Why You’ll Love This Recipe
- One-Pot Meal: Minimal cleanup with all ingredients cooked in a single pot.
- Creamy and Flavorful: A luscious sauce made with cream cheese, sun-dried tomatoes, and parmesan.
- Quick and Hearty: Ready in about 30 minutes and packed with protein and vegetables.
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 cup shallots, diced
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup medium pasta (penne, fusilli, or farfalle)
- 2 cups fresh spinach
- 4 oz cream cheese, softened
- 1/2 cup parmesan cheese
- 1/2 cup milk
- Fresh basil, for garnish
Directions
1. Cook the Chicken:
- Heat olive oil in a large pot over medium heat. Add chicken and season with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
2. Sauté the Vegetables:
- In the same pot, add a bit more olive oil, then sauté shallots, sun-dried tomatoes, and garlic for 2-3 minutes until softened.
3. Cook the Pasta:
- Pour in chicken broth and bring to a boil. Add pasta and reduce heat to medium. Cook for 15-20 minutes, stirring occasionally, until pasta is al dente. Stir in spinach during the last minute of cooking.
4. Make the Sauce:
- Stir in cream cheese and parmesan cheese until melted and combined. Add chicken back into the pot along with milk. Stir and cook until heated through and the sauce has thickened.
5. Serve:
- Garnish with fresh basil and extra parmesan. Serve hot.
Servings and Timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
Variations
- Vegetarian Option: Skip the chicken and use cannellini beans or extra vegetables.
- Kale Swap: Replace spinach with kale for a heartier green.
- Extra Smoky: Add bacon for an extra layer of flavor.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat on the stovetop with a little extra milk to loosen the sauce.
Conclusion
This One-Pot Creamy Sun Dried Tomato Chicken Pasta is a comforting, flavorful meal that’s perfect for busy weeknights. The creamy, garlicky sauce and tender chicken make every bite satisfying, and the sun-dried tomatoes add just the right amount of tang. It’s a must-try recipe that’s sure to become a family favorite!
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One-Pot Creamy Sun Dried Tomato Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings
Description
One-Pot Creamy Sun Dried Tomato Chicken Pasta is a rich, flavorful Italian-inspired dish made with seasoned chicken, spinach, and a creamy garlic sauce. This quick, easy one-pot meal is packed with protein and vegetables, making it the perfect family-friendly dinner in under 30 minutes.
Ingredients
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
1 cup shallots, diced
½ cup sun-dried tomatoes, chopped
3 cloves garlic, minced
2 cups chicken broth
1 cup medium pasta (penne, fusilli, or farfalle)
2 cups fresh spinach
4 oz cream cheese, softened
½ cup parmesan cheese
½ cup milk
Fresh basil, for garnish
Instructions
-
Cook the Chicken:
-
Heat olive oil in a large pot over medium heat. Add chicken and season with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
-
-
Sauté the Vegetables:
-
In the same pot, add a bit more olive oil, then sauté shallots, sun-dried tomatoes, and garlic for 2-3 minutes until softened.
-
-
Cook the Pasta:
-
Pour in chicken broth and bring to a boil. Add pasta and reduce heat to medium. Cook for 15-20 minutes, stirring occasionally, until pasta is al dente. Stir in spinach during the last minute of cooking.
-
-
Make the Sauce:
-
Stir in cream cheese and parmesan cheese until melted and combined. Add chicken back into the pot along with milk. Stir and cook until heated through and the sauce has thickened.
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Serve:
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Garnish with fresh basil and extra parmesan. Serve hot.
-
Notes
-
Vegetarian Option: Skip the chicken and use cannellini beans or extra vegetables for a plant-based version.
-
Kale Swap: Replace spinach with kale for a heartier green.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
