One Pot Creamy Sun-Dried Tomato and Spinach Pasta with Chicken

🍽️ Description:

This flavorful one-pot pasta dish features tender chicken breast, tangy sun-dried tomatoes, and vibrant spinach all simmered together in a rich, creamy garlic parmesan sauce. It’s the perfect comfort food meal that comes together in under 30 minutes—minimal cleanup, maximum flavor!

🧄 Ingredients for One Pot Creamy Sun-Dried Tomato and Spinach Pasta with Chicken

• 2 tablespoons olive oil (use oil from sun-dried tomatoes jar if available)

• 2 chicken breasts, cut into bite-sized pieces

• Salt & black pepper, to taste

• 4 cloves garlic, minced

• ½ teaspoon red pepper flakes (optional)

• ½ cup sun-dried tomatoes, chopped

• 2 cups chicken broth

• 1 cup heavy cream

• 8 oz penne or your favorite pasta

• 2 cups baby spinach

• ½ cup grated Parmesan cheese

• Fresh basil or parsley, for garnish (optional)

🍳 Instructions:

1. Sauté Chicken:
   Heat oil in a large skillet or pot over medium heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 6–7 minutes. Remove and set aside.

2. Sauté Garlic and Tomatoes:
   In the same pot, add a bit more oil if needed. Sauté garlic, sun-dried tomatoes, and red pepper flakes for 1–2 minutes until fragrant.

3. Add Liquids & Pasta:
   Pour in chicken broth and heavy cream. Bring to a boil, then add uncooked pasta.

4. Simmer:
   Reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid has thickened.

5. Add Spinach & Chicken:
   Stir in spinach until wilted, then return the chicken to the pot. Simmer another 2–3 minutes.

6. Finish with Parmesan:
   Stir in Parmesan cheese until melted and the sauce is creamy.

7. Serve:
   Garnish with fresh basil or parsley and extra Parmesan if desired. Serve hot.

📝 Notes:

• Use jarred sun-dried tomatoes in oil for best flavor.

• Substitute with half-and-half or milk for a lighter version (sauce will be less rich).

• Pasta cooking time may vary by brand/type.

• Can be made vegetarian by omitting chicken and using vegetable broth.

💡 Tips:

• Cut chicken evenly for uniform cooking.

• Stir pasta occasionally to prevent sticking.

• Add extra broth or cream if sauce thickens too much.

• For added flavor, deglaze the pan with a splash of white wine before adding broth.

🍽️ Servings:

Serves 4–5 people

🔢 Nutritional Information (Per Serving):

Approximate values

• Calories: 530

• Protein: 33g

• Carbs: 42g

• Fat: 28g

• Saturated Fat: 13g

• Fiber: 3g

• Sugar: 5g

• Sodium: 620mg

🌿 Benefits:

• One-Pot Convenience: Easy cleanup and prep.

• Balanced Meal: Includes protein, veggies, and carbs.

• Rich in Flavor: Thanks to garlic, parmesan, and sun-dried tomatoes.

• Customizable: Add mushrooms, bell peppers, or swap pasta for whole wheat or gluten-free options.

❓Q&A:

Q: Can I use frozen spinach?
A: Yes, thaw and drain well before adding.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.

Q: Can I use a different protein?
A: Absolutely! Shrimp or sliced sausage work great.

Q: Is this freezer-friendly?
A: Not ideal, as the creamy sauce may separate upon thawing, but it can be done with some texture changes.