and add minced garlic to skillet.
- Stir garlic constantly 30-60 seconds until fragrant but not browned.
- Pour in chicken broth to deglaze pan, scraping up browned bits.
- Add Italian seasoning and red pepper flakes if using.
- Bring mixture to gentle boil then maintain steady simmer.
- Add dry pasta directly to simmering broth and stir immediately.
- Cook pasta according to package directions minus 2 minutes, stirring every 2-3 minutes.
- Keep all pasta submerged in liquid, adding more broth if needed.
- When pasta is nearly al dente, return chicken to skillet.
- Pour heavy cream over everything and stir gently to combine.
- Add sun-dried tomatoes and fresh spinach, stirring until spinach wilts.
- Sprinkle parmesan over mixture and stir until cheese melts.
- Remove from heat when sauce reaches desired consistency.
- Taste and adjust seasoning with salt, pepper, or parmesan.
- Serve immediately garnished with fresh basil and extra parmesan.
Notes
- Pat chicken dry for best searing and golden crust
- Don’t skip searing chicken – it builds flavor foundation
- Stir pasta frequently to prevent sticking
- Pasta releases starches that naturally thicken sauce
- Add broth if liquid evaporates too quickly
- Sauce thickens as it cools – add cream to thin if needed
- Use any short pasta shape – penne, rotini, or rigatoni
- Fresh spinach wilts quickly – don’t overcook
- Leftover pasta thickens when cold – add broth when reheating
- Best served fresh but stores refrigerated up to 3 days
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 485 kcal
- Sugar: 4g
- Sodium: 685 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32 g
- Cholesterol: 110mg