Ingredients
Method
Cook the pasts
- Bring a large pot of salted water to the boil and cook the penne pasta according to the packet instructions.
- Drain and set aside, reserving 1/2 cup of pasta water
Cook the chicken
- Heat 1 tbsp olive oil in a large pan over medium-high heat.
- Season the chicken with salt, pepper and a sprinkle of italian herbs.
- Cook for 4-5 minutes each side until golden and cooked through.
Build the flavour base
- In the same pan, add the remaining 1 tbsp olive oil.
- Add Garlic, Sun-dried tomatoes and cook for 1-2 minutes until fragrant.
Make the creamy sauce
- Reduce heat to medium and pour in the cream.
- Stir through Parmesan cheese, remaining italian herbs, Chilli Flakes (if using). Simmer for 2-3 minutes until slightly thickened.
Bring it all together
- Add cooked pasta, spinach, chicken (sliced or whole) and toss everything together until the spinach wilts and the pasta is coated. If needed, add a splash of reserved pasta water to loosen the sauce.
Finish & Serve
- Squeeze over lemon juice and season to taste. Serve immediately with extra Parmesan and a sprinkle of chilli flakes if you like a little heat.
Notes
- For the creamiest sauce, reserve ½ cup of pasta water before draining and stir it in as needed to loosen the sauce.
- Use freshly grated parmesan for the best flavour and smoothest texture.
- Chicken thighs can be substituted for chicken breast if preferred.
- Add extra spinach for a boost of vegetables without significantly increasing the cost.
- A pinch of chilli flakes adds gentle heat but can be omitted for a milder family-friendly version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore the sauce's creamy consistency.
- This recipe is not recommended for freezing, as cream-based sauces can separate when thawed and reheated.