penne, chicken, cheese

Creamy Penne with Chicken, Spinach and Sun-Dried Tomatoes

Serves: 4 to 6
Cooking Time: 35min
Preparation: 1h35
Level: Medium 

Creamy penne with chicken recipe, for your eyes and your taste buds. Decorate with some tomatoes, dried tomatoes, spinach, and much more. Bon appetit!


  • 500 g chicken breasts, by Maillard
  • Olive oil
  • 3 large garlic cloves, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 1/2 cup chopped spinach
  • 3 tomatoes, diced
  • 1/4 cup coarsely chopped dried tomatoes
  • 6 slices of crispy cooked prosciutto, coarsely chopped
  • 237 ml 10% cream
  • 1 cup finely grated Romano pecorino cheese + a little for the service
  • 454 g penne
  • Salt and pepper from the mill

Dry Rub

  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon Provence herbs
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • Pepper to taste 


  1. In a large saucepan filled with salted boiling water, cook pasta al dente following the instructions on the package. Pour into a colander, rinse under cold water and drain well. Set aside.
  2. In a bowl, add the spices for the dry rub and mix. Place the chicken in a large airtight dish and pour the spices mix. Close the dish and stir to coat. Reserve in the fridge for 1 hour.
  3. In a skillet over medium heat, add a drizzle of olive oil and cook the chicken for 5 to 6 minutes per side, or until the chicken is cooked and no more pink on the inside. Cut into strips and set aside.
  4. In a very large skillet over medium heat, add a drizzle of olive oil and add the onion and garlic cloves. Season with salt and pepper. Cook for 2 to 3 minutes, stirring.
  5. Add spinach, tomatoes and sun-dried tomatoes then season with salt and pepper. Cook for 2 minutes, stirring, just enough to soften the spinach.
  6. Add prosciutto, cream and pecorino cheese and season with salt and pepper. Cook for 4 to 5 minutes, stirring, to thicken the sauce.
  7. Add pasta and chicken and toss well. Cook for 2 to 3 minutes, stirring, just to warm. Divide and garnish with fresh Romano pecorino cheese!
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