Description
Creamy sun-dried tomato chicken pasta brings Mediterranean flavors to your dinner table with rich, silky sauce and tender chicken. Parmesan cheese and aromatic herbs elevate this simple weeknight meal into a restaurant-quality experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken breasts, cut into bite-sized pieces
Dairy and Cheese:
- 2 ounces (57 grams) low-fat cream cheese, room temperature
- ¼ cup (25 grams) shredded Parmesan cheese
- 1 cup (240 milliliters) whole milk
Pasta and Vegetables:
- 8 ounces (227 grams) uncooked fusilli or penne pasta
- 2 cups (60 grams) packed baby spinach
- ½ cup (80 grams) diced shallots
- ⅓ cup (50 grams) sun-dried tomatoes, drained and chopped
- 2 cloves garlic, grated
Seasonings and Liquids:
- 2 ½ cups (600 milliliters) low-sodium chicken broth
- 1 tablespoon (15 milliliters) olive oil
- 1 tablespoon chopped fresh basil
- 1.5 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat of olive oil in a spacious deep skillet over medium-high temperature, arranging chicken pieces in a single layer without overcrowding.
- Season chicken generously with salt, black pepper, Italian seasoning, garlic powder, and red pepper flakes; cook for 6-8 minutes until thoroughly done and golden brown.
- Remove chicken from the skillet and transfer to a clean plate, reserving the flavorful cooking residue.
- Add shallots, minced sun-dried tomatoes, and crushed garlic to the same skillet, sautéing for 2 minutes until fragrant and slightly caramelized.
- Pour chicken broth into the skillet, gently scraping accumulated browned bits from the bottom to enhance the sauce’s depth of flavor.
- Introduce pasta to the liquid, reducing heat to medium and stirring frequently to prevent sticking, cooking for 15-20 minutes until pasta reaches al dente consistency.
- During the final cooking minute, fold fresh spinach into the pasta, allowing it to wilt and integrate seamlessly.
- Incorporate cream cheese and grated Parmesan cheese, stirring until completely melted and forming a creamy, uniform sauce.
- Reintroduce cooked chicken to the skillet, adding milk and gently simmering for 3-5 minutes to thicken the sauce and meld flavors.
- Perform a final seasoning taste test, adjusting salt and pepper as needed.
- Remove from heat and garnish with freshly chopped basil leaves and additional Parmesan cheese before serving immediately.
Notes
- Cooking this pasta becomes a breeze when ingredients are prepped and measured before starting the process.
- Keep chicken pieces uniform in size to ensure even cooking and consistent flavor throughout the dish.
- Customize heat levels by adjusting red pepper flakes or using different cheese varieties for unique taste profiles.
- Fresh herbs like basil dramatically elevate the overall flavor and provide a vibrant finishing touch to the meal.
- Leftover pasta stores wonderfully in sealed containers within the refrigerator for up to three days, making perfect next-day lunch options.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 577 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 90 mg