Description
Make this rich, creamy chicken pasta dish in one pot for easy cleanup. It features tender chicken in a sun-dried tomato and Parmesan cream sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup sun-dried tomatoes, drained and chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 ounces pasta (penne or rotini work well)
- 2 cups fresh spinach
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season the chicken pieces with salt, pepper, Italian seasoning, and garlic powder.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
- Reduce the heat to medium. Add the chopped sun-dried tomatoes and minced garlic to the pot. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the dry pasta to the pot. Stir well. Cover the pot and cook according to the pasta package directions, stirring occasionally to prevent sticking, until the pasta is nearly tender (about 10-12 minutes).
- Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring constantly, until the sauce thickens slightly.
- Return the cooked chicken to the pot. Add the fresh spinach and stir until the spinach wilts into the sauce, about 1 minute.
- Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley.
Notes
- For a richer flavor, use oil-packed sun-dried tomatoes, reserving 1 tablespoon of the oil to cook the chicken in instead of plain olive oil.
- If the sauce becomes too thick while simmering, add a splash more chicken broth or water until you reach your desired consistency.
- You can substitute chicken thighs for breasts if you prefer darker meat.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 750
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 40
- Cholesterol: 150