Description
A creamy, comforting pasta bake filled with tender chicken, sun-dried tomatoes, and spinach in a parmesan cream sauce that’s absolutely irresistible.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz pasta (penne, rigatoni, or spirali)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- 2½ cups chicken stock
- 1 cup heavy cream
- 1 cup grated parmesan cheese, divided
- 2 cups fresh baby spinach
- Salt and freshly ground black pepper to taste
- Optional: Fresh basil for garnish
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Cook pasta until al dente (2 minutes less than package directions). Drain.
- In a large skillet, cook chicken in oil with salt and pepper for 5-6 minutes.
- Add garlic, sun-dried tomatoes, oregano, and paprika. Cook 2-3 minutes.
- Add stock, simmer for 5 minutes.
- Stir in cream and ¾ cup parmesan. Cook 2 minutes.
- Add spinach and stir until wilted.
- Combine pasta and sauce in baking dish.
- Top with remaining parmesan.
- Bake 20-25 minutes until bubbly and golden.
- Rest 5 minutes before serving.
Notes
Use the oil from sun-dried tomatoes for extra flavor. For picky eaters, chop sun-dried tomatoes very finely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes