Description
This Creamy Sun-Dried Tomato Chicken Pasta is a delicious and comforting Italian-American dish featuring tender chicken strips, flavorful sun-dried tomatoes, and a rich creamy sauce tossed with penne pasta and fresh spinach. Perfect for a quick weeknight dinner, it offers a perfect balance of savory flavors and creamy textures that everyone will enjoy.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Chicken
- 1 lb boneless skinless chicken breasts, sliced into strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Sauce & Vegetables
- 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach
Garnish
- Fresh basil (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Season sliced chicken breasts with salt, black pepper, garlic powder, and paprika. Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté Sun-Dried Tomatoes and Garlic: In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Make the Creamy Sauce: Pour in the heavy cream and chicken broth, stirring to combine with the tomatoes and garlic. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese and Italian seasoning. Continue stirring until the cheese melts and the sauce thickens slightly.
- Add Spinach: Toss in the fresh spinach leaves and cook until wilted, about 1-2 minutes.
- Combine Everything: Return the cooked chicken and drained pasta to the skillet. Toss everything gently to coat the chicken and pasta evenly with the creamy sun-dried tomato sauce. Cook together for another 1-2 minutes or until heated through.
- Garnish and Serve: Remove from heat, garnish with fresh basil leaves if desired, and serve warm immediately.
Notes
- To enhance flavor, use the oil from the sun-dried tomatoes instead of plain olive oil for cooking the chicken.
- For a lighter version of the sauce, substitute heavy cream with half-and-half.
- Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
- Ensure pasta is cooked al dente to avoid mushy texture when mixed with sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 610
- Sugar: 5g
- Sodium: 540mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
