This Creamy Sun-Dried Tomato Chicken Pasta is the perfect combination of comfort and convenience. Made with tender chicken, tangy sun-dried tomatoes, fresh spinach, and a rich Parmesan cream sauce, it’s an easy dinner that tastes like it came from your favorite Italian restaurant. Best of all, it’s ready in about 30 minutes, making it ideal for busy weeknights or cozy family meals.
Why You’ll Love This Recipe
- Rich, creamy, and packed with flavor.
- Ready in just 30 minutes.
- Made with simple pantry-friendly ingredients.
- A satisfying meal the whole family will enjoy.
- Perfect for both weeknight dinners and special occasions.
- Easy to customize with your favorite vegetables or pasta shapes.
Ingredients
- 1 (8-ounce) jar oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts, cubed
- 4 teaspoons Italian seasoning
- 1 teaspoon paprika or smoked paprika
- Red pepper flakes, to taste
- Kosher salt
- Black pepper
- ¾ cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons salted butter
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 pound short-cut pasta
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 cups fresh baby spinach
- Juice of 1 lemon
Instructions
- Drain about 3 tablespoons of oil from the jar of sun-dried tomatoes into a large skillet or Dutch oven. Chop the sun-dried tomatoes and set them aside.
- Heat the oil over medium-high heat. Add the cubed chicken, 3 teaspoons of Italian seasoning, paprika, red pepper flakes, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken begins to brown.
- Stir in ¼ cup of the Parmesan cheese and cook for another minute. Transfer the chicken to a plate and set aside.
- In the same skillet, melt the butter. Add the chopped shallot, garlic, and the remaining teaspoon of Italian seasoning. Cook for about 3 minutes until fragrant.
- Pour in 3½ cups of water and bring it to a boil.
- Add the pasta and cook, stirring frequently, until it is just al dente, about 8 minutes.
- Reduce the heat and stir in the heavy cream, Dijon mustard, remaining Parmesan cheese, spinach, and chopped sun-dried tomatoes.
- Return the cooked chicken and any juices to the skillet. Stir until the spinach has wilted and the sauce becomes smooth and creamy, coating every piece of pasta. This Creamy Sun-Dried Tomato Chicken Pasta is best served immediately.
- Finish with fresh lemon juice and an extra sprinkle of Parmesan cheese before serving.
Tips & Tricks
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Smoked paprika adds a subtle smoky flavor that complements the creamy sauce.
- If the sauce becomes too thick, stir in a splash of reserved pasta water or milk.
- Boneless chicken thighs can be used instead of chicken breasts for extra tenderness.
- Add mushrooms, broccoli, or roasted peppers for even more flavor and texture.
- Garnish with fresh basil or parsley for a bright finishing touch.
Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-American
Difficulty: Easy
Dietary Notes: Halal-friendly
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- Half-and-half can be substituted for heavy cream if you prefer a lighter sauce.
- For extra vegetables, stir in mushrooms, broccoli florets, or peas.
- Serve with garlic bread, a fresh green salad, or roasted vegetables for a complete meal.
Nutrition (Approximate Per Serving)
- Calories: 670
- Protein: 39g
- Carbohydrates: 45g
- Fat: 36g
- Fiber: 4g
- Sodium: 560mg
FAQ
Can I make this recipe ahead of time?
Yes. Prepare the pasta as directed and store it in an airtight container in the refrigerator. Reheat gently with a splash of cream or milk to restore the creamy texture.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs stay juicy and work wonderfully in this recipe.
What type of pasta works best?
Penne, rigatoni, rotini, fusilli, and farfalle are excellent choices because they hold the creamy sauce well.
Can I freeze Creamy Sun-Dried Tomato Chicken Pasta?
Yes. Freeze in airtight containers for up to two months. The cream sauce may separate slightly after thawing, but stirring while reheating will help bring it back together.
How can I make this pasta spicier?
Add extra red pepper flakes or a pinch of cayenne pepper to increase the heat without overpowering the creamy sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze individual portions for up to 2 months.
Reheat gently on the stovetop or in the microwave with a splash of milk or cream until warmed through and creamy again.
Similar Recipes
Creamy Sun-Dried Tomato Chicken Pasta Recipe
Ingredients
- 1 8-ounce jar oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts cubed
- 4 teaspoons Italian seasoning
- 1 teaspoon paprika or smoked paprika
- Red pepper flakes to taste
- Kosher salt
- Freshly ground black pepper
- ¾ cup grated Parmesan cheese plus extra for serving
- 2 tablespoons salted butter
- 1 medium shallot finely chopped
- 2 garlic cloves minced
- 1 pound short-cut pasta penne, rigatoni, or rotini
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 cups fresh baby spinach
- Juice of 1 lemon
Instructions
- Step 1: Prepare the Sun-Dried Tomatoes
- Drain about 3 tablespoons of oil from the jar of sun-dried tomatoes into a large skillet or Dutch oven. Reserve the remaining tomatoes and chop them into bite-sized pieces.
- Step 2: Cook the Chicken
- Heat the reserved tomato oil over medium-high heat. Add the cubed chicken along with 3 teaspoons of Italian seasoning, paprika, a pinch of red pepper flakes, salt, and black pepper. Cook for about 5 minutes until the chicken develops a golden exterior.
- Sprinkle in ¼ cup of Parmesan cheese and cook for another minute, allowing the cheese to lightly coat the chicken. Transfer the chicken to a plate and set aside.
- Step 3: Build the Flavor Base
- Reduce the heat to medium and melt the butter in the same skillet. Add the chopped shallot, garlic, and the remaining teaspoon of Italian seasoning. Cook for about 3 minutes until fragrant and softened.
- Step 4: Cook the Pasta
- Pour 3½ cups of water into the skillet and bring it to a boil. Add the pasta and cook according to the package directions until just al dente, stirring frequently to prevent sticking.
- Step 5: Make the Creamy Sauce
- Reduce the heat to low. Stir in the heavy cream, Dijon mustard, remaining Parmesan cheese, chopped sun-dried tomatoes, and baby spinach. Continue stirring until the cheese melts completely and the spinach wilts into the sauce.
- Step 6: Finish the Dish
- Return the cooked chicken and any accumulated juices to the skillet. Toss everything together until the pasta is coated in the creamy sauce and the chicken is heated through.
- Finish your Creamy Sun-Dried Tomato Chicken Pasta with fresh lemon juice and garnish with additional grated Parmesan before serving
Notes
- Penne, rigatoni, fusilli, or rotini all work beautifully because they hold onto the creamy sauce.
- For a lighter version, substitute half-and-half for heavy cream.
- Add sautéed mushrooms, roasted peppers, or broccoli for more vegetables.
- A squeeze of fresh lemon at the end brightens the entire dish.
- Pair this pasta with garlic bread, Caesar salad, or roasted vegetables for a complete meal.
Conclusion
This Creamy Sun-Dried Tomato Chicken Pasta is everything you want in a comforting homemade dinner. Juicy chicken, tender pasta, fresh spinach, and flavorful sun-dried tomatoes come together in a rich Parmesan cream sauce that’s both elegant and easy to make. Whether you’re preparing a quick weeknight meal or serving guests, this recipe is guaranteed to impress and is sure to earn a permanent place in your dinner rotation.