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- 2 tablespoons olive oil - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - Salt and pepper to taste - 1 medium onion, chopped - 4 cloves garlic, minced - 1 cup sun-dried tomatoes in oil, drained and sliced - 1 teaspoon dried basil - 1 teaspoon dried Italian herb blend - 4 cups chicken broth - 12 ounces penne pasta - 1 cup heavy cream - 1 cup fresh spinach, chopped - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish You will need a mix of fresh and pantry staples to create this dish. Start with olive oil to sauté. Chicken thighs work best for their juicy quality. Don’t forget salt and pepper for flavor. A medium onion and four cloves of garlic add depth. Sun-dried tomatoes give it a rich taste; make sure they are in oil for extra moisture. Herbs like dried basil and an Italian herb blend enhance the dish. Chicken broth helps cook the pasta and adds flavor. Penne pasta is great for soaking up the sauce. Heavy cream makes it rich and creamy. Fresh spinach adds color and nutrients. Finally, Parmesan cheese brings a salty kick. Garnish with fresh basil for a lovely finish. These ingredients come together to make a simple, tasty meal. Enjoy the process and feel free to customize! First, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season 1 pound of chicken thighs with salt and pepper. Next, add the chicken to the pot. Cook it for about 5 to 7 minutes. You want it browned all over. Once done, remove the chicken and set it aside. In the same pot, add 1 medium chopped onion. Cook it for about 3 to 4 minutes until it turns translucent. Then, add 4 minced garlic cloves. Sauté the garlic for 1 to 2 minutes until it smells great. This step builds the dish’s base flavor. Now, add 1 cup of sliced sun-dried tomatoes. Sprinkle in 1 teaspoon of dried basil and 1 teaspoon of an Italian herb blend. Let them cook for 1 more minute to wake up their flavors. Next, pour in 4 cups of chicken broth and bring it to a simmer. Once simmering, add 12 ounces of penne pasta and return the chicken to the pot. Stir everything well to mix. Cover the pot and cook for about 10 to 12 minutes. Stir occasionally until the pasta is al dente and most of the liquid is absorbed. After that, reduce the heat to low. Next, stir in 1 cup of heavy cream and 1 cup of chopped spinach. Cook for another 2 to 3 minutes until the spinach wilts and the sauce becomes creamy. Finally, stir in ½ cup of grated Parmesan cheese. Mix until it melts well. Taste and adjust with more salt and pepper if needed. To cook pasta al dente, follow these steps: - Use the pasta package for timing. - Start timing when the pasta is in boiling water. - Taste the pasta a minute before the time is up. It should be firm but not hard. For a creamy sauce, do not rush the process: - Stir in the heavy cream at low heat. - Mix well to combine with the other ingredients. - Let it simmer gently until it thickens. To boost the flavor, try these simple ideas: - Add more salt and pepper as needed. Taste as you go. - For a spicy kick, sprinkle in red pepper flakes. - Consider fresh herbs like parsley or thyme for a fresh taste. You can also add garlic powder for an extra layer of flavor. Using the right pot makes a big difference: - A large pot or Dutch oven works best. It helps with even cooking. - Ensure it has a lid to trap steam and flavors. For utensils, here are my favorites: - A wooden spoon for stirring. - A sharp knife for chopping. - Measuring cups for precise ingredients. These tools help make your cooking easy and fun. {{image_2}} You can easily swap out the chicken for shrimp or tofu. Shrimp cooks fast and adds a sweet flavor. Tofu is a great choice for a plant-based option. It absorbs flavors well. When it comes to pasta, penne is delicious, but you can try others. Bowtie or fusilli also works well. Choose what you like best. If you need gluten-free options, use gluten-free pasta. There are many brands that taste great and cook well. Just check the package for cooking times. For dairy-free needs, replace heavy cream with coconut milk. It adds a nice flavor and creamy texture. You can also skip Parmesan cheese or use a dairy-free version. Adding veggies can elevate this dish. Bell peppers add sweetness, while mushrooms give a nice earthiness. You can mix and match veggies based on what you have. Cheese can also change the flavor profile. Try using feta for a tangy twist. Mozzarella gives a creamy melt. Experiment with different cheeses to find your favorite. To store leftovers, place the pasta in an airtight container. Let it cool first. This keeps the pasta fresh and tasty. When reheating, use the stove or microwave. Add a splash of chicken broth or water to help it heat evenly. Stir it well to avoid hot spots. Yes, you can freeze this dish! Store it in a freezer-safe container. Make sure to leave space at the top for expansion. When you’re ready to eat, thaw it in the fridge overnight. Reheat on low heat to keep it creamy. In the fridge, this dish lasts about 3-4 days. Watch for signs of spoilage. If it smells sour or looks off, it’s best to toss it. Always trust your senses when it comes to food safety. I like to use penne pasta for this dish. Its shape holds the sauce well. You can also try fusilli, rotini, or farfalle. These shapes work nicely, too. They all cook evenly in one pot. Yes, you can easily prep this dish ahead of time. Cook it and let it cool. Store it in the fridge in an airtight container. It can stay fresh for about three days. Just reheat it gently on the stove or in the microwave. Absolutely! You can skip the heavy cream for a lighter meal. Use half-and-half or whole milk instead. For a dairy-free option, try coconut milk or almond milk. These alternatives still keep the dish creamy without the heaviness. Yes, this recipe is great for meal prepping! Make a big batch and portion it out. Store the pasta in airtight containers. It keeps well in the fridge and reheats nicely. Just add a splash of broth when reheating to keep it moist. This recipe brings together simple ingredients like chicken, sun-dried tomatoes, and herbs. You learned step-by-step instructions to create a creamy, flavorful dish. With tips on texture and flavor, you can make it perfect every time. Also, you discovered variations to suit your taste. Whether you store leftovers or prepare ahead, this dish stays delicious. Enjoy making this meal and share it with others for a great dining experience. Your kitchen will shine with this easy, tasty pasta dish.

One Pot Sun Dried Tomato Chicken Pasta

Whip up a delicious One Pot Sun-Dried Tomato Chicken Pasta that’s sure to impress! This easy recipe combines tender chicken, flavorful sun-dried tomatoes, and creamy pasta for a satisfying meal in just 30 minutes. Perfect for busy weeknight dinners, this dish is both comforting and simple to make. Click through to discover the full recipe and treat your family to a culinary delight they'll love!
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Ingredients
  

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)

Salt and pepper to taste

1 medium onion, chopped

4 cloves garlic, minced

1 cup sun-dried tomatoes in oil, drained and sliced

1 teaspoon dried basil

1 teaspoon dried Italian herb blend

4 cups chicken broth

12 ounces penne pasta

1 cup heavy cream

1 cup fresh spinach, chopped

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add to the pot. Cook until browned, about 5-7 minutes, stirring occasionally. Remove the chicken and set aside.

    In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the garlic and sauté for an additional 1-2 minutes until fragrant.

      Stir in the sun-dried tomatoes, dried basil, and Italian herb blend, allowing them to cook for 1 minute to release their flavors.

        Pour in the chicken broth and bring to a simmer. Once simmering, add the penne pasta and return the chicken to the pot. Stir well to combine.

          Cover and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

            Reduce the heat to low, and stir in the heavy cream and chopped spinach, cooking for an additional 2-3 minutes until the spinach is wilted and the sauce is creamy.

              Remove from heat and stir in the grated Parmesan cheese until melted and well incorporated. Adjust seasoning with more salt and pepper as needed.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: Serve the pasta in a large bowl or individual plates, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese for a beautiful finish.