Description
This One-Pot Creamy Sun Dried Tomato Chicken Pasta is a delicious, easy-to-make Italian-inspired meal perfect for busy weeknights. Tender chicken pieces are sautéed and combined with sun-dried tomatoes, shallots, and garlic, then cooked together with pasta in a creamy sauce made from cream cheese, parmesan, and spinach. The dish is finished with fresh basil for a fragrant touch and served hot for a comforting and flavorful dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
Vegetables & Pasta
- 1 cup shallots, diced
- ½ cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup medium pasta (penne, fusilli, or farfalle)
- 2 cups fresh spinach
Sauce
- 4 oz cream cheese, softened
- ½ cup parmesan cheese
- ½ cup milk
Garnish
- Fresh basil, for garnish
- Extra parmesan cheese (optional)
Instructions
- Cook the Chicken: Heat the olive oil in a large pot over medium heat. Add the chicken pieces and season with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Cook the chicken until it is golden brown and cooked through, about 5-7 minutes. Then, remove the chicken from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add a little more olive oil if needed. Sauté the diced shallots, chopped sun-dried tomatoes, and minced garlic for 2-3 minutes until they become soft and fragrant.
- Cook the Pasta: Pour in the chicken broth and bring it to a boil. Add the pasta to the pot and reduce the heat to medium. Cook the pasta for 15-20 minutes, stirring occasionally, until it is al dente. Add the fresh spinach during the last minute of cooking so it wilts into the pasta.
- Make the Sauce: Stir in the softened cream cheese and parmesan cheese until they melt and create a creamy sauce. Return the cooked chicken to the pot, pour in the milk, and stir well. Continue cooking until everything is heated through and the sauce thickens to a luscious consistency.
- Serve: Garnish the pasta with fresh basil leaves and extra parmesan cheese if desired. Serve the dish hot, enjoying a creamy, flavorful one-pot meal.
Notes
- Use medium pasta shapes like penne, fusilli, or farfalle for best sauce coating.
- If sun-dried tomatoes are oil-packed, drain excess oil before using.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- For a spicier kick, increase the red pepper flakes slightly.
- Ensure cream cheese is softened for easy melting into the sauce.
- Leftovers keep well refrigerated for up to 3 days; reheat gently on stovetop or microwave.
