Sun Dried Tomato Chicken Pasta Recipe
Creamy sun dried tomato chicken pasta made with tender chicken, al dente pasta, spinach, and a rich Mediterranean-inspired sauce. A quick 30-minute recipe that feels gourmet yet simple enough for weeknight dinners.
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Servings: 4 servings
Calories: 580kcal
Cost: $18
Equipment
- Large Skillet (12-inch, stainless steel or cast iron)
- Pasta pot – 6-8 quart capacity
- Sharp knife – for chicken and vegetable prep
- Cutting board – for safe chopping
- Tongs – to toss pasta and chicken
- Measuring cups – accurate ingredient portions
- Cheese grater – fresh Parmesan
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts cut bite-sized
- 12 oz pasta penne or fettuccine
- 0.5 cup sun dried tomatoes in oil chopped (reserve 2 tablespoon oil)
- 1 cup heavy cream
- 0.5 cup Parmesan cheese grated
- 3 cloves garlic minced
Vegetables & Aromatics
- 2 cups baby spinach
- 0.25 cup fresh basil chopped
- 0.5 medium onion diced
- 2 tablespoon olive oil
Seasonings & Spices
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes optional
- 0.25 teaspoon paprika
- salt and pepper to taste
Instructions
- Season chicken with salt, pepper, and paprika.
- Heat oil, cook chicken 6–7 min, remove.
- Boil pasta al dente, reserve ½ cup water.
- Sauté onion 3–4 min, add garlic 1 min.
- Add tomatoes + oil, stir in cream, simmer.
- Add Italian seasoning, red pepper flakes.
- Return chicken, add pasta, toss with Parmesan.
- Stir in spinach + basil, adjust with pasta water, season to taste.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 300g | Calories: 580kcal | Carbohydrates: 46g | Protein: 38g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 640mg | Potassium: 780mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3200IU | Vitamin C: 14mg | Calcium: 220mg | Iron: 3mg