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Chicken, spinach and sun-dried tomatoes are folded through penne with a cream-and-Parmesan sauce. This version keeps the sauce free of cottage cheese.
Oil-packed tomatoes should be drained. Dry-packed tomatoes may need soaking according to the package; tough dry pieces will not soften instantly in cream.
Ingredients and measurements
- 2 boneless, skinless chicken breasts
- 12 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Up to 1 teaspoon salt, to taste; 1/8 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 cups fresh spinach, chopped; Fresh parsley, chopped, for garnish
Preparation and baking
- Stage 1
Cook penne according to its package, reserving half a cup of cooking water before draining. Drain oil-packed sun-dried tomatoes, or soften dry-packed tomatoes according to their label before measuring.
- Stage 2
Season chicken with basil, pepper and salt as needed. Heat oil in a skillet and cook chicken until thick centers reach 165°F; rest briefly on a clean board and slice.
- Stage 3
Lower the heat. Briefly cook garlic, then add sun-dried tomatoes, oregano and broth, scraping up browned bits. Add cream and simmer gently until slightly thickened.
- Stage 4
Lower heat and stir in Parmesan. Fold in pasta, sliced chicken, spinach and pepper flakes, stirring until spinach wilts and chicken is hot.
- Stage 5
Loosen with reserved pasta water in small additions if needed. Taste before adding further salt and finish with parsley.
Add it with the tomatoes and broth so it disperses through the sauce. It was listed but unused in the older instructions. Broth, tomatoes and Parmesan can already be salty. Treat the listed teaspoon as an upper allowance rather than adding it all automatically.
Which tomatoes should I buy?
No. The separate guide uses cottage cheese and eight ounces of pasta; this version uses cream, broth and twelve ounces of penne.
Where does oregano go?
Refrigerate leftovers promptly in shallow containers within two hours, or within one hour above 90°F. Keep at 40°F or below and reheat leftovers to 165°F.
How do I avoid excess salt?
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Which tomatoes should I buy?
Oil-packed tomatoes should be drained. Dry-packed tomatoes may need soaking according to the package; tough dry pieces will not soften instantly in cream.
- Where does oregano go?
Add it with the tomatoes and broth so it disperses through the sauce. It was listed but unused in the older instructions.
- How do I avoid excess salt?
Broth, tomatoes and Parmesan can already be salty. Treat the listed teaspoon as an upper allowance rather than adding it all automatically.
- Is this the cottage cheese version?
No. The separate guide uses cottage cheese and eight ounces of pasta; this version uses cream, broth and twelve ounces of penne.