This creamy sun-dried tomato chicken pasta is a comforting, one-pot meal that feels both cozy and elegant. Tender chicken, al dente pasta, and a rich, savory cream sauce come together with sun-dried tomatoes and spinach for a dish that’s full of bold, Tuscan-inspired flavor. It’s perfect for busy weeknights, yet impressive enough for sharing with family or guests.
Why You’ll Love This Recipe
This recipe is made in one pot, which means fewer dishes and less cleanup. The flavors are rich and layered, thanks to Italian herbs, sun-dried tomatoes, and parmesan. It’s quick to prepare, hearty enough to satisfy, and flexible enough to customize with what you have on hand. Most importantly, it delivers restaurant-style comfort using simple, everyday ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 g boneless, skinless chicken breast, cut into bite-sized pieces
3 tablespoons oil from a jar of oil-packed sun-dried tomatoes
1/2 cup sun-dried tomatoes, chopped
3 teaspoons Italian seasoning, divided
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes, or to taste
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely grated parmesan cheese, plus more for serving
2 tablespoons unsalted butter
1 medium shallot, finely chopped
4 garlic cloves, minced
3 1/2 cups water
340 g rigatoni pasta
3/4 cup cooking cream
1 teaspoon Dijon mustard
2 cups fresh spinach leaves
1 tablespoon fresh lemon juice
Italian seasoning blend (if making at home):
2 tablespoons dried basil
2 tablespoons dried oregano
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
Directions
Heat the sun-dried tomato oil in a large pot or deep skillet over medium-high heat. Add the chicken pieces, 2 teaspoons of the Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is golden and cooked through. Stir in 1/4 cup parmesan, cook for 1 more minute, then remove the chicken from the pot and set aside.
In the same pot, add the butter. Once melted, add the chopped shallot, garlic, and the remaining 1 teaspoon Italian seasoning. Cook for about 3 minutes until fragrant and softened.
Pour in the water and bring to a boil. Add the rigatoni pasta and cook, stirring often, until the pasta is al dente, about 8 minutes.
Reduce the heat to medium-low. Stir in the cream, Dijon mustard, remaining parmesan, spinach, and chopped sun-dried tomatoes. Add the cooked chicken along with any juices back into the pot. Stir until everything is well combined and the sauce is creamy.
Finish with fresh lemon juice. Serve warm with extra parmesan on top if desired.
Servings and timing
This recipe serves 6 people.
Prep time is approximately 15 minutes, and cook time is about 25 minutes, making the total time around 40 minutes.
Variations
You can swap rigatoni for penne or fusilli if preferred. For extra vegetables, add sliced mushrooms or roasted bell peppers. If you like a stronger herb flavor, stir in fresh basil or parsley just before serving. For a lighter version, use half cream and half milk, keeping the sauce slightly thinner but still flavorful.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. You can also reheat in the microwave in short intervals, stirring between each to maintain a creamy texture.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare it a few hours ahead and reheat gently before serving. Add a little liquid to refresh the sauce.
What pasta works best for this dish?
Short pasta shapes like rigatoni, penne, or fusilli work best because they hold the sauce well.
Can I use chicken thighs instead of chicken breast?
Yes, boneless, skinless chicken thighs work well and add extra juiciness.
Is this dish spicy?
It has a mild kick from red pepper flakes, but you can easily reduce or omit them.
Can I freeze this pasta?
Freezing is not recommended, as cream-based sauces can change texture when thawed.
What can I use instead of sun-dried tomatoes?
Roasted cherry tomatoes can be used, though the flavor will be less intense.
How do I keep the pasta from sticking?
Stir frequently while the pasta cooks and ensure there is enough liquid in the pot.
Can I make it dairy-free?
You can use a plant-based cream and dairy-free cheese, though the flavor will differ slightly.
What can I serve with this pasta?
A simple green salad or steamed vegetables pair well with this dish.
How do I thicken the sauce if it’s too thin?
Let it simmer for a few extra minutes, stirring gently, until it reaches the desired consistency.
Conclusion
Creamy sun-dried tomato chicken pasta is a satisfying, flavorful meal that brings comfort and elegance together in one pot. With simple ingredients, easy steps, and plenty of room for customization, it’s a recipe you’ll want to return to again and again for both everyday dinners and special occasions.
Creamy sun-dried tomato chicken pasta is a one-pot comfort meal featuring tender chicken, rigatoni pasta, sun-dried tomatoes, spinach, and a savory cream sauce with bold Tuscan-inspired flavor.
Ingredients
450 g boneless, skinless chicken breast, cut into bite-sized pieces
3 tablespoons oil from a jar of oil-packed sun-dried tomatoes
1/2 cup sun-dried tomatoes, chopped
3 teaspoons Italian seasoning, divided
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes, or to taste
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely grated parmesan cheese, plus more for serving
2 tablespoons unsalted butter
1 medium shallot, finely chopped
4 garlic cloves, minced
3 1/2 cups water
340 g rigatoni pasta
3/4 cup cooking cream
1 teaspoon Dijon mustard
2 cups fresh spinach leaves
1 tablespoon fresh lemon juice
Instructions
Heat the sun-dried tomato oil in a large pot over medium-high heat.
Add chicken, 2 teaspoons Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 5 minutes until chicken is golden and cooked through.
Stir in 1/4 cup parmesan, cook for 1 minute, then remove chicken from the pot and set aside.
Add butter to the same pot. Once melted, add shallot, garlic, and remaining 1 teaspoon Italian seasoning. Cook for 3 minutes until fragrant and softened.
Pour in water and bring to a boil. Add rigatoni pasta and cook, stirring often, for about 8 minutes until al dente.
Reduce heat to medium-low. Stir in cream, Dijon mustard, remaining parmesan, spinach, and chopped sun-dried tomatoes.
Return cooked chicken and juices to the pot. Stir until combined and sauce is creamy.
Finish with fresh lemon juice and serve warm with extra parmesan on top if desired.
Notes
Swap rigatoni with penne or fusilli if needed.
For more veggies, add mushrooms or bell peppers.
Use half cream and half milk for a lighter version.
Stir frequently while cooking pasta to prevent sticking.
