Description
This Creamy Sun-Dried Tomato Chicken Pasta is a flavorful and satisfying one-pot meal. Tender chicken, pasta, and spinach are cooked in a creamy sauce infused with the rich flavor of sun-dried tomatoes.
Ingredients
Scale
- 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, to taste
- Freshly ground black pepper, to taste
- 1/2 cup diced shallots (or red onion)
- 2 cloves garlic, grated or minced
- 1/3 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 8 ounces uncooked fusilli or penne pasta
- 2 1/2 cups low-sodium chicken broth
- 2 cups packed baby spinach
- 2 ounces low-fat cream cheese, softened to room temperature
- 1 cup whole milk
- 1/4 cup shredded Parmesan cheese, plus more for garnish
- 1 tablespoon fresh basil, chopped (for garnish)
Instructions
- Cook Chicken: Heat the olive oil in a large, deep skillet or pot (Dutch oven recommended) over medium-high heat. Add the chicken pieces and spread them in a single layer. Season generously with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes (if using). Sauté for 6-8 minutes, or until the chicken is cooked through and lightly browned. Remove the cooked chicken from the skillet and set it aside on a plate.
- Sauté Aromatics: If needed, add a drizzle more olive oil to the skillet. Add the diced shallots, chopped sun-dried tomatoes, and grated (or minced) garlic. Sauté for 2 minutes, stirring occasionally, until the shallots are softened and fragrant.
- Add Broth and Boil: Pour the chicken broth into the skillet. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan (this adds flavor). Bring the broth to a boil.
- Cook Pasta: Add the uncooked pasta to the boiling broth. Reduce the heat to medium. Cook the pasta, stirring frequently, until it’s al dente, about 15-20 minutes, or according to package directions.
- Add Spinach: During the last minute of the pasta cooking time, add the baby spinach to the skillet. Stir until the spinach is wilted.
- Add Cream Cheese and Parmesan: Reduce the heat to low. Stir in the softened cream cheese and shredded Parmesan cheese until they are melted and fully incorporated into the sauce.
- Combine and Finish: Add the cooked chicken back to the skillet, along with the milk. Stir everything together until the sauce is smooth, creamy, and the chicken is heated through, about 3-5 minutes.
- Season and Serve: Taste the pasta and adjust the seasoning with additional salt and pepper, if needed. Remove from heat. Garnish with chopped fresh basil and extra Parmesan cheese. Serve immediately.
Notes
- Chicken: You can also use boneless, skinless chicken thighs.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. Drain them well before chopping.
- Pasta: Fusilli or penne are recommended for their shape, which holds the sauce well. You can use other pasta shapes, but adjust the cooking time accordingly.
- Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
- Milk: Whole milk will create the richest and creamiest sauce, but you can use 2% or skim milk for a lighter option.
- Serving Suggestions: This pasta dish is a complete meal on its own, but you can serve it with a side salad or garlic bread.