Description
A creamy, flavorful one-pot chicken pasta packed with sun-dried tomatoes, fresh spinach, and parmesan — perfect for an easy weeknight dinner!
Ingredients
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1 lb boneless chicken breasts, cubed
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Salt & pepper, to taste
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1 tbsp butter + 1 tbsp olive oil
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3 cloves garlic, minced
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4 cups chicken broth
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8 oz gluten-free penne pasta
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1 tsp oregano, 1 tsp thyme, pinch of red pepper flakes
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½ cup sun-dried tomatoes
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2 cups fresh spinach
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½ cup half & half or Nutpods
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½ cup grated parmesan
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Fresh basil (optional)
Instructions
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Heat butter & oil, season chicken with salt & pepper, cook until browned; set aside.
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Sauté garlic, deglaze with broth, add pasta and spices; bring to boil.
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Simmer pasta 11-12 mins until al dente; stir occasionally.
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Return chicken, add sun-dried tomatoes and spinach; cook until spinach wilts.
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Remove from heat, stir in half & half and parmesan until creamy; garnish with basil.
Notes
Use chicken thighs for juicier meat.
Adjust red pepper flakes to your preferred spice level.
Stir pasta frequently to prevent sticking.
Swap dairy options for a lighter or richer sauce as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480 kcal
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 40g