Creamy Garlic Sun Dried Tomato Chicken Pasta
Creamy Garlic Sun Dried Tomato Chicken Pasta is a cozy, flavorful dish that brings rich, tangy flavors to your table in under 40 minutes. This Creamy Weeknight Pasta is perfect for busy nights or relaxed dinners.
Ingredients
- 1 8-oz/225g jar sun-dried tomatoes packed in oil
- 1 lb 450g boneless, skinless chicken breast, diced
- 4 tsp Italian seasoning divided
- 1 tsp smoked paprika
- Pinch of crushed red pepper flakes
- Kosher salt and black pepper to taste
- ¾ cup 75g grated Parmesan cheese, divided
- 2 tbsp 28g salted butter
- 1 medium shallot diced
- 2 cloves garlic minced
- 1 lb 450g short pasta (e.g., penne, rigatoni)
- 1 cup 240ml heavy cream
- 2 tsp Dijon mustard
- 2 cups 60g fresh baby spinach
- Juice of 1 lemon
Instructions
Prep Ingredients
- I drain 3 tbsp oil from an 8-oz jar of sun-dried tomatoes into a large pot or skillet, then chop the tomatoes and set them aside for this sun-dried tomato pasta.
Cook the Chicken
- I heat the pot over medium-high, adding 1 lb diced chicken, 3 tsp Italian seasoning, 1 tsp paprika, a pinch of red pepper flakes, salt, and pepper. I cook until golden, about 5 minutes, then sprinkle in ¼ cup Parmesan and cook for 1 minute more. I remove the chicken and set it aside for this Creamy Garlic Sun Dried Tomato Chicken Pasta.
Make the Sauce
- In the same pot, I melt 2 tbsp butter, then add 1 diced shallot, 2 minced garlic cloves, and 1 tsp Italian seasoning, cooking until fragrant, about 3 minutes. I pour in 3 ½ cups water, bring to a boil, and add 1 lb pasta, cooking until al dente, about 8 minutes, stirring often. I mix in 1 cup cream, 2 tsp mustard, ½ cup Parmesan, 2 cups spinach, and the chopped tomatoes, returning the chicken and its juices to the pot for a creamy garlicky chicken pasta.
Serve
- I stir until heated through, then serve immediately with a squeeze of lemon juice and a sprinkle of Parmesan for a vibrant Creamy Garlic Sun Dried Tomato Chicken Pasta.