Description

This Creamy Sun Dried Tomato Chicken Pasta features tender chicken pieces sautéed with garlic and shallots, combined with sun dried tomatoes and baby spinach in a rich, creamy sauce made from low fat cream cheese, milk, and Parmesan. Cooked all in one pot with fusilli or penne pasta, this comforting and flavorful dish is perfect for a hearty weeknight dinner.

Ingredients

Scale

Chicken and Seasonings

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite size pieces
1/2 teaspoon garlic powder
1 1/2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste

Vegetables and Aromatics

1/2 cup diced shallots
2 cloves garlic, grated
1/3 cup sun dried tomatoes, drained and chopped
2 cups packed baby spinach

Other Ingredients

8 ounces uncooked fusilli or penne pasta
2 1/2 cups low sodium chicken broth
2 ounces low fat cream cheese, room temperature
1 cup whole milk
1/4 cup shredded parmesan cheese
1 tablespoon chopped fresh basil

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Chicken: Heat 1 tablespoon olive oil in a large deep skillet or pot over medium-high heat. Add the chicken pieces in a single layer and season with salt, black pepper, Italian seasoning, garlic powder, and red pepper flakes if using. Sauté for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the pot and set aside on a plate.
Sauté Aromatics and Tomatoes: If necessary, add a bit more olive oil to the pot. Add diced shallots, chopped sun dried tomatoes, and grated garlic. Sauté for about 2 minutes, until the shallots soften and the mixture becomes fragrant.
Add Broth and Boil: Pour in the low sodium chicken broth, scraping any browned bits from the bottom of the pot with a spoon. Bring the broth to a boil over high heat.
Cook Pasta and Spinach: Add the uncooked fusilli or penne pasta to the boiling broth. Reduce the heat to medium and cook the pasta until al dente, about 15-20 minutes, stirring frequently to prevent sticking. In the last minute of cooking, stir in the baby spinach and cook until wilted.
Create the Creamy Sauce: Stir in the low fat cream cheese and shredded parmesan cheese until fully melted and incorporated into the sauce. Add the cooked chicken back to the pot along with the whole milk. Stir continuously for 3-5 minutes until the sauce thickens and everything is heated through.
Final Touches: Taste the dish and adjust seasoning with additional salt and pepper if needed. Remove the pot from heat and garnish with chopped fresh basil and extra parmesan cheese before serving.

Notes

Use low sodium chicken broth to better control salt levels in the dish.
To make this recipe spicier, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
For a dairy-free version, substitute cream cheese and milk with coconut cream or a plant-based alternative.
If sun dried tomatoes are packed in oil, drain well before chopping.
Use fresh basil for best flavor, but dried basil can be substituted in a pinch.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop or microwave.

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 450 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 95 mg