One-Pot Chicken and Pasta with Sun-Dried Tomatoes

A comforting weeknight dinner where tender chicken and pasta simmer together in a rich tomato-herb sauce, finished with fresh spinach.

Cuisine: Italian

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 12 oz spaghetti
• 1.5 tbsp olive oil
• 1 lb chicken thighs
• 1 small onion
• 2 cloves garlic
• 1/4 cup sun-dried tomatoes
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese
• 2 cups spinach

Instructions

1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot; add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 1.5 tbsp olive oil in a large skillet over medium-high heat; add 1 lb cubed chicken thighs and cook for 5-6 minutes until golden brown, then transfer to a plate.
3. Step 3: Add 1 small diced onion to the skillet and cook for 3 minutes until translucent, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1/4 cup chopped sun-dried tomatoes and cook for 2 minutes, then add 1/2 cup chicken broth and 1/2 cup heavy cream, simmering for 2 minutes until slightly thickened.
5. Step 5: Return the chicken to the skillet, add the drained spaghetti and 1/4 cup reserved pasta water, and toss for 2 minutes until the sauce coats the pasta.
6. Step 6: Stir in 2 cups fresh spinach until wilted, then add 1/4 cup grated Parmesan cheese and season with salt and pepper to taste.