Pasta with chicken and sundried tomatoes
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This is one of my favorite go-to pasta recipes when I need something quick but crave all the flavor. Simple ingredients like, tart sundried tomatoes, salty parmesan cheese, and perfectly cooked chicken. I added fresh spinach to this recipe to complete the meal and it’s always a hit with my family. Even my daughter’s teenage friends’ love it!
Any shaped pasta can be used in this recipe but I especially love orecchiette. This means “little ear” in Italian, but I prefer to think of these more like little bowls. They capture all the goodies and the sauce.
Pasta with chicken and sun dried tomatoes will not disappoint and it’s done in under 30-minutes. It’s a perfect on-the-go recipe and the leftovers are equally good.
Pasta with Chicken and Sundried Tomatoes
- 2 tbsp olive oil
- 2 chicken breast cut in one inch pieces
- 1 garlic clove, minced
- 3 1/2-4 cups low sodium chicken broth
- 2 1/4 cups orecchiette pasta
- 1/4 cup sundried tomatoes, packed in oil and chopped fine
- 2 cups fresh spinach, chopped
- 1/4 cup fresh basil, chopped fine
- 1 tbsp Italian parsley, chopped fine
- 1/4 tsp red pepper flakes optional
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup shredded parmesan cheese
- Heat a large deep skillet to medium-high heat and add olive oil and chicken pieces. Sprinkle with salt and pepper and brown chicken on all sides about 10 minutes. Add garlic and cook 1 minute until fragrant being careful not to burn the garlic. You may need to turn down the heat. Remove chicken and garlic from pan and set aside on plate.
- Pour 3 1/2 cups chicken stock in hot pan scrapping the bits off the bottom. Bring to a boil and add pasta. Cook pasta according to package directions, stirring often to keep it from sticking to the pan. I usually turn the heat down to medium and keep a gentle boil. The liquid will begin to evaporate. If pasta isn't cooked through and you need more broth, add another 1/2 cup. You'll want a little bit of liquid left in the pan after pasta is cooked; a 1/4 cup or so.
- Turn heat down to low and stir in chicken, spinach, basil, sundried tomatoes, parsley, and red pepper flakes. Once spinach is wilted taste to see if you need more salt and pepper. Sprinkle the top with parmesan cheese and serve!
- Orzo Note: Reduce stock down to 3 cups for orzo pasta.
- Mini farfalle
Tip– I touched a little bit on using bouillon base in my last post. This stuff is liquid gold and so delicious. Store-bought stock is super convenient but if you want an extra boost of richness and flavor, using bouillon base is the way to go.
Typically 1 teaspoon of bouillon base per 2 cups of water does the trick for soups and recipes calling for a substantial amount of stock. Bouillon base can also be added to enhance a recipe that doesn’t call for stock. Start with 1/2 teaspoon and add more as needed.
Below you’ll find some of the products I used in this recipe. The link takes you directly to the products at no extra charge to you.