30-Minute Creamy Sun-Dried Tomato Chicken Pasta
30-Minute Creamy Sun-Dried Tomato Chicken Pasta is a quick and delectable dish that combines tender chicken, creamy sauce, and tangy sun-dried tomatoes for an unforgettable meal. Perfect for busy weeknights or casual gatherings, this pasta dish bursts with flavor and comfort in every bite. Ready in just 30 minutes, it’s an ideal choice for impressing family or friends without spending hours in the kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 8 oz fettuccine or penne pasta
- 1 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping garlic and sun-dried tomatoes, and slicing the chicken into bite-sized pieces.
- Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
- In a large skillet over medium heat, add olive oil and sauté seasoned chicken until golden brown on all sides (about 5 minutes). Remove from skillet.
- In the same skillet, add more oil if needed and sauté garlic and sun-dried tomatoes until fragrant (about 2 minutes). Pour in heavy cream while stirring.
- Return cooked pasta and chicken to the skillet, adding spinach and Parmesan cheese. Stir well, incorporating reserved pasta water to achieve desired sauce consistency.
- Serve hot with extra Parmesan on top if desired.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
Keywords: - For added nutrition, consider incorporating vegetables like zucchini or kale. - Swap chicken for shrimp or tofu for a different protein option. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.