Wednesday Recipe: Creamy Sun-Dried Tomato Chicken Pasta


  • 8 ounces oil-packed sun-dried tomatoes
  • 1 pound boneless skinless chicken breasts, cubed
  • 4 teaspoons Italian seasoning (See note below to make your own)
  • 1 teaspoon paprika or smoked paprika
  • Red pepper flakes
  • Kosher salt
  • Black pepper
  • 3/4 cup grated parmesan cheese
  • 2 tablespoons salted butter
  • 1 medium shallot, chopped
  • 2 cloves garlic, chopped
  • 1 pound short cut pasta
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 2 cups fresh baby spinach
  • 1 lemon, juiced


  • Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.
  • Set the pot over medium-high heat. Add the chicken, 3 teaspoons of Italian seasoning, the paprika, and a pinch of red pepper flakes, salt and pepper. Cook until golden brown, 5 minutes. Add ¼ cup of parmesan cheese, cook another minute, then remove the chicken from the pot.
  • To the same pot, add butter, shallot, garlic, and 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 ½ cups of water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan cheese, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate back into the pot.
  • Serve the pasta topped with lemon juice and fresh parmesan cheese.
  • Make your own Italian Seasoning: Mix 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of dried sage. Store in a sealed container.