Sun-Dried Tomato Chicken Pasta

Sun-Dried Tomato Chicken Pasta 🍝

If you’re looking for a comforting yet vibrant dish to add to your dinner rotation, this Sun-Dried Tomato Chicken Pasta is just what you need. This recipe combines tender chicken, sun-dried tomatoes, and a creamy sauce, all in one pot for easy cleanup. With its hearty flavors and rich textures, this pasta dish is sure to become a family favorite.

Ingredients:

• 1 tablespoon olive oil 🫒
• 1 pound boneless, skinless chicken breasts, cut into bite-sized 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:

• Begin by heating 1 tablespoon of olive oil in a large deep skillet or pot over medium-high heat.
• Add the chicken pieces and spread them into a single layer. Season with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes.
• Sauté the chicken for about 6-8 minutes or until it’s fully cooked through. Once done, transfer the chicken to a plate and set it aside. 🍗

2️⃣ Sauté the Aromatics:

• In the same pot, add a bit more olive oil if necessary. Toss in the diced shallots, grated garlic, and chopped sun-dried tomatoes.
• Sauté for about 2 minutes, stirring frequently, until the shallots are translucent and the mixture is fragrant. 🍅🧅🧄

3️⃣ Deglaze the Pot:

• Pour in the low-sodium chicken broth and scrape up any browned bits from the bottom of the pot to add extra flavor. 🥣
• Bring the broth to a boil.

4️⃣ Cook the Pasta:

• Add the uncooked pasta to the boiling broth. Reduce the heat to medium and cook the pasta until it’s al dente, which should take about 15-20 minutes. Remember to stir often to prevent sticking. 🍝

5️⃣ Add the Spinach:

• During the last minute of cooking, add the baby spinach to the pot and stir until it’s wilted. 🥬

6️⃣ Incorporate the Creamy Elements:

• Stir in the room-temperature cream cheese and shredded Parmesan cheese until both are melted and fully incorporated into the sauce. 🧀

7️⃣ Finish the Dish:

• Return the cooked chicken to the pot along with the milk. Stir everything together until the sauce thickens slightly and the dish is heated through, about 3-5 minutes. Adjust the seasoning to taste. 🥛🍗

8️⃣ Serve:

• Remove the pot from heat and top the pasta with freshly chopped basil and a sprinkle of extra Parmesan cheese before serving. 🌿🧀

Quick Facts:

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

This Sun-Dried Tomato Chicken Pasta is a delightful meal that balances savory, creamy, and fresh flavors. Perfect for a weeknight dinner or a special occasion, it’s a dish that everyone will love. Serve it with a side salad or some crusty bread to complete the meal. Enjoy! 🍝

Sun-Dried Tomato Chicken Pasta 🍝

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• Author: Dulcia
• Total Time: 35 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-sized 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, then add 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 the shallots, sun-dried tomatoes, and garlic. Sauté for 2 minutes until fragrant. 🍅🧅🧄

3️⃣ Pour in the chicken broth and scrape up any brown bits from the bottom of the pot. Bring it to a boil. 🥣

4️⃣ Pour in the pasta and lower the heat to medium. Cook the pasta until it’s al dente, about 15-20 minutes, stirring often. 🍝

5️⃣ During the last minute of cooking, add in the spinach and stir until it’s wilted. 🥬

6️⃣ Stir in the cream cheese and Parmesan until they’re melted and fully incorporated. 🧀

7️⃣ Add the chicken back into the pot along with the milk. Stir everything until the sauce thickens and it’s heated through, about 3-5 minutes. Taste and adjust seasoning as needed. 🥛🍗

8️⃣ Remove the pasta from the heat and top it with fresh basil and extra Parmesan cheese before serving. 🌿🧀

• Prep Time: 10 minutes
• Cook Time: 25 minutes