Description
This creamy sun-dried tomato chicken pasta is a rich and comforting dish featuring tender chicken pieces cooked with sun-dried tomatoes, Parmesan, and spinach in a luscious creamy sauce. Perfect for a quick weeknight dinner, this one-pan meal combines Italian flavors with hearty rigatoni pasta for a satisfying and flavorful experience.
Ingredients
Scale
Protein and Seasonings
- 1 tablespoon oil (preferably from the jar of sun-dried tomatoes)
- 4 boneless, skinless chicken breasts, diced into 1/2-inch pieces (about 1 1/2 pounds)
- 1 teaspoon Italian seasoning (or more to taste)
- 3/4 teaspoon salt (or to taste)
- Ground black pepper (to taste)
- 1 tablespoon minced garlic (about 3 cloves)
Liquids and Dairy
- 3 cups chicken broth (or more as needed)
- 1 cup heavy cream
- 1/2 cup grated Parmesan
Other Ingredients
- 1 (7-oz) jar sun-dried tomatoes packed in oil (drained and chopped, reserve oil)
- 8 oz rigatoni pasta (uncooked)
- 1 handful baby spinach (or chopped fresh spinach)
Instructions
- Brown chicken: Heat 1 tablespoon oil in a large, deep skillet (at least 3.5 quart in size) over medium-high heat. Add the diced chicken breasts, season with Italian seasoning, salt, and black pepper, then cook until the chicken pieces are browned on all sides. Reduce heat to medium, stir in the minced garlic, and cook for one more minute until fragrant.
- Add liquids, tomatoes, and pasta: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits which add flavor. Stir in the heavy cream, chopped sun-dried tomatoes, and uncooked rigatoni pasta. Bring the mixture to a boil over medium-high heat.
- Cook the pasta and sauce: Reduce heat to a simmer and cook for 5 minutes, stirring frequently to avoid sticking. Cover the skillet with a lid and cook for another 4-5 minutes, uncovering occasionally to stir once or twice, until the pasta is almost cooked through. Then uncover completely and cook until the pasta reaches your desired tenderness and the sauce has thickened.
- Finish and serve: Remove the skillet from heat and stir in the grated Parmesan and baby spinach. Allow the spinach to wilt in the warm sauce. Taste and adjust seasoning if necessary, adding an extra splash of cream if you want a creamier sauce. Serve immediately for the best flavor and texture.
Notes
- For best flavor, use the oil from the jar of sun-dried tomatoes to brown the chicken.
- You can substitute rigatoni with penne or another tubular pasta if preferred.
- If the sauce becomes too thick, add a little extra chicken broth or cream to loosen it.
- Fresh spinach can be substituted with baby kale or arugula for a different texture.
- Make sure not to overcook the pasta; it should be al dente when finished.
