Creamy Sun-Dried Tomato Chicken Pasta - A Cozy, Weeknight Favorite

Ingredients

• Chicken breasts or thighs (about 1.5 lb), thinly sliced
• Short pasta (penne, rigatoni, or fusilli), 12 oz
• Sun-dried tomatoes in oil, 1 cup, sliced (plus 1–2 tbsp of the oil)
• Olive oil or butter, 1–2 tbsp
• Garlic, 3–4 cloves, minced
• Chicken broth, 1 cup
• Heavy cream or half-and-half, 1 cup
• Grated Parmesan, 3/4 cup (plus more for serving)
• Baby spinach, 2 cups (optional)
• Crushed red pepper flakes, 1/2 tsp (optional)
• Lemon, 1 (zest and juice to taste)
• Salt and black pepper
• Italian seasoning or dried oregano, 1 tsp
• Fresh basil or parsley for garnish

Instructions

1. 1

   Cook the pasta: Boil in salted water until al dente. Reserve 1/2 cup pasta water, then drain.

2. 2

   Season the chicken: Pat dry. Season with salt, pepper, and Italian seasoning.

3. 3

   Sear the chicken: Heat a large skillet over medium-high. Add a mix of olive oil and 1 tbsp sun-dried tomato oil. Sear chicken in batches, 3–4 minutes per side, until cooked through and golden. Transfer to a plate.

4. 4

   Build flavor: Lower heat to medium. Add garlic and sliced sun-dried tomatoes to the skillet. Sauté 30–60 seconds until fragrant.

5. 5

   Deglaze: Pour in chicken broth, scraping up browned bits. Simmer 2 minutes.

6. 6

   Make it creamy: Stir in cream. Simmer gently 3–4 minutes to thicken slightly. Add a pinch of red pepper flakes if you like heat.

7. 7

   Finish the sauce: Whisk in Parmesan until smooth. Add a splash of pasta water if it gets too thick. Season with salt and pepper.

8. 8

   Add greens: Stir in spinach and cook until just wilted, 30–60 seconds.

9. 9

   Toss it together: Return chicken and any juices to the pan. Add pasta and toss until coated. Adjust with more pasta water as needed for a glossy sauce.

10. 10

    Brighten: Add lemon zest and a squeeze of lemon juice to taste. Top with chopped basil or parsley.

11. 11

    Serve: Finish with extra Parmesan and cracked pepper.