Sun-dried-Tomato Chicken Pasta

Updated: Jul 23, 2020

I've been eating a lot of Italian food lately. This creamy sun-dried tomato chicken can be made in one pan and is great served over fettuccine. More details after, BUT FIRST THE RECIPE!

Working from home always makes me crave comfort food, and that usually means Italian. Now that we've reached the peak of spring, a lighter cream sauce seems more appropriate for the season. Working from home also makes me dread kitchen clean up so I've been trying to cook with as few pans as possible. This sun-dried tomato pasta is packed with spinach to and only requires one pan. What more could you ask for?

Ingredients:

2 Large Chicken Breast
3 Cloves Garlic (minced)
1/4 Cup White Wine
1 Cup Heavy Cream
1/2 Cup Chicken Broth
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Italian Saasoning
3/4 Cup Fresh Grated Parmesean
2 Cups Spinach
1/2 Jar Julienned Sun-dried Tomatoes (in oil)
1 Pound Linguine

Prepping your Ingredients:

I've always found it easiest to prep everything before you start cooking so you aren't scrambling and you don't overcook what's already in the pot while you are prepping your other ingredients. There luckily isn't much prep to this recipe. Measure all your liquids and seasonings and set aside. Mince your garlic and set aside. Roughly chop your spinach and set that aside as well. The Most prep you need to do is thinly slice your chicken breast. You can buy a pack of thinly sliced chicken to avoid this step, but thats more expensive when its just as easy to do it yourself.

Place your hand flat atop a chicken breast and with your knife sideways slice under your hand carefully. Try to make even pieces. Then cut your pieces into 6-8 even pieces. Before cooking rub both sides of your chicken with salt and pepper.

Cooking:

Bring a large pot of water to a boil and cook the pasta according to the package.

Add 2 tablespoons of olive oil to a large frying pan on medium high heat and add the prepped chicken and minced garlic to the pan. Cook until brown on both sides. This should take about 5 minutes on each side. Remove the chicken and set aside. I got a really nice brown on my chicken but this left a lot of brown bits in my pan.

I use the white wine to deglaze the pan. it will start to simmer immediately. Stir with your wooden spoon and it the brown bits will lift from the pan and start to incorporate with the wine into a sauce.

Add the chicken broth to your wine mixture and stir to incorporate, then add the heavy cream, onion powder, garlic powder, Italian seasoning, and fresh grated parmesan cheese. I highly recommend using fresh grated cheese as it incorporates into the sauce better and helps thicken the sauce. Overly processed parmesan will really just stick to the bottom of the pan. Whisk the sauce together and let simmer whisking frequently to keep the bottom from burning or sticking. Simmer until the sauce has thickened about 15-20 minutes.

If you like your cream sauces thicker mix a tablespoon of flour with 2 tablespoons of your sauce in a small bowl and mix until smooth. Whisk this mixture into your sauce.

Once your sauce has thickened you can add the spinach and sun-dried tomatoes and cook until the spinach has just started to wilt. Add your chicken back to the pan and allow to simmer 2 more minutes to warm the chicken back up.