This flavor-packed chicken pasta alfredo is loaded with tender chicken, spinach, and sun-dried tomatoes for the ultimate one-pot weeknight pasta dinner!
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 6-8 servings
1medium onionfinely diced
1lbboneless skinless chicken breastscut into 1/2-in cubes
1/3cupwhite whole wheat flour
12ozuncooked rigatoni pasta
1/2cupgrated Parmesan cheese
1/2cupoil-packed sun-dried tomatoesfinely chopped
1cupbaby spinach leaves
Salt and pepper to taste
In a dutch oven or skillet over medium-high heat, saute onion, garlic, and chicken in butter until chicken is no longer pink. Reduce heat to medium and stir in flour. Slowly stir in milk until smooth. Add half-and-half, chicken broth, and pasta.
Cover pot and bring to a boil. Reduce heat to medium and stir pasta occasionally until liquid is mostly evaporated and pasta is tender, about 15 minutes.
Remove from heat and stir in cheese, tomatoes, and spinach. Season pasta with salt and pepper to taste. Enjoy!