Creamy Sun-Dried Tomato Chicken Pasta (One-Pot Wonder!)

This Creamy Sun-Dried Tomato Chicken Pasta is a one-pot wonder that’s packed with flavor! Tender chicken, perfectly cooked pasta, and vibrant spinach are coated in a rich and creamy sauce infused with the intense flavor of sun-dried tomatoes. I love how this recipe is both easy to make and incredibly satisfying. It’s perfect for a weeknight dinner or a casual weekend meal. Get ready for a pasta dish that’s sure to become a new family favorite!

Why You’ll Love This Sun-Dried Tomato Chicken Pasta

• One-Pot Meal: Everything cooks together in one pot, making cleanup a breeze.
• Creamy and Flavorful: The combination of cream cheese, Parmesan, and sun-dried tomatoes creates a rich and delicious sauce.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Quick: Ready in about 30 minutes, this pasta is perfect for busy weeknights.
• Customizable: You can easily adjust the ingredients to your liking.

Ingredients for Creamy Sun-Dried Tomato Chicken Pasta

Here’s what you’ll need to make this delicious pasta. The full list with measurements is in the recipe card below.

Main Ingredients

• Olive oil (Oil)
• Boneless skinless chicken breasts, cut into bite-size pieces (Meat)
• Diced shallots (Vegetable)
• Garlic, grated (Aromatic)
• Sun-dried tomatoes, drained and chopped (Vegetable)
• Uncooked fusilli or penne pasta (Pasta)
• Packed baby spinach (Vegetable)
• Low fat cream cheese, room temperature
• Whole Milk
• Shredded Parmesan
• Chopped fresh basil

Seasoning

• Garlic powder (Spice)
• Italian seasoning (Spice Blend)
• Red pepper flakes (optional) (Spice)
• Salt (Seasoning)
• Freshly ground black pepper (Spice)

Liquid

• Low sodium chicken broth (Liquid)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Creamy Sun-Dried Tomato Chicken Pasta as is, but here are a few ideas for variations:

• Add More Vegetables: Toss in some sliced mushrooms, bell peppers, or artichoke hearts.
• Make it Spicy: Add more red pepper flakes or a dash of hot sauce to the sauce.
• Different Protein: Use Italian sausage, shrimp, or chickpeas instead of chicken.
• Different Cheese: Try using Asiago, Romano, or a blend of Italian cheeses instead of Parmesan.
• Add Pesto

How to Make Creamy Sun-Dried Tomato Chicken Pasta

Let me show you how easy it is to make this Creamy Sun-Dried Tomato Chicken Pasta:

Cook the Chicken

1. I add a tablespoon of olive oil to a large deep skillet or pot.
2. I heat the oil over medium-high heat and then add in the chicken.
3. I spread the chicken into a single layer and season it with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes (if using).
4. I sauté the chicken for 6-8 minutes, or until it’s cooked through.
5. I remove the chicken onto a plate and set it aside.

Sauté Aromatics and Add Broth

1. If needed, I add additional oil to the pot.
2. I add in the shallots, sun-dried tomatoes, and garlic.
3. I sauté for 2 minutes.
4. Then pour in the chicken broth.
5. I scrape up any brown bits from the bottom of the pot (that’s where all the flavor is!) and bring the broth to a boil.

Cook Pasta and Spinach

1. I pour in the uncooked pasta and lower the heat to medium.
2. I cook the pasta until it’s al dente, 15-20 minutes, stirring often.
3. During the last minute of cooking, I add in the spinach and stir until it’s wilted.

Add Cream Cheese, Parmesan, and Chicken

1. I stir in the cream cheese and Parmesan cheese until they’re melted and fully incorporated, creating a smooth and creamy sauce.
2. I add the cooked chicken back into the pot along with the milk.
3. I stir everything until the sauce thickens and it’s heated through, 3-5 minutes.

Serve

1. Serve

Tips and Tricks for the BEST Pasta

Here are my secrets for making this pasta dish truly exceptional:

• Don’t Overcook the Pasta: Cook the pasta until it’s al dente, as it will continue to cook a bit in the sauce.
• Use Good Quality Sun-Dried Tomatoes: The flavor of the sun-dried tomatoes will really shine through in this dish, so use good quality ones.
• Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor than pre-shredded.
• Adjust Seasoning: Taste the sauce and adjust the seasonings to your liking.

