Name: Creamy Sun Dried Tomato Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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

Description

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.

Ingredients

Scale

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

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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!

Prep Time: 10 minutes
Cook Time: 30 minutes