Description
A creamy, savory one-pan weeknight dinner featuring chicken, pasta, and sun-dried tomatoes in a rich cream sauce. Ready in 30 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 12 oz penne or rotini pasta
- 2 tablespoons olive oil
- 1 cup oil-packed sun-dried tomatoes, chopped and drained (reserve oil)
- 8 oz full-fat brick cream cheese
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream or milk (optional)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach
- Salt and black pepper to taste
- Parmesan cheese for topping (optional)
Instructions
- Prep ingredients: Cut chicken into bite-sized pieces and season with salt and pepper. Mince garlic and chop sun-dried tomatoes.
- Boil pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside, leaving oil in the pan.
- Build sauce: Reduce heat to medium. Add garlic and sun-dried tomatoes to the skillet; sauté for 1-2 minutes until fragrant. Pour in chicken broth and scrape up browned bits from the bottom of the pan.
- Melt cream cheese: Add cream cheese to the skillet. Stir constantly until melted and smooth. Add heavy cream (if using) and Italian seasoning. Simmer for 2 minutes until slightly thickened. Add a splash of reserved pasta water if too thick.
- Combine: Return chicken to the skillet. Add drained pasta and toss to coat evenly in the sauce. Adjust consistency with more pasta water if needed.
- Finish: Stir in fresh spinach until wilted. Taste and adjust salt and pepper. Serve immediately topped with parmesan cheese and red pepper flakes.
Notes
Save the starchy pasta water to help thicken the sauce. For a vegetarian version, skip the chicken and add white beans or extra vegetables. The sauce may thicken in the fridge; reheat with a splash of milk or cream to restore creaminess. This recipe does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6
- Sodium: 420
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 3
- Protein: 28
Keywords: chicken pasta skillet, one-pan dinner, sun-dried tomato cream sauce, weeknight dinner, easy pasta recipe, family meal