One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken

In our fast-paced lives, finding the time to cook a wholesome meal can be a challenge. That’s where one-pot meals come to the rescue. These culinary wonders are not only convenient but also minimize the dreaded post-dinner cleanup, making them a favorite among busy individuals and families alike. Today, we bring you a delightful recipe – One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken. This dish effortlessly combines the rich flavors of sun-dried tomatoes, the freshness of spinach, and the tenderness of chicken in a creamy, savory sauce.

Imagine gathering around the dinner table with your loved ones, sharing stories, and enjoying this comforting meal. The beauty of this recipe lies in its simplicity and the depth of flavors it delivers. With just one pot, you can create a meal that is not only delicious but also looks and feels gourmet. The creamy sauce, infused with the tanginess of sun-dried tomatoes, pairs perfectly with the succulent chicken and vibrant spinach, making it a balanced and satisfying dish.

One-pot meals like this One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken are perfect for those hectic weeknights when you crave a home-cooked meal but are short on time and energy. The ease of preparation and cleanup means you can spend more time enjoying the meal and less time worrying about the kitchen mess. Let’s dive into the journey of creating this delicious pasta dish, one step at a time, and discover how a simple, one-pot recipe can bring comfort and joy to your dining experience.

The Foundation of Flavor

Every exceptional dish starts with high-quality ingredients, and the one pot creamy sun dried tomato and spinach pasta with chicken is no exception. Begin by selecting boneless, skinless chicken breasts, which provide a lean and protein-rich foundation. Minced garlic, a staple in Italian cuisine, infuses the dish with aromatic depth. The addition of Italian seasoning, red pepper flakes, kosher salt, and freshly ground black pepper ensures a harmonious blend of flavors, enhancing the overall taste profile.

The sun-dried tomatoes are a key ingredient, offering a tangy richness that elevates the dish. Opt for whole wheat or gluten-free pasta to cater to dietary preferences, ensuring the dish remains wholesome and nutritious. Low sodium chicken broth acts as the cooking liquid, imparting a subtle yet savory taste without overwhelming the palate. Arrowroot powder is used to thicken the sauce, providing a creamy texture without the extra calories typically associated with traditional thickeners.

Incorporating fresh baby spinach and basil not only adds vibrant color but also boosts the nutritional value of the pasta. These greens are rich in vitamins and minerals, making the dish as healthy as it is delicious. Part-skim mozzarella and parmesan cheeses contribute to the creamy consistency and add a layer of complexity to the flavor. To achieve a velvety finish, plain non-fat Greek yogurt is stirred into the mixture, providing a healthy alternative to heavy cream.

From Sauté to Simmer

The beauty of this one-pot creamy sun dried tomato and spinach pasta with chicken lies in its simplicity and ease. Start by heating a generous amount of olive oil in a large pot over medium heat. Once the oil is hot, add bite-sized pieces of chicken, minced garlic, Italian seasoning, and a pinch of red pepper flakes. Sauté the mixture until the chicken pieces are golden brown and fully cooked through. Season the chicken with kosher salt and freshly ground black pepper to taste, ensuring that each piece is well-coated.

Next, introduce the sun-dried tomatoes to the pot, stirring to combine them thoroughly with the chicken and spices. These sun-dried tomatoes add a burst of tangy sweetness that complements the savory elements of the dish. Pour in the chicken broth, which will serve as the base for your pasta. Bring the mixture to a rolling boil, allowing the flavors to meld together.

Once boiling, add your choice of pasta to the pot. Reduce the heat to a gentle simmer and cover the pot. Cook the pasta until it reaches an al dente texture, ensuring to stir occasionally to prevent the pasta from sticking to the bottom of the pot. As the pasta cooks, it absorbs the rich flavors from the chicken and sun-dried tomatoes, creating a savory, creamy base for the sauce.

Creating Creamy Perfection

As the one pot creamy sun dried tomato and spinach pasta with chicken reaches its ideal texture, the final steps to elevate this dish begin. Start by thickening the sauce with arrowroot powder dissolved in water. This step ensures the sauce achieves a rich, creamy consistency without becoming overly heavy. Next, incorporate fresh baby spinach into the pasta, allowing it to gently wilt. The vibrant green leaves not only enhance the visual appeal but also infuse the dish with essential nutrients.

Following the spinach, add chopped basil for a burst of fresh, aromatic flavor. The fragrant herb complements the sun dried tomatoes and balances the richness of the sauce. To achieve the ultimate creamy texture, blend in shredded mozzarella and parmesan cheeses. Stir continuously until these cheeses melt completely and meld into the sauce, ensuring every bite is indulgently cheesy.

To maintain the creamy texture without adding unnecessary heaviness, mix in plain non-fat Greek yogurt. This addition introduces a subtle tanginess while keeping the dish light and wholesome. The yogurt combines seamlessly with the melted cheeses, creating a luscious sauce that clings to the pasta and chicken pieces.

Ingredients:

• 2 teaspoons olive oil
• 1 pound boneless skinless chicken breasts, cut into bite sized pieces
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• Kosher salt and fresh ground black pepper to tast
• 1/3 cup sun dried tomatoes, drained and excess oil blotted off with paper towels
• 8 ounces whole wheat or gluten-free pasta, (I used bowties)
• 3 cups low sodium chicken broth
• 2 teaspoons arrowroot powder dissolved in 2 teaspoons of water, (see note)
• 2 cups packed baby spinach
• 2 tablespoons finely chopped fresh basil
• 1/2 cup shredded part skim mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 1/3 cup plain non-fat Greek yogurt

PREPARATION:

1. In a large skillet over medium high heat add the olive oil and chicken. Season with salt, pepper, Italian seasoning and red pepper flakes. Cook until the chicken is no longer pink.
2. Add in the garlic and sun dried tomatoes and cook another 1-2 minutes.
3. Add in the chicken broth and pasta and stir until combined. Bring to a simmer then lower the heat to medium-low, cover with a lid and cook for 10-15 minutes or until the pasta is tender.
4. Add in the dissolved arrowroot/water slurry and stir until the liquid starts to thicken, about 1-2 minutes.
5. Remove from the heat and add the mozzarella, parmesan cheese, spinach and stir until the spinach starts to wilt.
   Stir in the Greek yogurt until everything is combined. Taste for seasoning then serve immediately.
6. Enjoy !