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Creamy Sun-Dried Tomato Spinach

Creamy Sun-Dried Tomato Spinach Pasta Your New Weeknight Favorite

Creamy Sun-Dried Tomato Spinach Pasta is a nourishing dish that combines sun-dried tomatoes, spinach, and chicken in a rich sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 tablespoons Olive Oil Provides fat for sautéing and flavor; avocado oil can be used for a different profile.
  • 1 lb Boneless Skinless Chicken Breasts Main protein source; substitute with tofu for a vegetarian option.
  • to taste Salt Essential seasoning that enhances all flavors.
  • to taste Pepper Essential seasoning that enhances all flavors.
  • 1 teaspoon Italian Seasoning Adds herbal flavor depth; a blend of dried basil, oregano, and thyme works nicely.
  • 3 cloves Garlic Minced, adds warmth; garlic powder is a good alternative if fresh is not handy.
  • 1/2 cup Sun-Dried Tomatoes Chopped, provides tangy richness.
  • 2 cups Chicken Broth Liquid base for cooking; vegetable broth is excellent for a vegetarian version.
  • 8 oz Penne Pasta Main carbohydrate; swap with any short or gluten-free pasta.
For the Creamy Sauce
  • 3 cups Fresh Baby Spinach Adds freshness; kale can be used but requires longer wilting time.
  • 1 cup Milk Creates a creamy texture; unsweetened almond milk works for a lighter option.
  • 1/2 cup Grated Parmesan Cheese Adds creaminess and flavor; nutritional yeast can replace it for a dairy-free taste.
For Garnishing
  • 1 handful Fresh Basil Optional for aroma and color; substitute with parsley for a different flavor.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large skillet over medium-high heat for 1-2 minutes until shimmering.
  2. Add diced boneless skinless chicken breasts, season with salt, pepper, and Italian seasoning. Cook for 6-8 minutes until browned.
  3. Stir in minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
  4. Pour in the chicken broth and add the penne pasta. Bring to a gentle boil for about 3-4 minutes.
  5. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until pasta is al dente.
  6. Stir in fresh baby spinach, milk, and grated Parmesan cheese. Cook until spinach wilts and sauce thickens, about 2-3 minutes.
  7. Taste and adjust seasoning as needed. Serve warm garnished with fresh basil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 2 months. Reheat gently on the stovetop adding a splash of broth or milk to restore creaminess.

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