Name: Creamy Sun-Dried Tomato Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz Penne or Rigatoni Pasta; 1 lb Boneless Skinless Chicken Breasts, sliced; 1/2 cup Sun-dried tomatoes in oil, drained and chopped; 2 cups Fresh Baby Spinach; 1 cup Heavy Cream; 1/2 cup Parmesan Cheese, freshly grated; 3 cloves Garlic, minced; 2 tbsp Olive oil (or oil from the tomato jar); 1/2 tsp Red pepper flakes

"Indulge in succulent chicken breasts seared to perfection and tossed in a velvety, garlic-infused cream sauce bursting with tangy sun-dried tomatoes and fresh spinach. This Mediterranean-inspired dish delivers sophisticated, restaurant-quality flavors right to your kitchen table with minimal effort."

1 Ingredients

Qty	Item
12 oz 340 g	Penne or Rigatoni Pasta
1 lb 450 g	Boneless Skinless Chicken Breasts, sliced
1/2 cup 75 g	Sun-dried tomatoes in oil, drained and chopped
2 cups 60 g	Fresh Baby Spinach
1 cup 240 ml	Heavy Cream
1/2 cup 50 g	Parmesan Cheese, freshly grated
3 cloves 9 g	Garlic, minced
2 tbsp 30 ml	Olive oil (or oil from the tomato jar)
1/2 tsp 1 g	Red pepper flakes

2 Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then sear until golden brown and cooked through (about 5-7 minutes). Remove chicken from the skillet and set aside.

In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant.

Lower the heat to medium and pour in the heavy cream. Bring to a gentle simmer, then stir in the grated Parmesan cheese and red pepper flakes until the sauce begins to thicken.

Add the fresh spinach to the sauce and stir until it begins to wilt.

Return the cooked chicken and the drained pasta to the skillet. Toss everything together to coat thoroughly, adding a splash of the reserved pasta water if the sauce is too thick.

Garnish with extra Parmesan or fresh basil and serve immediately.

·
Use the flavorful oil from the sun-dried tomato jar instead of plain olive oil for an extra punch of flavor.
·
Do not overcook the chicken; searing it quickly over medium-high heat keeps it juicy.
·
Always grate your own Parmesan cheese from a block for a smoother, less grainy sauce.
·
If you want to lighten it up, you can use half-and-half, but the sauce will be slightly thinner.

? Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and are often more tender and flavorful.

What is the best pasta shape for this recipe?

Penne, rigatoni, or fusilli are ideal because their ridges and holes hold the creamy sauce well.

How long does this keep in the fridge?

It can be stored in an airtight container for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.

Can I make this dairy-free?

You can substitute heavy cream with full-fat canned coconut milk and use a vegan parmesan alternative, though the flavor profile will change slightly.

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