Of course! Italian Chicken Pasta is a versatile and beloved category of dishes. This recipe is for a classic, creamy, one-pan version that is incredibly flavorful and easy to make, featuring sun-dried tomatoes and spinach.
Here’s a crowd-pleasing recipe that comes together quickly.
Creamy Sun-Dried Tomato and Spinach Italian Chicken Pasta
This one-pan dish is rich, creamy, and packed with classic Italian flavors.
Ingredients
· 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
· 8 oz penne, fusilli, or fettuccine pasta
· 2 tablespoons olive oil
· 1 small yellow onion, finely chopped
· 4 cloves garlic, minced
· ½ cup julienned sun-dried tomatoes in oil, drained (reserve 1 tbsp of the oil)
· 1 teaspoon Italian seasoning
· ½ teaspoon red pepper flakes (optional, for heat)
· 1 cup chicken broth
· 1 cup heavy cream (or half-and-half for a lighter version)
· ½ cup grated Parmesan cheese, plus more for serving
· 3 cups fresh spinach
· Salt and freshly ground black pepper to taste
· Fresh basil, chopped (for garnish)
Instructions
- Cook Pasta: Cook the pasta according to package directions in salted water until al dente. Drain and set aside. (Pro tip: reserve about ½ cup of pasta water to thin the sauce later if needed).
- Season Chicken: Season the chicken pieces generously with salt, pepper, and half of the Italian seasoning.
- Cook Chicken: In a large skillet or Dutch oven, heat the reserved sun-dried tomato oil (or olive oil) over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the onion and cook for 3-4 minutes until softened. Add the garlic, sun-dried tomatoes, remaining Italian seasoning, and red pepper flakes. Cook for another minute until fragrant.
- Create Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes. Reduce heat to low and stir in the heavy cream and Parmesan cheese. Stir until the cheese melts and the sauce is smooth.
- Combine: Add the cooked chicken, drained pasta, and fresh spinach to the skillet. Toss everything together until the spinach wilts and the sauce coats everything evenly. If the sauce is too thick, add a splash of the reserved pasta water or more cream.
- Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.
Recipe Variations & Tips
· One-Pan Method (Pasta Cooked in Sauce): For truly one pan, skip boiling the pasta separately. After step 5, add 2 cups of chicken broth and 1 cup of heavy cream to the skillet. Bring to a boil, then add 8 oz of uncooked pasta. Reduce heat, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is cooked. Proceed with adding chicken and spinach.
· Add Artichokes: For a creamy chicken artichoke pasta, add 1 cup of quartered marinated artichoke hearts along with the sun-dried tomatoes.
· Tomato Cream Sauce: Replace the sun-dried tomatoes with 1 (15 oz) can of crushed tomatoes or tomato sauce for a more traditional rosé sauce.
· Use Italian Sausage: For a deeper flavor, substitute the chicken with 1 lb of Italian sausage (casings removed), browned and crumbled.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce.
· Fresh Herbs: Stir in other fresh herbs like parsley or oregano at the end for a flavor boost.
This dish is flexible, delicious, and sure to become a weeknight favorite! Enjoy your homemade Italian chicken pasta.