Creamy Sun-Dried Tomato Chicken Pasta

Creamy Sun-Dried Tomato Chicken Pasta ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 12 oz fettuccine or penne pasta
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp butter
• 4 cloves garlic, minced
• 0.5 medium yellow onion, finely diced
• 0.5 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup chicken broth
• 1.5 cups heavy cream
• 5 oz fresh spinach
• 0.5 cup Parmesan cheese, grated
• 1 tsp Italian seasoning
• 2 tbsp fresh parsley, chopped (for garnish)

How to make Creamy Sun-Dried Tomato Chicken Pasta

1. Bring a large pot of generously salted water to a rolling boil. Add the 12 oz fettuccine or penne pasta and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
2. While the pasta cooks, pat the 1.5 lbs chicken breasts dry with paper towels and cut them into 1-inch cubes. Season the chicken all over with 0.5 tsp salt and 0.25 tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken cubes and cook for 5-7 minutes, stirring occasionally, until they are golden brown on all sides and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate.
4. Reduce the heat to medium and add the remaining 1 tbsp olive oil and 2 tbsp butter to the same skillet. Add the 0.5 finely diced yellow onion and sauté for 3-4 minutes until softened and translucent.
5. Stir in the 4 minced garlic cloves and 0.5 cup chopped sun-dried tomatoes, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
6. Pour in 1 cup chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Bring the mixture to a simmer and let it cook for 2 minutes to reduce slightly.
7. Stir in 1.5 cups heavy cream and 1 tsp Italian seasoning. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly to coat the back of a spoon.
8. Add the 5 oz fresh spinach to the sauce, stirring until it wilts completely, which usually takes about 2-3 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
9. Return the cooked chicken to the skillet with the sauce. Add the drained pasta and 0.5 cup grated Parmesan cheese. Toss everything together until the pasta is fully coated in the creamy sauce and the cheese is melted.
10. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with 2 tbsp fresh chopped parsley.

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