This Creamy Sun-Dried Tomato Chicken Pasta is a comforting and flavorful dish packed with tender chicken, tangy sun-dried tomatoes, and a creamy Parmesan sauce. Made in one pot for easy cleanup, it’s perfect for a quick weeknight dinner.

Why You’ll Love This Recipe

• One-Pot Convenience: Minimal cleanup with all ingredients cooked in a single pan.
• Creamy and Savory: A rich sauce with Parmesan, cream cheese, and sun-dried tomatoes.
• Hearty and Satisfying: Protein-packed chicken and pasta make it a complete meal.
• Quick and Easy: Ready in under an hour with simple ingredients.

Ingredients

For the Pasta Dish:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ teaspoon garlic powder
• 1 ½ teaspoons Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• ½ cup diced shallots
• 2 cloves garlic, grated
• ⅓ cup sun-dried tomatoes, drained and chopped
• 8 ounces uncooked fusilli or penne pasta
• 2 ½ cups low-sodium chicken broth
• 2 cups packed baby spinach
• 2 ounces low-fat cream cheese, room temperature
• 1 cup whole milk
• ¼ cup shredded Parmesan cheese
• 1 tablespoon chopped fresh basil

Step-by-Step Instructions

1. Cook the Chicken

• Heat olive oil in a large, deep skillet or pot over medium-high heat.
• Add the chicken, spreading it into a single layer.
• Season with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes.
• Sauté for 6-8 minutes, until the chicken is cooked through.
• Transfer the cooked chicken to a plate and set aside.

2. Build the Flavor Base

• If needed, add a little more olive oil to the pot.
• Add shallots, sun-dried tomatoes, and garlic, sautéing for 2 minutes.
• Pour in the chicken broth, scraping up any browned bits from the bottom.
• Bring to a boil.

3. Cook the Pasta

• Stir in the uncooked pasta.
• Reduce heat to medium and let cook for 15-20 minutes, stirring often, until the pasta is al dente.
• During the last minute of cooking, add in the spinach, stirring until wilted.

4. Make the Creamy Sauce

• Stir in cream cheese and Parmesan cheese until fully melted and incorporated.
• Add the chicken back into the pot along with the milk.
• Stir until the sauce thickens and everything is heated through (3-5 minutes).
• Taste and adjust seasoning as needed.

5. Serve and Garnish

• Remove from heat and top with fresh basil and extra Parmesan.
• Serve warm and enjoy!

Pro Tips for the Best Creamy Sun-Dried Tomato Chicken Pasta

• Use Freshly Grated Parmesan: It melts better and enhances the flavor.
• Don’t Overcook the Pasta: Stir frequently and check for doneness.
• Add More Spice: For extra heat, increase the red pepper flakes or add a pinch of cayenne.
• Swap the Protein: Try shrimp or tofu for a delicious variation.

What to Serve with This Pasta

• Garlic Bread: Perfect for scooping up the creamy sauce.
• Side Salad: A fresh green salad balances the richness.
• Steamed Vegetables: Asparagus or roasted broccoli pair well.

Storing and Reheating Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat in the Microwave: Warm in 30-second intervals, stirring between each, until heated through.
• Reheat on the Stove: Add a splash of milk or broth to loosen the sauce.
• Freezing: Not recommended, as the creamy sauce may separate upon thawing.

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