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- 2 boneless, skinless chicken breasts - 8 oz pasta (penne or fusilli) - 1 cup sun-dried tomatoes in oil - 1 medium onion - 3 garlic cloves - 1 cup chicken broth - 1 cup heavy cream - 1 cup fresh spinach - Italian seasoning - Salt and pepper - Fresh basil leaves - Grated Parmesan cheese - Olive oil When making One-Pan Creamy Sun-Dried Tomato Chicken Pasta, you need a few key ingredients. First, the chicken gives the dish protein. You can use two boneless, skinless chicken breasts. Cut them into bite-sized pieces to cook evenly. Next, choose your pasta. I love using penne or fusilli. Both types hold sauce well and add to the dish's texture. You need about 8 ounces of pasta. Sun-dried tomatoes are a star in this dish. They add a rich, tangy flavor. Use one cup, drained and chopped, from a jar packed in oil. The oil adds a nice depth to the sauce. You will also need a medium onion and three garlic cloves. These aromatics create a solid base for your sauce. For the sauce, grab chicken broth and heavy cream. You need one cup of each. This mixture makes the dish creamy and comforting. A cup of fresh spinach adds color and nutrition. Lastly, don't forget seasonings. You will need Italian seasoning, salt, and pepper. These elevate the dish's flavor. Top it all off with fresh basil and grated Parmesan cheese for garnish and a burst of flavor. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Cut 2 boneless, skinless chicken breasts into bite-sized pieces. - Season the chicken with salt, pepper, and 1 teaspoon of Italian seasoning. - Add the chicken to the hot skillet. - Sauté the chicken pieces for about 5-7 minutes until golden brown and fully cooked. - Remove the chicken from the skillet and set it aside. - In the same skillet, add 1 medium chopped onion. - Cook the onion for 2-3 minutes until it becomes soft and translucent. - Next, add 3 minced garlic cloves and stir for 30 seconds. - This step brings out the rich aroma of the garlic. - Stir in 1 cup of chopped sun-dried tomatoes drained from oil. - Pour in 1 cup of chicken broth and mix well. - Bring the mixture to a simmer and cook for 2 minutes. - This allows the flavors to blend nicely. - Add 8 oz of pasta, like penne or fusilli, to the skillet. - Make sure the pasta is fully submerged in the liquid. - Cover the skillet and let it simmer for 10-12 minutes. - Stir occasionally until the pasta is al dente, which means firm to the bite. - Once the pasta is cooked, lower the heat. - Stir in 1 cup of heavy cream for a rich sauce. - Add 1 cup of fresh spinach and stir well. - Cook for 2-3 minutes until the spinach wilts and the sauce thickens a bit. - Return the cooked chicken to the skillet. - Mix in ½ cup of grated Parmesan cheese until it melts into the sauce. - Taste and adjust seasoning with salt and pepper as needed. - Your creamy sun-dried tomato chicken pasta is ready to enjoy! To make the sauce rich and smooth, use heavy cream. It adds a nice texture and flavor. Avoid boiling the sauce; keep the heat low. This way, the cream will not curdle. Stir often to blend the flavors well. If you want a change, try tofu instead of chicken for a vegetarian option. Shrimp also makes a tasty swap. When it comes to pasta, you can use penne or fusilli. Just watch the cooking times; some types may need a few extra minutes. You can boost the taste with a pinch of crushed red pepper for heat. Add fresh garlic for a bolder flavor. For garnishing, try fresh basil leaves. They add a nice pop of color and taste. Consider adding some grated lemon zest for brightness. {{image_2}} You can easily make this dish vegetarian. For the chicken, try using tofu or chickpeas. Both options work well and add protein. You can also boost the veggie content. Add bell peppers or zucchini for a colorful touch. These veggies will add flavor and nutrition. If you like heat, try a spicy twist! Add red pepper flakes to the sauce. For more spice, use spicy sausage instead of chicken. You can also look for spicy sun-dried tomatoes. They will give your dish an extra kick. This variation is sure to please spicy food lovers. Cheese adds creaminess and flavor. If you want to change it up, try feta or goat cheese. Both add a nice tang. You can also use cream cheese for extra creaminess. This will make the sauce even richer and more satisfying. To store leftover pasta, let it cool first. Place it in an airtight container. Make sure to seal it well to avoid air. This helps keep it fresh for later. For reheating, use a skillet or microwave. Add a splash of water or broth to prevent it from drying out. Heat slowly, stirring often, until it is warm. To freeze this dish, wait until it cools. Portion it into freezer-safe containers. You can also use freezer bags, removing as much air as possible. This helps prevent freezer burn. When you want to eat it, take it out and thaw in the fridge overnight. For a quicker method, you can microwave it on low. Just be careful not to cook it too much. Leftovers last about 3 to 5 days in the fridge. Always check for signs of spoilage. If the pasta smells off or has a strange color, it’s best to toss it. Keeping your food fresh is key. This ensures you enjoy every bite of your creamy sun-dried tomato chicken pasta! Yes, you can use other pasta types. Penne and fusilli work well because their shapes hold the sauce nicely. You can also use spaghetti or rotini. Just remember, cooking times may change. For example, thin pasta like spaghetti cooks faster, while thicker pasta takes longer. Always check the package for specific cooking times. While oil-packed sun-dried tomatoes add great flavor, you can use dry ones too. If you use dry tomatoes, soak them in hot water for about 20 minutes. This helps them soften and release their flavor. You can also make your own sun-dried tomatoes. Slice fresh tomatoes, sprinkle with salt, and dry them in the oven at a low temperature for several hours. Yes, you can prepare this dish in advance. Cook it fully, then cool it down. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat it on the stove over low heat. Add a splash of milk or cream to keep it creamy. Stir gently to prevent sticking. This post explored how to make a tasty creamy chicken pasta. We discussed the main and additional ingredients, the steps to cook, and some helpful tips. You can adjust ingredients based on your taste, making it your own. Whether you're sticking to the recipe or trying new variations, this dish is easy and fun. Enjoy creating a delicious meal that fits your needs and impresses your guests. Happy cooking!

