Description
This decadent weeknight meal features tender chicken breast, tangy oil-packed sun-dried tomatoes, and a rich, velvety mozzarella cheese sauce. It is a comforting Mediterranean-inspired dish that balances savory umami flavors with fresh baby spinach, offering a restaurant-quality dining experience in under forty-five minutes. Perfect for pasta lovers seeking a hearty yet refreshing meal.
Ingredients
1.5 lbs chicken breast, cut into bite-sized cubes
1 cup oil-packed sun-dried tomatoes, drained and chopped
2 cups freshly shredded mozzarella cheese
1 cup heavy cream
16 oz penne pasta
4 cloves garlic, minced
3 cups fresh baby spinach
Instructions
Boil a large pot of salted water and cook the penne according to package instructions until al dente.
Sear the cubed chicken in a large skillet over medium-high heat until golden brown and cooked through.
Remove the chicken from the skillet and set aside while keeping the pan juices.
Sauté the minced garlic in the remaining pan juices for one minute until fragrant.
Stir in the chopped sun-dried tomatoes and cook for two minutes to release their natural oils.
Pour in the heavy cream and bring the mixture to a gentle simmer over medium heat.
Whisk in the shredded mozzarella cheese gradually until the sauce is smooth and completely melted.
Add the cooked chicken and fresh spinach to the skillet, stirring until the spinach wilts into the sauce.
Toss the drained pasta into the skillet, coating every piece thoroughly with the mozzarella sauce.
Notes
Use freshly shredded mozzarella for better melting consistency. If the sauce becomes too thick, add a splash of reserved pasta cooking water. You can substitute penne with other short-cut pastas like fusilli or rigatoni.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Stovetop
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 680
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 145mg