There’s something deeply comforting about a bowl of creamy sun-dried tomato chicken pasta—tender pasta tossed in a garlicky Parmesan cream sauce with juicy chicken, sweet sun-dried tomatoes, and baby spinach.
It’s quick enough for a weeknight and flavorful enough for company!
Why You’ll Love This Recipe
Quick & satisfying – Ready in about 30 minutes
One-pan sauce – Creamy, rich, and loaded with flavor
Packed with veggies – Sun-dried tomatoes, onions, spinach
Customizable – Use your favorite pasta or herbs
Family-approved – Comforting and hearty
What You’ll Need (Ingredient Highlights)
Pasta:
Penne pasta – Holds sauce beautifully, but ziti, rotini, or ditalini also work well
Reserved pasta water – Helps loosen the sauce for the perfect consistency
Protein:
Chicken breast – Diced and seared for juicy bites
Oregano or Italian seasoning – Adds warmth and herbaceous depth
Aromatics & Veggies:
Yellow onion & garlic – Builds a savory base
Sun-dried tomatoes – Packed with umami and sweetness
Fresh spinach – Wilts beautifully into the sauce for a pop of green
Sauce Ingredients:
Tomato paste – Optional, but deepens the tomato flavor
Chicken broth & heavy cream – The perfect balance of richness and lightness
Parmesan – Melts into the sauce for that irresistible cheesy bite
Optional Garnish:
Fresh basil or parsley – Brightens everything at the end
Pro Tips Before You Start
Dice chicken evenly so it cooks quickly and evenly.
Blot sun-dried tomatoes to avoid an oily sauce.
Don’t overcook the cream—simmer gently to keep it smooth.
Add pasta water little by little to thin the sauce only as needed.
Use freshly grated Parmesan for best melt and flavor.
How to Make Creamy Chicken Pasta
Step 1: Cook the Pasta
Boil the pasta according to package instructions until al dente.
Reserve about 1 cup of pasta water before draining, then set the pasta aside.
Step 2: Sauté the Chicken
In a large skillet or Dutch oven, heat 1–2 tablespoons of olive oil over medium heat.
Add the diced chicken and season with oregano, salt, and black pepper.
Sauté for about 5 minutes until lightly browned (it doesn’t need to be fully cooked yet).
Remove and set aside.
Step 3: Sauté the Onion
In the same skillet, add a little more olive oil if needed.
Sauté the diced yellow onion for 4–5 minutes until soft and translucent, scraping up any browned bits from the pan.
Step 4: Add Garlic and Tomatoes
Stir in the minced garlic, sun-dried tomatoes, and optional tomato paste.
Cook for 1 minute until everything is fragrant.
Step 5: Build the Sauce
Slowly pour in the chicken broth and heavy cream (be cautious of steam).
Stir in the Parmesan cheese and bring the sauce to a gentle simmer.
Step 6: Finish Cooking the Chicken
Return the chicken to the skillet.
Let everything simmer uncovered for 8–10 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce thickens slightly.
Step 7: Add Spinach and Pasta
Stir in the baby spinach and cooked pasta.
Mix well until the spinach wilts and everything is evenly coated.
Add a splash of reserved pasta water to loosen the sauce if needed.
Step 8: Taste and Garnish
Taste and adjust the seasoning with extra salt or pepper if needed.
Serve hot, garnished with more Parmesan and fresh basil or parsley, if desired.
What to Serve It With
A crisp green salad with lemon vinaigrette
Toasted garlic bread or crusty sourdough
Roasted vegetables like broccoli or zucchini
A glass of Chardonnay or Pinot Grigio
Variations & Substitutions
Swap chicken for cooked shrimp or Italian sausage
Use kale or arugula in place of spinach
Try coconut cream for a dairy-free version
Add red pepper flakes for a touch of heat
Use gluten-free pasta if needed
Storage & Leftovers
Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Warm gently on the stove with a splash of broth or water to loosen the sauce.
Freezing not recommended, as the cream sauce may separate.
FAQs
Can I make this with rotisserie chicken?
Yes! Add it in Step 6 and reduce the simmer time to avoid overcooking.
Can I use milk instead of cream?
Whole milk works in a pinch but won’t be as rich. Add a bit more Parmesan to help thicken.
What’s the best substitute for sun-dried tomatoes?
Try cherry tomatoes or roasted red peppers for a milder, fresher flavor.
Can I make it vegetarian?
Yes! Skip the chicken and use mushrooms or chickpeas instead.
Can I double this recipe?
Absolutely. Use a larger skillet and adjust seasoning to taste.
Is this spicy?
Not at all, but you can easily add crushed red pepper flakes.
How can I make it lighter?
Use half-and-half instead of cream, and reduce the Parmesan slightly.
Final Thoughts
This creamy sun-dried tomato chicken pasta is everything I crave in a weeknight dinner—fast, filling, and bursting with comforting flavors.
The creaminess from the Parmesan, the sweetness of the tomatoes, and the fresh baby spinach make it feel hearty and balanced all at once.
It’s a staple in my kitchen, and I hope it becomes one in yours too!
Sun-Dried Tomato Chicken Pasta
Ingredients
Method
- Cook pasta per package directions. Reserve 1 cup of water. Drain and set aside.
- In a skillet, heat olive oil and sauté chicken with oregano, salt, and pepper for 5 mins. Set aside.
- Sauté onion in the same skillet until soft.
- Add garlic, sun-dried tomatoes, and tomato paste. Cook 1 min.
- Pour in broth and cream. Add Parmesan and simmer.
- Return chicken to skillet. Simmer 8–10 mins until cooked through.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-sun-dried-tomato-chicken-pasta/
Notes
- Tomato paste deepens flavor but can be omitted for a lighter sauce.
- Use rotisserie chicken for a quicker version.
- Half-and-half works well if you prefer a lighter cream base.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.