Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup diced shallots
- 2 cloves garlic, grated
- 1/3 cup sun-dried tomatoes, drained and chopped
- 8 ounces uncooked fusilli or penne pasta
- 2 1/2 cups low sodium chicken broth
- 2 cups packed baby spinach
- 2 ounces low-fat cream cheese, room temperature
- 1 cup whole milk
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces, season, and sauté until fully cooked.
- Remove chicken and sauté shallots, sun-dried tomatoes, and garlic in the same skillet.
- Pour in chicken broth and bring to a boil.
- Add uncooked pasta and cook until al dente, stirring often.
- Incorporate spinach in the last minute of cooking.
- Stir in cream cheese and Parmesan until melted.
- Add chicken back in, mix with whole milk, and simmer until sauce thickens.
- Garnish with basil and serve.
Last Step:
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Use good quality sun-dried tomatoes for the best flavor.
Cooking times may vary depending on the pasta type.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 70