If you’re searching for the ultimate cozy comfort meal that still feels vibrant and a little bit special, you have to try Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes. This irresistible pasta dish is packed with juicy strips of chicken, an impossibly velvety sauce, swirls of baby spinach, and sweet-tart bites of sun-dried tomato—all tossed together for a weeknight dinner that’s beautiful enough to serve at a dinner party. With every forkful, you’ll find a harmony of flavors and textures that will keep you coming back for more!
Ingredients You’ll Need
The magic of Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes starts with a handful of thoughtfully chosen ingredients. Each addition plays a crucial role: lending bold flavor, velvety texture, or a pop of color that makes this pasta dish utterly irresistible.
- Olive oil: Helps brown the chicken, infusing the base of the dish with rich, fruity flavor.
- Boneless skinless chicken breasts: Slice into strips for tender bites that soak up the creamy sauce perfectly.
- Italian seasoning: Brings aromatic, herby depth to the chicken with minimal fuss.
- Garlic powder: Lends savory back-note flavor without overpowering the dish.
- Salt and pepper: The all-important duo that enhances every single bite.
- Fresh garlic cloves: Sautéed for a minute or two, they fill the kitchen with the most mouthwatering aroma.
- Sun-dried tomatoes: Chop them up for little pops of sweet-sour intensity throughout every forkful.
- Baby spinach: Wilts beautifully into the pasta, boosting nutrition and adding a fresh pop of green.
- Heavy cream: The secret to that luscious, silky sauce—don’t skimp!
- Grated Parmesan cheese: Melts into the cream and thickens the sauce with a nutty, salty bite.
- Red pepper flakes (optional): For a gentle heat that perks up the whole dish.
- Penne or fettuccine pasta: Both shapes work well for catching that stunning sauce.
- Reserved pasta water: A splash helps loosen the sauce if it gets too thick—this is your pasta’s best friend.
- Chopped parsley (optional): A bright, herbal garnish to finish things off in style.
How to Make Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes
Step 1: Season and Sear the Chicken
Start by tossing your sliced chicken breasts with Italian seasoning, garlic powder, salt, and pepper. This simple combination infuses each strip with delicious flavor, so don’t be shy! Heat the olive oil in a large skillet over medium heat, then lay in the chicken in a single layer. Let the pieces sizzle undisturbed until they develop a deep golden color, turning as needed, until fully cooked—about 6 to 8 minutes total. Set the cooked chicken aside for later. The fond (browned bits) left in the pan will make your sauce even tastier!
Step 2: Sauté Garlic and Sun-Dried Tomatoes
In the same skillet, add your minced garlic and those gorgeous, chopped sun-dried tomatoes. Sauté them for just a minute or two, stirring often. The garlic becomes fragrant and the tomatoes’ sweetness blossoms, filling your kitchen with a savory, inviting scent. Careful not to burn the garlic—just let it turn lightly golden.
Step 3: Wilt the Spinach
Toss in the baby spinach and give everything a quick stir. In about a minute, the spinach will collapse and turn a deep, vibrant green. This not only adds nutrients and color to your Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes, but it keeps the dish feeling fresh, even with that decadent sauce.
Step 4: Create the Cream Sauce
Pour the heavy cream into the skillet and bring it all to a gentle simmer. Now’s the time to stir in your grated Parmesan cheese (and red pepper flakes if you like a bit of warmth). The cheese melts, the cream thickens, and you’re left with a glossy sauce that clings lovingly to every bite. If the sauce feels too thick, have that reserved pasta water ready to bring it to your perfect consistency.
Step 5: Combine Pasta, Chicken, and Sauce
Add the cooked penne or fettuccine straight into the skillet, followed by the reserved chicken. Gently toss (or use tongs) to coat everything in that glorious, creamy sauce. This is where your Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes comes to life! If you find the sauce needs loosening, drizzle in a bit of pasta water until it glides easily over all the noodles and chicken. Taste and adjust seasoning before serving.
How to Serve Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes
Garnishes
There’s nothing like a sprinkle of freshly chopped parsley and an extra flurry of grated Parmesan to make this dish pop. If you want a little zing, a touch of lemon zest or additional red pepper flakes on top brightens every bite and looks lovely on the plate.
