Creamy Sun Dried Tomato Chicken Pasta - Hearty Food Ideas
As the days warm up, my cravings shift. I find myself longing for comfort food that packs flavor without heavy preparation.
That’s where creamy sun-dried tomato chicken pasta enters the picture. This dish melds savory chicken with a zesty cream sauce, making it a hit in my home.
Have you ever taken a bite of pasta and felt that rush of warmth and satisfaction?
This dish does that for me. It whisks me away to sunny days and family gatherings, where laughter dances across the table. So let's break down why creamy sun-dried tomato chicken pasta is but a few ingredients away.
Servings 6
Calories 515kcal
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 jar of sun-dried tomatoes packed in oil
- 1/4 cup sun-dried tomato pesto
- 1 teaspoon smoked paprika
- 4 teaspoons mixed Italian herbs
- Crushed red pepper flakes to taste
- Sea salt and freshly ground black pepper
- 1 pound of your favorite short pasta
- 1 cup heavy whipping cream
- 2 teaspoons Dijon mustard
- 2 cups fresh baby spinach leaves
- 1 of Juice lemon
- 1 tablespoon balsamic vinegar
- 3/4 cup freshly grated Parmesan cheese
Instructions
Step 1: Cook the Pasta
- Begin by bringing a large pot of salted water to a boil. Add your short pasta of choice and cook according to package instructions until al dente. Reserve a cup of pasta water for later, then drain and set aside.
Step 2: Sauté the Aromatics
- In a large skillet, melt the butter over medium heat. Add the finely chopped shallot and sauté until it becomes translucent. This usually takes about 3–4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Cook the Chicken
- Push the shallots and garlic to the side of the skillet and add the diced chicken. Season with sea salt, black pepper, and smoked paprika. Cook until the chicken is cooked through and no longer pink, about 7–10 minutes.
Step 4: Add the Sun-Dried Tomatoes
- Once the chicken is cooked, stir in the sun-dried tomatoes and tomato pesto. Let this cook for about 2 minutes. The heat should release wonderful flavors into the dish’s base.
Step 5: Pour in the Cream
- Now, pour in the heavy whipping cream along with the Dijon mustard. Stir to combine, letting everything bubble away for about 5–7 minutes. The sauce should thicken slightly, clinging to the chicken and tomatoes.
Step 6: Incorporate Spinach and Pasta
- Add in the fresh baby spinach, allowing it to wilt. If the sauce seems too thick, gradually add reserved pasta water until you reach your desired consistency. Then, gently toss the drained pasta into the skillet until every bite is enveloped in that creamy goodness.
Step 7: Finishing Touches
- Finally, squeeze in the lemon juice and stir in the balsamic vinegar and Parmesan cheese. Taste, adjusting seasoning if necessary. Serve immediately, garnished with additional cheese if you fancy.
Notes
- Use high-quality sun-dried tomatoes. Their flavor will impact the entire dish. Look for those packed in oil for the best taste.
- Adjust the creaminess. If you prefer a lighter version, substitute some of the heavy cream with chicken broth or half-and-half.
- Add protein variations. If you're not in the mood for chicken, shrimp works wonderfully with this dish.
- Vegetable add-ins. Don't hesitate to toss in other favorite veggies, like mushrooms or bell peppers, for added color and nutrition.
- Flavor enhancements. A pinch of fresh basil or oregano at the end provides an extra flavor boost.