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Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes

A creamy, flavorful dish combining tender chicken, vibrant spinach, and sun-dried tomatoes—all enveloped in a luxurious cream sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the pasta
  • 8 ounces pasta (penne, fettuccine, or rotini)
Main ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 pound chicken breasts, diced
  • 2 cups fresh spinach
  • 1/2 cup sun-dried tomatoes, sliced Packed in oil for added flavor
  • 1 cup heavy cream
  • 1 cup parmesan cheese, grated
  • to taste salt
  • to taste pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning

Method
 

Preparation
  1. In a large pot of salted boiling water, cook your pasta according to the package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season it with salt, pepper, garlic powder, and Italian seasoning. Cook for about 5-7 minutes or until the chicken is browned and cooked through.
  3. Stir in the fresh spinach and sun-dried tomatoes, cooking until the spinach wilts down (about 2-3 minutes).
  4. Reduce the heat to low and pour in the heavy cream. Stir in the grated parmesan cheese until it melts into a creamy sauce.
  5. Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated in the sauce. Adjust the seasoning with more salt and pepper to taste.
  6. Plate the creamy chicken pasta and finish with an extra sprinkle of parmesan if desired. Dig in and enjoy the delightful flavors!

Notes

For best results, avoid overcooking the pasta; you want it al dente. Experiment with herbs, and consider a squeeze of lemon juice before serving for added brightness. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.