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30-Minute Creamy Sun-Dried Tomato Chicken Pasta

One-pot penne cooked directly in broth and milk with seared chicken, sun-dried tomatoes, and spinach, finished with cream and Parmesan off heat — marry-me flavors in 30 minutes, about 44g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 2 tbsp oil from the sun-dried tomato jar or olive oil
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 3/4 cup oil-packed sun-dried tomatoes drained and sliced
  • 2 tbsp tomato paste
  • 1/2 tsp red pepper flakes
  • 12 oz penne pasta uncooked
  • 2 1/2 cups low-sodium chicken broth
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup grated Parmesan cheese plus more for serving
  • 4 cups fresh baby spinach
  • Fresh basil leaves for serving

Equipment

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Pat the chicken pieces dry and toss with the Italian seasoning, 1/2 teaspoon salt, and the black pepper. Heat the sun-dried tomato oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear until golden on two sides and mostly cooked through, about 6 minutes. Transfer to a plate (it finishes in the sauce later).
  2. Reduce the heat to medium. Add the onion and cook until softened, about 2 minutes. Stir in the garlic, sun-dried tomatoes, tomato paste, and red pepper flakes; cook 1 minute more, until the tomato paste darkens slightly and everything smells fragrant.
  3. Pour in the chicken broth and milk, scraping up any browned bits from the bottom. Stir in the penne and the remaining 1/2 teaspoon salt. Bring to a lively simmer.
  4. Cover and cook, stirring once or twice to keep the pasta from sticking, until the penne is al dente and the sauce has thickened, about 10 minutes.
  5. Uncover and stir in the heavy cream. Remove from the heat and stir in the Parmesan a handful at a time until melted and silky. Add the spinach a couple handfuls at a time, stirring until wilted.
  6. Fold the seared chicken (plus any juices on the plate) back into the pasta and warm through for 1 minute. Shower with fresh basil and extra Parmesan, and serve straight from the pot.

Notes

Food safety: chicken pieces must reach 165°F internally — check the thickest piece with an instant-read thermometer. Parmesan goes in off heat so the sauce stays silky; a splash of milk or broth re-creams leftovers. Leftovers 4 days refrigerated; not freezer-friendly. Protein ~44g/serving estimated from USDA FoodData Central; not lab-tested.