Creamy Chicken and Sun Dried Tomato Pasta
Indulge in the rich, savory flavors of Creamy Chicken and Sun-Dried Tomato Pasta, a comforting yet elegant dish perfect for weeknight dinners or special occasions. This recipe combines tender, golden-seared chicken breasts with al dente pasta coated in a luscious Parmesan cream sauce, brightened by the tanginess of sun-dried tomatoes and the freshness of baby spinach. The secret lies in building layers of flavor—from the fragrant garlic butter roux to the creamy blend of chicken broth and heavy cream. Finished with a sprinkle of fresh basil and optional red pepper flakes for a subtle kick, this dish is as visually stunning as it is delicious. Quick to prepare in just 40 minutes, this one-pot wonder is a true crowd-pleaser that’s easy to customize and perfect for any pasta lover.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 0.333 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 12 ounces pasta (such as penne or fettuccine)
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups baby spinach (optional)
- to taste salt
- to taste black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden and fully cooked (internal temperature of 165°F). Remove from skillet and let rest for a few minutes before slicing into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sun-dried tomatoes and cook for 1-2 minutes, stirring frequently. Remove and set aside.
Reduce the heat to medium and melt the butter in the skillet. Add the minced garlic and cook for 30 seconds, until fragrant.
Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Cook for 2-3 minutes, until the mixture begins to thicken.
Stir in the heavy cream and Parmesan cheese, and continue to cook until the sauce is smooth and creamy. Add salt, black pepper, and red pepper flakes to taste.
Return the cooked sun-dried tomatoes to the skillet, along with the baby spinach (if using). Stir until the spinach is wilted, about 1 minute.
Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Top the pasta with the sliced chicken and gently toss to combine.
Serve hot, garnished with fresh basil and extra Parmesan, if desired.
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 5516 mg | 240% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 14.4 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1172 mg | 90% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2889 mg | 61% | |
*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.
