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Sun-Dried Tomato Chicken Pasta Recipe

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4.4 from 5 reviews

A delicious and creamy Sun-Dried Tomato Chicken Pasta featuring tender chicken thighs, sun-dried tomatoes, fresh spinach, and a rich parmesan cream sauce, ready in just 40 minutes for a perfect weeknight dinner.

Ingredients

Chicken

  • 1 lb chicken thighs or chicken breast
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried basil
  • 1 tbsp olive oil

Pasta

  • 12 oz dry pasta

Sun-Dried Tomato Mixture

  • 4 oz sun dried tomatoes in a jar
  • 1 tsp sun-dried tomato oil from the jar
  • 2 tsp lemon zest
  • 1 tbsp lemon juice

Sauce

  • 3 tbsp butter
  • 3 garlic cloves, minced
  • 1 1/2 cups chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup parmigiano cheese, freshly grated
  • Handful of fresh spinach

Instructions

  1. Season Chicken: Mix together the kosher salt, pepper, dried thyme, and dried basil. Rub this seasoning mixture all over the chicken thighs or breasts to evenly coat them.
  2. Heat Olive Oil: In a sauté pan over medium heat, heat the tablespoon of olive oil until shimmering, preparing it for cooking the chicken.
  3. Cook Chicken First Side: Place the seasoned chicken in the pan and cook until the first side is golden brown, then flip to the other side.
  4. Finish Cooking Chicken: Reduce the heat to medium/low and cover the pan. Let the chicken cook through completely while ensuring it remains juicy and tender.
  5. Cook Pasta: Meanwhile, cook the pasta in salted boiling water according to package instructions. Before draining, reserve 1/2 cup of the pasta water and then set the pasta aside.
  6. Prepare Sun-Dried Tomato Mixture: In a food processor, pulse together the sun-dried tomatoes, 1 teaspoon of the sun-dried tomato oil from the jar, 1 tablespoon lemon juice, and 2 teaspoons lemon zest to create a flavorful paste.
  7. Remove Chicken: Take the cooked chicken out of the pan and set it aside for slicing later.
  8. Melt Butter: In the same pan, melt the 3 tablespoons of butter over medium heat to create the base for the sauce.
  9. Sauté Garlic and Tomato Mixture: Add the minced garlic and the sun-dried tomato paste to the melted butter. Cook for 2 to 3 minutes until fragrant and slightly thickened.
  10. Add Liquids: Whisk in the 1 1/2 cups chicken broth and 3/4 cup heavy cream, then bring the mixture to a boil to start thickening the sauce.
  11. Add Cheese and Simmer: Stir in the freshly grated parmesan cheese and reduce the heat to low. Continue whisking to incorporate the cheese smoothly into the sauce.
  12. Add Spinach: Add a big handful of fresh spinach, cover the pan, and simmer on low heat until the sauce has thickened and the spinach has wilted.
  13. Combine Pasta: Add the cooked pasta to the pan with the sauce and toss everything together to coat the pasta evenly.
  14. Slice and Return Chicken: Chop the cooked chicken into bite-sized pieces and return it to the pan, mixing it through the pasta and sauce.
  15. Serve: Serve the creamy sun-dried tomato chicken pasta hot, garnished optionally with extra parmesan or fresh herbs.

Notes

  • Reserve some pasta water to adjust sauce consistency if needed.
  • Mild chicken thighs work best for juiciness but breasts can be used for a leaner option.
  • Use freshly grated parmesan for best flavor and smooth melting.
  • Sun-dried tomato oil adds extra flavor but can be substituted with olive oil.
  • Add red pepper flakes to the sauce for a spicy kick.
  • Spinach adds freshness and color; it can be substituted with kale or arugula.

Find it online: https://yumntasty.com/sun-dried-tomato-chicken-pasta-recipe/