Description
Creamy sun-dried tomato chicken pasta is a one-pot comfort meal featuring tender chicken, rigatoni pasta, sun-dried tomatoes, spinach, and a savory cream sauce with bold Tuscan-inspired flavor.
Ingredients
- 450 g boneless, skinless chicken breast, cut into bite-sized pieces
- 3 tablespoons oil from a jar of oil-packed sun-dried tomatoes
- 1/2 cup sun-dried tomatoes, chopped
- 3 teaspoons Italian seasoning, divided
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes, or to taste
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup finely grated parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 4 garlic cloves, minced
- 3 1/2 cups water
- 340 g rigatoni pasta
- 3/4 cup cooking cream
- 1 teaspoon Dijon mustard
- 2 cups fresh spinach leaves
- 1 tablespoon fresh lemon juice
Instructions
- Heat the sun-dried tomato oil in a large pot over medium-high heat.
- Add chicken, 2 teaspoons Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 5 minutes until chicken is golden and cooked through.
- Stir in 1/4 cup parmesan, cook for 1 minute, then remove chicken from the pot and set aside.
- Add butter to the same pot. Once melted, add shallot, garlic, and remaining 1 teaspoon Italian seasoning. Cook for 3 minutes until fragrant and softened.
- Pour in water and bring to a boil. Add rigatoni pasta and cook, stirring often, for about 8 minutes until al dente.
- Reduce heat to medium-low. Stir in cream, Dijon mustard, remaining parmesan, spinach, and chopped sun-dried tomatoes.
- Return cooked chicken and juices to the pot. Stir until combined and sauce is creamy.
- Finish with fresh lemon juice and serve warm with extra parmesan on top if desired.
Notes
- Swap rigatoni with penne or fusilli if needed.
- For more veggies, add mushrooms or bell peppers.
- Use half cream and half milk for a lighter version.
- Stir frequently while cooking pasta to prevent sticking.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
