You’ll want to put a ring on this recipe.
Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::6 (serving size: about 2 cups)
Ingredients
½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
1 tablespoon oil from sun-dried tomato jar, divided
1 ½ cups chopped yellow onion
4 medium garlic cloves, minced (about 4 teaspoons)
3 tablespoons tomato paste
2 (32-ounce) packages chicken broth
1 cup heavy whipping cream
4 teaspoons chopped fresh basil, plus more for garnish (optional)
2 teaspoons kosher salt
1 ½ teaspoons dried Italian seasoning
1 teaspoon garlic powder
¼ teaspoon crushed red pepper, plus more for garnish
8 ounces uncooked medium shell pasta
3 cups packed roughly chopped fresh baby spinach
2 cups shredded rotisserie chicken
8 ounces cream cheese, cubed, at room temperature
1 ½ ounces Parmesan cheese, finely shredded, plus more for garnish
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes.
Dotdash Meredith Food Studios
Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.
Dotdash Meredith Food Studios
Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium, stirring occasionally, about 12 minutes.
Dotdash Meredith Food Studios
Add pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, about 12 minutes.
Dotdash Meredith Food Studios
Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.
Dotdash Meredith Food Studios
Garnish with additional Parmesan, basil, and red pepper. Serve immediately.
Dotdash Meredith Food Studios