Creamy Sun Dried Tomato Chicken Pasta
Creamy Sun-Dried Tomato Chicken Pasta is a rich and comforting dinner recipe.Made with tender chicken, parmesan cheese, spinach, and creamy sauce.Perfect for easy weeknight meals and family dinners.
Ingredients
- 1 8 ounce jar oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts cubed
- 4 teaspoons Italian seasoning
- 1 teaspoon paprika or smoked paprika
- Red pepper flakes
- Kosher salt
- Black pepper
- 3/4 cup grated parmesan cheese
- 2 tablespoons salted butter
- 1 medium shallot chopped
- 2 cloves garlic chopped
- 1 pound short cut pasta
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 cups fresh baby spinach
- Juice of 1 lemon
Instructions
- Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet or pot with sides. Chop the sun-dried tomatoes and set aside.
- Heat the skillet over medium-high heat. Add the cubed chicken, 3 teaspoons Italian seasoning, paprika, red pepper flakes, salt, and black pepper. Cook until the chicken is golden brown and fully cooked, about 5 minutes.
- Stir in 1/4 cup parmesan cheese and cook for another minute. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter. Add the shallot, garlic, and remaining Italian seasoning. Cook until fragrant, about 3 minutes.
- Pour in 3 1/2 cups water and bring to a boil. Add the pasta and cook, stirring frequently, until al dente, about 8 minutes.
- Stir in the heavy cream, Dijon mustard, remaining parmesan cheese, spinach, and chopped sun-dried tomatoes.
- Return the cooked chicken and any juices to the skillet. Stir until the spinach wilts and the sauce becomes creamy.
- Finish the Creamy Sun-Dried Tomato Chicken Pasta with fresh lemon juice and extra parmesan cheese before serving.
Notes
- Chicken thighs can be used instead of chicken breasts for a juicier texture.
- Add mushrooms for an earthy flavor boost.
- Serve with garlic bread or a fresh green salad.
- Fresh basil makes a wonderful garnish.