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Sun-Dried Tomato Chicken Pasta Recipe

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3.8 from 4 reviews

This Sun-Dried Tomato Chicken Pasta is a creamy, flavorful dish that combines tender chicken breast, sun-dried tomatoes, garlic, and baby spinach with fettuccine pasta in a savory milk and chicken stock sauce. Ready in just 45 minutes, it’s a perfect comforting meal that’s easy to make on the stovetop and sure to impress your family and guests.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 1 pound boneless, skinless chicken breast, diced into 1/2 inch cubes

Produce and Herbs

  • 4 cloves garlic, minced
  • 2 cups packed baby spinach leaves

Sundried Tomatoes and Dairy

  • 1/2 cup sun-dried tomatoes in oil, drained and minced
  • 1 cup whole milk (more may be needed; heavy whipping cream can be substituted)
  • 1/4 cup grated Parmesan cheese

Pantry Items

  • Salt and black pepper to taste
  • 2 tablespoons olive oil (use oil from sundried tomatoes jar if using tomatoes in oil)
  • 2 cups chicken stock
  • 8 ounces dried fettuccine pasta, broken in half

Instructions

  1. Season the Chicken: Season the diced chicken breast with kosher salt and black pepper evenly to enhance flavor.
  2. Heat the Oil: In a large, high-sided 12-inch skillet, heat the olive oil over medium-high heat, preferably using the flavorful oil from the sun-dried tomato jar if available.
  3. Cook the Chicken: Add the chicken cubes to the hot oil and cook until browned on the outside and almost fully cooked through. Remove the chicken from the skillet and set aside on a plate for later use.
  4. Sauté Aromatics: Reduce the heat to medium and add the minced sun-dried tomatoes and garlic to the skillet. Sauté for about 30 seconds until the garlic is fragrant and combined with the tomatoes.
  5. Add Liquids: Pour in the chicken stock and whole milk, stirring gently to combine. Bring the mixture to a boil.
  6. Cook the Pasta: Add the broken fettuccine pasta to the skillet, making sure it is fully submerged in the liquid. Stir to combine.
  7. Simmer: Allow the pasta to simmer gently, uncovered, stirring occasionally, until fully cooked, about 10-15 minutes. If the liquid reduces too quickly and pasta is undercooked, add more milk or chicken stock as needed.
  8. Adjust Sauce Consistency: Once pasta is cooked, the sauce should be creamy and cling to the pasta. If the sauce is too thick, add a splash of milk. If too thin, continue cooking to reduce it slightly.
  9. Combine Final Ingredients: Return the cooked chicken to the skillet. Stir in the baby spinach leaves and sprinkle the grated Parmesan cheese on top. Mix thoroughly until spinach wilts and cheese is well incorporated.
  10. Serve: Serve the sun-dried tomato chicken pasta warm, optionally accompanied by fresh bread and a salad for a complete meal.

Notes

  • Using the oil from the sun-dried tomatoes jar adds extra depth of flavor to the dish.
  • If you prefer a richer sauce, substitute whole milk with heavy whipping cream.
  • Keep an eye on the pasta simmering and add extra liquid as needed to prevent it from drying out.
  • You can substitute fettuccine with other pasta shapes like linguine or penne as desired.
  • For a lower calorie version, swap whole milk for a lower fat milk alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

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