Creamy Sun-Dried Tomato Chicken Pasta
By Ashley Bowen, Senior Account Coordinator
This delicious, creamy, sun-dried tomato chicken pasta can be made using only one pot! Who doesn’t love that after a busy day? It’s also a perfect comfort food option for the cold winter months.
Creamy Sun-Dried Tomato Chicken Pasta
Equipment
- Large pot or skillet
Ingredients
- 8 ounces oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts, cubed
- 4 teaspoons Italian seasoning (See note below to make your own)
- 1 teaspoon paprika or smoked paprika
- Red pepper flakes
- Kosher salt
- Black pepper
- 3/4 cup grated parmesan cheese
- 2 tablespoons salted butter
- 1 medium shallot, chopped
- 2 cloves garlic, chopped
- 1 pound short cut pasta
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 cups fresh baby spinach
- 1 lemon, juiced
Instructions
- Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.
- Set the pot over medium-high heat. Add the chicken, 3 teaspoons of Italian seasoning, the paprika, and a pinch of red pepper flakes, salt and pepper. Cook until golden brown, 5 minutes. Add ¼ cup of parmesan cheese, cook another minute, then remove the chicken from the pot.
- To the same pot, add butter, shallot, garlic, and 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 ½ cups of water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan cheese, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate back into the pot.
- Serve the pasta topped with lemon juice and fresh parmesan cheese.
- Make your own Italian Seasoning: Mix 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of dried sage. Store in a sealed container.
January 17, 2022
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