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Delicious Creamy Sun-Dried Tomato Chicken Pasta. food shot

Creamy Sun-Dried Tomato Chicken Pasta.

This Creamy Sun-Dried Tomato Chicken Pasta is a weeknight winner! Packed with flavor and ready in under 30 minutes, it’s a family favorite!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 1 jar oil-packed sun-dried tomatoes (8 ounce)
  • 1 pound boneless skinless chicken breasts (cubed)
  • 4 teaspoons Italian seasoning
  • 1 teaspoon paprika or smoked paprika
  • Red pepper flakes (to taste)
  • Kosher salt and black pepper (to taste)
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons salted butter
  • 1 medium shallot (chopped)
  • 2 cloves garlic (chopped)
  • 1 pound short cut pasta (like penne or fusilli)
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 2 cups fresh baby spinach
  • 1 medium lemon (juice)

Equipment

  • Large pot or Dutch oven
  • Colander
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. Step 1: Cook the Pasta
    In a large pot, bring salted water to a boil. Add the short cut pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
  2. Step 2: Sauté the Chicken
    In the same pot, melt 2 tablespoons of salted butter over medium heat. Add the cubed chicken, season with kosher salt, black pepper, Italian seasoning, paprika, and red pepper flakes. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
  3. Step 3: Cook the Aromatics
    In the same pot, add the chopped shallot and garlic. Sauté for about 2-3 minutes until they become fragrant and the shallot is translucent.
  4. Step 4: Add Sun-Dried Tomatoes
    Chop the oil-packed sun-dried tomatoes and add them to the pot, stirring to combine. Cook for an additional minute to allow the flavors to meld.
  5. Step 5: Make the Cream Sauce
    Pour in the heavy cream and add the Dijon mustard. Stir well and let it simmer for about 3-4 minutes until the sauce thickens slightly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
  6. Step 6: Combine Ingredients
    Add the cooked chicken back into the pot along with the grated Parmesan cheese and fresh baby spinach. Toss everything together and let the spinach wilt for about 1-2 minutes.
  7. Step 7: Finish with Lemon Juice
    Finally, squeeze the juice of one lemon over the pasta and give it a good stir. Adjust seasoning with more salt, pepper, or red pepper flakes if desired.
  8. Step 8: Serve and Enjoy
    Serve your Creamy Sun-Dried Tomato Chicken Pasta warm, garnished with extra Parmesan cheese and a sprinkle of fresh herbs if you like. Enjoy every creamy, flavorful bite!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove, adding reserved pasta water to revive the sauce.
  • For a low-carb option, substitute pasta with zucchini noodles or cauliflower rice.