This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable–don’t have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!

Quick Info

⏱️ 55 min • 🍽️ 8 servings • ⭐ 84%

Nutrition

612 cal • 40g protein • 41g carbs • 32g fat

Tags

[Easy] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Cuisine] • [Meal] • [Difficulty]

Ingredients

• 1½ teaspoons kosher salt, divided, plus more for boiling pasta
• 1 pound medium shell, penne, or bowtie pasta
• 1 tablespoon olive oil, plus more for drizzling
• 2 boneless, skinless chicken breasts
• ¾ teaspoon freshly ground black pepper, to taste
• 3 tablespoons unsalted butter
• 1 cup finely diced yellow onion
• 4 cloves garlic, minced
• ¼ cup dry white wine, such as Pinot Grigio
• 1 cup julienne-style sun-dried tomatoes in olive oil, drained
• 2 tablespoons all-purpose flour
• 3 cups whole milk or half and half
• 2 teaspoons dried oregano
• 1 bunch of Tuscan kale, stemmed and sliced, or baby spinach
• 2 cups shredded mozzarella cheese
• 1 cup grated white cheddar cheese
• ½ cup grated Parmesan cheese, plus more for serving
• 1 tablespoon chopped fresh parsley

Instructions Preview

1. Bring a large pot of salted water to a boi…
2. Season the chicken breasts on both sides w…
3. Heat 1 tablespoon of olive oil in a large …

…and 5 more steps

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Recipe by: Andrew Pollock, Betsy Carter • From: Tasty