Sundried Tomato Chicken Pasta
A creamy, savory pasta with sun-dried tomatoes and seasoned chicken in a Parmesan cream sauce.
Servings: 6 servings
Ingredients
- 7 oz sun-dried tomatoes in oil reserve oil; slice tomatoes if desired
- 1 pound chicken (breasts or boneless, skinless thighs), cubed uncooked
- 2 tsp Italian seasoning divided (1 tsp for chicken, 1 tsp for sauce)
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
- 1/4 tsp ground black pepper
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1/4 cup onion, diced
- 1 tbsp minced garlic
- 2 cups water
- 1 cup heavy whipping cream
- 8 oz uncooked pasta
- 1 cup fresh spinach leaves
- 1/4 cup shredded Parmesan cheese for topping
Instructions
- Pour the oil from the sun-dried tomatoes into a large skillet over medium heat and set the tomatoes aside; slice them if desired.
- Season the cubed chicken with 1 teaspoon of the Italian seasoning, salt, paprika, red pepper flakes, and black pepper; toss to coat.
- Cook the seasoned chicken in the skillet over medium heat until browned and cooked through, about 6–8 minutes depending on size; sprinkle with 1/4 cup grated Parmesan, then remove the chicken from the pan and set aside.
- Add butter to the same skillet, then sauté the diced onion and minced garlic over medium heat until the onion is soft, about 5 minutes.
- Stir in the remaining 1 teaspoon Italian seasoning, then add the water, heavy whipping cream, and uncooked pasta to the skillet.
- Bring the mixture to a gentle boil over medium-high heat and cook, stirring occasionally, until the pasta is tender and most liquid is absorbed, about 8–12 minutes.
- Reduce heat to low and stir in the fresh spinach, cooked chicken, and the reserved sliced sun-dried tomatoes; heat until spinach wilts and everything is warmed through.
- Remove from heat and sprinkle with shredded Parmesan cheese before serving.
Equipment
- Cast iron pan
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Spatula or tongs
Notes
- Serve with a side salad to balance the richness.