Creamy Sun-Dried Tomato Chicken Pasta
Creamy sun-dried tomato chicken pasta made with tender chicken, spinach, and a rich, garlicky cream sauce. This easy 30-minute dinner is perfect for weeknights and packed with flavor.
Servings: 3
Ingredients
Chicken
- 1 pound Boneless Skinless Chicken Breasts cubed
- 1 teaspoon Smoked Paprika
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Oil from Sun-Dried Tomatoes or olive oil
Pasta
- 8 ounces Pasta reserve 1 cup of pasta water
- ½ Yellow Onion chopped
- 4 cloves Garlic minced
- ½ teaspoon Red Pepper Flakes
- 4 ounces Sun-Dried Tomatoes
- 2 cups Baby Spinach
- 1 cup Heavy Cream
- ½ Lemon more for serving
- ½ cup Parmesan Cheese freshly grated (more for serving)
- Fresh Parsley for serving
Instructions
- Season: Add the cubed chicken to a bowl and toss with smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Sear chicken: Heat oil from the sun-dried tomato jar in a large sauté pan over medium-high heat. Add the chicken and cook for 6 to 7 minutes, stirring occasionally, until fully cooked. Transfer to a plate.
- Cook pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
- Sauté: In the same pan, cook the onion for 3 to 4 minutes until softened. Add garlic and red pepper flakes and cook for 1 to 2 minutes until fragrant. Stir in the sun-dried tomatoes and cook for 2 minutes. Add the spinach and cook until wilted, then return the chicken to the pan.
- Finish the pasta: Lower the heat and pour in the heavy cream. Squeeze in the lemon juice and simmer for 2 to 3 minutes. Add the pasta and toss to coat. Stir in the Parmesan cheese, then add reserved pasta water as needed until the sauce is glossy and coats the pasta.
- Serve: Divide among bowls to serve. Top with Parmesan, parsley, and a squeeze of lemon juice.
Notes
- Chicken options: You can use boneless, skinless chicken thighs instead of chicken breasts for a richer, more forgiving option. Thin-sliced chicken also works well. Cut into strips instead of cubes so it cooks evenly.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. You can use the oil from the jar to cook the chicken. If using whole sun-dried tomatoes, roughly chop them. Julienned sun-dried tomatoes can be used as-is.
- Pasta water tip: If you are transferring the pasta directly into the sauce, you may not need pasta water. Reserve it just in case to loosen the sauce if needed.
- Adjust the heat: Red pepper flakes are optional. Omit them if you prefer no spice or adjust the amount to taste.
- Greens swap: Baby spinach works well, but you can substitute arugula or a spinach-arugula mix for a slightly peppery flavor.
- Sauce consistency: Add more Parmesan cheese to thicken the sauce or use reserved pasta water to loosen it until it reaches your desired consistency.
- Pasta shapes: I used lumache (also called shellbows), which work especially well for catching the creamy sauce. Other short pasta shapes like shells, rigatoni, or penne are great options.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition
Calories: 963kcal | Carbohydrates: 89g | Protein: 56g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 201mg | Sodium: 945mg | Potassium: 2354mg | Fiber: 9g | Sugar: 20g | Vitamin A: 4007IU | Vitamin C: 35mg | Calcium: 317mg | Iron: 6mg
