This Creamy Sun-Dried Tomato Chicken Pasta is a delightful and comforting dish that combines tender chicken pieces with a rich, velvety sauce made from sun-dried tomatoes, garlic, and cream. Tossed with your favorite pasta and finished with fresh spinach and Parmesan cheese, this recipe is perfect for a quick yet elegant weeknight dinner or a special occasion. The combination of savory sun-dried tomatoes, creamy sauce, and a hint of spice from red pepper flakes makes this dish an irresistible treat for pasta lovers. Garnish with fresh basil for a touch of brightness and extra flavor!
Ingredients:
- 8 ounces of pasta (such as fettuccine, penne, or any variety you prefer).
- 1 lb chicken breast, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup of chopped sun-dried tomatoes (oil-packed and drained).
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 cup fresh spinach
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions:
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to the package directions until it reaches an al dente texture. Drain the pasta and set it aside, making sure to reserve ½ cup of the cooking water for later use if necessary.
- Cook the Chicken: In a spacious skillet, warm the olive oil over medium-high heat. Season the diced chicken breast with salt and pepper. Add the chicken to the skillet and sauté for 5 to 7 minutes, or until it turns golden brown and is fully cooked. Transfer the chicken to a plate and set aside.
- Sauté the Garlic and Sun-Dried Tomatoes: In the same skillet, add the minced garlic and sauté for roughly 30 seconds until it becomes aromatic. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes, stirring occasionally.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth. Incorporate the Italian seasoning and red pepper flakes (if desired). Mix thoroughly and allow the sauce to come to a gentle simmer. Cook for 3 to 4 minutes, or until it begins to thicken.
- Combine Chicken and Spinach: Add the cooked chicken back into the skillet and toss it to evenly coat with the sauce. Add the fresh spinach and cook for 1-2 minutes until the spinach is wilted.
- Add the Pasta: Incorporate the cooked pasta into the skillet and mix thoroughly to coat it with the sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese is melted and the sauce is creamy and well combined.
- Serve: Divide the pasta into serving bowls and garnish with fresh basil if desired. Serve hot and enjoy!
Conclusion:
This Creamy Sun-Dried Tomato Chicken Pasta is a rich and flavorful dish that’s perfect for any pasta lover. The sun-dried tomatoes and garlic add a depth of flavor to the creamy sauce, while the fresh spinach and Parmesan cheese bring everything together in a harmonious blend. It’s a satisfying meal that’s easy enough for a busy weeknight but impressive enough for a special dinner. Serve it with a side of garlic bread and a simple salad for a complete, delicious meal.
Creamy Sun-Dried Tomato Chicken Pasta
A creamy pasta dish with tender chicken,sun-dried tomatoes, spinach, and Parmesan cheese, perfect for a quick anddelicious dinner.
Ingredients
- 8 ounces of pasta such as fettuccine, penne, or any variety you prefer.
- 1 lb chicken breast diced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup of chopped sun-dried tomatoes oil-packed and drained.
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- 1 cup fresh spinach
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to the package directions until it reaches an al dente texture. Drain the pasta and set it aside, making sure to reserve ½ cup of the cooking water for later use if necessary.
- Cook the Chicken: In a spacious skillet, warm the olive oil over medium-high heat. Season the diced chicken breast with salt and pepper. Add the chicken to the skillet and sauté for 5 to 7 minutes, or until it turns golden brown and is fully cooked. Transfer the chicken to a plate and set aside.
- Sauté the Garlic and Sun-Dried Tomatoes: In the same skillet, add the minced garlic and sauté for roughly 30 seconds until it becomes aromatic. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes, stirring occasionally.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth. Incorporate the Italian seasoning and red pepper flakes (if desired). Mix thoroughly and allow the sauce to come to a gentle simmer. Cook for 3 to 4 minutes, or until it begins to thicken.
- Combine Chicken and Spinach: Add the cooked chicken back into the skillet and toss it to evenly coat with the sauce. Add the fresh spinach and cook for 1-2 minutes until the spinach is wilted.
- Add the Pasta: Incorporate the cooked pasta into the skillet and mix thoroughly to coat it with the sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese is melted and the sauce is creamy and well combined.
- Serve: Divide the pasta into serving bowls and garnish with fresh basil if desired. Serve hot and enjoy!