Description
This One-Pot Creamy Sun Dried Tomato Chicken Pasta is a flavorful and comforting dish that combines tender chicken, sun-dried tomatoes, and creamy cheeses all cooked together in one pot for easy preparation and minimal cleanup. Perfect for a weeknight dinner, it features a rich, cheesy sauce with a hint of spice and freshness from spinach and basil.
Ingredients
Scale
Chicken
- 2 chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
Vegetables & Aromatics
- 1 cup shallots, diced
- ½ cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach
- Fresh basil, for garnish
Liquids & Dairy
- 2 cups chicken broth
- 4 oz cream cheese, softened
- ½ cup parmesan cheese
- ½ cup milk
Pasta
- 1 cup medium pasta (penne, fusilli, or farfalle)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the bite-sized chicken pieces and season them with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Cook the chicken until it is golden brown and fully cooked through, about 5 to 7 minutes. Once cooked, remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add a little more olive oil if needed. Add the diced shallots, chopped sun-dried tomatoes, and minced garlic. Sauté these ingredients for 2 to 3 minutes until they have softened and released their flavors, stirring occasionally.
- Cook the Pasta: Pour the chicken broth into the pot and bring it to a boil. Add the pasta to the boiling broth, then reduce the heat to medium. Cook the pasta for 15 to 20 minutes, stirring occasionally to prevent sticking, until the pasta is al dente. About one minute before the pasta is done, stir in fresh spinach to wilt it gently.
- Make the Sauce: Lower the heat and stir in the softened cream cheese and parmesan cheese until both are fully melted and combined into a creamy sauce. Add the cooked chicken back into the pot along with the milk. Stir everything together and cook until the chicken is heated through and the sauce thickens to a creamy consistency.
- Serve: Remove the pot from heat and garnish the creamy chicken pasta with fresh basil leaves and extra parmesan cheese if desired. Serve immediately while hot for the best flavor and texture.
Notes
- Use medium pasta shapes like penne, fusilli, or farfalle for best results; these hold the sauce well.
- To make it spicier, increase the red pepper flakes slightly, or omit them for a milder dish.
- Sun-dried tomatoes packed in oil can add extra flavor; if using dry-cured ones, soak them before chopping.
- For a thicker sauce, reduce the milk slightly or cook uncovered for a few extra minutes to concentrate the sauce.
- Fresh basil garnish adds brightness but can be omitted or substituted with parsley if preferred.
