Description
A 30-minute one-pot chicken pasta dish with sun-dried tomatoes, spinach, and a creamy parmesan sauce. Combines tender chicken, fresh herbs, and starchy pasta for a complete, low-effort dinner.
Ingredients
650 g / 1.4 lb boneless and skinless chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
3 garlic cloves, peeled and crushed
170 g / 6 oz sun-dried tomatoes, drained and finely chopped
1 teaspoon oregano
2 teaspoons paprika
250 g / 9 oz dried pasta, any shape
650 ml / 2.75 cups chicken stock
150 ml / 0.75 cups double cream
50 g / 2 oz parmesan, finely grated
120 g / 4 oz fresh spinach, leaves roughly chopped
Freshly ground black pepper, to taste
Instructions
Heat the olive oil in a large, deep frying pan over medium heat.
Add the chicken pieces and black pepper, cooking for 5 minutes until browned and nearly cooked through.
Add garlic, sun-dried tomatoes, oregano, and paprika. Cook for 3-5 minutes until the garlic softens and the spices are fragrant.
Stir in the pasta and hot chicken stock. Bring to a simmer and cook for 8-10 minutes for al dente pasta.
Reduce heat to low. Stir in the spinach and parmesan, letting the cheese melt into the sauce (2-3 minutes). Mix in the cream until fully incorporated.
Taste and adjust seasoning before serving immediately.
Notes
Use vegetable stock for a vegetarian version
If unavailable, substitute 50g butter for the olive oil
Increase parmesan to 75g for a richer sauce
Add crumbled cooked bacon (see dietary note below) if desired
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian