A rich and comforting one-pot pasta with golden chicken, sun-dried tomatoes, spinach, garlic, Parmigiano-Reggiano, and a silky cream sauce.
Ingredients (Serves 4)
- 400g penne or rigatoni
- 400g chicken breast, cut into bite-sized pieces
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- 100g sun-dried tomatoes, drained and sliced
- 800ml chicken stock, preferably low-sodium
- 150ml heavy cream
- 120g fresh baby spinach
- 80g Parmigiano-Reggiano, finely grated
- 1 tsp dried Italian herbs
- ½ tsp chili flakes, optional
- Salt, to taste
- Freshly ground black pepper
- Fresh basil, for serving
Instructions
1. Brown the Chicken
Heat the olive oil in a large, deep skillet or heavy-bottomed pot over medium-high heat.
Season the chicken lightly with salt and black pepper.
Add the chicken and cook for 5–6 minutes, turning occasionally, until golden and cooked through.
Transfer to a plate and set aside.
2. Build the Flavor Base
Reduce the heat to medium.
Add the garlic and sun-dried tomatoes to the same pot and cook for about 30–60 seconds, until fragrant.
Stir in the Italian herbs and chili flakes if using.
3. Cook the Pasta
Pour in the chicken stock and bring to a gentle boil.
Add the uncooked pasta directly to the pot and stir well.
Reduce to a steady simmer and cook for approximately 10–14 minutes, depending on the pasta, stirring frequently to prevent sticking.
If the liquid is absorbed too quickly, add a little hot water or additional stock.
4. Add the Chicken and Spinach
When the pasta is almost al dente, return the chicken to the pot.
Add the fresh spinach and stir gently until wilted.
Pour in the heavy cream and simmer gently for another 1–2 minutes.
5. Finish with Parmigiano
Remove the pot from direct heat.
Gradually stir in the Parmigiano-Reggiano until melted and the remaining starchy liquid becomes smooth and creamy.
Taste and adjust the salt and black pepper.
6. Serve
Allow the pasta to rest for 2–3 minutes so the sauce can thicken slightly.
Serve in warm bowls with fresh basil, extra Parmigiano-Reggiano, and freshly ground black pepper.
Chef’s Tip 🇮🇹
Don’t add all the cooking liquid at once if your pasta cooks quickly. Keep a little extra hot stock nearby and add it gradually when needed. This makes it easier to achieve perfectly al dente pasta without leaving too much liquid in the finished dish.
Add the Parmigiano away from direct heat for a smoother, silkier sauce.
Final result: Tender pasta and golden chicken coated in a creamy Parmesan sauce with sweet-tangy sun-dried tomatoes, fresh spinach, garlic, and herbs — all prepared in one pot. 🍅🌿🍝
