Creamy Sun Dried Tomato Chicken Pasta is the perfect combination of tender chicken, rich parmesan cream sauce, and tangy sun-dried tomatoes. This comforting pasta dish comes together with simple ingredients and delivers restaurant-quality flavor right at home. Whether you’re preparing a cozy family dinner or looking for an easy weeknight meal, this creamy pasta recipe is sure to become a favorite.
Why You’ll Love This Recipe
- Rich, creamy, and packed with flavor
- Easy enough for busy weeknights
- Made in one pot for less cleanup
- Family-friendly and satisfying
- Loaded with juicy chicken, parmesan, spinach, and sun-dried tomatoes
- Perfect for meal prep and leftovers
- Ready in under 40 minutes
Ingredients
- 1 (8-ounce) jar oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts, cubed
- 4 teaspoons Italian seasoning, divided
- 1 teaspoon paprika or smoked paprika
- Pinch red pepper flakes
- Kosher salt, to taste
- Black pepper, to taste
- ¾ cup grated parmesan cheese, divided
- 2 tablespoons salted butter
- 1 medium shallot, chopped
- 2 cloves garlic, chopped
- 1 pound short-cut pasta
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 cups fresh baby spinach
- Juice of 1 lemon
- Fresh parmesan, for serving
Instructions
- Drain 3 tablespoons of oil from the jar of sun-dried tomatoes into a large skillet or pot. Finely chop the sun-dried tomatoes and set aside.
- Heat the oil over medium-high heat. Add the cubed chicken, 3 teaspoons Italian seasoning, paprika, red pepper flakes, salt, and black pepper.
- Cook for about 5 minutes, stirring occasionally, until the chicken is golden and nearly cooked through.
- Stir in ¼ cup grated parmesan cheese and cook for another minute. Transfer the chicken to a plate and set aside.
- In the same pot, melt the butter. Add the chopped shallot, garlic, and remaining teaspoon of Italian seasoning.
- Cook for about 3 minutes until fragrant and softened.
- Pour in 3½ cups water and bring to a boil.
- Add the pasta and cook according to package directions until al dente, stirring frequently to prevent sticking.
- Reduce the heat to low. Stir in the heavy cream, Dijon mustard, remaining parmesan cheese, spinach, and chopped sun-dried tomatoes.
- Return the chicken and any accumulated juices to the pot.
- Stir everything together until the spinach wilts and the sauce becomes creamy and smooth.
- Finish the Creamy Sun Dried Tomato Chicken Pasta with fresh lemon juice.
- Serve immediately with extra parmesan cheese on top.
Tips & Tricks
- Use freshly grated parmesan for the smoothest sauce.
- Smoked paprika adds a deeper flavor profile.
- Reserve a splash of pasta water if you prefer a thinner sauce.
- Add mushrooms for extra texture and flavor.
- Substitute chicken thighs for an even juicier result.
- For extra greens, add kale or arugula along with the spinach.
- Adjust red pepper flakes to control the heat level.
Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-American
Difficulty: Easy
Dietary Notes: Halal-Friendly, Nut-Free
Notes
- Penne, rigatoni, rotini, or fusilli work especially well in this recipe.
- Fresh spinach can be replaced with baby kale.
- For additional brightness, serve with extra lemon wedges.
- Pair with garlic bread or a simple green salad for a complete meal.
Nutrition
Approximate per serving:
- Calories: 650
- Protein: 38g
- Carbohydrates: 52g
- Fat: 33g
- Fiber: 4g
- Sugar: 5g
FAQ
Can I make Creamy Sun Dried Tomato Chicken Pasta ahead of time?
Yes. Prepare the recipe up to one day in advance and store it in the refrigerator. Reheat gently before serving.
What pasta works best for this recipe?
Short pasta shapes such as penne, rigatoni, rotini, and fusilli hold the creamy sauce beautifully.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs provide extra tenderness and flavor.
Can I make this pasta without spinach?
Yes. You can omit the spinach or replace it with kale, arugula, or another leafy green.
How do I prevent the sauce from becoming too thick?
Add a small amount of reserved pasta water or extra cream while reheating.
Is this recipe spicy?
The spice level is mild. Adjust the red pepper flakes according to your preference.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, place cooled pasta in freezer-safe containers and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop or in the microwave with a splash of cream, milk, or water to restore the creamy texture.
Similar Recipes
Creamy Sun Dried Tomato Chicken Pasta
Ingredients
- 1 8-ounce jar oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts cubed
- 4 teaspoons Italian seasoning divided
- 1 teaspoon paprika or smoked paprika
- Pinch red pepper flakes
- Kosher salt to taste
- Black pepper to taste
- ¾ cup grated parmesan cheese divided
- 2 tablespoons salted butter
- 1 medium shallot chopped
- 2 cloves garlic chopped
- 1 pound short-cut pasta
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 cups fresh baby spinach
- Juice of 1 lemon
- Fresh parmesan for serving
Instructions
- Drain 3 tablespoons of oil from the jar of sun-dried tomatoes into a large skillet or pot. Finely chop the sun-dried tomatoes and set aside.
- Heat the oil over medium-high heat. Add the cubed chicken, 3 teaspoons Italian seasoning, paprika, red pepper flakes, salt, and black pepper.
- Cook for about 5 minutes, stirring occasionally, until the chicken is golden and nearly cooked through.
- Stir in ¼ cup grated parmesan cheese and cook for another minute. Transfer the chicken to a plate and set aside.
- In the same pot, melt the butter. Add the chopped shallot, garlic, and remaining teaspoon of Italian seasoning.
- Cook for about 3 minutes until fragrant and softened.
- Pour in 3½ cups water and bring to a boil.
- Add the pasta and cook according to package directions until al dente, stirring frequently to prevent sticking.
- Reduce the heat to low. Stir in the heavy cream, Dijon mustard, remaining parmesan cheese, spinach, and chopped sun-dried tomatoes.
- Return the chicken and any accumulated juices to the pot.
- Stir everything together until the spinach wilts and the sauce becomes creamy and smooth.
- Finish the Creamy Sun Dried Tomato Chicken Pasta with fresh lemon juice.
- Serve immediately with extra parmesan cheese on top.
Notes
- Penne, rigatoni, rotini, or fusilli work especially well in this recipe.
- Fresh spinach can be replaced with baby kale.
- For additional brightness, serve with extra lemon wedges.
- Pair with garlic bread or a simple green salad for a complete meal.
Conclusion
This Creamy Sun Dried Tomato Chicken Pasta combines tender chicken, vibrant sun-dried tomatoes, fresh spinach, and a luxurious parmesan cream sauce into one irresistible meal. It’s easy enough for weeknights yet impressive enough for guests. Once you try this comforting pasta recipe, you’ll want to add it to your regular dinner rotation.