Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta of your choice and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside.8 ounces pasta
- While the pasta water is heating, pat the chicken dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.1 pound boneless, skinless chicken breasts, salt and freshly ground black pepper, 2 tablespoons olive oil
- Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly.1 medium yellow onion, 3 cloves garlic, 1/2 cup sun-dried tomatoes (oil-packed), 1 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring the broth to a simmer and let it cook for 2-3 minutes to allow the flavors to meld and the sauce to slightly reduce.1 1/2 cups chicken broth
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy. Taste and season with salt and black pepper as needed.1 cup heavy cream, 1/2 cup grated Parmesan cheese, salt and freshly ground black pepper
- Add the cooked chicken back into the skillet. If using, stir in the fresh spinach and cook until just wilted, about 1-2 minutes. Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta and chicken are well coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.1 pound boneless, skinless chicken breasts, 2 cups fresh spinach, 8 ounces pasta
- Serve the Creamy Sun Dried Tomato Chicken Pasta immediately, garnished with extra grated Parmesan cheese and fresh basil or parsley.1/2 cup grated Parmesan cheese, fresh basil or parsley
Notes
Storing leftovers: Allow the Creamy Sun Dried Tomato Chicken Pasta to cool completely before storing. Transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. It's best to avoid making the pasta too mushy by adding a little extra reserved pasta water or chicken broth when reheating, as the sauce can thicken significantly.
Freezing for future meals: While this dish is best enjoyed fresh, it can be frozen for up to 2-3 months. Cool the pasta completely. Portion servings into freezer-safe containers or resealable freezer bags. When ready to reheat, thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce if needed. Avoid microwaving as it can make the pasta and sauce gummy.
Reheating tips: Stovetop (Recommended): For the best results, reheat the pasta in a skillet over low to medium-low heat. Add a tablespoon or two of chicken broth, milk, or water to help loosen the sauce and prevent it from sticking. Stir frequently until heated through.
Microwave: If you must use a microwave, transfer a portion to a microwave-safe dish. Cover and heat on 50% power, stirring every minute, until heated through. Be mindful that the texture might be slightly different than stovetop reheating.
Microwave: If you must use a microwave, transfer a portion to a microwave-safe dish. Cover and heat on 50% power, stirring every minute, until heated through. Be mindful that the texture might be slightly different than stovetop reheating.