Description
A creamy and flavorful one-pot pasta dish with chicken, sun-dried tomatoes, and cheese that cooks up in a flash.
Ingredients
- 16 ounces pasta of choice (penne or rigatoni)
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces
- 2 teaspoons paprika
- 3 teaspoons granulated garlic, divided
- 3 teaspoons dried thyme, divided
- 1.5 teaspoons kosher salt, divided
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, small diced
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 1 cup chicken stock
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 4 tablespoons cream cheese
- 1/2 teaspoon red wine vinegar
- 2 cups baby spinach
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Carefully remove 1 cup of the cooking water and set aside. Drain the pasta.
- In a medium bowl, combine the chicken with 2 teaspoons paprika, 2 teaspoons garlic, 2 teaspoons thyme, and 1 teaspoon salt, tossing to coat evenly.
- Heat a large heavy-bottom pot (Dutch oven) over medium-high heat. Add 1 tablespoon olive oil; add the chicken and cook until golden on all sides, about 5 minutes. Transfer to a bowl and set aside.
- In the same pan, add 1 tablespoon olive oil, onion, 1 teaspoon garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper. Cook until the onion is soft, about 5 minutes.
- Add the tomato paste and cook for 30 seconds, stirring.
- Add the chicken stock, 1/4 teaspoon salt, sugar, and sun-dried tomatoes. Bring to a simmer, scraping browned bits from the pan.
- To the sauce, add the chicken, heavy cream, Parmesan, and cream cheese. Simmer on low until smooth and chicken is cooked through, about 2-3 minutes.
- Add the cooked pasta and 1/4 cup reserved pasta water, tossing to coat. Turn off heat, stir in spinach and vinegar until wilted. Adjust seasonings as needed.
Notes
Use chicken thighs for juicier meat. Save pasta water to help the sauce stick to the pasta. Adjust salt at the end to avoid over-seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian