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

Serving: This pasta is best served fresh and hot. Pair it with a simple side salad or garlic bread for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stove over low heat with a splash of chicken broth or milk to restore creaminess.
Variations
Make it dairy-free: Swap Greek yogurt for coconut cream and use a dairy-free Parmesan alternative.
Add more veggies: Mushrooms, bell peppers, or zucchini would complement the flavors.
Use a different protein: Try shrimp, turkey, or tofu for a twist.
Spicy kick: Increase the red pepper flakes or add a dash of cayenne pepper.
FAQ
Can I use fresh sun-dried tomatoes instead of oil-packed ones?
Yes, but rehydrate them in hot water for 10 minutes before chopping.

Can I use a different pasta type?
Absolutely! Short pasta like rigatoni, bowtie, or even spaghetti works well.

What if I don’t have Greek yogurt?
You can substitute it with cream cheese, sour cream, or heavy cream for a richer texture.

This One-Pot Creamy Sun-Dried Tomato and Spinach Pasta with Chicken is the perfect mix of creamy, cheesy, and savory goodness. It’s quick, satisfying, and sure to become a weeknight favorite!