Name: Golden Chicken Penne in a Lighter Creamy Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5
Cuisine: International
Ingredients: 8 oz penne pasta, or pasta of your choice; Kosher salt; 1 lb boneless skinless chicken breast; 1 tsp ground black pepper; 2 tsp dried oregano; Extra virgin olive oil; 3 cloves garlic cloves, minced; ¼ cup chopped sun-dried tomatoes; 1 cup cherry or grape tomatoes; 1 can artichoke hearts, 15 ounces, drained; 1 cup whole milk, or a creamy non-dairy alternative such as cashew cream, at room temperature; 2 tbsp all purpose flour; 1 cup finely grated Parmesan; 2 cups baby spinach, packed; ¼ cup chopped fresh parsley, for garnish

Golden Chicken Penne in a Lighter Creamy Sauce

This quick pasta dish uses whole milk and Parmesan to create a silky sauce without heavy cream. Ready in just 15 minutes, it's a perfect weeknight dinner.

Prep5 min

Cook10 min

Total15 min

DifficultyEasy

Servings5

Forget the heavy cream! This creamy chicken pasta gets its silky texture from whole milk, Parmesan cheese, and a splash of pasta cooking water. A touch of flour helps thicken the sauce lightly, while sun-dried tomatoes, artichoke hearts, and baby spinach add color and flavor.

It's a one-pan wonder that comes together in just 15 minutes, making it perfect for busy weeknights. Serve it with a simple salad or garlic bread for a complete meal.

Method

Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions. Reserve about 1/2 cup of the pasta water before draining.
While the pasta cooks, pat the chicken dry and slice into bite-size pieces or strips. Season with the pepper, oregano, and a generous pinch of salt.
In a large skillet, heat about 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 7–8 minutes.
Add the minced garlic and sun-dried tomatoes to the skillet. Stir for about 30 seconds, then add the cherry tomatoes and artichoke hearts. Toss to combine and reduce the heat to medium-low.
In a small bowl, whisk together the milk, flour, and Parmesan. Pour the mixture into the skillet, add the baby spinach, and stir in a couple of tablespoons of the reserved pasta water. Cook, stirring, until the sauce thickens slightly and the spinach wilts.
Add the drained pasta to the skillet and toss to coat evenly with the sauce. Sprinkle with fresh parsley and serve immediately.

💡 Tips

For extra flavor, use the pasta water that is well-salted.
If the sauce becomes too thick, add a splash more pasta water to loosen it.
Substitute chicken with shrimp or tofu for a variation.

Golden Chicken Penne in a Lighter Creamy Sauce

Ingredients

Method

💡 Tips

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