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Homemade Sundried Tomato Chicken Pasta photo

Sundried Tomato Chicken Pasta

A creamy, skillet one-pot pasta with sun-dried tomatoes, tender chicken, and spinach ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Cast iron pan
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Spatula or wooden spoon

Ingredients
  

  • 7 oz sun-dried tomatoes in oil reserve oil from jar; slice tomatoes if desired
  • 1 pound chicken (breasts or boneless skinless thighs) cubed, uncooked
  • 2 tsp Italian seasoning divided (use 1 tsp for chicken, 1 tsp for sauce)
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1/4 cup onion diced
  • 1 tbsp garlic minced
  • 2 cups water
  • 1 cup heavy whipping cream
  • 8 oz uncooked pasta
  • 1 cup fresh spinach leaves
  • 1/4 cup shredded Parmesan cheese for topping

Instructions
 

  • Drain the jar of sun-dried tomatoes, reserving the oil. Set the tomatoes aside and slice them if desired.
  • Toss the cubed chicken with 1 teaspoon Italian seasoning, salt, paprika, red pepper flakes, and black pepper until evenly coated.
  • Heat a skillet over medium heat and add the reserved sun-dried tomato oil. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.
  • Sprinkle 1/4 cup grated Parmesan over the cooked chicken, then remove the chicken from the pan and set aside.
  • Add butter to the same skillet. Sauté the diced onion and minced garlic over medium heat until the onion is tender, about 5 minutes.
  • Stir in the remaining 1 teaspoon Italian seasoning, then add the water, heavy whipping cream, and uncooked pasta to the skillet.
  • Bring the mixture to a rapid simmer over medium-high heat and cook, stirring occasionally, until the pasta is tender, about 8–12 minutes.
  • Reduce the heat to low and stir in the spinach, cooked chicken, and sliced sun-dried tomatoes. Cook until warmed through and spinach is wilted.
  • Sprinkle shredded Parmesan cheese over the pasta and serve immediately.

Notes

  • Serve with a side salad to balance the richness.