Creamy Sun-Dried Tomato Chicken Pasta

This was great, one pot was nice for cleanup too, although next time I might just make the pasta in a separate pot on the side while cooking the chicken to save a little time.

Skipped red pepper flakes, shallot & heavy cream since I didn’t have these at home. I increased the garlic. It was delicious!

Super good, but does not reheat well. I used leftover garden cherry tomatoes and a well drained can of diced tomatoes that I blistered in the convection oven and let sit in olive oil and garlic, and leftover caramelized onion from a recipe made another day in place of shallot.

We loved this! I didn’t use the jar of sun dried tomatoes, but just used olive oil and a bag of sun dried tomatoes. I used fresh parm and an onion instead of shallot. It was pretty easy, and so good!

Halved the recipe but doubled the water and spinach. Turned out well. I'll make it again.

Subbed swiss chard for spinach.

Used a protein angel hair and coconut milk (full can)…so we upped the amount of spices a bit but it’s delicious!

I baked the chicken instead, but I feel like Iike the dish is missing something

Absolutely divine dish! This is one of my new favorites. Went with the other reviewers and decided to add five cups of water instead of 3.5 and am glad I did! Perfect amount of water, didn’t make it soupy as I was hesitant. I also substituted with hot paprika and was very pleased with it

Made this dairy free by using vegan Parmesan and full fat coconut milk! So good!!

Excellent dish! I cooked the pasta longer because it didn't seem ready at 8 minutes, maybe because I used a cast iron skillet instead of a pot? So next time I'll add more water as the water evaporated and pasta began to stick. Hubby loved it! Served with French bread.

Yummmm! I used gluten free noodles.