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A serving of creamy garlic parmesan chicken pasta in a bowl.

Creamy Garlic Parmesan Chicken Pasta with Sun-Dried Tomato & Spinach

This creamy garlic parmesan chicken pasta features tender chicken, sun-dried tomatoes, and fresh spinach tossed in a rich, cheesy sauce with penne pasta, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 750 kcal

Equipment

  • Large Pot
  • Large Skillet or Dutch Oven
  • Wooden Spoon

Ingredients
  

Main

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 12-16 oz penne pasta
  • 2 tbsp olive oil plus more if needed
  • 4-6 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1.5 cups heavy cream
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • Salt and black pepper to taste
  • 0.5 cup chopped sun-dried tomatoes oil-packed, drained
  • 2-3 fresh spinach handfuls
  • Fresh parsley chopped, for garnish (optional)

Instructions
 

Cooking

  • Cook penne pasta in a large pot of salted boiling water until al dente, reserving 1 cup of pasta water before draining.
  • Pat chicken pieces dry with paper towels and season generously with salt and pepper while the pasta cooks.
  • Sear chicken in 2 tablespoons of olive oil over medium-high heat for 3-5 minutes per side until golden brown and cooked through, then remove and set aside.
  • Reduce heat to medium, add more olive oil if needed, and sauté minced garlic for 30-60 seconds until fragrant without burning.
  • Pour in chicken broth, scraping up browned bits, and simmer for 1-2 minutes.
  • Stir in heavy cream, bring to a low simmer, then gradually whisk in Parmesan cheese until smooth; season with salt and pepper.
  • Add cooked chicken, sun-dried tomatoes, and spinach to the sauce, cooking for 1-2 minutes until spinach wilts, then add drained pasta and toss to coat.
  • Garnish with fresh parsley and extra Parmesan if desired, then serve immediately.

Notes

For a richer flavor, consider using bone-in, skin-on chicken thighs and removing the skin after searing. If you prefer a bit of heat, add a pinch of red pepper flakes with the garlic. The reserved pasta water is key for adjusting sauce consistency, so don't forget it!