One-Pot Creamy Sun-Dried Tomato and Spinach Pasta with Chicken

Heat olive oil in a large pot or deep skillet over medium-high heat.
Season the chicken pieces with garlic powder, oregano, salt, and pepper.
Add the chicken to the pot and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked.
Remove the chicken from the pot and set it aside.
Step 2: Sauté the Sun-Dried Tomatoes
In the same pot, add the chopped sun-dried tomatoes.
Sauté for 1-2 minutes to release their deep, tangy flavor.
Step 3: Cook the Pasta
Add the pasta and chicken broth to the pot.
Bring to a boil, then reduce the heat to a simmer.
Cover and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Step 4: Make It Creamy
Lower the heat and stir in the Greek yogurt until smooth and creamy.
Add the cooked chicken back into the pot and mix well.
Step 5: Add the Spinach and Cheese
Stir in the baby spinach and cook for about 2 minutes, until wilted.
Add the grated Parmesan cheese and stir until melted and well combined.
Step 6: Serve
Dish out the creamy pasta and garnish with extra Parmesan cheese or red pepper flakes, if desired.
Serve warm and enjoy!
Serving and Storage Tips