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The Boat Shed Kitchen

Sun-Dried Tomato Chicken Pasta

This Creamy Sun-Dried Tomato Chicken Pasta is rich, savory, and absolutely satisfying. Juicy chicken, vibrant sun-dried tomatoes, and baby spinach come together in a velvety Parmesan cream sauce—perfect for busy weeknights or cozy dinner moments.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta & Chicken
  • 8 oz penne pasta or ziti, rotini, ditalini
  • 2 tbsp olive oil divided
  • 1 lb boneless skinless chicken breasts diced
  • 1 tsp dried oregano or Italian seasoning
  • 1 tsp salt or to taste
  • 1 tsp black pepper or to taste
Vegetables & Aromatics
  • 1 medium yellow onion diced
  • 3 –4 garlic cloves minced
  • ½ cup oil-packed sun-dried tomatoes blotted and diced
  • 1 tbsp tomato paste optional
Sauce
  • 2 cups fresh baby spinach
  • ½ cup heavy cream or half-and-half
  • 1½ cups reduced sodium chicken broth
  • ¼ cup freshly grated Parmesan plus more for garnish
Garnish (optional)
  • Fresh basil or parsley

Method
 

  1. Cook pasta per package directions. Reserve 1 cup of water. Drain and set aside.
  2. In a skillet, heat olive oil and sauté chicken with oregano, salt, and pepper for 5 mins. Set aside.
  3. Sauté onion in the same skillet until soft.
  4. Add garlic, sun-dried tomatoes, and tomato paste. Cook 1 min.
  5. Pour in broth and cream. Add Parmesan and simmer.
  6. Return chicken to skillet. Simmer 8–10 mins until cooked through.
  7. 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.