Creamy Sun-Dried Tomato Chicken Pasta
Creamy Sun-Dried Tomato Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with 1 tablespoon olive oil, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
⏱️ 7 min
- 3
While chicken cooks, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 4
In the same skillet used for chicken, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add minced garlic and thinly sliced sun-dried tomatoes; sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Reduce heat to low and simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min
- 6
Stir in the cooked chicken, fresh spinach, and 1/2 cup grated Parmesan cheese into the sauce. Cook for 2-3 minutes, until spinach wilts.
⏱️ 3 min
- 7
Add the drained fettuccine to the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 8
Divide the pasta among four plates. Garnish with fresh chopped basil and additional grated Parmesan cheese, as needed. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sun-Dried Tomato Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with 1 tablespoon olive oil, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
⏱️ 7 min - 3
While chicken cooks, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 4
In the same skillet used for chicken, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add minced garlic and thinly sliced sun-dried tomatoes; sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Reduce heat to low and simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min - 6
Stir in the cooked chicken, fresh spinach, and 1/2 cup grated Parmesan cheese into the sauce. Cook for 2-3 minutes, until spinach wilts.
⏱️ 3 min - 7
Add the drained fettuccine to the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 8
Divide the pasta among four plates. Garnish with fresh chopped basil and additional grated Parmesan cheese, as needed. Serve immediately.
⏱️ 3 min