Description
This One-Pot Creamy Sun-Dried Tomato Pasta is a flavorful and comforting dish featuring tender chicken, sautéed mushrooms, and sun-dried tomatoes all cooked together with small pasta shapes in a creamy, herb-infused broth. It’s a quick and easy meal perfect for busy weeknights, combining savory, tangy, and creamy elements in one skillet for minimal cleanup.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts or thighs, thinly sliced into bite-sized pieces
Vegetables & Herbs
- 1 small white onion, diced
- 8 ounces baby bella mushrooms, sliced
- 6 cloves garlic, pressed or minced
- 5 ounces fresh baby spinach
- 1/2 cup chopped fresh basil
Pantry & Dairy
- 1 (8-ounce) jar sun-dried tomatoes in oil, roughly chopped (save the oil!)
- 1/2 teaspoon crushed red pepper flakes
- 3 1/2 to 4 cups vegetable broth
- 8 ounces small pasta shape (such as gnocchetti sardi or orzo)
- 1/4 cup heavy cream
- Fine sea salt and freshly-ground black pepper
- Freshly-grated Parmesan (for serving)
Instructions
- Cook the chicken: Season the sliced chicken with fine sea salt and freshly-ground black pepper. Heat 1 tablespoon of the oil from the sun-dried tomatoes in a large nonstick sauté pan over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through and evenly browned. Transfer the cooked chicken to a clean plate and set aside.
- Sauté the vegetables: Add another tablespoon of the reserved sun-dried tomato oil to the same sauté pan. Add the diced onion and sliced baby bella mushrooms. Cook, stirring occasionally, until the mushrooms are browned and the onions are softened. Then add the pressed garlic and crushed red pepper flakes and sauté for an additional 2 minutes, stirring frequently to prevent burning.
- Simmer the pasta: Pour in 3 ½ cups of vegetable broth and add the raw pasta along with the chopped sun-dried tomatoes to the pan. Stir to combine all ingredients. Continue to cook the mixture, stirring more frequently as the pasta absorbs the broth, until the pasta is nearly al dente—about 1 minute shy of your desired tenderness. If needed, add up to an extra ½ cup or more of broth to ensure the pasta cooks through evenly without drying out.
- Finish the dish: Stir in the fresh baby spinach, chopped basil, heavy cream, and the previously cooked chicken pieces. Cook just until the spinach wilts and the pasta reaches perfect al dente texture. Adjust seasoning with salt and pepper to taste.
- Serve: Dish out the creamy sun-dried tomato pasta immediately. Top generously with freshly grated Parmesan cheese and serve warm for a cozy, satisfying meal.
Notes
- Using the oil from the sun-dried tomatoes adds extra depth of flavor; don’t discard it.
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- Small pasta shapes like orzo or gnocchetti sardi work best as they cook quickly and absorb the sauce well.
- If the dish thickens too much after adding cream, add a splash more broth to loosen it up.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
