Leah Perez is a professionally trained recipe developer and food history fanatic. When she is not testing, tasting, and fine-tuning a recipe for The Pioneer Woman, she can be found reading in the botanical gardens or stirring up risotto for her friends.
Ready in just 45 minutes, this sun-dried tomato pasta is the perfect weeknight meal! It's filled with tender chicken, sautéed spinach, and a creamy tomato sauce that tastes like it has been cooking all day thanks to tomato paste and the magical sweet-tart flavor of oil-packed sun-dried tomatoes. Served with a fresh green salad and garlic bread, this crowd-pleasing pasta recipe will feed the whole family!
What do you need to make sun-dried tomato pasta?
The first thing you need is sun-dried tomatoes. They can be purchased already julienned (sliced) so that prepping ingredients is even more of a breeze! When draining the tomatoes, don’t toss the golden olive oil. Use it to cook the chicken and the sauce for a hint of fruitiness. After the chicken is cooked, the simple sauce is made with onion, garlic, lemon zest, red pepper flake, tomato paste, chicken stock, cream cheese, and spinach. While the sauce is cooking, drop some linguine into boiling water. When the pasta is cooked, toss it into the sauce along with the chicken and, of course, parmesan cheese. The creamy sauce is similar to a quick vodka sauce without the booze!
What is a good substitute for linguine?
If you don’t have linguine on hand or prefer to use another pasta, you’re in luck! This recipe works wonderfully with other long pastas such as spaghetti, but would be just as good with shorter penne, thick rigatoni, or bow tie pasta. Browse the grocery store for whatever pasta shape suits your fancy!
- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
Ingredients
- 1
7-ounce jar julienned sun-dried tomatoes in olive oil
- 1 lb.
boneless skinless chicken breasts
- 1 1/2 tsp.
kosher salt, divided, plus more for pasta water
- 3/4 tsp.
ground black pepper, divided
- 1/2
medium yellow onion, finely chopped
- 1
6-ounce can tomato paste
- 3
cloves garlic, chopped
- 1 tsp.
lemon zest
- 1/4 tsp.
red pepper flakes
- 1 1/2 c.
chicken broth
- 1 lb.
dry linguine
- 4 oz.
cream cheese, cubed
- 1
5-ounce container baby spinach
- 1 c.
grated parmesan, plus more to serve
- Nutrition Information
- Per Serving (Serves 6)
- Calories677 Fat18 gSaturated fat9 gTrans fat0 gCholesterol93 mgSodium817 mgCarbohydrates78 gFiber8 gSugar20 gProtein45 gVitamin D0 mcgCalcium409 mgIron6 mgPotassium2110 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Bring a large pot of salted water to a boil. Drain the sun-dried tomatoes, reserving the oil.
- Step 2Slice the chicken into ½-inch thick slices and season with ½ teaspoon of salt and ¼ teaspoon of pepper. In a large pot, heat 2 tablespoons of sun-dried tomato oil over medium-high heat. And the chicken and cook until lightly golden, 3 to 4 minutes. Remove to a plate.
- Step 3In the same skillet, heat 2 tablespoons of sun-dried tomato oil over medium heat. Add the onion, remaining 1 teaspoon of salt and ½ teaspoon of pepper. Cook, stirring frequently, until soft and lightly golden, 3 to 5 minutes. Add the tomato paste, garlic, lemon zest, and red pepper flakes. Cook until fragrant, 1 minute. Whisk in the chicken broth and reduce heat to medium-low. Simmer and reduce the sauce by one third, about 10 minutes.
- Step 4Meanwhile, cook the linguine in the large pot according to package instructions. Drain the pasta, reserving 1 ½ cups of pasta water.
- Step 5Stir the cream cheese, sun-dried tomatoes, and the spinach into the tomato sauce. Cook over low heat, stirring occasionally, until the cream cheese melts into the sauce and the spinach is wilted, 2 to 3 minutes. Remove from heat. Add the parmesan, pasta, and cooked chicken, using a pair of tongs to toss. Add about ½ cup of pasta water to loosen the sauce. Add more pasta water if needed, 2 tablespoons at a time, until the sauce is smooth. Serve with extra parmesan.
Tip: Add a squeeze of lemon juice for extra brightness!
How to Make Easy, Creamy Pumpkin Mac and Cheese
One-Pot Chicken Primavera Is a Pasta Lover's Dream
Make One-Pot Chicken Gnocchi Soup for Dinner
Fettuccine Alfredo Is Pure Comfort Food