Description
A comforting one-skillet pasta dish featuring tender chicken, sun-dried tomatoes, and a rich Parmesan cream sauce, perfect for busy evenings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 teaspoons Italian seasoning, divided
- 1 teaspoon paprika or smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 (8-ounce) jar oil-packed sun-dried tomatoes, drained and chopped
- 1 pound short-cut pasta, such as penne or rotini
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 3/4 cup finely grated Parmesan cheese
- 2 cups fresh baby spinach, roughly chopped
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Boil the water. Bring a large pot of water to a rolling boil. Stir in 1/2 teaspoon kosher salt, add the pasta, and cook until al dente according to the package directions, usually 9 to 12 minutes. Before draining, reserve 1 cup of pasta water. Drain the pasta without rinsing it.
- Season the chicken. While the water heats, place the cubed chicken in a medium bowl. Add 3 teaspoons Italian seasoning, the paprika, red pepper flakes, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until every piece is evenly coated.
- Brown the chicken. Heat the olive oil and 1 tablespoon butter in a deep 12-inch skillet over medium-high heat. Add the chicken in one layer. Cook for 6 to 8 minutes, turning occasionally, until browned and 165°F in the center. Transfer it to a clean plate.
- Cook the aromatics. Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the shallot and cook for 2 minutes, stirring frequently. Add the garlic and cook for 30 seconds, just until fragrant.
- Build the sauce. Stir in the chopped sun-dried tomatoes and remaining teaspoon of Italian seasoning. Pour in the chicken broth, scraping up the flavorful browned bits. Add the cream, Dijon mustard, and remaining 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer, not a hard boil, and cook for 3 to 4 minutes.
- Melt the cheese. Lower the heat and add the Parmesan gradually, stirring after each addition until smooth. If the sauce looks very thick, mix in 1/4 cup reserved pasta water.
- Combine the pasta and chicken. Add the drained pasta and cooked chicken, including any juices from the plate. Toss over low heat for 1 to 2 minutes until everything is hot and evenly coated.
- Finish the dish. Fold in the spinach and cook for about 1 minute, until wilted. Remove the skillet from the heat and stir in the lemon juice. Add more reserved pasta water in small splashes if needed, then serve immediately.
Notes
For best results, reserve more pasta water than expected. It helps maintain the sauce’s consistency when serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Creamy Pasta, Sun-Dried Tomato, Chicken Pasta, Quick Dinner, Italian Recipe