Spinach and Chicken Pasta with Sun-Dried Tomatoes

🍝 Spinach and Chicken Pasta with Sun-Dried Tomatoes

A creamy, savory pasta dish packed with juicy chicken, vibrant spinach, and tangy sun-dried tomatoes—comfort food with gourmet flavor!

🧾 Ingredients (Serves 3–4)

For the Pasta:

• 8 oz penne or fettuccine (or pasta of choice)
• Salted water for boiling

For the Chicken:

• 2 chicken breasts (or 3 thighs), thinly sliced
• Salt & black pepper to taste
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tbsp olive oil

For the Sauce:

• 2 tbsp olive oil (preferably from sun-dried tomato jar)
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, sliced
• 2 cups baby spinach
• 1 cup heavy cream (or half & half for lighter option)
• ½ cup grated Parmesan cheese
• ¼ tsp red pepper flakes (optional)
• Salt & black pepper to taste

To Garnish:

• Extra Parmesan cheese
• Fresh basil or parsley, chopped

👩‍🍳 Instructions:

1. Cook pasta in salted boiling water according to package instructions. Drain and set aside.
2. While pasta cooks, season chicken with paprika, Italian seasoning, salt, and pepper.
3. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sear chicken until golden and cooked through (5–7 minutes). Remove and set aside.
4. In the same skillet, add 2 tbsp oil (from sun-dried tomato jar). Sauté garlic until fragrant (30 seconds).
5. Add sun-dried tomatoes and cook for 1 minute.
6. Add spinach and stir until wilted.
7. Pour in heavy cream, bring to a simmer, then stir in Parmesan, red pepper flakes, salt, and pepper. Simmer until slightly thickened (2–3 minutes).
8. Return chicken to the pan, then add cooked pasta. Toss to coat everything in the sauce.
9. Garnish with extra Parmesan and fresh herbs. Serve hot.

📝 Notes:

• Use pasta water! Save ¼ cup of pasta water to loosen the sauce if needed.
• Thighs = more flavor, but breasts are leaner.
• Use sun-dried tomato oil for rich, infused flavor.
• Substitute kale or arugula if you’re out of spinach.

💡 Tips:

• Add mushrooms or sautéed onions for extra depth.
• For a lighter version, use half & half or even evaporated milk.
• Add a splash of white wine before cream for extra depth.
• Gluten-free pasta works well here too!

🍽️ Servings:

Serves 3–4
Serving size: About 1½ cups

🔢 Nutritional Info (Per Serving – Approximate):

• Calories: ~520
• Protein: 32g
• Carbs: 35g
• Fat: 28g
• Fiber: 3g
• Sugar: 4g
• Calcium: ~20% DV

Based on using heavy cream and penne pasta

✅ Benefits:

• High protein from chicken and Parmesan
• Iron & folate from spinach
• Balanced dish: protein, healthy fats, and complex carbs
• Great for meal prep—flavors deepen next day
• Satisfying and comforting without being too heavy

❓Q & A:

Q: Can I make it dairy-free?
A: Yes! Use coconut cream and nutritional yeast instead of cream and Parmesan.

Q: Can I make it ahead?
A: Absolutely. Store in an airtight container for up to 3 days. Reheat with a splash of milk or broth.

Q: What’s a good wine pairing?
A: A light Chardonnay or Pinot Grigio pairs beautifully with the creamy sauce and sun-dried tomatoes.

Q: Is this freezer-friendly?
A: Best eaten fresh or refrigerated. The cream sauce can separate if frozen.

Q: Can I use rotisserie chicken?
A: Yes! Add it at the end to warm through in the sauce.

🥳 Final Verdict:
This creamy Spinach & Chicken Pasta is perfect for date night, weeknight dinners, or Sunday lunch.
Bold, cozy, and endlessly customizable.
YAY? Absolutely YAY.