Save to Pinterest The first time I made this sauce, I couldn't believe something so restaurant-quality came together in under thirty minutes. My roommate walked in mid-simmer and asked if I'd been cooking all afternoon. The sun-dried tomatoes give it this intense sweetness that balances perfectly with the cream.
I served this at a tiny dinner party last winter when everyone needed comforting. My friend Sarah literally licked her plate clean and then asked if there was more. Now she requests it every time she visits.
Ingredients
- 350 g penne or fettuccine: Penne catches the sauce in its tubes but fettuccine feels extra luxurious
- 1 tbsp salt: This is your only chance to season the pasta itself so don't skip it
- 2 large chicken breasts: Pound them slightly thicker pieces cook more evenly
- 1/2 tsp salt and 1/2 tsp black pepper: Season both sides generously
- 1 tsp dried Italian herbs: Oregano basil and thyme work beautifully here
- 2 tbsp olive oil: Use something with a neutral flavor
- 2 tbsp unsalted butter: Unsalted lets you control the seasoning
- 3 cloves garlic: Fresh minced nothing compares to it
- 120 g sun-dried tomatoes in oil: These are the flavor bomb of the whole dish
- 120 ml chicken broth: Homemade is best but quality store-bought works
- 240 ml heavy cream: The real deal makes all the difference
- 60 g grated Parmesan: Buy a wedge and grate it yourself if possible
- 80 g fresh baby spinach: It wilts down so don't be afraid of the amount
- 1/4 tsp red pepper flakes: Just a whisper of heat
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil and cook pasta until al dente then scoop out that pasta water before draining
- Sear the chicken while water heats:
- Season those breasts well and cook them in hot oil until golden on both sides and cooked through
- Build the flavor base:
- Melt butter in the same skillet and sauté garlic for just one minute before adding the sun-dried tomatoes
- Create the sauce:
- Pour in the broth to scrape up all those browned bits then stir in cream and Parmesan until slightly thickened
- Wilt in the spinach:
- Throw in the spinach and stir until it just collapses into the sauce
- Bring it all together:
- Add pasta and sliced chicken back in tossing with pasta water until everything's coated and gorgeous
Save to Pinterest This became my go-to when life feels overwhelming and I need something nourishing but uncomplicated. Something about stirring that cream into the broth slows everything down.
Choosing the Right Pasta
Short pasta shapes catch sauce differently than long strands. Penne is practical but I keep coming back to fettuccine for how the silky sauce coats each ribbon. Whatever you choose don't rinse it after draining.
Making It Lighter
Some nights I swap half-and-half for heavy cream and nobody notices the difference. You can also toss in extra spinach or add roasted bell peppers for more vegetables.
Perfect Pairings
A crisp white wine cuts through the richness beautifully. I like something cold and bright like Pinot Grigio but any dry white works. Simple garlic bread or a green salad with vinaigrette balances the plate.
- Don't overcrowd the pan when searing chicken or it'll steam instead of brown
- Let the chicken rest before slicing so juices stay where they belong
- The sauce continues thickening off heat so remove it early if needed
Save to Pinterest Somehow this dish manages to feel fancy enough for date night but cozy enough for sweatpants. That's probably why it never leaves my rotation.
Recipe FAQs
- → What pasta works best for this dish?
Penne or fettuccine are ideal choices as they hold the creamy sauce well, providing a balanced bite with the chicken and vegetables.
- → Can I substitute the chicken with another protein?
Yes, grilled shrimp or turkey work well as alternatives, adding unique flavors while maintaining the dish's richness.
- → How do I prevent the sauce from separating?
Simmer gently on low heat and avoid boiling once cream is added. Gradually add reserved pasta water to maintain a smooth consistency.
- → Is it possible to lighten the sauce?
Using half-and-half instead of heavy cream creates a lighter version with a slightly less rich texture but still flavorful.
- → What herbs complement this dish best?
Dried Italian herbs during cooking and fresh basil or parsley as garnish enhance the flavor profile beautifully.