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Sun-Dried Tomato Pasta Recipe

Creamy Sun-Dried Tomato Pasta Recipe for a Quick Dinner

This Sun-Dried Tomato Pasta Recipe combines creamy flavors with vibrant spinach for a quick and satisfying dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb linguine You can use any pasta shape like penne or fusilli.
For the Sauce
  • 1 7-oz jar sun-dried tomatoes in olive oil Consider rehydrated dry sun-dried tomatoes as a substitute.
  • 1 lb boneless skinless chicken breasts For a vegetarian version, chickpeas work beautifully as a substitute.
  • 1/2 medium yellow onion Adds sweetness and depth to the sauce.
  • 1 6-oz can tomato paste Concentrates the tomato flavor in the sauce.
  • 3 cloves garlic, chopped Enhances the aroma and flavor.
  • 1 1/2 cups chicken broth Swap with vegetable broth for a vegetarian option.
  • 4 oz cream cheese, cubed Key for creating the creamy texture.
  • 1 5-oz container baby spinach Adds nutrients and a vibrant touch.
For Garnishing and Seasoning
  • 1 cup grated parmesan Serve extra on top for cheese lovers.
  • 1 1/2 tsp kosher salt Essential for flavor balance.
  • 3/4 tsp pepper Adjust to taste.
  • 1 tsp lemon zest Adds brightness.
  • 1/4 tsp red pepper flakes Optional for heat.

Equipment

  • Large pot
  • Skillet
  • Measuring Cups
  • Measuring Spoons
  • Cooking spoon
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Begin by bringing a large pot of salted water to a boil. Drain the jar of sun-dried tomatoes, reserving the oil. Measure out all ingredients.
  2. Cook Chicken: Cut chicken into strips, season with salt and pepper. In a large skillet, heat about 2 tablespoons of reserved sun-dried tomato oil over medium-high heat. Sauté chicken for 6-8 minutes until golden brown.
  3. Build Sauce Base: In the same skillet, lower heat and add chopped onion. Sauté for 3-4 minutes until soft. Stir in tomato paste, garlic, lemon zest, and red pepper flakes and cook for 1-2 minutes.
  4. Simmer Sauce: Gradually whisk in chicken broth. Bring to a simmer over medium-low heat and let bubble for about 10 minutes.
  5. Cook Pasta: While the sauce simmers, add linguine to boiling water and cook according to package instructions (9-11 minutes). Reserve 1½ cups of pasta water before draining.
  6. Combine Sauce and Pasta: Return drained linguine to pot, add softened cream cheese, stirring to melt. Incorporate reserved sun-dried tomatoes, spinach, and cooked chicken. Mix until spinach wilts and sauce coats the pasta.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 52gProtein: 34gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 850mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 3500IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months. Reheat with a splash of milk or chicken broth for creaminess.

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