Creamy Sun Dried Tomato Chicken Pasta

Creamy Sun-Dried Tomato Chicken Pasta Recipe 🍅🍝🐔

Welcome back, foodies! Today, I’m excited to share a dish that’s creamy, comforting, and bursting with flavor—Creamy Sun-Dried Tomato Chicken Pasta. This recipe brings together tender chicken, savory sun-dried tomatoes, and a rich, creamy sauce that clings perfectly to fusilli or penne pasta. Whether you’re cooking for family or treating yourself to a gourmet meal, this pasta dish will quickly become a favorite. Let’s dive into the details!

Ingredients:

• 1 tablespoon olive oil 🫒
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces 🍗
• 1/2 teaspoon garlic powder 🧄
• 1 1/2 teaspoons Italian seasoning 🌿
• 1/4 teaspoon red pepper flakes (optional) 🌶️
• Salt and freshly ground black pepper, to taste 🧂
• 1/2 cup diced shallots 🧅
• 2 cloves garlic, grated 🧄
• 1/3 cup sun-dried tomatoes, drained and chopped 🍅
• 8 ounces uncooked fusilli or penne pasta 🍝
• 2 1/2 cups low sodium chicken broth 🍲
• 2 cups packed baby spinach 🥬
• 2 ounces low-fat cream cheese, room temperature 🧀
• 1 cup whole milk 🥛
• 1/4 cup shredded Parmesan cheese 🧀
• 1 tablespoon chopped fresh basil 🌿

Instructions:

1️⃣ Sauté the Chicken:

Start by heating a tablespoon of olive oil in a large deep skillet or pot over medium-high heat. Once the oil is hot, add the bite-size chicken pieces. Spread the chicken into a single layer in the pot, then season with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes. Sauté the chicken for 6-8 minutes, or until it’s fully cooked. Once done, remove the chicken from the pot and set it aside on a plate. 🍗🫒

2️⃣ Cook the Aromatics:

If necessary, add a bit more oil to the pot. Next, add the diced shallots, sun-dried tomatoes, and grated garlic. Sauté these ingredients for about 2 minutes until they become fragrant. Then, pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil. 🧅🍅🧄

3️⃣ Cook the Pasta:

Add the uncooked pasta to the pot and reduce the heat to medium. Let the pasta cook until it reaches an al dente texture, about 15-20 minutes, stirring often to ensure even cooking. During the final minute of cooking, toss in the baby spinach and stir until it wilts. 🍝🥬

4️⃣ Make the Sauce:

Once the pasta is ready, stir in the cream cheese and shredded Parmesan. Continue stirring until the cheeses are fully melted and incorporated into the sauce. Add the cooked chicken back into the pot along with the whole milk. Stir the mixture until the sauce thickens slightly and everything is heated through, about 3-5 minutes. Adjust the seasoning to your liking. 🧀🥛

5️⃣ Garnish and Serve:

Remove the pot from the heat. For a final touch, sprinkle the pasta with chopped fresh basil and extra Parmesan cheese. Serve immediately and enjoy this creamy, flavorful dish! 🌿🧀

Recipe Details:

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

This Creamy Sun-Dried Tomato Chicken Pasta is the perfect dish for a cozy night in or a special occasion. The combination of tender chicken, rich cheese, and the tangy sweetness of sun-dried tomatoes creates a harmonious blend of flavors that’s simply irresistible. Don’t forget to top it off with fresh basil for that extra burst of freshness.

Give it a try and let me know what you think in the comments below. Happy cooking!

Feel free to copy, paste, and share this delicious recipe on your blog.

Creamy Sun Dried Tomato Chicken Pasta 🍅🍝🐔

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 4 1x

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Ingredients

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1 tablespoon olive oil 🫒
1 pound boneless skinless chicken breasts, cut into bite-size pieces 🍗
1/2 teaspoon garlic powder 🧄
1 1/2 teaspoons Italian seasoning 🌿
1/4 teaspoon red pepper flakes (optional) 🌶️
Salt and freshly ground black pepper to taste 🧂
1/2 cup diced shallots 🧅
2 cloves garlic, grated 🧄
1/3 cup sun-dried tomatoes, drained and chopped 🍅
8 ounces uncooked fusilli or penne pasta 🍝
2 1/2 cups low sodium chicken broth 🍲
2 cups packed baby spinach 🥬
2 ounces low-fat cream cheese, room temperature 🧀
1 cup whole milk 🥛
1/4 cup shredded Parmesan cheese 🧀
1 tablespoon chopped fresh basil 🌿

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Instructions

1️⃣ 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. 🍗🫒

2️⃣ 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. 🧅🍅🧄

3️⃣ 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. 🍝🥬

4️⃣ 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. 🧀🥛

5️⃣ Remove the pasta from the heat and top it with fresh basil and extra Parmesan cheese. 🌿🧀

• Prep Time: 10 minutes
• Cook Time: 30 minutes