Creamy penne with chicken, spinach and sun-dried tomatoes

  • Preparation 1 h 35 min
  • Cooking 35 min
  • Servings 4 à 6
  • Freezing Absolutely


Ingredients for the 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

Ingredients for the rest

  • 500g 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
  • 454g penne
  • Salt and pepper from the mill



  • 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.
  • 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.
  • 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.
  • 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.
  • Add spinach, tomatoes and sun-dried tomatoes then season with salt and pepper. Cook for 2 minutes, stirring, just enough to soften the spinach.
  • Add prosciutto, cream and pecorino cheese and season with salt and pepper. Cook for 4 to 5 minutes, stirring, to thicken the sauce.
  • 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!