Description
This Creamy Sun-Dried Tomato Chicken Pasta is a restaurant-quality dish you can create effortlessly at home. With tender chicken, sweet-tangy sun-dried tomatoes, and a velvety cream sauce, this pasta is the ultimate comfort food that’s as flavorful as it is satisfying. It’s perfect for busy weeknights, date nights, or any occasion when you crave something indulgent yet simple.
Ingredients
Scale
- 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!
Notes
- Pasta options: While fettuccine and penne are classics, feel free to use rotini, farfalle, or spaghetti.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and texture. Be sure to drain them before chopping.
- Customize your protein: Swap chicken for shrimp, salmon, or tofu for a new twist.
- Vegetable additions: Mushrooms, cherry tomatoes, or asparagus pair wonderfully with this recipe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American