This is the pasta that tastes like a special occasion but behaves like a weeknight. Seared chicken, sweet-tart sun-dried tomatoes and a whole lot of spinach come together in a creamy parmesan sauce that clings to every piece of penne.

It is built in one pan, so the chicken's golden fond flavours the sauce, and the whole thing lands on the table in about forty minutes. Rich but balanced, thanks to the brightness of the tomatoes and the greens folded through.

Why You’ll Love This Recipe

A creamy, crave-worthy sauce that still feels balanced.
One pan means more flavour and less washing up.
Sun-dried tomatoes and spinach add colour and real character.
Easily doubled for a crowd or meal prep.

Ingredients You’ll Need

12 oz penne pasta — The ridges and tubes grab the creamy sauce.
1 lb boneless, skinless chicken breast — Sliced thin so it sears quickly and stays juicy.
1 tbsp olive oil — For searing the chicken.
½ cup sun-dried tomatoes, sliced — Oil-packed add the most flavour; use a little of their oil too.
4 cloves garlic, minced — The aromatic base of the sauce.
1 cup heavy cream — Gives the sauce its silky body.
½ cup chicken broth — Loosens the sauce so it coats rather than clumps.
½ cup parmesan, grated — Melts in for savoury depth.
3 cups fresh spinach — Wilts down to almost nothing — add it all.
Salt and black pepper, to taste — Season the chicken and the finished sauce.

How to Make It

Cook the penne in well-salted water until just al dente. Reserve a cup of pasta water, then drain.
Meanwhile, season the chicken and sear it in the olive oil over medium-high until golden and cooked through, 5–6 minutes. Remove and set aside.
In the same pan, add the sun-dried tomatoes and garlic and cook for 1 minute until fragrant.
Pour in the cream and broth, bring to a gentle simmer, then stir in the parmesan until smooth.
Add the spinach and stir until wilted, 1–2 minutes. Return the chicken.
Toss in the drained penne, loosening with a splash of pasta water until the sauce coats everything. Season to taste and serve.

Cooking Tips

Reserve pasta water — its starch is what makes the sauce cling silkily.
Cook the pasta just to al dente; it finishes in the sauce.
A spoonful of the sun-dried tomato oil in the pan adds extra depth.
Add the spinach in handfuls if your pan is full; it collapses fast.

Serving Suggestions

This is a full meal in a bowl, but a crisp green salad and garlic bread make it feel like a proper dinner. Finish with extra parmesan and a crack of black pepper at the table.

Storage & Reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of cream or broth, stirring, to bring the sauce back together. Creamy pasta does not freeze well, as the sauce can separate once thawed.