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Half Baked Harvest Pasta

Creamy Half Baked Harvest Pasta Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 585
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut bite-size
  • ½ tsp kosher salt, plus more for chicken
  • ¼ tsp black pepper, plus more for chicken
  • 2 tbsp olive oil, divided
  • 2 tbsp unsalted butter
  • 4 garlic cloves, minced
  • ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 cup low-sodium chicken broth
  • ¾ cup heavy cream
  • 8 oz dry penne pasta
  • 2 cups packed fresh baby spinach
  • ½ cup grated Parmesan cheese
  • ½ tsp red pepper flakes
  • Fresh basil leaves, for serving

Method
 

  1. Brown chicken in 1 tbsp olive oil over medium-high heat, about 3 minutes per side; set aside.
  2. Sauté garlic in remaining oil and butter for 30 seconds, then add sun-dried tomatoes and cook 1 minute.
  3. Add broth, cream, penne, salt, pepper, and red pepper flakes; bring to a boil, cover, and simmer 12 to 14 minutes, stirring once.
  4. Stir in spinach, chicken with juices, and Parmesan until wilted and creamy, about 1 minute.
  5. Serve hot with fresh basil, extra black pepper, and red pepper flakes if desired.

Notes

This pasta thickens as it cools, so aim for a slightly loose sauce when you pull it off the heat. If you are making it ahead, reheat gently with a splash of broth. Swap in gluten-free penne if needed; the liquid amount stays the same, but the cooking time may vary.