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For this dish, you need two key items: penne pasta and chicken. The recipe calls for: - 2 cups penne pasta - 1 lb boneless, skinless chicken breasts, cubed Penne pasta holds sauce well, making each bite tasty. Chicken adds protein and makes the meal hearty. Next, we add flavor with veggies and spices. You will need: - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 cup spinach, roughly chopped - Salt and pepper to taste Sun-dried tomatoes give a rich flavor. Onion and garlic add depth. Spinach adds color and nutrients. Finally, we need liquids and cheese for a creamy finish. Gather these: - 1 cup chicken broth - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Fresh basil leaves for garnish Chicken broth adds moisture and flavor. Heavy cream creates a rich sauce. Parmesan cheese makes it extra creamy. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium diced onion. Sauté the onion for about 3-4 minutes. You want it to turn translucent. Next, add 3 minced garlic cloves and cook for another minute. This will boost the flavor and aroma of the dish. Now, it’s time to add 1 pound of cubed boneless, skinless chicken breasts. Cook the chicken for about 5-6 minutes. Make sure it browns and is no longer pink inside. Season the chicken with salt, pepper, and 1 teaspoon of Italian seasoning. This adds that classic Italian taste. Once the chicken is ready, stir in 1 cup of chopped sun-dried tomatoes. Cook this mixture for another 2 minutes. This allows the flavors to meld nicely. Now, pour in 1 cup of chicken broth and bring it to a boil. After boiling, add 2 cups of penne pasta. Reduce the heat to medium-low and cover the pot. Let it simmer for about 10-12 minutes until the pasta is al dente. After the pasta cooks, stir in 1 cup of heavy cream and 1 cup of roughly chopped spinach. Cook for another 2-3 minutes until the spinach wilts. Finally, remove the pot from heat and add 1/2 cup of grated Parmesan cheese. Stir until it becomes creamy. Adjust the taste with more salt and pepper if needed. Serve hot, garnished with fresh basil leaves and extra Parmesan if you like. Enjoy your meal! To cook pasta well, always check the package for times. Use a large pot and plenty of water. Add salt to the water; this adds flavor. Once the water boils, add the penne pasta. Stir it often for even cooking. Taste the pasta a minute before the time is up. You want it al dente, firm but not hard. Seasonings make your dish pop. Besides salt and pepper, try Italian seasoning. It blends herbs like oregano and basil. You can also add a pinch of red pepper flakes for heat. If you want more depth, use fresh garlic and onion. They bring out the best in chicken and sun-dried tomatoes. To keep your leftovers fresh, let them cool first. Store them in an airtight container. You can keep them in the fridge for up to three days. If you want to save them longer, freeze the dish. Portion it out and label the containers. When reheating, add a splash of broth or cream to keep it moist. {{image_2}} You can easily make this dish vegetarian. Just swap the chicken for firm tofu. Cut the tofu into cubes and sauté it until golden. You can also use chickpeas for added protein. They bring a nice texture. This swap keeps the meal hearty and satisfying without meat. Feel free to add more veggies to boost nutrition. Zucchini, bell peppers, or mushrooms work great. Chop them small for even cooking. Add them when you cook the onion. They will soften and blend well with the other flavors. This keeps the dish fresh and colorful too. If you want a lighter option, use Greek yogurt instead of cream. It adds creaminess with fewer calories. For cheese, nutritional yeast gives a cheesy flavor without dairy. You can also use almond milk with a bit of cornstarch. This keeps the sauce creamy and delicious without heavy cream. To keep your One-Pot Sun-Dried Tomato Chicken Penne fresh, store it in an airtight container. Let it cool to room temperature first. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. For freezing, use a freezer-safe container or a resealable bag. Make sure to remove as much air as possible to prevent freezer burn. Label the bag with the date. You can freeze this dish for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat, use a microwave or a skillet on low heat. If using the microwave, cover the dish to keep moisture in. Stir occasionally to heat evenly. If using a skillet, add a splash of chicken broth or water to keep it creamy. Heat until warmed through. Enjoy your meal just like it was fresh! Yes, you can use other pasta shapes. Fusilli, farfalle, or rigatoni work well. Just keep an eye on cooking times. Each shape may need slight adjustments in time to cook through. To make this dish gluten-free, use gluten-free penne. Many brands offer good options. Also, check the chicken broth and seasonings to ensure they are gluten-free. You can use shrimp, turkey, or even tofu for a vegetarian option. Each protein brings unique flavors. Adjust the cooking time based on your protein choice to ensure it's cooked right. This blog post covered key ingredients like pasta, chicken, and vegetables. You learned how to prepare your dish, cook chicken, and complete the meal. I shared tips for perfect pasta, flavor boosts, and storing leftovers. You can also explore variations like vegetarian options and substitutes. Remember, this dish is versatile and easy to adapt. Enjoy creating your version with different ingredients, and don’t forget to share it with others!

One-Pot Sun-Dried Tomato Chicken Penne

Discover the deliciousness of this One-Pot Sun-Dried Tomato Chicken Penne recipe that's perfect for busy weeknights! In just 30 minutes, you can create a creamy, savory dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and penne pasta all cooked in one pot. This easy recipe not only saves time but also makes cleanup a breeze. Click through to explore the full recipe and impress your family tonight!
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Ingredients
  

2 cups penne pasta

1 lb boneless, skinless chicken breasts, cubed

1 cup sun-dried tomatoes in oil, drained and chopped

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon Italian seasoning

1 cup chicken broth

1 cup heavy cream

1 cup spinach, roughly chopped

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

    Add the minced garlic and cubed chicken to the pot, cooking for about 5-6 minutes until the chicken is browned and no longer pink in the center. Season with salt, pepper, and Italian seasoning.

      Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes to let the flavors meld.

        Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the penne pasta and reduce the heat to medium-low. Cover the pot and let it simmer, stirring occasionally, until the pasta is al dente (about 10-12 minutes).

          Once the pasta is cooked, stir in the heavy cream and chopped spinach, continuing to cook for another 2-3 minutes until the spinach wilts and the sauce slightly thickens.

            Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with more salt and pepper if necessary.

              Serve hot, garnished with fresh basil leaves and additional Parmesan if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4