Easy One-Pot Sun-Dried Tomato and Chicken Pasta
This One-Pot Sun-Dried Tomato and Chicken Pasta makes for a perfect busy weeknight dinner or a special occasion! Using fresh ingredients and lots of vegetables, this healthy dinner comes together in about 30 minutes.
Ingredients
- 8 oz sun-dried tomatoes, chopped with oil
- 4 tbsp sun-dried tomato olive oil, divided from jar
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp paprika
- 1 tsp dried basil
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- salt & pepper, to taste
- 1/2 onion, diced
- 1 cup mushrooms, sliced
- 4 garlic cloves, minced
- 16 oz rigatoni pasta, dry
- 3 1/2 cups chicken broth
- 1 cup heavy cream, room temperature
- 1 cup shredded Parmesan cheese plus additional for topping
- 2 cups fresh baby spinach
- fresh basil optional
Instructions
- In a large skillet, add 2 tablespoons of the olive oil from the sun-dried tomato jar over medium-high heat. To the skillet, add your bite-sized chicken pieces and add seasonings.
- Saute the chicken for 5-7 minutes or until your chicken is cooked. Remove your cooked chicken to a clean plate and cover with foil.
- In the same skillet, add the remaining 2 tablespoons of sun-dried tomato olive oil and saute mushrooms and onions for about 5 minutes. Add in your garlic and saute for 30 seconds.
- Add in your chopped or julienned sun-dried tomatoes to the mushrooms and saute for 1 minute.
- To the same skillet, add in your pasta and chicken broth and bring the broth up to a boil. Once boiling, lower the heat to a simmer and stir the pasta continuously for about 9 minutes or until broth is absorbed.
- Add in your heavy cream and Parmesan cheese and stir well until the cheese has melted. Mix in your fresh spinach and combine until the spinach has wilted.
- Add your cooked chicken and any juices that are in the plate, back to the skillet, and stir until the chicken has warmed back up. Top with additional Parmesan cheese and basil, if desired. Enjoy!