How to Serve

This Creamy Sun-Dried Tomato Chicken Pasta is a complete meal on its own, but here are a few serving suggestions:

• Garlic Bread: Serve with a side of warm, crusty garlic bread.
• Side Salad: A simple green salad or a Caesar salad would complement the richness of the pasta.
• Wine Pairing: A light-bodied red wine, like Pinot Noir, or a crisp white wine, like Sauvignon Blanc, would pair well with this dish.

Make Ahead and Storage

Leftover pasta can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to loosen the sauce.

FAQs about Creamy Sun-Dried Tomato Chicken Pasta

• Can I use a different type of pasta?
  • Yes, you can use any type of short pasta, such as rotini, penne, or farfalle.
• Can I make this without the chicken?
  • Yes, you can omit the chicken for a vegetarian version.
• Can I use jarred sun-dried tomatoes?
  • Yes, you can.

Enjoy this flavorful and easy-to-make Creamy Sun-Dried Tomato Chicken Pasta! It’s a perfect weeknight meal that’s sure to become a new favorite.

Creamy Sun-Dried Tomato Chicken Pasta

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4-6 1x
• Category: Main Course, Pasta
• Cuisine: Italian-Inspired, American

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Description

This Creamy Sun-Dried Tomato Chicken Pasta is a flavorful and satisfying one-pot meal. Tender chicken, pasta, and spinach are cooked in a creamy sauce infused with the rich flavor of sun-dried tomatoes.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup diced shallots (or red onion)
• 2 cloves garlic, grated or minced
• 1/3 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 8 ounces uncooked fusilli or penne pasta
• 2 1/2 cups low-sodium chicken broth
• 2 cups packed baby spinach
• 2 ounces low-fat cream cheese, softened to room temperature
• 1 cup whole milk
• 1/4 cup shredded Parmesan cheese, plus more for garnish
• 1 tablespoon fresh basil, chopped (for garnish)

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Instructions

• Cook Chicken: Heat the olive oil in a large, deep skillet or pot (Dutch oven recommended) over medium-high heat. Add the chicken pieces and spread them in a single layer. Season generously with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes (if using). Sauté for 6-8 minutes, or until the chicken is cooked through and lightly browned. Remove the cooked chicken from the skillet and set it aside on a plate.
• Sauté Aromatics: If needed, add a drizzle more olive oil to the skillet. Add the diced shallots, chopped sun-dried tomatoes, and grated (or minced) garlic. Sauté for 2 minutes, stirring occasionally, until the shallots are softened and fragrant.
• Add Broth and Boil: Pour the chicken broth into the skillet. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan (this adds flavor). Bring the broth to a boil.
• Cook Pasta: Add the uncooked pasta to the boiling broth. Reduce the heat to medium. Cook the pasta, stirring frequently, until it’s al dente, about 15-20 minutes, or according to package directions.
• Add Spinach: During the last minute of the pasta cooking time, add the baby spinach to the skillet. Stir until the spinach is wilted.
• Add Cream Cheese and Parmesan: Reduce the heat to low. Stir in the softened cream cheese and shredded Parmesan cheese until they are melted and fully incorporated into the sauce.
• Combine and Finish: Add the cooked chicken back to the skillet, along with the milk. Stir everything together until the sauce is smooth, creamy, and the chicken is heated through, about 3-5 minutes.
• Season and Serve: Taste the pasta and adjust the seasoning with additional salt and pepper, if needed. Remove from heat. Garnish with chopped fresh basil and extra Parmesan cheese. Serve immediately.

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Notes

• Chicken: You can also use boneless, skinless chicken thighs.
• Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. Drain them well before chopping.
• Pasta: Fusilli or penne are recommended for their shape, which holds the sauce well. You can use other pasta shapes, but adjust the cooking time accordingly.
• Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
• Milk: Whole milk will create the richest and creamiest sauce, but you can use 2% or skim milk for a lighter option.
• Serving Suggestions: This pasta dish is a complete meal on its own, but you can serve it with a side salad or garlic bread.