Marry Me Chicken Soup
Cozy Up with Creamy Sundried Tomato and Chicken Shells
Looking for a weeknight dinner that’s both comforting and flavorful? Our Creamy Sundried Tomato and Chicken Shells are here to save the day! This recipe combines the bright, tangy taste of sundried tomatoes with tender chicken and a luscious creamy sauce, all nestled within perfectly cooked shell pasta. It’s a dish the whole family will love, and it comes together in just 30 minutes!
This isn’t your average pasta dish. The sundried tomatoes add a depth of flavor that elevates it beyond the ordinary, while the creamy sauce provides a comforting richness. Using rotisserie chicken makes it incredibly easy and quick to prepare, perfect for those busy evenings. We love how versatile this recipe is – feel free to add other vegetables like mushrooms or bell peppers for an extra boost of nutrients and flavor.
What makes this recipe special?
- Quick & Easy: Ready in under 30 minutes!
- Flavorful: Sundried tomatoes and a creamy sauce create a delicious combination.
- Family-Friendly: A dish everyone will enjoy.
- Versatile: Easily customizable with your favorite vegetables.
Tips for the Best Creamy Sundried Tomato and Chicken Shells:
- Sundried Tomatoes: Use oil-packed sundried tomatoes for the most flavor. If using dry-packed, rehydrate them in warm water for about 15 minutes before chopping.
- Pasta Perfection: Don’t overcook the pasta! It should be al dente, with a slight bite.
- Creamy Consistency: Adjust the amount of chicken broth to achieve your desired sauce consistency. For a thicker sauce, use less broth.
- Spice it Up: Adjust the amount of crushed red pepper flakes to your liking.
Frequently Asked Questions
Q: Can I use a different type of pasta?
A: Absolutely! While shell pasta works beautifully, you can substitute it with penne, rotini, or your favorite short pasta shape.
Q: Can I make this recipe ahead of time?
A: While best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta and add it to the sauce just before serving.
Q: Is this recipe gluten-free?
A: Not as written. You’ll need to use gluten-free pasta to make it gluten-free.
Q: Can I add vegetables?
A: Yes! Spinach, mushrooms, bell peppers, or zucchini would all be delicious additions.
Q: What if I don’t have rotisserie chicken?
A: You can use cooked chicken breast or thighs. About 2-3 cups of cooked chicken will work perfectly.
Creamy Sundried Tomato and Chicken Shells
Ingredients
- 1/2 cup sundried tomatoes, chopped
- 8 oz tomato sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper (optional)
- 8 oz shell pasta
- 3 cups baby spinach
- 3 cups shredded rotisserie chicken
- 1/2 cup shredded parmesan cheese
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sundried tomatoes and tomato sauce to the pot, stirring well to combine. Cook for 2-3 minutes, allowing the flavors to meld.
- Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Stir in the heavy cream, dried basil, salt, black pepper, and crushed red pepper. Allow the soup to simmer gently for about 10 minutes.
- Add the shell pasta to the soup and allow it to cook for 6-8 minutes, stirring frequently.
- Stir in the baby spinach and shredded rotisserie chicken, allowing the spinach to wilt and the chicken to heat through, about 3-4 minutes.
- Ladle the soup into bowls and top each serving with a generous sprinkle of shredded parmesan cheese. Garnish with fresh basil leaves if desired. Enjoy!
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