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One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken

A comforting and quick dish that combines pasta, chicken, spinach, and sun-dried tomatoes in a creamy sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta Any type such as penne or farfalle; gluten-free can be used.
  • 1 lb chicken breast Juicy and tender; tofu can be used for a vegetarian alternative.
  • 2 cups spinach Fresh or frozen.
  • 1 cup sun-dried tomatoes Canned, drained tomatoes can be substituted.
  • 1 cup heavy cream Non-dairy alternatives like coconut cream can be used.
  • 1 cup chicken broth Homemade is best, but store-bought works too.
  • 1 tablespoon olive oil For sautéing.
  • to taste salt
  • to taste pepper
  • to taste Parmesan cheese For a finishing touch; nutritional yeast can be used for dairy-free.

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add diced chicken breast and season with salt and pepper. Cook until golden brown, about 5-7 minutes.
  2. Stir in sun-dried tomatoes and sauté for an additional 2 minutes, allowing their flavors to infuse the oil.
  3. Pour in chicken broth and bring to a simmer. Add pasta, ensuring it’s submerged. Cover and cook for 10-12 minutes, until pasta is tender.
  4. Lower heat and stir in spinach, allowing it to wilt.
  5. Pour in heavy cream, mixing thoroughly until a creamy sauce forms.
  6. If feeling indulgent, sprinkle in Parmesan cheese, stirring until melted and combined.
  7. Adjust seasoning with additional salt and pepper as needed, and serve warm.

Notes

Consider adding bell peppers or zucchini for extra veggies and red pepper flakes for a spicy kick. For a lighter version, use half-and-half or Greek yogurt instead of heavy cream.