Creamy Sun-Dried Tomato Chicken Pasta with Spinach & Parmesan

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

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!