Creamy Garlic Chicken Penne with Spinach and Sun-Dried Tomatoes Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and prepped. Chop the chicken into uniform, bite-sized pieces and mince the garlic finely. Drain the sun-dried tomatoes if they are oil-packed, and chop them into smaller, manageable strips.

Have a large colander ready for the pasta and ensure the spinach is clean. Organizing these components near the stove will make the cooking process much smoother and prevent any rushing once the heat is turned on.

Instructions

Searing and Pasta Prep

1. 1Cook the chicken and pasta
   Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente. While the pasta cooks, heat a large skillet over medium-high heat. Add the chicken breast pieces and sear until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
   Look for Chicken is golden brown and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan to ensure the chicken browns properly rather than steaming.

The chicken should be golden brown and cooked to 165°F (74°C). The pasta should be tender yet firm. Check that the kitchen is organized before proceeding to the sauce stage, as the remaining steps move quickly.

Developing the Cream Sauce

2. 2Prepare the creamy sauce
   In the same skillet, add the minced garlic and sauté for one minute until fragrant. Pour in the creamy sauce base and bring to a gentle simmer. Add the sun-dried tomatoes and cook for two to three minutes until the sauce begins to thicken slightly. Return the cooked chicken to the skillet, stirring to combine all components thoroughly.
   Look for Sauce thickens and coats the back of a spoon.
   Tip Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.

The sauce should be simmering gently, with the garlic and sun-dried tomatoes well-integrated. It should have a slightly thickened, velvety appearance. Ensure the chicken is fully incorporated and warmed through before adding the final elements.

Final Toss and Serving

3. 3Combine and serve
   Add the cooked, drained penne to the skillet along with the fresh spinach. Toss everything together over low heat until the spinach is just wilted and the pasta is evenly coated in the creamy garlic sauce. Serve immediately while hot, ensuring each portion includes plenty of chicken and sauce.
   Look for Spinach is wilted and pasta is thoroughly coated.
   Tip Add a splash of reserved pasta water if the sauce becomes too thick during the final toss.

The spinach should be bright green and just wilted. Every piece of pasta should be thoroughly coated in the sauce. Check the seasoning and ensure the dish is served while hot to maintain the best consistency.

Common mistakes

A common mistake is overcooking the chicken, which can lead to a dry, stringy texture. Always monitor the temperature carefully. Another error is adding the spinach too early; it only requires a few seconds of residual heat to wilt properly.

If the spinach is added while the sauce is at a high boil, it will lose its vibrant color and become mushy. Finally, ensure the pasta is not over-boiled in the water, as it will continue to cook slightly when tossed in the sauce.

How to tell it’s done

The dish is considered done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

The sauce should be thick enough to coat the back of a spoon, and the penne should be cooked to an al dente texture, meaning it remains firm to the bite.

Once the spinach has wilted slightly and all components are hot and well-incorporated, the dish is ready to be plated and served immediately.

• Poultry: 165°F (74°C) in the thickest part