Creamy Sun Dried Chicken Pasta (Printable Version)
# What You’ll Need:
→ Pasta and Sauce
01 -
1 tablespoon olive oil
02 -
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
03 -
1/2 teaspoon garlic powder
04 -
1 1/2 teaspoons Italian seasoning
05 -
1/4 teaspoon red pepper flakes (optional)
06 -
Salt and freshly ground black pepper to taste
07 -
1/2 cup diced shallots
08 -
2 cloves garlic, grated
09 -
1/3 cup sun-dried tomatoes, drained and chopped
10 -
8 ounces uncooked fusilli or penne pasta
11 -
2 1/2 cups low sodium chicken broth
12 -
2 cups packed baby spinach
13 -
2 ounces low-fat cream cheese, room temperature
14 -
1 cup whole milk
15 -
1/4 cup shredded Parmesan cheese
16 -
1 tablespoon chopped fresh basil
# Steps to Follow:
01 -
Heat 1 tablespoon of olive oil in a large deep skillet or pot over medium-high heat. Add the chicken in a single layer and season with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes. Sauté for 6-8 minutes or until fully cooked. Remove the chicken and set aside on a plate.
02 -
Add more oil to the pot if necessary. Sauté the shallots, sun-dried tomatoes, and garlic for 2 minutes. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
03 -
Add the pasta to the pot and reduce the heat to medium. Stir often while cooking the pasta until al dente, 15-20 minutes. In the final minute of cooking, stir in the baby spinach and allow it to wilt.
04 -
Stir in the cream cheese and Parmesan cheese until melted and fully incorporated. Add the cooked chicken back into the pot along with the milk, stirring until the sauce thickens and everything is heated through, about 3-5 minutes. Taste and adjust seasoning as needed.
05 -
Remove the pasta from the heat and garnish with fresh chopped basil and extra Parmesan cheese. Serve immediately.