Chicken and Spinach Pasta with Sun Dried Tomatoes

Elevate your weeknight dinner game with this creamy and flavorful Chicken and Spinach Pasta with Sun-Dried Tomatoes. Tender slices of seasoned chicken breast are paired with al dente pasta, vibrant baby spinach, and bursts of tangy sun-dried tomatoes in a luscious Parmesan cream sauce. This one-pan wonder is quick to prepare, coming together in just 40 minutes, making it perfect for busy nights. A touch of red pepper flakes adds a subtle kick, while fresh parsley brightens each bite. Whether you’re cooking for the family or entertaining guests, this hearty and wholesome dish is sure to impress. Serve it with a side of crusty bread or a crisp green salad for a complete and satisfying meal.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz penne pasta (or pasta of choice)
• 2 tbsp olive oil
• 2 pieces chicken breasts (boneless, skinless)
• 1 tsp salt
• 0.5 tsp black pepper
• 3 pieces garlic cloves (minced)
• 0.5 cup sun-dried tomatoes (julienned)
• 4 cups baby spinach leaves
• 1 cup heavy cream
• 0.5 cup chicken broth (low sodium)
• 0.5 cup grated Parmesan cheese
• 0.25 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley (chopped, for garnish)

Directions

Step 1

Cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/4 cup of the pasta water.

Step 2

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side or until golden brown and fully cooked through. Remove from skillet and let rest for 5 minutes, then slice into strips.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.

Step 5

Add the sun-dried tomatoes to the skillet and sauté for 2 minutes. Stir in the baby spinach leaves and cook until wilted, about 2 minutes.

Step 6

Pour in the heavy cream and chicken broth, and stir to combine. Bring the mixture to a gentle simmer, then add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the red pepper flakes (if using).

Step 7

Stir in the Parmesan cheese until melted and the sauce thickens slightly, about 2 minutes.

Step 8

Add the cooked pasta and reserved pasta water to the skillet, tossing to coat in the sauce evenly. Gently stir in the sliced chicken.

Step 9

Taste and adjust seasoning as needed. Sprinkle with chopped parsley and serve warm.

Nutrition Facts

Serving size	(1271.5g)

Amount per serving	% Daily Value*
Calories	2643.2

Total Fat 139.9g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 575.8mg	0%
Sodium 4026.5mg	0%
Total Carbohydrate 160.9g	0%
Dietary Fiber 12.7g	0%
Total Sugars 34.1g
Protein 161.3g	0%

Vitamin D 45.2IU	0%
Calcium 671.7mg	0%
Iron 14.0mg	0%
Potassium 3282.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 25.3%

Carbs: 25.3%