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Creamy Sun-Dried Tomato Chicken Pasta

An all-in-one meal for busy weeknights that's equally great for the holidays...quick, easy, hearty, and so delicious!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories: 519
Ingredients Method Notes

Ingredients
  

  • 1 (8 ounce) jar oil-packed sun-dried tomatoes
  • 1 pound boneless skinless chicken breasts, cubed
  • 4 teaspoons Italian seasoning ((see note))
  • 1 teaspoon paprika or smoked paprika
  • red pepper flakes
  • kosher salt and black pepper
  • 3/4 cup grated parmesan cheese
  • 2 tablespoons salted butter
  • 1 medium shallot, chopped
  • 2 cloves garlic, chopped
  • 1 pound short cut pasta
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 2 cups fresh baby spinach
  • juice of 1 lemon

Method
 

  1. 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot. 3. To the same pot, add the butter, shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.4. Serve the pasta topped with lemon juice and fresh parmesan.

Notes

  • To ensure even cooking, use a meat mallet to pound the chicken breasts to a uniform thickness before cubing; this helps them cook evenly and stay juicy.
  • When cooking the pasta, stir frequently to prevent it from sticking together; it's best to keep it al dente since it will continue to cook slightly when mixed with the sauce.
  • If you prefer a lighter dish, substitute the heavy cream with Greek yogurt or half-and-half for a creamy texture while reducing the richness.
  • For leftovers, store them in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop over low heat to prevent the sauce from breaking.
  • Add a splash of the sun-dried tomato oil to the sauce for extra flavor, or replace butter with this oil for a more pronounced tomato taste.