Side Dishes
This rich, creamy pasta pairs beautifully with simple sides. Try serving it alongside a crisp green salad tossed in a light vinaigrette, or pair it with roasted asparagus or garlicky steamed broccoli. A basket of warm, crusty bread will help scoop up every last bit of sauce!
Creative Ways to Present
For a dinner party, twirl individual pasta nests onto shallow bowls and top with a few pieces of chicken, then spoon extra sauce around. Or, for a family weeknight, pile everything onto a big platter at the center of the table and let everyone help themselves. Either way, Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes looks as delicious as it tastes.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), store your Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes in an airtight container in the refrigerator for up to 3 days. For best results, let it cool to room temperature before sealing it up, which helps preserve the texture and flavor.
Freezing
While cream-based sauces can sometimes separate after freezing, you can absolutely freeze this pasta for future cravings. Spoon the cooled pasta into freezer-safe containers or zip-top bags and freeze for up to one month. Just know the sauce may need a little stirring or extra cream once reheated to revive that signature creaminess.
Reheating
To reheat, add a splash of cream or milk to a skillet with your chilled pasta and warm gently over medium-low heat. Stir often to prevent sticking, and heat until everything is just warmed through. The reserved pasta water trick works here, too—use it to thin the sauce if needed!
FAQs
Can I use a different type Main Course
Absolutely! While penne or fettuccine are both excellent choices for holding onto the creamy sauce, you can swap in spaghetti, rigatoni, or even a gluten-free pasta if you prefer. Just be sure to cook according to the package directions and reserve a bit of the pasta water for the sauce.
Is there a lighter version of Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes?
Yes! If you want to cut calories, you can substitute half-and-half or even evaporated milk for the heavy cream, although the sauce will be slightly less rich. You’ll still get lovely flavor and creaminess without feeling overly indulgent.
What’s the best way to make this dish vegetarian?
You can easily make this pasta vegetarian by leaving out the chicken and swapping in sautéed mushrooms, artichoke hearts, or even roasted cauliflower. The sun-dried tomatoes and spinach keep the dish colorful and flavorful, no matter what protein you use.
How do I avoid curdling the cream sauce?
To keep your sauce silky and smooth, be sure to add the cream over medium-low heat, and avoid boiling it vigorously. Stir in the Parmesan gradually, and add pasta water as needed for a glossy finish—these steps will help your Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes stay luscious.
Can I prepare any parts of this recipe ahead of time?
Definitely—you can cook the chicken and chop your vegetables a day ahead, storing them in the fridge until you’re ready to assemble. Cook the pasta just before serving and prepare the sauce fresh for the best creamy texture.
Final Thoughts
I truly hope you’ll make Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes part of your regular dinner rotation—it’s the perfect blend of easy and impressive. There’s nothing better than watching your friends and family go back for seconds of something you made with love. Give it a try soon—and don’t forget to savor every creamy, flavor-packed bite!
Print
Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a delightful and creamy chicken pasta dish that combines tender chicken strips with the bold flavors of sun-dried tomatoes and the freshness of baby spinach, all in a luscious Parmesan cream sauce. This easy-to-make pasta is perfect for a comforting meal any day of the week.
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, sliced into strips
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Pasta:
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 8 ounces penne or fettuccine pasta, cooked and drained
- 1/4 cup reserved pasta water (if needed)
- Chopped parsley for garnish (optional)
Instructions
- Season the Chicken: Season the chicken with Italian seasoning, garlic powder, salt, and pepper.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through, about 6–8 minutes. Remove chicken and set aside.
- Prepare the Sauce: In the same skillet, add garlic and sun-dried tomatoes. Cook for 1–2 minutes until fragrant. Add spinach and cook until wilted. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and red pepper flakes, cooking until the sauce thickens slightly.
- Combine Everything: Add the cooked pasta and return the chicken to the skillet. Toss everything to coat evenly, adding reserved pasta water as needed to loosen the sauce.
- Serve: Serve warm, garnished with chopped parsley if desired.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- You can also substitute grilled shrimp for chicken.
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