One-Pan Creamy Sun-Dried Tomato Chicken Pasta

Discover the deliciousness of one-pan creamy sun-dried tomato chicken pasta! This easy and flavorful recipe combines tender chicken, sun-dried tomatoes, and fresh spinach, all tossed with al dente pasta in a luscious cream sauce. Perfect for busy weeknights, it takes just 30 minutes to prepare. Dive into this meal that will delight your taste buds! Click to explore the full recipe and impress your family at dinner tonight!
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Ingredients
  

2 boneless, skinless chicken breasts, cut into bite-sized pieces

8 oz (about 225g) pasta (penne or fusilli work well)

1 cup sun-dried tomatoes in oil, drained and chopped

1 medium onion, finely chopped

3 garlic cloves, minced

1 cup chicken broth

1 cup heavy cream

1 cup spinach, fresh

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and sauté until they are golden brown and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.

    Sauté the Aromatics: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.

      Combine Ingredients: Stir in the chopped sun-dried tomatoes, followed by the chicken broth. Bring to a simmer and cook for 2 minutes to let the flavors meld.

        Cook the Pasta: Add the pasta to the skillet, ensuring it is submerged in the liquid. Cover and simmer for about 10-12 minutes, or until the pasta is al dente, stirring occasionally.

          Add Cream & Spinach: Once the pasta is cooked, reduce the heat to low and stir in the heavy cream. Add the fresh spinach and cook for another 2-3 minutes until the spinach wilts and the sauce thickens slightly.

            Finish with Cheese: Return the cooked chicken to the skillet and stir in the Parmesan cheese until melted and well combined. Adjust seasoning with salt and pepper as needed.

              Serve: Once everything is well mixed and creamy, transfer the pasta to bowls or plates. Garnish with fresh basil leaves for a pop of color and added flavor.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4