Creamy Sun Dried Tomato Chicken Pasta
Print PinServings: 8 servings
Calories: 585kcal
This sun dried tomato chicken pasta is a quick hearty and flavor-filled meal that the entire family will enjoy!
Ingredients
- 2-2.5 lbs chicken breast skinless and boneless
- 1 tablespoon olive oil
Chicken Seasoning
- 2 teaspoon italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Sauce
- 3 tablespoon salted butter
- 1 large shallot minced
- 3 teaspoon garlic
- 3 oz sun dried tomatoes* finely chopped
- 2 cup chicken broth
- 2 cup half and half
- 1 teaspoon fine sea salt
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ⅛ teaspoon ground black pepper
- ½ teaspoon dried parsley
- 2-3 tablespoon cornstarch**
- 2 tablespoon lemon juice
Other Ingredients
- 1 lb rigatoni pasta cooked according to instructions
- 6 oz baby spinach
- ¾ cup parmesan cheese, grated
- 2 tablespoon fresh basil, chopped
Instructions
- Pound out the chicken using a meat mallet until it’s about ½ inch thick. Add all of the chicken seasoning to a small bowl and mix well. Rub each side of the chicken with the seasoning, using all of it.2-2.5 lbs chicken breast, 2 tsp italian seasoning, ½ tsp garlic powder, ¼ tsp onion powder, 1 tsp fine sea salt, ⅛ tsp ground black pepper
- Add one tablespoon of olive oil to a large frying pan, and heat on medium-high. Add the seasoned chicken and cook for about 4-5 minutes (covered), or until golden brown. Flip the chicken over and cook for another 3-4 minutes, or until golden brown. Turn the heat off, place the chicken on a plate and cover. Allow to rest for 10 minutes and then slice into small chunks.1 Tbsp olive oil
- Cook the rigatoni pasta according to the instructions on the box.1 lb rigatoni pasta
- In a large pot, melt the butter on medium heat. Add the shallots, garlic, and sundried tomatoes, and cook for 1 minute, or until aromatic. Add the chicken broth and half and half, and turn the heat up to medium-high. Add in the salt, smoked paprika, oregano, red pepper flakes, thyme, black pepper, and dried parsley. Then, mix the cornstarch with two** tablespoons of cold water in a small bowl. Add the mixture to the large pot and stir until it starts to thicken.3 Tbsp salted butter, 1 large shallot, 3 tsp garlic, 3 oz sun dried tomatoes*, 2 cup chicken broth, 2 cup half and half, 1 tsp fine sea salt, ½ tsp smoked paprika, 1 tsp dried oregano, ½ tsp red pepper flakes, ½ tsp dried thyme, ⅛ tsp ground black pepper, ½ tsp dried parsley, 2-3 Tbsp cornstarch**
- Once the sauce has thickened, turn the heat down to medium-low and mix in the lemon juice, spinach, parmesan cheese, fresh basil, chopped chicken, and cooked rigatoni.2 Tbsp lemon juice, 6 oz baby spinach, ¾ cup parmesan cheese, grated, 2 Tbsp fresh basil, chopped, 1 lb rigatoni pasta
- Once the spinach has softened, the pasta is done. Enjoy!
Notes
*I prefer to use the sun dried tomatoes in a packet, NOT in oil (otherwise the pasta turns out too oily).
**2 tablespoons of cornstarch mixed with 2 tablespoons of water should be enough to thicken the sauce. If not, mix another tablespoon of cornstarch with a tablespoon of cold water and add it to the sauce as well.
Equipment
- cutting knife
- cutting board
- meat mallet
- large saute pan
- 2 large pots
- rubber spatula
- meat thermometer (optional)