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One-Pot Creamy Sun-Dried Tomato Pasta Recipe

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4 from 4 reviews

This One-Pot Creamy Sun-Dried Tomato Pasta is a flavorful, comforting dish that combines tender chicken, sautéed vegetables, and pasta simmered in a savory broth with sun-dried tomatoes. Enhanced with fresh spinach, basil, and a creamy finish of heavy cream and Parmesan, it offers a perfect balance of tangy, creamy, and hearty tastes all in one pot for easy cooking and cleanup.

  • Total Time: 35 minutes
  • Yield: 3 servings

Ingredients

Protein

  • 1 pound boneless skinless chicken breasts or thighs, thinly sliced into bite-sized pieces

Vegetables & Aromatics

  • 1 small white onion, diced
  • 8 ounces baby bella mushrooms, sliced
  • 6 cloves garlic, pressed or minced
  • 5 ounces fresh baby spinach
  • 1/2 cup chopped fresh basil
  • 1 (8-ounce) jar sun-dried tomatoes in oil

Pantry & Dairy

  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon crushed red pepper flakes
  • 3 1/2 to 4 cups vegetable broth
  • 8 ounces small pasta shape (such as gnocchetti sardi or orzo)
  • 1/4 cup heavy cream
  • Freshly grated Parmesan cheese, for garnish

Instructions

  1. Cook the chicken: Season the thinly sliced chicken pieces with salt and freshly ground black pepper. Heat 1 tablespoon of the oil from the sun-dried tomatoes in a large nonstick sauté pan over medium-high heat. Add the chicken and cook, stirring occasionally, until it is evenly cooked through. Once cooked, transfer the chicken to a clean plate and set aside.
  2. Sauté the vegetables: Add 1 more tablespoon of the sun-dried tomato oil to the same sauté pan. Add the diced onion and sliced mushrooms and sauté, stirring occasionally, until the mushrooms develop a nice brown color. Then add the pressed or minced garlic and crushed red pepper flakes, continuing to sauté for 2 more minutes while stirring frequently to release their flavors.
  3. Simmer the pasta: Pour in 3 ½ cups of vegetable broth, add the small pasta shape, and stir in the sun-dried tomatoes. Stir well to combine all ingredients. Continue cooking, stirring more often as the pasta absorbs the broth, until it is just one minute shy of al dente. If the pasta requires more liquid to finish cooking properly, add up to an additional ½ cup or more of vegetable broth as needed.
  4. Finish the dish: Stir in the fresh baby spinach, chopped basil, heavy cream, and the cooked chicken pieces. Mix until the spinach wilts and the pasta reaches perfect al dente. This will create a creamy and well-balanced mixture.
  5. Serve: Plate the pasta immediately and generously garnish with freshly grated Parmesan cheese. Serve warm and enjoy this creamy, flavorful one-pot meal.

Notes

  • You can substitute chicken breasts with thighs for extra juiciness.
  • If vegetable broth is unavailable, chicken broth can be used for a richer flavor.
  • The amount of crushed red pepper flakes can be adjusted to taste for desired spiciness.
  • Add more broth gradually if the pasta thickens too quickly or isn’t fully cooked.
  • Use freshly grated Parmesan for the best flavor and texture on top.
  • This dish can be made gluten-free by using gluten-free small pasta shapes.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/one-pot-creamy-sun-dried-tomato-pasta-recipe/