Description
This creamy sun-dried tomato chicken pasta is rich, flavorful, and ready in under 30 minutes, making it ideal for busy weeknights. Tender strips of chicken are sautéed in a garlicky cream sauce with tangy sun-dried tomatoes, tossed with al dente pasta and optional baby spinach, creating a comforting and satisfying Italian-American main course.
Ingredients
Scale
Protein and Seasonings
- 1 pound boneless skinless chicken breast, sliced into strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Produce
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 2 cups baby spinach (optional)
- Fresh basil for garnish (optional)
Dairy and Liquids
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth
Pasta
- 8 ounces penne or fettuccine pasta
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne or fettuccine pasta according to package instructions until al dente. Drain the pasta and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season the sliced chicken breast with salt, black pepper, and Italian seasoning. Add the chicken to the skillet and cook for 5-6 minutes or until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, stirring frequently to avoid burning. Then stir in the chopped sun-dried tomatoes.
- Make Cream Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat. Once simmering, stir in the grated Parmesan cheese, continuing to cook and stir until the cheese has melted and the sauce is smooth and creamy.
- Combine Pasta, Chicken, and Sauce: Return the cooked chicken and drained pasta to the skillet, tossing everything to coat evenly in the creamy sun-dried tomato sauce.
- Add Spinach: If using, stir in the baby spinach and cook for another 1-2 minutes until wilted, incorporating it fully into the dish.
- Garnish and Serve: Remove from heat, garnish with freshly chopped basil leaves if desired, and serve immediately while warm and creamy.
Notes
- Substitute heavy cream with half-and-half for a lighter version.
- Use jarred sun-dried tomatoes packed in oil for best flavor and texture.
- Add red pepper flakes if you prefer a spicy kick.
- Ensure not to overcook pasta to maintain a perfect al dente texture.
- Fresh basil garnish enhances aroma and presentation but can be omitted if unavailable.
