Creamy Parmesan Chicken Penne Pasta

Creamy Parmesan Chicken Penne delivers restaurant‑level flavor with pantry staples. Ridged penne holds the velvety sauce, while chicken strips stay juicy. The dish balances salty Parmesan, sweet sun‑dried tomatoes, and bright spinach for a quick, satisfying weeknight meal without any fancy equipment.

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Ingredients

• 12 oz ridged penne pasta
• 1 lb chicken breast strips
• 1 cup double cream
• 1/2 cup freshly grated Parmesan cheese
• 6 garlic cloves, minced
• 1/3 cup sun‑dried tomatoes, chopped
• 2 cups baby spinach
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil; add the penne and cook 9‑11 minutes until al dente, then drain, reserving 1/2 cup pasta water.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium‑high heat.
3. Season chicken strips with salt and pepper, add to the skillet, and sear 4‑5 minutes per side until golden and the internal temperature reaches 165°F; remove and set aside.
4. Reduce heat to medium, add minced garlic to the same skillet, sauté 30 seconds until fragrant, then stir in sun‑dried tomatoes.
5. Pour in the double cream, bring to a gentle simmer, and whisk in the grated Parmesan until the sauce thickens and coats the back of a spoon, about 2‑3 minutes.
6. Return the chicken to the pan, add the drained penne, and toss to combine; if the sauce is too thick, stir in reserved pasta water a tablespoon at a time until desired consistency.
7. Fold in the baby spinach and cook 1‑2 minutes until wilted; taste and adjust seasoning with salt and pepper.
8. Serve immediately, garnished with an extra sprinkle of Parmesan if desired.

Tips for Success

• Pat the chicken dry before searing to achieve a crisp, golden crust.
• Use freshly grated Parmesan for a smoother sauce that emulsifies better than pre‑grated.
• Reserve pasta water before draining; its starch helps bind the sauce to the pasta.
• Do not let the cream boil vigorously, or it may curdle; a gentle simmer is key.
• Add spinach at the end to prevent over‑cooking and retain its bright color.

Storage

Cool the leftovers to room temperature within two hours, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to revive the sauce. The dish also freezes well for up to 2 months; thaw overnight and reheat as described.

Notes

Freshly grated Parmesan creates a glossy sauce; add spinach at the end to keep its vibrant color.

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