Description
A rich and comforting one-pot creamy sun-dried tomato chicken pasta recipe featuring tender chicken pieces, savory sun-dried tomatoes, fresh spinach, and a luscious cheese sauce, all cooked together for an easy and flavorful meal perfect for weeknights.
Ingredients
Scale
Chicken and Seasonings
- 2 chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 cup shallots, diced
- ½ cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach
Pasta and Liquids
- 2 cups chicken broth
- 1 cup medium pasta (penne, fusilli, or farfalle)
- ½ cup milk
Cheeses
- 4 oz cream cheese, softened
- ½ cup parmesan cheese
Garnish
- Fresh basil, for garnish
- Extra parmesan cheese (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add chicken pieces and season with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add a little more olive oil if needed. Sauté the diced shallots, chopped sun-dried tomatoes, and minced garlic for 2-3 minutes until softened and aromatic.
- Cook the Pasta: Pour in the chicken broth and bring it to a boil. Add your choice of medium pasta and reduce heat to medium. Cook, stirring occasionally, for 15-20 minutes until the pasta is al dente. Stir in the fresh spinach during the last minute of cooking to wilt it.
- Make the Sauce: Stir in the softened cream cheese and parmesan cheese until melted and well combined. Add the reserved chicken pieces back into the pot along with the milk. Stir and cook for a few minutes more until the sauce thickens and everything is heated through.
- Serve: Garnish with fresh basil leaves and extra parmesan cheese if desired. Serve the creamy sun-dried tomato chicken pasta hot for a satisfying meal.
Notes
- You can substitute the chicken breasts with chicken thighs for a juicier texture.
- Use low-fat cream cheese and milk to reduce fat content if preferred.
- To make it spicier, increase the amount of red pepper flakes.
- Fresh spinach can be replaced with kale or arugula based on your preference.
- For a gluten-free version, use gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
