Chicken Bucatini with Creamy Garlic, Sun-Dried Tomato and Spinach Sauce

This dreamy Chicken Bucatini recipe has it all: twirlable bucatini pasta, juicy chicken breasts, fresh spinach, sweet and chewy sun-dried tomatoes and Parmigiano-Reggiano.

Ingredients For This Chicken Bucatini

Many of the ingredients in the list you can find in your pantry—beginning with the beloved Bucatini Pasta. Long like spaghetti but hollow for capturing sauces, Bucatini is the perfect choice for this well-rounded weeknight pasta recipe. Be sure to cook the pasta for that signature al dente texture.

To create flavorful and juicy chicken breasts, season them generously with dried herbs. You probably already have these in your spice cabinet. Cook the chicken breasts evenly on both sides in extra virgin olive oil. So simple!

Seasoned Chicken:

• Chicken breasts
• Garlic powder
• Dried Italian seasoning
• Paprika
• Salt and pepper

The sauce is made with smoky, sweet sun-dried tomatoes that are chopped up and combined with spinach, garlic, Parmigiano-Reggiano and heavy cream. The resulting pasta sauce is super flavorful and delicious—a smooth harmony of sweet sun-dried tomato and mellow cream. The sharp, nutty Parmigiano-Reggiano ties the flavors together.

Creamy Sun-Dried Tomato Sauce:

• Extra Virgin Olive Oil
• Butter
• Fresh garlic
• Sun-dried tomatoes
• Fresh spinach
• Heavy cream
• Parmigiano-Reggiano cheese
• Salt and pepper to taste

Don’t forget to save this Chicken Bucatini recipe, because it’s sure to be a new favorite at the dinner table.

How to Make Chicken Bucatini in 4 Easy Steps

Chicken Bucatini: FAQ

Can I use rotisserie chicken instead of chicken breasts?

Yes, you can use 1 pound of rotisserie chicken in place of the cooked chicken breast. Just be sure to slice it or cube it in bite-sized pieces.

Will other cuts of pasta work?

Yes! You can certainly switch up the pasta. Short cuts of pasta (like penne, fusilli, orecchiette, etc.) are great at capturing ingredients in their hollows and scoop shapes. Long cuts of pasta (like spaghetti, fettuccine, capellini, etc.) are great for cream- and oil-based sauces.

Chicken Bucatini with Creamy Garlic, Sun-Dried Tomato and Spinach Sauce

• 1 (1-pound) package DeLallo Bucatini
• 1 pound boneless skinless chicken breast
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1 (6.7-ounce) jar of DeLallo Sun-Dried Tomatoes, drained and roughly chopped
• 2 cups chopped spinach
• 2 cups heavy cream
• ½ cups grated DeLallo Parmigiano-Reggiano
• Salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1 cup of pasta cooking water.
2. Season both sides of chicken breasts with garlic powder, Italian seasoning, paprika, salt and pepper.
3. Heat olive oil in a large heavy-bottomed pan over medium-high heat. Cook the chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
4. In the same pan, add the butter and minced garlic. Cook for 1 minute or until garlic becomes fragrant. Add the sun-dried tomatoes and spinach. Cook for another 2-3 minutes until the spinach is soft and wilted.
5. Reduce the heat. Add in the heavy cream and Parmigiano. Whisk until fully incorporated and creamy. Sprinkle with a bit more salt and pepper (to taste).
6. Slice or cube the cooked chicken and add back to the pan. Stir in the pasta. Add reserved pasta water a little at a time for desired consistency.

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