Prepare time: 1h 35min
Cook: 35 min
Ready in: 2h 5min

Creamy chicken penne recipe for your eyes and taste buds. Garnish with tomatoes, sundried tomatoes, spinach and much more. Enjoy your meal, everyone!


  • 500 g chicken breast, per Maillard
  • olive oil
  • 3 large garlic cloves, finely chopped
  • 1 small yellow onion, finely chopped
  • 1/2 cups chopped spinach
  • 3 tomatoes, diced
  • 1/4 cup coarsely chopped sundried tomatoes
  • 6 slices crispy cooked prosciutto, coarsely chopped
  • 237 ml cream 10%
  • 1 cup finely grated Romano pecorino cheese + some for serving
  • 454 g penne
  • salt and ground pepper

dry rub

  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 teaspoon onion powder
  • 1 tsp cumin
  • 1 teaspoon herbs de Provence
  • 1/2 tsp ground cilantro
  • 1/2 teaspoon salt
  • pepper to taste


1 In a large pot filled with salted boiling water, cook the 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 marinade and mix. Place the chicken in a large airtight dish and pour the spice mixture. Close the dish and stir to coat. Set aside in the refrigerator for 1 hour.

3 In a skillet heated over medium heat, add a dash of olive oil and cook the chicken for 5 to 6 minutes per side, or until the chicken is cooked and more pink inside. Cut into strips and set aside.

4 In a very large skillet over medium heat, pour a dash of olive oil and add the onion and garlic cloves. Season with salt and pepper. Cook for 2 to 3 minutes, stirring constantly.

5Add the spinach, tomatoes and sundried tomatoes and season with salt and pepper. Cook for 2 minutes, stirring, just until the spinach drops.

6 Add the prosciutto, cream and pecorino cheese, then season with salt and pepper. Cook for 4 to 5 minutes, stirring, to thicken the sauce.

7 Add the pasta and chicken and stir to combine. Cook for 2 to 3 minutes, stirring to reheat. Spread and garnish with fresh Romano Pecorino cheese!