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Homemade Sundried Tomato Chicken Pasta photo

Sundried Tomato Chicken Pasta

This Sundried Tomato Chicken Pasta is a creamy delight! Quick, easy, and packed with flavor, it’s perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 8 oz. uncooked pasta any shape, fettuccine or penne work well
For the Sauce:
  • 7 oz. sundried tomatoes in oil
  • 1 pound chicken cubed breasts or thighs
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp red pepper flakes adjust to taste
  • 1 tsp ground black pepper
  • 1 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 cup onion diced
  • 1 tbsp minced garlic
  • 2 cups water
  • 1 cup heavy whipping cream
  • 1 cup fresh spinach leaves
  • 1 cup shredded Parmesan cheese for garnishing

Equipment

  • Large skillet
  • Pasta pot
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Colander

Method
 

Instructions
  1. Step 1: Prepare the Ingredients - Gather all your ingredients. Dice the onion, mince the garlic, and cube the chicken. Chop the sundried tomatoes if they're not already in small pieces.
  2. Step 2: Cook the Pasta - In a large pot, bring 2 cups of water to a boil. Add the uncooked pasta and cook according to package instructions until al dente. Once done, drain and set aside.
  3. Step 3: Sauté the Chicken - In a large skillet over medium heat, melt 2 tablespoons of butter. Add the cubed chicken. Season with Italian seasoning, salt, paprika, red pepper flakes, and black pepper. Cook for about 5-7 minutes until golden brown and cooked through.
  4. Step 4: Add the Aromatics - Stir in the diced onion and minced garlic to the skillet. Cook for an additional 2-3 minutes until the onion becomes translucent and fragrant.
  5. Step 5: Create the Sauce - Add the sundried tomatoes, heavy cream, and water to the skillet. Stir to combine and bring to a gentle simmer, allowing to thicken for about 5 minutes.
  6. Step 6: Toss in the Pasta and Spinach - Add the cooked pasta and fresh spinach leaves to the skillet. Toss everything together gently.
  7. Step 7: Finish with Cheese - Remove from heat and stir in grated Parmesan cheese until melted and creamy. Taste and adjust seasoning if necessary.

Notes

  • For a lighter version, reduce cream and use chicken broth.
  • This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
  • To reheat, add a splash of water or cream to restore creaminess.