Creamy Garlic Chicken Penne with Spinach and Sun-Dried Tomatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider deglazing the skillet with a small splash of dry white wine after removing the chicken and before adding the garlic.

This helps lift any caramelized bits from the bottom of the pan, adding complexity to the cream sauce. If you prefer a sharper garlic flavor, add the minced garlic towards the end of the searing process rather than at the beginning of the sauce phase.

The choice of pasta can significantly change the eating experience. While penne is excellent for sauce retention, other shapes like farfalle or orecchiette also work well. Regardless of the shape chosen, always salt the pasta water generously.

This seasons the pasta from the inside out, which is a fundamental step in creating a balanced dish that does not rely solely on the saltiness of the sauce for its flavor profile.

Variations

• Spicy Garlic Chicken: Add a teaspoon of red pepper flakes when sautéing the garlic to introduce a subtle heat that cuts through the richness of the cream sauce.
• Mushroom Garlic Chicken: Sauté sliced cremini or button mushrooms with the chicken to add an earthy, savory element that pairs perfectly with the garlic and cream base.

Storage and make-ahead

Fridge

Cool leftovers to room temperature for no more than 2 hours before placing in a sealed container in the refrigerator for up to 3 days.

Reheat

Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce until it reaches the desired consistency.

Store any leftovers in an airtight container in the refrigerator. The pasta will naturally absorb some of the sauce as it cools, so the texture may thicken upon storage. When kept properly, the dish remains delicious for up to three days. Ensure the container is sealed tightly to maintain freshness and prevent the absorption of other odors from the refrigerator.

While this dish is best enjoyed fresh, the chicken can be seared and the sauce components prepped a day in advance. Store the cooked chicken and the sauce separately. When ready to eat, reheat the sauce in a skillet, add the chicken, and toss in freshly boiled pasta and spinach. This method ensures that the pasta retains its perfect texture and the spinach remains vibrant and fresh.

Serving ideas

Serve this dish in shallow bowls to help retain the heat. A simple side of crusty bread or a crisp green salad with a light vinaigrette makes for an excellent accompaniment, providing a textural contrast to the creamy pasta.

If desired, a light grating of fresh Parmesan cheese over the top can add a final touch of savory depth, though the dish is flavorful enough to stand perfectly on its own.

When plating, try to distribute the chicken pieces evenly so that every serving is consistent. Using a pair of tongs to transfer the pasta into the skillet ensures that the sauce is distributed uniformly.

Serve immediately while the sauce is still glossy and the spinach is bright. The combination of heat and creamy textures is the hallmark of this dish, so serving promptly is the key to achieving the best possible result for guests or family.

Frequently asked questions

Recipe card

Creamy Garlic Chicken Penne with Spinach and Sun-Dried Tomatoes

Prep 10 minCook 20 minRest 5 minTotal 35 minServes 4

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 12 oz penne pasta
• 3 cups fresh spinach
• 1/2 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1 cup creamy sauce base

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

55 g

Fat

28 g

Fiber

3.5 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.