Ingredients
▢10 ounces penne pasta, ziti, rigatoni, small shells, wheels, etc. may be substituted
▢1 tablespoon olive oil, or as needed
▢1 ½ pounds boneless skinless chicken breast, diced into bite-sized piece (boneless skinless chicken thighs may be substituted)
▢Salt and pepper, to taste for seasoning the chicken
▢3 tablespoons unsalted butter
▢3-4 cloves garlic, finely minced
▢2 tablespoons all-purpose flour
▢2 cups chicken broth, regular is what I use but reduced sodium is fine
▢1 cup heavy cream
▢1 cup finely grated parmesan cheese
▢¾ cup sundried tomatoes, drained from the oil, blotted with paper towel, and coarsely chopped
▢2 teaspoons Italian seasoning
▢1 teaspoon paprika
▢½ teaspoon salt, plus more to taste (if you used reduced sodium broth you’ll need to add more salt)
▢½ teaspoon freshly ground black pepper, or to taste
▢red pepper flakes, optional and to taste for heat
▢1-2 cups fresh baby spinach leaves, (about 2 heaping handfuls or as desired – it wilts dramatically; I do not recommend frozen spinach because of both the texture from being frozen/thawed and the pulverized appearance)
▢2 tablespoons fresh basil, finely minced; or to taste
▢fresh parsley, optional and as desired for garnishing (or garnish with additional fresh basil)
Instructions
Pasta: To a large stockpot, boil the pasta according to package directions until al dente. Drain when done and set aside. While pasta is cooking, carry on with the recipe and the following steps.
A pot of penne pasta boiling in water on a stovetop, viewed from above.
Chicken: To a large skillet, add the olive oil, chicken, evenly and generously season with salt and pepper, and sauté over medium-high heat for about 5-6 minutes, or until chicken is cooked through. Stir and flip frequently to ensure even cooking. When chicken is done cooking, remove it from the skillet, and set aside on a plate.
Diced chicken pieces cooking in a nonstick frying pan on a stovetop.
Roux: To the same skillet, add the butter and allow it to melt over medium heat and then add the garlic and cook for 30 seconds; whisk or stir continuously.
A frying pan with a mixture of melted butter and flour being cooked, forming the base of a roux on a stovetop.
Evenly sprinkle the flour on top of the melted butter, and cook for 1 minute, whisking continuously, to form a roux that’s lightly golden browned in color.
Tip – A roux is necessary in order to thicken the sauce later. Do not short-change this step and make sure to keep whisking so that you do not burn it.
Sauce: While whisking, slowly add the chicken broth, heavy cream, Parmesan cheese, and heat over medium and whisk until the cheese has melted, and the sauce can be stirred smooth.
Allow the sauce to simmer for about 2 minutes, or until it has thickened slightly.
A stainless steel pan filled with a light-colored cream sauce, viewed from above on a white surface.
Seasonings: Add the sundried tomatoes, Italian seasoning, paprika, salt, pepper, optional red pepper flakes, and stir to combine.
A stainless steel skillet filled with a creamy orange sauce with small pieces of tomato visible, sitting on a white countertop.
Greens: Add the spinach, basil, and stir continuously to wilt the spinach, about 1 minute.
Taste the sauce and make sure you enjoy the flavor profile. If necessary, add additional salt, pepper, red pepper for heat, additional paprika, etc., as desired.
Combine: Add the cooked pasta and chicken into the skillet and toss to combine and coat evenly.
A skillet filled with creamy penne pasta, pieces of chicken, spinach, and sun-dried tomatoes.
Garnish + Serve: Optionally garnish with fresh parsley, additional basil, or other fresh herbs and serve.