Description
If you’re craving a comforting and flavorful dish that’s quick to prepare, Creamy Sun-Dried Tomato Chicken Pasta is the perfect recipe for you. This one-pan wonder features tender chicken, creamy sauce, tangy sun-dried tomatoes, and a hint of fresh herbs, all coming together in under 30 minutes. It’s the ultimate weeknight dinner or a crowd-pleasing dish for special occasions.
Ingredients
Scale
For the Chicken
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 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
For the Sauce
- 1/2 cup diced shallots
- 2 cloves garlic, grated
- 1/3 cup sun-dried tomatoes, drained and finely chopped
- 8 ounces uncooked fusilli or penne pasta
- 2 1/2 cups low-sodium chicken broth
- 2 ounces low-fat cream cheese, room temperature
- 1 cup whole milk
- 1/4 cup shredded Parmesan cheese
For the Add-Ins and Garnish
- 2 cups packed baby spinach
- 1 tablespoon chopped fresh basil
Instructions
1. Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and season with garlic powder, Italian seasoning, red pepper flakes (if using), salt, and freshly ground black pepper.
- Cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
2. Sauté the Shallots and Garlic:
- In the same skillet, add the diced shallots and grated garlic.
- Sauté for 2-3 minutes, or until the shallots are translucent and the garlic is fragrant.
3. Add Sun-Dried Tomatoes and Pasta:
- Stir in the sun-dried tomatoes and add the uncooked pasta.
- Pour in the chicken broth and bring the mixture to a boil.
4. Cook the Pasta:
- Reduce the heat to a simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
5. Add Spinach and Cream Cheese:
- Stir in the baby spinach and let it wilt for about 1-2 minutes.
- Add the cream cheese and stir until fully melted and incorporated.
6. Finish the Sauce:
- Pour in the whole milk and add the shredded Parmesan cheese.
- Stir gently until the sauce is creamy and smooth.
7. Combine and Serve:
- Return the cooked chicken to the skillet and mix until evenly combined.
- Garnish with chopped fresh basil for added flavor.
8. Enjoy:
- Serve the pasta hot, paired with garlic bread or a simple green salad for a complete meal.
Notes
- Make it Spicy: Add extra red pepper flakes for a spicy kick.
- Vegetarian Option: Skip the chicken and use vegetable broth for a meatless version.
- Dairy-Free Alternative: Substitute the cream cheese, milk, and Parmesan with dairy-free alternatives.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to maintain the creamy texture.
- Customizable Additions: Add mushrooms, cherry tomatoes, or roasted red peppers to enhance the flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan Cooking
- Cuisine: Italian-Inspired