Name: The Easy One-Pot Pasta That Made Me a “Marry Me” Believer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/2 cup (3 1/2 ounces) oil packed sun-dried tomatoes, drained and roughly chopped, plus 2 tablespoons reserved oil; 1 small red onion or large shallot, quartered and thinly sliced; 2 cloves garlic, thinly sliced; 1 1/2 teaspoons Italian seasoning, homemade or store-bought; 1/2 to 1 teaspoon crushed red pepper flakes, optional; 1 tablespoon tomato paste; 3 cups chicken stock, more as needed; 8 ounces medium pasta (such as fusilli, mezze rigatoni, or penne with a 12 to 14 minute cook time); 1 packed cup fresh baby spinach or arugula, optional; 4 ounces cream cheese, cubed and softened to room temperature; 1/2 cup (1 ounce) finely grated parmesan cheese, plus more for serving; Fresh basil and lemon wedges for serving, optional

1 Season the chicken pieces evenly with the salt and pepper. Add the 2 tablespoons of reserved sun-dried tomato oil to a large pot, Dutch oven, or braiser and set over medium heat. Once the oil is hot, add the chicken and cook, undisturbed, until browned on one side, about 5 minutes. Use a spatula to push the chicken to one side of the pot (it won’t be fully cooked, that’s okay) and add the onions and garlic to the other side. Sauté, stirring frequently, until the onions are tender and translucent, about 3 minutes.

2 Add the Italian seasoning and red pepper flakes, if using. Stir to coat the chicken and onions. After about 1 minute, stir in the tomato paste and sun-dried tomatoes and cook until darkened and beginning to caramelize, 1 to 2 minutes.

3 Add the chicken stock to the pot and turn the heat up to high. Once simmering, stir in the pasta and set a timer for 10 minutes. Stir occasionally as the pasta cooks, and more often toward the end of cooking as the liquid is absorbed. Once the timer goes off, check the pasta, it should be just al dente; if not, let it cook for 2 to 4 more minutes until it is.

4 Turn off the heat and stir in the baby spinach or arugula, if using. Once the spinach is wilted, add the softened cream cheese and parmesan, letting them melt into the sauce as you stir gently. If the pasta looks dry, add more chicken stock or hot water, a little bit at a time, until it reaches your desired consistency. If the pasta seems too saucy, cover and let sit for 5 minutes to thicken before serving. Spoon onto serving plates and finish with fresh basil leaves, more parmesan cheese, and a spritz of fresh lemon juice, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!