Humble chicken and pasta in a simple cream sauce get dressed up with fresh spinach and sundried tomatoes for a fantastic meal that feels extra special. Make this Creamy Chicken Pasta dish this week!
After years of feeding children whose tastes changed with the wind and too many dinners wasted because some kid didn’t like it, I fell into a rut of serving only what was safe. And then I read French Kids Eat Everything and decided to get my brave on.
Getting brave for a mom can sometimes mean adding spinach to your Creamy Chicken Pasta and holding your breath. In fact, when I crafted this chicken dish with spinach and sundried tomatoes, I figured there would be plenty for leftovers.
Au contraire, mon frere.
That first night my peeps were fighting over the itty bitty that was left. Had I known this, I would have made a double batch. Now, five years later when I do make a double batch, there are still no leftovers.
Except for maybe those random bits of sundried tomatoes that someone has left behind on his plate. Pearls to swine, what can I say?
Seriously, though, this Creamy Chicken Pasta is pretty out of this world. It cooks up quickly, reheats beautifully, and is packed with all kinds of flavors and textures: moist chicken, sweet, chewy tomatoes, slightly bitter spinach, and tangy, melty cheese. It’s a feast for the senses!
And if you (or your kids) are not so brave, you can easily divide the mixture into two pans before you add the tomatoes and spinach. Either way it’s delicious!
How I make this cheap:
This Creamy Chicken Pasta is pretty economical by virtue of its being a simple pasta dish. Here are some of the strategies I use to make this recipe even more affordable:
- Stock up on ingredients when they are on sale! When I see a great price on pasta, I buy a lot of it. We almost always have a stockpile of noodles in the pantry. Fresh spinach and chicken go on sale often.
- A little goes a long way – Parmesan cheese and sun dried tomatoes are packed with flavor so you only need to use a small amount.
Tools I use to make this recipe easy:
This is a pretty straight-forward dish. You don’t need any fancy equipment to cook pasta! However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- large stockpot – Mine is a Kitchenaid that I’ve had for 14 years!
- collander – We just bought this one this year to replace a broken plastic one.
- large pasta bowl – I have this one and love it!
- plastic cutting board – I have several: blue for veggies; white for meats
- Ergo chef chef’s knife – some of my favorite knives
Creamy Chicken Pasta With Spinach And Tomatoes
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 lb boneless, skinless chicken breast , trimmed and cubed
- 1 clove garlic , chopped
- black pepper
- ⅓ cup dry sherry
- 2 cup baby spinach chopped
- 1 cup whipping cream
- ¼ cup sundried tomatoes (julienned)
- 1 ½ teaspoon dried rubbed sage
- 1 lb rotini pasta cooked and drained according to package directions
- Parmesan cheese (shredded) for sprinkling
- In a skillet over high heat, heat the butter and oil.
- Add the chicken and garlic and season to taste with salt and pepper. Cook for 8 to 10 minutes over medium heat, stirring frequently. Chicken should be almost cooked through, but still slightly pink inside. Remove to a covered dish with a slotted spoon.
- Add the sherry to the pan, scraping up any bits. Cook for 2-3 minutes over medium heat, allowing the liquid to cook down a bit.
- Add the spinach, cream, tomatoes, and sage. Cook over medium heat, stirring, until the spinach is slightly wilted and the sauce has thickened a bit. Do not boil.
- Add the chicken back to the pan and toss to coat with the sauce.
- Add the chicken and sauce to the drained pasta in a large serving bowl. Toss to blend.
- Serve with shredded parmesan.
Originally posted February 29, 2012. Updated October 21, 2017.