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Chicken Spinach Sun-Dried Tomato Pasta

This Chicken Spinach Sun-Dried Tomato Pasta is a quick, creamy, and flavorful dinner perfect for busy weeknights or casual gatherings.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 ounces pasta penne or fusilli
  • 1 tablespoon olive oil for sautéing the chicken and garlic
  • 1 pound boneless, skinless chicken breasts diced
  • 2 cups fresh spinach chopped
  • 0.5 cup sun-dried tomatoes sliced
  • 3 cloves garlic minced
  • 0.5 teaspoon red pepper flakes optional
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • salt and pepper to taste
  • 0.25 cup grated Parmesan cheese
  • fresh basil for garnish

Instructions

  • Start by bringing a large pot of salted water to a boil. Add 8 ounces of your choice of penne or fusilli pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the pasta water, and set aside.
  • Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Add the diced chicken breasts and season with salt and pepper. Cook until the chicken is golden brown on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  • Reduce the heat to medium. In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  • Stir in the sliced sun-dried tomatoes and chopped spinach. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
  • Pour in 1/2 cup chicken broth and bring to a simmer. Let it reduce slightly for 2 minutes. Then, stir in 1/2 cup heavy cream and continue cooking until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.
  • Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together gently to coat the pasta evenly in the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
  • Remove the skillet from heat and sprinkle 1/4 cup grated Parmesan cheese over the pasta. Toss until the cheese melts into the sauce. Garnish with fresh basil leaves before serving.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Wooden Spoon or Silicone Spatula
  • Chef's knife
  • Colander
  • Measuring cups and spoons

Notes

  • Use sun-dried tomatoes packed in oil for best flavor; soak dry-packed ones before use.
  • Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
  • Substitute chicken thighs for juicier meat if preferred.
  • Try different pasta shapes like farfalle or rigatoni for variety.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added broth or cream.