5 from 69 votes
One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken
This one-pot creamy pasta features tender chicken breast pieces simmered with whole wheat pasta in chicken broth, infused with sun dried tomatoes and seasoned garlic. Fresh spinach and basil bring a mild, fresh contrast to the richness of mozzarella and Parmesan cheeses, while Greek yogurt adds creaminess with a slight tang. The use of arrowroot powder thickens the sauce, creating a luscious texture that coats the pasta evenly, making it a complete and comforting meal cooked in a single skillet.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
5
servings
Calories:
386 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 teaspoons olive oil
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/3 cup tomatoes drained and excess oil blotted off with paper towels, sun dried
- 8 ounces whole wheat pasta I used bowties, or gluten-free pasta
- 3 cups chicken broth low sodium
- 2 teaspoons arrowroot powder see note, dissolved in 2 teaspoons of water
- 2 cups baby spinach packed
- 2 tablespoons basil finely chopped, fresh
- 1/2 cup mozzarella cheese shredded, part skim
- 1/4 cup Parmesan Cheese shredded
- 1/3 cup Greek yogurt plain, non-fat
Instructions
- In a large skillet over medium high heat add the olive oil and chicken. Season with salt, pepper, Italian seasoning and red pepper flakes. Cook until the chicken is no longer pink.
- Add in the garlic and sun dried tomatoes and cook another 1-2 minutes.
- Add in the chicken broth and pasta and stir until combined. Bring to a simmer then lower the heat to medium-low, cover with a lid and cook for 10-15 minutes or until the pasta is tender.
- Add in the dissolved arrowroot/water slurry and stir until the liquid starts to thicken, about 1-2 minutes.
- Remove from the heat and add the mozzarella, parmesan cheese, spinach and stir until the spinach starts to wilt.
- Stir in the Greek yogurt until everything is combined. Taste for seasoning then serve immediately.
Cup of Yum
Notes
- Arrowroot powder can be substituted with cornstarch.
- If gluten is not a concern, use 1 tablespoon flour sprinkled in step 2 before adding broth and pasta to help thicken the sauce.
- Use low-sodium chicken broth to better control the dish's saltiness.
Nutrition Information
Calories
386kcal
(19%)
Carbohydrates
43g
(14%)
Protein
36g
(72%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
69mg
(23%)
Sodium
336mg
(14%)
Potassium
904mg
(19%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1380IU
(28%)
Vitamin C
7.7mg
(9%)
Calcium
221mg
(22%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 69mg | 23% |
| Sodium | 336mg | 14% |
| Potassium | 904mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 221mg | 22% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.