Creamy Sun-Dried Tomato Chicken Pasta
Get ready for some comforting Creamy Tuscan Chicken Pasta, all made in one pot (even the pasta cooks right in the sauce)! This easy, creamy pasta dish is packed with big flavor and tender chicken, but comes together in just 30 minutes.
Servings: 6 servings
Ingredients
- 1 tablespoon oil preferably from the jar of sun-dried tomatoes!
- 4 boneless, skinless chicken breasts diced into ½-inch pieces (about 1 ½ pounds)
- 1 teaspoon Italian seasoning or more to taste
- ¾ teaspoon salt or to taste
- ground black pepper to taste
- 1 tablespoon minced garlic about 3 cloves
- 3 cups chicken broth or more as needed
- 1 cup heavy cream
- 1 (7-oz) jar sun-dried tomatoes packed in oil drained (reserve oil) and chopped
- 8 oz rigatoni pasta uncooked
- ½ cup grated parmesan
- 1 handful baby spinach or chopped fresh spinach
Instructions
- Brown chicken: Heat 1 tablespoon oil in a large, deep skillet (at least 3.5 quart in size) over medium-high heat. Add 4 boneless, skinless chicken breasts (diced), season with 1 teaspoon Italian seasoning, ¾ teaspoon salt and ground black pepper and cook until browned. Reduce heat to medium, stir in 1 tablespoon minced garlic and cook for one more minute.
- Add liquids, tomatoes and pasta: Add 3 cups chicken broth to pan, scraping any browned bits off bottom of pan. Stir through 1 cup heavy cream, prepared sun-dried tomatoes and 8 oz rigatoni pasta. Bring to a boil over medium-high heat.
- Cook: Reduce heat to a simmer, cook for 5 minutes stirring often. Cover pan with a lid and cook for 4-5 more minutes, uncovering and stirring 1-2 times, until pasta is almost done. Uncover and finish cooking until pasta is done to your liking and sauce has thickened.
- Finish and serve: Take pan off the heat. Stir through ½ cup grated parmesan and 1 handful baby spinach. Let sit until spinach has wilted, check for seasoning, add additional splash of cream if needed. Serve immediately.
Notes
Ingredient notes
- Chicken: Feel free to use diced boneless, skinless chicken thighs in place of the chicken breast.
- Pasta: I used rigatoni, but penne, bow-ties or spirals work, too.
- Spinach: Feel free to skip the greens if you prefer, or if it keeps the kids from complaining 😉
Recipe tips
- Don’t pre-cook the pasta: The pasta really does go in dry, completely uncooked! It cooks right in the sauce.
- Adjust liquids if needed: Different pasta types and shapes need more or less liquid. If your sauce is too liquid-y once the pasta is cooked, allow the dish to stand for 5 minutes to see if it thickens. If it doesn’t, combine 1 teaspoon cornstarch with 1 tablespoon milk. Stir into the dish and simmer for 1-2 minutes until thickened. If you notice the pasta is too dry during cooking, add more broth or cream as needed.
- Keep leftovers covered in the fridge for up to 3 days. Reheat in the oven at 350°F for 20 minutes, or until bubbly (add mozzarella cheese on top before baking for some extra cheesy goodness!)