Creamy Sun-Dried Tomato Chicken Pasta Recipe
This Creamy Sun-Dried Tomato Chicken Pasta is a luscious and flavorful dish that combines tender cubed chicken breasts with rich, creamy sauce infused with sun-dried tomatoes, Parmesan cheese, and fresh spinach. The pasta is cooked directly in the sauce for an easy, one-pot meal that bursts with Italian-inspired flavors, perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Protein and Dairy
- 1 pound boneless skinless chicken breasts, cubed
- 3/4 cup grated Parmesan cheese
- 2 tablespoons salted butter
- 1 cup heavy cream
Produce and Herbs
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 1 medium shallot, chopped
- 2 cloves garlic, chopped
- 2 cups fresh baby spinach
- Juice of 1 lemon
Pantry
- 4 teaspoons Italian seasoning
- 1 teaspoon paprika or smoked paprika
- Pinch of red pepper flakes
- Kosher salt and black pepper, to taste
- 1 pound short cut pasta (such as penne or rigatoni)
- 2 teaspoons Dijon mustard
Instructions
- Prepare Sun-Dried Tomatoes and Oil: Drain 3 tablespoons of oil from the jar of sun-dried tomatoes into a large pot or deep skillet. Chop the sun-dried tomatoes finely and set them aside for later use.
- Cook Chicken: Heat the pot over medium-high heat with the reserved oil. Add the cubed chicken, 3 teaspoons of Italian seasoning, paprika, a pinch of red pepper flakes, kosher salt, and black pepper. Sauté until the chicken is golden brown and cooked through, about 5 minutes. Stir in 1/4 cup Parmesan cheese and cook for an additional minute, then remove the chicken from the pot and set aside.
- Sauté Aromatics: To the same pot, add the butter, chopped shallot, garlic, and 1 teaspoon Italian seasoning. Cook over medium heat until fragrant and softened, approximately 3 minutes.
- Cook Pasta: Pour in 3 1/2 cups of water and bring to a boil. Add the pasta and stir occasionally. Cook until the pasta is al dente, about 8 minutes, allowing it to absorb some flavor from the aromatics and seasonings.
- Add Cream and Vegetables: Stir in the heavy cream, Dijon mustard, the remaining Parmesan cheese, fresh baby spinach, and chopped sun-dried tomatoes. Mix well to combine and let the spinach wilt slightly.
- Combine Chicken and Finish: Return the cooked chicken along with any juices accumulated on the plate back to the pot. Stir everything together to combine and heat through for 1-2 minutes.
- Serve: Serve the creamy sun-dried tomato chicken pasta immediately, topped with freshly squeezed lemon juice and extra grated Parmesan if desired.
Notes
- Using oil-packed sun-dried tomatoes adds extra richness and flavor; do not discard the oil as it is used to cook the chicken and aromatics.
- Short cut pasta like penne or rigatoni holds the creamy sauce well and is ideal for this recipe.
- Adjust the amount of red pepper flakes to your preferred spice level.
- For a smoky flavor, use smoked paprika instead of regular paprika.
- Freshly grated Parmesan provides the best flavor; pre-grated may not melt as smoothly.
- This recipe is best served immediately as the creamy sauce thickens upon standing.
Keywords: Chicken pasta, creamy pasta, sun-dried tomato pasta, Italian chicken recipe, one pot pasta, easy dinner
