Chicken and Spinach Pasta with Sun Dried Tomatoes
Elevate your weeknight dinner game with this creamy and flavorful Chicken and Spinach Pasta with Sun-Dried Tomatoes. Tender slices of seasoned chicken breast are paired with al dente pasta, vibrant baby spinach, and bursts of tangy sun-dried tomatoes in a luscious Parmesan cream sauce. This one-pan wonder is quick to prepare, coming together in just 40 minutes, making it perfect for busy nights. A touch of red pepper flakes adds a subtle kick, while fresh parsley brightens each bite. Whether you’re cooking for the family or entertaining guests, this hearty and wholesome dish is sure to impress. Serve it with a side of crusty bread or a crisp green salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 12 oz penne pasta (or pasta of choice)
- 2 tbsp olive oil
- 2 pieces chicken breasts (boneless, skinless)
- 1 tsp salt
- 0.5 tsp black pepper
- 3 pieces garlic cloves (minced)
- 0.5 cup sun-dried tomatoes (julienned)
- 4 cups baby spinach leaves
- 1 cup heavy cream
- 0.5 cup chicken broth (low sodium)
- 0.5 cup grated Parmesan cheese
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/4 cup of the pasta water.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side or until golden brown and fully cooked through. Remove from skillet and let rest for 5 minutes, then slice into strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the sun-dried tomatoes to the skillet and sauté for 2 minutes. Stir in the baby spinach leaves and cook until wilted, about 2 minutes.
Pour in the heavy cream and chicken broth, and stir to combine. Bring the mixture to a gentle simmer, then add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the red pepper flakes (if using).
Stir in the Parmesan cheese until melted and the sauce thickens slightly, about 2 minutes.
Add the cooked pasta and reserved pasta water to the skillet, tossing to coat in the sauce evenly. Gently stir in the sliced chicken.
Taste and adjust seasoning as needed. Sprinkle with chopped parsley and serve warm.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.6 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
