Description
This creamy sun-dried tomato chicken pasta is a flavorful, comforting dish featuring tender chicken breasts, tangy sun-dried tomatoes, fresh spinach, and a luscious Parmesan cream sauce infused with Italian seasoning and a touch of Dijon mustard. Perfect for a delicious weeknight meal, this recipe combines rich flavors with simple ingredients for a satisfying pasta experience.
Ingredients
Scale
Protein and Seasonings
- 1 pound boneless skinless chicken breasts, cubed
- 4 teaspoons Italian seasoning
- 1 teaspoon paprika or smoked paprika
- Red pepper flakes, to taste
- Kosher salt, to taste
- Black pepper, to taste
- 3/4 cup grated Parmesan cheese
- 2 tablespoons salted butter
Vegetables and Aromatics
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 1 medium shallot, chopped
- 2 cloves garlic, chopped
- 2 cups fresh baby spinach
- Juice of 1 lemon
Other Ingredients
- 1 pound short cut pasta (such as penne or rigatoni)
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
Instructions
- Prepare oil and tomatoes: Drain 3 tablespoons of oil from the jar of sun-dried tomatoes into a large pot or skillet with sides. Chop the sun-dried tomatoes and set them aside for later use.
- Cook the chicken: Place the pot over medium-high heat. Add the cubed chicken, 3 teaspoons of Italian seasoning, paprika, and a pinch each of red pepper flakes, kosher salt, and black pepper. Cook the chicken until golden brown, about 5 minutes. Stir in 1/4 cup Parmesan cheese and cook for another minute, then remove the chicken from the pot and set aside.
- Sauté shallot and garlic: In the same pot, add the salted butter, chopped shallot, garlic, and 1 teaspoon of Italian seasoning. Cook over medium heat until fragrant, approximately 3 minutes, stirring occasionally to avoid burning.
- Cook the pasta: Add 3 1/2 cups water to the pot and bring it to a boil. Add the pasta and cook, stirring frequently, until al dente, about 8 minutes.
- Make the creamy sauce: Once pasta is al dente, stir in the heavy cream, Dijon mustard, remaining Parmesan cheese, fresh baby spinach, and chopped sun-dried tomatoes. Mix thoroughly to combine all ingredients and allow the spinach to wilt slightly.
- Reintroduce chicken and finish: Slide the cooked chicken and any accumulated juices back into the pot with the pasta and sauce. Stir gently to incorporate and heat through.
- Serve: Plate the creamy sun-dried tomato chicken pasta and finish with a generous squeeze of fresh lemon juice and additional grated Parmesan cheese on top if desired.
Notes
- The Italian seasoning can be homemade by combining dried basil, oregano, thyme, rosemary, and marjoram.
- Smoked paprika adds a subtle smoky flavor, but regular paprika works well too.
- Adjust red pepper flakes based on your preferred level of heat.
- Use good quality Parmesan for best flavor.
- For a lighter version, substitute heavy cream with half-and-half or a creamy dairy alternative, though the sauce may be less rich.
- Short cut pasta such as penne, rigatoni, or rotini work best in this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: sun-dried tomato chicken pasta, creamy chicken pasta, Italian chicken pasta, one pot pasta, easy chicken dinner
