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- 2 boneless, skinless chicken breasts, sliced - 8 oz. penne pasta - 1 cup sun-dried tomatoes, chopped (in oil) - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 cup fresh spinach, chopped - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves, for garnish This creamy sun-dried tomato chicken pasta serves four. Each serving has about: - Calories: 550 - Protein: 40g - Carbohydrates: 45g - Fat: 25g - Fiber: 3g This dish provides a hearty meal with protein and healthy fats. The sun-dried tomatoes add a burst of flavor and nutrients. - Large pot for boiling pasta - Large skillet for cooking chicken and sauce - Wooden spoon for stirring - Measuring cups for precise ingredients - Knife and cutting board for chopping ingredients These tools will help you cook efficiently and enjoy every step of the process. Start with a large pot. Fill it with water and add salt. Bring the water to a boil. Add 8 oz. of penne pasta. Cook it based on the package instructions. Once done, drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Slice 2 boneless, skinless chicken breasts. Season the chicken with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the chicken for 5 to 7 minutes. It should turn golden brown. Once cooked through, remove it from the skillet and set it aside. In the same skillet, add 3 cloves of minced garlic and 1 cup of chopped sun-dried tomatoes. Sauté for 1 to 2 minutes. This step brings out the flavors. When the garlic smells good, it’s time for the next step. Now, add 1 cup of chicken broth and 1 cup of heavy cream into the skillet. Stir everything well. Bring the mixture to a gentle simmer. Let it thicken for about 3 to 4 minutes. Then, return the cooked chicken to the skillet. Add in 1 cup of chopped fresh spinach and 1/2 cup of grated Parmesan cheese. Cook for another 2 to 3 minutes. The spinach should wilt, and the sauce will become creamy. Add the drained penne pasta to the skillet. Toss everything gently. Make sure the pasta gets well coated with the creamy sun-dried tomato sauce. This step is key to flavor. Now, taste the dish. Adjust the seasoning with salt and pepper if needed. Serve hot and garnish with fresh basil leaves. This adds a lovely touch! Enjoy your creamy sun-dried tomato chicken pasta! To make a creamy sauce, use heavy cream. This thickens and adds richness. Start with a gentle simmer after adding the cream. Stir often to avoid burning. If the sauce looks too thin, let it simmer longer. You can also add more cheese for extra creaminess. Use boneless, skinless chicken breasts for this dish. Slice them evenly for even cooking. Heat your skillet well before adding the chicken. This helps to brown it nicely. Cook for about 5-7 minutes until golden. Always check that the chicken is cooked through. A meat thermometer should read 165°F (75°C) inside. Fresh herbs can elevate your dish. Use basil as a garnish for a fresh taste. You can also add chopped parsley or thyme to the sauce. Add herbs at the end of cooking for the best flavor. This keeps their bright taste and color. Always taste before serving to adjust flavors. {{image_2}} You can easily swap the chicken with other proteins. Shrimp works great and cooks fast. Use 1 pound of shrimp, peeled and deveined. Sauté it until pink and tender. For a heartier option, try turkey or even tofu. Each choice adds its own flavor and texture. To make this dish vegetarian, skip the chicken. Use 1 can of drained chickpeas instead. They add protein and a nice bite. You can also include extra veggies like bell peppers or zucchini. Sauté them alongside the garlic and sun-dried tomatoes. This way, you keep all the rich flavors while making it plant-based. For a gluten-free meal, use gluten-free pasta. Many great options are available, like rice or quinoa pasta. Cook them just like regular pasta. Always check the package for cooking times, as they can vary. This way, everyone can enjoy the creamy sun-dried tomato chicken pasta without worry. To keep your creamy sun-dried tomato chicken pasta fresh, place leftovers in an airtight container. Make sure it cools down first. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you’re ready to enjoy your leftovers, reheat them gently. You can use a microwave or a skillet on low heat. If the sauce looks thick, add a splash of chicken broth or cream. This will help bring back that creamy texture. If you want to freeze your creamy sun-dried tomato chicken pasta, use a freezer-safe container. It can last up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. Yes, you can use fresh tomatoes. However, sun-dried tomatoes have a strong flavor. If you choose fresh ones, cook them down to a paste for better taste. This will help mimic the depth of sun-dried tomatoes. I love penne pasta for this dish. Its shape holds the sauce well. You can also use fusilli or farfalle for fun twists. Just choose a pasta that can catch the creamy sauce. To make this dish dairy-free, swap heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. This keeps the dish rich without dairy. Yes, you can prepare the components ahead. Cook the chicken and sauce, then store them. When ready to eat, cook the pasta and combine everything. This saves time and keeps flavors fresh. This blog covered the key steps to make a flavorful dish. We discussed the right ingredients and cooking tools. I shared tips for creamy sauces and juicy chicken. You learned how to customize the recipe with easy swaps. Also, we went over how to store and reheat leftovers effectively. In the end, cooking should be fun and tasty. Enjoy trying these ideas in your kitchen!

Creamy Sun-Dried Tomato Chicken Pasta

Indulge in a delicious Creamy Sun-Dried Tomato Chicken Pasta that’s sure to impress! This recipe combines tender chicken, rich sun-dried tomatoes, and fresh spinach in a luscious sauce, all in just 30 minutes. Perfect for weeknight dinners, it’s easy to make and packed with flavor. Ready to elevate your mealtime? Click through to explore this mouthwatering recipe and bring a taste of Italy to your kitchen!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced

8 oz. penne pasta

1 cup sun-dried tomatoes, chopped (in oil)

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 cup fresh spinach, chopped

1/2 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 Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions. Drain and set aside.

    Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the sliced chicken breasts with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

      Prepare Sun-Dried Tomato Sauce: In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes until the garlic is fragrant.

        Make it Creamy: Pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a gentle simmer, allowing it to thicken for about 3-4 minutes.

          Combine Ingredients: Add the cooked chicken back into the skillet. Stir in the chopped spinach and grated Parmesan cheese. Cook for another 2-3 minutes, until the spinach wilts and the sauce is creamy.

            Toss with Pasta: Add the drained penne pasta to the skillet and toss gently until the pasta is well coated with the creamy sun-dried tomato sauce.

              Season & Serve: Taste and adjust the seasoning as needed. Serve hot, garnished with fresh basil leaves for a burst of flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4