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30 Minutes Sun Dried Tomato Pasta with Chicken and Mozzarella

Sun-dried tomato pasta is hearty, rich, flavorful chicken pasta recipe that can be made in under 30 minutes. It has a chewy, sweet intense tomato flavor sun-dried tomato with creamy chicken, and loads of baby spinach. This family favorite dish is perfect for a weeknight dinner.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings
Calories: 845 kcal
Course: Main Course , Dinner
Cuisine: Italian , American

Ingredients

  • 1 pound pasta any shape you like
  • 1 pound chicken breasts
  • 4 oz sun dried tomatoes soaked in olive oil
  • 1 tablespoon butter
  • 3 cloves garlic
  • 2 tablespoon flour
  • ¼ cup dry white wine
  • 1 cup half and half
  • ¾ to 1 teaspoon smoked paprika divided
  • 1 teaspoon salt divided
  • ¼ teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 6 oz baby spinach
  • 1 tablespoon fresh basil leaves
  • ½ teaspoon red pepper flakes
  • ¾ cup mozzarella cheese
  • ¼ cup Parmesan Cheese

Instructions

    Cup of Yum
  1. Cook pasta according to packet instructions, until al-dente. Reserve ½ cup of pasta cooked water. Drain pasta and set aside.
  2. In a large skillet or pot drain out olive oil in which sun dried tomatoes are soaking. Heat the oil, add chicken breasts, and sprinkle ½ teaspoon of smoked paprika and ¼ teaspoon of salt over the chicken.
  3. Constantly stir and cook chicken for 2 to 3 minutes until chicken turns white.
  4. Add butter to the pan along with minced garlic.
  5. Sauté and cook for 30 seconds.
  6. Add drained sun dried tomatoes and cook for a minute until fragrant.
  7. Sprinkle flour, stirring constantly, and cook for 2 minutes until flour is cooked through. Remember to keep stirring to prevent flour from burning at the bottom of the pan.
  8. Pour white wine, stir, and allow it to simmer down for 1 to 2 minutes or until the sauce in the pan begins to thicken.
  9. Reduce heat to medium, pour half and half, and stir well.
  10. Season sauce with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon smoked paprika, and 1 teaspoon Italian seasoning.
  11. If the sauce begins to thicken a lot, adjust by pouring little pasta water.
  12. Add cooked pasta, baby spinach and stir until combined.
  13. Cook for a minute, then add fresh basil leaves, red chili flakes. Stir well to combine.
  14. Turn off the heat, add freshly grated mozzarella and Parmesan cheese. Fold pasta until cheese melts.
  15. Adjust seasoning if required.
  16. Finally serve immediately hot sprinkle with fresh basil, Parmesan, and red pepper flakes if desired.

Notes

  • Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition Information

Calories 845kcal (42%) Carbohydrates 101g (34%) Protein 51g (102%) Fat 25g (38%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 122mg (41%) Sodium 1126mg (47%) Potassium 1502mg (43%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 5173IU (103%) Vitamin C 44mg (49%) Calcium 348mg (35%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 845

% Daily Value*

Calories 845kcal 42%
Carbohydrates 101g 34%
Protein 51g 102%
Fat 25g 38%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 122mg 41%
Sodium 1126mg 47%
Potassium 1502mg 32%
Fiber 7g 28%
Sugar 6g 12%
Vitamin A 5173IU 103%
Vitamin C 44mg 49%
Calcium 348mg 35%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.