Start by draining and chopping the sun-dried tomatoes into small pieces. Chop the fresh spinach roughly and shred the cooked chicken. Having everything prepped and ready will make the cooking process seamless.
Place your large skillet or saucepan over medium heat and add 2 tablespoons of olive oil. Once hot, sprinkle in the garlic powder, onion powder, and dried basil to infuse the oil with flavor for about 30 seconds. This step builds a fragrant base for the pasta.
Add the 12 ounces of penne pasta to the pot, then pour in 2 cups of chicken broth. Toss in the chopped sun-dried tomatoes and stir everything together to combine. The broth will cook the pasta while the sun-dried tomatoes release their tangy, savory goodness.
Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover the pot with a lid and let the pasta cook for 10 to 12 minutes, stirring occasionally to prevent sticking. The pasta will absorb the broth and soften during this time.
Once the pasta is tender and most of the liquid has been absorbed, add the shredded cooked chicken and chopped spinach. Stir thoroughly to combine. The spinach will wilt quickly from the residual heat, adding a nice pop of color and freshness.
Pour in 1/4 cup of heavy cream and sprinkle 1/2 cup of grated Parmesan cheese into the pot. Stir until the cheese melts and the sauce becomes creamy and luscious. Taste and adjust seasoning with salt and pepper as needed.
Your One-Pot Sun-Dried Tomato Penne with Spinach is ready to serve! Dish it out immediately for the best creamy texture and enjoy the harmonious blend of flavors in every bite.
