Nutritional values are estimates per serving
The pasta that lives up to the name. Juicy pan seared chicken in a rich creamy sun dried tomato and parmesan sauce that clings to every piece of penne. Ready in 30 minutes and genuinely one of those recipes that makes people stop mid-bite.
A note from us
Using the oil from the sun dried tomato jar is the most important tip here — it is already packed with concentrated tomato and herb flavour and makes a real difference to the depth of the sauce. Do not swap it for regular olive oil. The pasta water is equally essential — the starch emulsifies the sauce and makes it cling to every piece of pasta rather than pooling at the bottom of the bowl. Scraping the browned bits from the pan after the stock goes in is also worth doing — that caramelisation is pure flavour.
What you need 🛒
How to make it 👨🍳
Bring a large pan of heavily salted water to the boil. Cook the penne until just al dente — 1 minute less than the packet says. Reserve a large mug of pasta water before draining. Set aside.
While the pasta cooks heat the sun dried tomato oil in a large wide pan over high heat. Season the chicken generously with salt and pepper. Sear in batches for 4-5 minutes until golden and cooked through. Do not overcrowd or the chicken will steam instead of sear. Remove and set aside.
Reduce the heat to medium. Add the crushed garlic, chilli flakes, oregano and smoked paprika to the same pan. Stir for 1 minute until fragrant — do not let the garlic burn.
Add the sun dried tomatoes and stir for another minute until they start to soften and release their colour into the pan.
Pour in the chicken stock and scrape up any browned bits from the bottom of the pan — this is all flavour. Bring to a simmer for 2 minutes.
Pour in the double cream. Simmer gently for 3-4 minutes until the sauce thickens and turns a deep orange-cream colour.
Add the parmesan a handful at a time stirring until fully melted and the sauce is smooth and glossy.
Return the chicken to the pan. Add the drained pasta and baby spinach. Toss everything together adding pasta water a splash at a time until the sauce coats every piece of pasta silkily.
Taste and adjust — more salt, more chilli, more parmesan. Scatter torn basil over the top and serve immediately with extra parmesan alongside.
