Creamy Sun Dried Chicken Pasta

Creamy sun dried tomato chicken pasta is the kind of meal that instantly makes dinner feel special, no matter how busy your weeknight is. Everything cooks in just one pot, so cleanup is easy, and the result is a comforting, garlicky pasta with juicy chicken and pops of bright spinach.

I first put this together on a night when I needed something quick yet restaurant worthy and now it is my number one request when friends stop by unexpectedly

Ingredients

• Olive oil: provides a silky base and helps brown the chicken for flavor
• Boneless skinless chicken breasts: keep things lean and cook up tender when chopped evenly
• Garlic powder and Italian seasoning: bring the signature herbal notes select fresh dried Italian seasoning for best results
• Red pepper flakes: add gentle warmth optional if serving kids or spice averse eaters
• Salt and freshly ground black pepper: for seasoning prioritize freshly cracked black pepper for a little punch
• Shallots: add a mild sweet base dice finely for even cooking
• Garlic cloves: grated for punchier flavor look for firm bulbs with tight skins
• Sun dried tomatoes: give intensity and color packed in oil for better texture and taste
• Fusilli or penne pasta: perfect shapes for soaking up creamy sauce choose bronze cut pasta for sauce clinging
• Low sodium chicken broth: delivers richness without making things too salty opt for low sodium to control seasoning
• Baby spinach: a pop of green nutrients choose leaves with no spots or wilting
• Low fat cream cheese: melts smoothly for creamy texture let it soften at room temperature
• Whole milk: balances richness with just enough fat to bring everything together use full fat for creamier sauce
• Shredded parmesan cheese: for a sharp savory finish buy a block and shred at home for the best melt
• Fresh basil: a bright herbal topper chop right before serving for max aroma

Step-by-Step Instructions

Sauté the Chicken:

Heat olive oil in a deep skillet over medium high heat then add chicken in a single layer Season with salt black pepper Italian seasoning garlic powder and red pepper flakes Sauté for six to eight minutes until cooked through and golden outside Remove chicken to a plate and keep warm

Build the Flavor Base:

If the pan looks dry drizzle in a bit more oil Add diced shallots grated garlic and chopped sun dried tomatoes Sauté for two minutes until the shallots are softened and everything smells amazing Pour in chicken broth and stir well to release any tasty browned bits from the pan bottom Bring to a strong simmer

Cook the Pasta:

Stir in uncooked pasta and turn the heat to medium Let it cook uncovered stirring often for about fifteen to twenty minutes until almost all liquid is absorbed and pasta is just tender During the last minute toss in baby spinach stirring until wilted but still bright

Make it Creamy:

Add the softened cream cheese and parmesan Stir patiently until both are melted and fully mixed into the sauce

Finish and Serve:

Return the cooked chicken and any juices to the pot Pour in whole milk Stir gently until everything is hot through and the sauce thickens about three to five minutes Taste and adjust salt or pepper as needed Remove from the heat Sprinkle with fresh chopped basil and a little more parmesan just before eating

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The sun dried tomatoes are what really set this apart I keep an extra jar on hand because their tangy sweetness honestly makes the whole dish shine especially when you catch a bite with both chicken and spinach

Storage Tips

Cool leftovers within thirty minutes and store in an airtight container in the fridge It will keep for three days Reheat slowly on the stove or in the microwave with a splash of broth or milk to restore creaminess Avoid freezing as the sauce can separate but if you must freeze let it thaw overnight in the fridge then stir gently as you reheat

Ingredient Substitutions

If you do not have chicken breasts chicken thighs work wonderfully just trim off excess fat For a vegetarian version use rinsed canned chickpeas instead of meat and swap chicken broth for vegetable broth You can use kale if you are out of spinach or swap in rigatoni for a different pasta shape

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Serving Suggestions

This dish is dreamy on its own but also fantastic with a crisp side salad and warm crusty bread If you want to add more veggies toss in halved cherry tomatoes or sliced zucchini just before the pasta finishes cooking For a dinner party top each serving with extra basil and fresh grated parmesan for a bistro style feel

Cultural and Historical Context

Sun dried tomatoes bring a classic element from Southern Italian cooking to the table traditionally used for adding concentrated tomato flavor long before canned varieties existed Their tangy richness pairs perfectly with cream and pasta just as you find in family trattorias across Italy

Recipe FAQs

→ Can I use a different type of pasta?

Absolutely! Fusilli or penne work well, but any short pasta such as rotini or rigatoni can be substituted. Just watch for cook time adjustments.

→ How can I make it dairy free?

Swap the cream cheese and milk for dairy free alternatives such as cashew cream and plant-based milk. Omit parmesan or use a vegan version.

→ What can I use instead of sun dried tomatoes?

Roasted red peppers or sautéed mushrooms can offer a similar savory touch if sun dried tomatoes aren’t available.

→ Is it possible to make this ahead?

Yes, it reheats well. Store in an airtight container in the fridge for up to 3 days. Add a splash of milk when reheating to refresh the sauce.

→ How can I add extra flavor?

Try adding fresh herbs like thyme or oregano, or a squeeze of lemon juice before serving for brightness.