Description
A creamy, flavorful one-pot pasta dish featuring tender chicken and sun-dried tomatoes in a rich garlic Parmesan sauce. Quick, easy, and perfect for date nights or cozy dinners.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 8 oz penne pasta
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup baby spinach (optional)
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or pot over medium-high heat.
- Season diced chicken with salt, pepper, garlic powder, and paprika.
- Add chicken to the pot and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
- In the same pot, add garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Pour in chicken broth and heavy cream, then stir in the pasta.
- Bring to a boil, then reduce heat to a simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Stir in Parmesan cheese and red pepper flakes. Add spinach if using, and cook until wilted.
- Return the cooked chicken to the pot and stir to combine.
- Garnish with chopped basil or parsley before serving.
Notes
- You can substitute penne with any short pasta.
- Add more cream or broth if the sauce gets too thick.
- For extra flavor, use freshly grated Parmesan.
- This dish is best served fresh but can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg