Description

This Creamy Sun-Dried Tomato Chicken Pasta Delight is the ultimate comfort food. With tender chicken, tangy sun-dried tomatoes, and a velvety, Parmesan-infused sauce, this one-pan meal will quickly become a family favorite. It’s quick to prepare, bursting with flavor, and perfect for weeknight dinners or special occasions.

Ingredients

Scale

For the Chicken and Pasta:

1 tablespoon olive oil
1 pound chicken breasts, boneless and skinless, diced into small chunks
1/2 teaspoon garlic powder
1 1/2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
8 ounces dry fusilli or penne pasta
2 1/2 cups low-sodium chicken broth

For the Sauce and Vegetables:

1/2 cup diced shallots
2 cloves garlic, grated
1/3 cup sun-dried tomatoes, chopped and well-drained
2 cups packed baby spinach
2 ounces low-fat cream cheese, at room temperature
1 cup whole milk
1/4 cup shredded Parmesan cheese

For Garnish:

1 tablespoon chopped fresh basil
Additional Parmesan cheese (optional)

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Instructions

1. Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat.
Add the diced chicken and season with garlic powder, Italian seasoning, red pepper flakes (if using), salt, and black pepper.
Cook the chicken, stirring occasionally, for 5-7 minutes or until it’s browned and fully cooked. Remove the chicken from the skillet and set it aside.

2. Sauté the Aromatics

In the same skillet, add the diced shallots and grated garlic.
Sauté over medium heat for 2-3 minutes until the shallots are translucent and the garlic is fragrant.

3. Incorporate the Sun-Dried Tomatoes

Add the chopped sun-dried tomatoes to the skillet and stir well.
Cook for another 2 minutes to release their tangy sweetness and allow the flavors to meld.

4. Cook the Pasta

Pour in the chicken broth and bring it to a boil.
Add the uncooked pasta to the skillet and stir occasionally to prevent sticking.
Cook the pasta according to the package instructions until al dente.

5. Create the Creamy Sauce

Reduce the heat to low and add the baby spinach to the skillet. Cook for 1-2 minutes until it softens.
Add the cream cheese and whole milk, stirring until the cream cheese melts and the sauce becomes creamy and smooth.

6. Combine Everything

Return the cooked chicken to the skillet, stirring to coat it in the creamy sauce.
Add the shredded Parmesan cheese and chopped fresh basil, stirring to combine.

7. Serve and Garnish

Taste the dish and adjust the seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with extra basil and Parmesan cheese for a beautiful finishing touch.

Notes

Dairy-Free Option: Replace cream cheese with dairy-free cream cheese and use almond or oat milk instead of whole milk.
Gluten-Free Option: Use gluten-free pasta and ensure your chicken broth is gluten-free.
Add Protein: Swap chicken for shrimp, turkey, or tofu for a different protein source.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: One-Pot Meal
Cuisine: Italian-Inspired