Easy Holiday Entertaining: Chicken and Spinach Rose Pasta Recipe

Course Entree
Cuisine American
Author Jenn Quillen


  • 1 Package Chicken Tenders
  • 1 Jar Barilla Marinara Sauce
  • 1 Jar Barilla Alfredo Sauce
  • 1 C Galbani Ricotta Cheese
  • 1 Bundle spinach
  • ½ C Sun-Dried Tomatoes
  • ½ C Reserved Pasta Water
  • 1 Box Barilla Penne Noodles


  1. In a large pot, boil Barilla Penne Noodles until al dente.
  2. White noodles are cooking, coat skillet with olive oil.
  3. Cook chicken tenders 6-8 minutes until cooked through, remove from pan.
  4. In the same skillet, turn heat to medium low and pour Barilla Marinara & Alfredo Sauces, stirring until combined.
  5. Whisk in Galbani Ricotta Cheese until smooth.
  6. Add in spinach, stirring constantly until spinach wilts.
  7. Add in Sun-Dried tomatoes, stir.
  8. If the sauce is to thick to your liking, thin it out with ½ cup of pasta water.
  9. Set chicken tenders in sauce to marinate a few minutes.
  10. Plate Barilla Penne Noodles with sauce, chicken and enjoy!