Creamy Sun-Dried Tomato Chicken Pasta with Spinach

This creamy pasta dish is a flavor explosion! Sun-dried tomatoes and chili flakes bring the heat, while sour cream and mild mozzarella cheese create a luscious, balanced sauce. Tender chicken and fresh spinach round out this satisfying meal.

Perfect for a busy weeknight, this recipe comes together quickly and uses simple ingredients. The combination of tangy sun-dried tomatoes, creamy sauce and savory chicken will have everyone asking for seconds.

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Ingredients

8 oz penne pastaView ingredient guideLike ingredientDislike ingredient

2 boneless, skinless chicken breasts (about 1 lb)View ingredient guideLike ingredientDislike ingredient

1 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 cup sun-dried tomatoes, choppedView ingredient guideLike ingredientDislike ingredient

1/2 tsp red chili flakesView ingredient guideLike ingredientDislike ingredient

1/2 cup sour creamView ingredient guideLike ingredientDislike ingredient

1/2 cup shredded mozzarella cheeseView ingredient guideLike ingredientDislike ingredient

3 cups fresh spinachView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside.
2. While pasta cooks, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from skillet and let rest for a few minutes, then slice into strips.
3. In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes; cook for 1 minute until fragrant. Stir in chili flakes.
4. Add sour cream and mozzarella cheese to the skillet, stirring until cheese is melted and sauce is smooth. If sauce is too thick, add a splash of pasta water.
5. Add fresh spinach and cook until wilted, about 2 minutes.
6. Return cooked pasta and sliced chicken to the skillet. Toss everything together until well coated. Season with additional salt and pepper if needed. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli, farfalle or rigatoni works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make this dairy-free?

Use dairy-free sour cream and mozzarella alternatives. The texture may vary slightly.