Creamy Sun-Dried Tomato Chicken Pasta
A comforting pasta dish featuring tender chicken, creamy sauce enriched by sun-dried tomatoes and fresh spinach - perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1 lb. boneless, skinless chicken breast protein source
- 2 Tbsp butter adds richness
- 2 cloves garlic for flavor
- 1/2 lb. penne pasta provides texture
- 1.5 cups chicken broth provides moisture
- 1 cup milk for creaminess
- 3 oz. cream cheese adds smoothness
- 1/3 cup basil pesto brings herbal notes
- 1/4 cup grated Parmesan enhances flavor
- freshly cracked pepper for seasoning
- 1 pinch crushed red pepper adds heat
- 3 cups fresh spinach optional, for nutrition and color
- 1/4 cup sliced sun-dried tomatoes optional, for tanginess
Instructions
Preparation
- Cut the chicken breast into bite-sized pieces and set aside.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Cooking
- Add the chicken pieces to the skillet and cook for 6-8 minutes until golden brown and cooked through.
- Pour in the chicken broth and bring to a boil.
- Add the penne pasta, stir gently, and reduce heat to a simmer. Cook according to package instructions (about 11-13 minutes), stirring occasionally.
- In a separate bowl, combine the milk and cream cheese, stirring until smooth.
- Once the pasta is nearly tender, pour the milk and cream cheese mixture into the skillet. Add the basil pesto, grated Parmesan, cracked pepper, and crushed red pepper. Stir to create a creamy sauce.
- Fold in the fresh spinach and sun-dried tomatoes, ensuring everything is well combined and coated.
- Allow the pasta to heat through for a minute, then serve immediately.
Notes
For best results, marinate chicken in pesto before cooking. Cook pasta al dente, as it will continue to soften in the sauce. Store leftovers in an airtight container for up to three days.
Nutrition
Serving: 1g
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