Italian Chicken Pasta
A creamy, cheesy baked chicken pasta dish with bits of spinach and bright, sundried tomatoes inside!
I typically don’t look baked pasta dishes unless chicken is the protein. I’m not sure why but it just seems to be the case for me. I love a recipe with sundried tomatoes and spinach, so I knew this pasta dish would be a keeper and it is. It’s not a super labor intensive meal and the outcome is a fantastically rich pasta with bright bits of sundried tomato!
What You Need:
1 lb. chicken breast, cooked and cubed (or rotisserie chicken)
1 box (16 oz.) linguini or other thin pasta
2 Tbsp. olive oil
4 cloves minced garlic
1/2 cup sun dried tomatoes, chopped
2 Tbsp. cornstarch
1 cup chicken broth
2 cups heavy cream
1 cup milk
1 1/2 tsp. salt
1/2 tsp. black pepper
5 oz. fresh spinach
1/2 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese
Directions:
Cook pasta in salted boiling water until al dente. Drain and set aside.
Meanwhile in a large skillet, heat olive oil over medium high heat. Add garlic and sun dried tomatoes, cook for 2 minutes.
Sprinkle cornstarch over the top and mix well. Whisk in chicken broth, heavy cream, and milk. Season with salt and pepper.
Cook for about 10 minutes, stirring occasionally.
Add spinach and Parmesan and remove from heat.
Add sauce and chicken to cooked noodles. Toss to coat and then pour into a 9x13-inch casserole dish.
Top with mozzarella cheese. Cover casserole dish with foil.
Bake in a preheated 350 degree oven for 25 minutes.
Remove foil and bake for 5 more minutes or until cheese is bubbly.
Recipe from Shugary Sweets