Creamy Sun Dried Tomato Chicken Pasta
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
568 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Sun Dried Tomato Chicken Pasta
Description
The recipe starts by sautéing seasoned chicken pieces to lock in flavor and texture. Adding diced shallots, grated garlic, and chopped sun-dried tomatoes provides a depth of savory and slightly tangy elements. Cooking the pasta in chicken broth rather than water infuses additional flavor throughout. Wilted baby spinach adds freshness and contrast to the creamy sauce made by melting cream cheese and Parmesan into the pot with milk, resulting in a smooth, rich coating over the noodles and chicken.
This one-pot pasta is filling and comforting, suitable for dinners where a creamy, tomato-tinted sauce with a hint of spice is desired. The fresh basil garnish brightens the final dish with herbal notes.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite size pieces, boneless, skinless
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 1/2 cup shallot diced
- 2 cloves garlic grated
- 1/3 cup sun-dried tomatoes drained and chopped
- 8 ounces fusilli pasta or penne pasta, uncooked
- 2 1/2 cups chicken broth low sodium
- 2 cups baby spinach packed
- 2 ounces cream cheese room temperature, low fat
- 1 cup milk whole
- 1/4 cup Parmesan Cheese shredded
- 1 tablespoon basil chopped, fresh
Instructions
- Add a tablespoon of olive oil to a large deep skillet or pot. Heat the oil over medium-high heat and then add in the chicken. Spread it into a single layer and season with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes. Sauté the chicken for 6-8 minutes or until it’s cooked through. Remove the chicken onto a plate.
- If needed, add additional oil to the pot. Add in the shallots, sun dried tomatoes and garlic. Sauté for 2 minutes and then pour in the chicken broth. Scrape up any brown bits from the bottom of the pot and bring it to a boil.
- Pour in the pasta and lower the heat to medium. Cook the pasta until it’s al dente, 15-20 minutes, stirring often. During the last minute of cooking, add in the spinach and stir until it’s wilted.
- Stir in the cream cheese and parmesan until they’re melted and fully incorporated. Add the chicken back into the pot along with the milk. Stir everything until the sauce thickens and it’s heated through, 3-5 minutes. Taste for seasoning. Remove the pasta from the heat and top it with fresh basil and extra parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 52g | 104% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 114mg | 38% |
| Sodium | 311mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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