Creamy Sun-Dried Tomato Pasta

Creamy Sun-Dried Tomato Pasta

This pasta is a delightful combination of creamy, tangy, and savory flavors with a boost of freshness from lemon and spinach. Perfect for an indulgent yet simple dinner.

Ingredients

Main Ingredients:

1 (8-ounce) jar oil-packed sun-dried tomatoes (reserve 3 tbsp oil)

1 pound boneless, skinless chicken breasts, cubed

1 pound short-cut pasta (e.g., penne, rigatoni, or fusilli)

2 cups fresh baby spinach

4 tsp Italian seasoning (divided)

1 tsp paprika or smoked paprika

Pinch of red pepper flakes

Kosher salt and black pepper, to taste

1 cup heavy cream

2 tsp Dijon mustard

1 medium shallot, chopped

2 cloves garlic, chopped

3/4 cup grated parmesan cheese (divided)

2 tbsp salted butter

Juice of 1 lemon

Directions

1. Drain 3 tbsp of oil from the jar of sun-dried tomatoes into a large pot or deep skillet with sides. Chop the sun-dried tomatoes and set aside.
2. Heat the reserved oil over medium-high heat. Add the cubed chicken, 3 tsp of Italian seasoning, paprika, red pepper flakes, salt, and pepper. Cook until golden brown, about 5 minutes. Add 1/4 cup parmesan cheese and cook for an additional minute. Remove the chicken and set aside.
3. In the same pot, melt butter over medium heat. Add the shallot, garlic, and remaining 1 tsp of Italian seasoning. Cook until fragrant, about 3 minutes.
4. Add 3 1/2 cups water to the pot and bring to a boil. Add the pasta and cook, stirring frequently, until al dente, about 8 minutes.
5. Reduce the heat to low and stir in the heavy cream, Dijon mustard, remaining parmesan cheese, spinach, and chopped sun-dried tomatoes. Return the cooked chicken (along with any juices) to the pot and stir until combined.
6. Top the pasta with fresh lemon juice and additional parmesan cheese. Serve immediately.

Serving Suggestions

• Pair this creamy dish with a simple side salad or garlic bread for a well-rounded meal.

Enjoy this comfort food classic with a gourmet twist!