Description
This One-Pot Creamy Sun Dried Tomato Chicken Pasta is a deliciously rich and easy-to-make meal combining tender chicken, tangy sun-dried tomatoes, fresh spinach, and a creamy parmesan cheese sauce. All cooked in a single pot for effortless cleanup and satisfying flavor.
Ingredients
Scale
Chicken and Seasonings
- 2 chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
Vegetables
- 1 cup shallots, diced
- ½ cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach
Liquids and Dairy
- 2 cups chicken broth
- 4 oz cream cheese, softened
- ½ cup parmesan cheese
- ½ cup milk
Pasta
- 1 cup medium pasta (penne, fusilli, or farfalle)
Garnish
- Fresh basil, for garnish
- Extra parmesan cheese, optional
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the bite-sized chicken pieces and season them evenly with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. Once done, remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add a little more olive oil if needed. Add the diced shallots, chopped sun-dried tomatoes, and minced garlic. Sauté these ingredients for 2-3 minutes over medium heat until they are softened and fragrant.
- Cook the Pasta: Pour the chicken broth into the pot and bring it to a boil. Add the pasta of your choice (penne, fusilli, or farfalle) to the boiling broth. Reduce the heat to medium and let it cook uncovered for 15-20 minutes, stirring occasionally to prevent sticking. During the last minute of cooking, stir in the fresh spinach so it wilts slightly.
- Make the Sauce: Lower the heat to medium-low. Stir in the softened cream cheese and parmesan cheese into the pot until they melt and combine smoothly with the broth, forming a creamy sauce. Add the cooked chicken back into the pot along with the milk. Stir well to combine and cook for a few more minutes until the chicken is heated through and the sauce thickens to your desired consistency.
- Serve: Remove the pot from heat. Garnish the pasta with fresh basil leaves and extra parmesan cheese if desired. Serve this rich and creamy chicken pasta hot for a comforting and satisfying meal.
Notes
- You can use any medium pasta such as penne, fusilli, or farfalle for this recipe.
- To deepen flavor, sun-dried tomatoes packed in oil can be used instead of dry-packed; just reduce the olive oil added to the pot accordingly.
- The dish can be made creamier by adding a splash more milk or cream cheese based on your preference.
- Fresh basil adds a bright finish; if unavailable, dried basil or parsley can be substituted.
- Make sure to stir occasionally while cooking pasta to prevent it from sticking to the bottom of the pot.
- This recipe is gluten-friendly if using gluten-free pasta.
