Sun-Dried Tomato Spinach Chicken Pasta
This one-pot sun-dried tomato spinach chicken pasta is the kind of weeknight dinner that makes you feel like a total kitchen genius with zero effort. Rich, creamy, tangy, and packed with flavor — it hits every note.
Honestly, the first time I made this, I just threw it together on a random Tuesday and my family acted like I’d spent all day cooking. That’s the magic of a great easy weeknight dinner.
Table of Contents
Why You’ll Love This Recipe
This sun-dried tomato pasta is a one-pot wonder — you cook the chicken, build the sauce, and boil the pasta all in the same pan. Fewer dishes, more flavor. That’s the dream.
The sun-dried tomatoes bring this deep, jammy, slightly smoky sweetness that you just can’t replicate with fresh tomatoes. Paired with cream, Dijon, and a squeeze of lemon, the sauce is seriously next-level.
It’s also incredibly flexible. Got picky eaters? Skip the red pepper flakes. Want to make it vegetarian? Easy swap. This chicken pasta recipe adapts to your life.
Ingredients You’ll Need
Here’s everything laid out for 6 servings. A few of these ingredients do a lot of heavy lifting — especially that jar of oil-packed sun-dried tomatoes. Don’t skip the oil inside the jar; it’s liquid gold for cooking the chicken.
| Category | Ingredient | Amount |
|---|---|---|
| Protein | Boneless skinless chicken breasts, cubed | 1 pound |
| Pasta | Short cut pasta (penne, rigatoni, fusilli) | 1 pound |
| Stars of the Show | Oil-packed sun-dried tomatoes (8 oz jar) | 1 jar |
| Stars of the Show | Fresh baby spinach | 2 cups |
| Sauce | Heavy cream | 1 cup |
| Sauce | Dijon mustard | 2 teaspoons |
| Sauce | Lemon juice (fresh) | Juice of 1 lemon |
| Aromatics | Medium shallot, chopped | 1 |
| Aromatics | Garlic cloves, chopped | 2 |
| Aromatics | Salted butter | 2 tablespoons |
| Seasoning | Italian seasoning | 4 teaspoons |
| Seasoning | Paprika or smoked paprika | 1 teaspoon |
| Seasoning | Red pepper flakes | A pinch |
| Seasoning | Kosher salt and black pepper | To taste |
| Cheese | Grated Parmesan cheese | 3/4 cup |
Note on Italian seasoning: A good blend includes dried basil, oregano, thyme, and rosemary. Store-bought works great here — this dish is all about building big flavor fast, just like these easy chocolate peanut butter heart treats that come together quickly too.
Step-by-Step Instructions
These steps go fast once you’re set up, so have everything prepped before you turn on the heat. It’s one of those easy weeknight dinners that feels chaotic if you’re not ready but totally smooth if you are.
Step 1: Cook the Chicken in That Good Tomato Oil
Drain 3 tablespoons of oil from the sun-dried tomato jar directly into a large pot or deep skillet. Set it over medium-high heat — you’re going to use this to cook the chicken, and it already carries so much flavor.
Add the cubed chicken, 3 teaspoons of Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook for about 5 minutes until golden and gorgeous.
Once the chicken is golden, stir in 1/4 cup of the Parmesan and cook for one more minute. That cheese creates a little crust on the chicken that is absolutely worth it. Remove the chicken and set it aside on a plate — don’t wash that pot!
Step 2: Build Your Aromatic Base
Right into the same pot, add the butter, chopped shallot, garlic, and the remaining 1 teaspoon of Italian seasoning. Cook over medium heat for about 3 minutes until everything smells incredible and the shallot has softened.
This is the part where your kitchen starts to smell like a restaurant. Breathe it in — you earned that.
Step 3: Cook the Pasta Right in the Sauce
Pour in 3.5 cups of water and bring it to a boil. Add your short cut pasta — penne or rigatoni work beautifully here — and cook for about 8 minutes, stirring often. You’re cooking it al dente right in the pot.
Stir frequently so nothing sticks. The starchy pasta water will help thicken the sauce naturally as it cooks down. This is one of the clever tricks that makes this sun-dried tomato pasta so creamy without needing a roux.
Step 4: Finish It All Together
Once the pasta is al dente, stir in the heavy cream, Dijon mustard, the remaining Parmesan, fresh baby spinach, and those chopped sun-dried tomatoes. Slide the chicken and all its juices back into the pot.
Give everything a good stir and let it cook for another minute or two until the spinach wilts and the sauce comes together in this luscious, creamy, flavor-packed coating. It should look glossy and rich.
Finish with a squeeze of fresh lemon juice right before serving. That brightness cuts through the cream and wakes the whole dish up. Don’t skip it.
Expert Tips for the Best Sun-Dried Tomato Pasta
Use the Tomato Oil — Always
The oil inside that jar of sun-dried tomatoes is packed with flavor from the tomatoes, herbs, and garlic it’s been soaking with. Using it to cook the chicken instead of plain olive oil gives you a head start on building deep, complex flavor.
Don’t Overcook the Chicken
Since the chicken goes back into the hot pasta at the end, you don’t need it fully cooked through during step one. Just golden on the outside — it’ll finish cooking when it’s added back in. This keeps it juicy instead of dry.
Stir the Pasta Often
Because you’re cooking the pasta in a limited amount of water (not a huge pot), it can stick if you walk away. Stay nearby and stir every minute or so. The pasta absorbs the water quickly and creates its own sauce base.
Variations Worth Trying
Want to make it a vegetarian dish? Swap the chicken for white beans or chickpeas and use vegetable broth in place of the water for extra depth. It’s still an incredible sun-dried tomato pasta.
Love heat? Double the red pepper flakes and add a drizzle of chili oil at the end. Feeling indulgent? Toss in a handful of crispy pancetta with the shallots. Both are delicious upgrades for your chicken pasta recipe rotation.
Troubleshooting Common Issues
Sauce too thick? Add a splash of pasta water or cream and stir over low heat. It loosens right up.
Pasta sticking together? You likely didn’t stir often enough, or the heat was too high. Next time, keep the heat at a steady medium and stir every 60 seconds.
Chicken turned out dry? It probably cooked too long in step one. Remember — you only need it golden, not fully cooked through, since it finishes in the sauce.
Storage and Reheating
| Storage Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight container | Up to 4 days |
| Freezer | Freezer-safe container | Up to 2 months (sauce may separate slightly) |
To reheat, add the pasta to a skillet with a splash of cream or water over low-medium heat. Stir gently until warmed through. Avoid the microwave if you can — it tends to make the sauce greasy and the chicken rubbery.
No-waste kitchen idea: Got leftover pasta but no chicken? Toss it into a soup the next day, or serve it cold as a pasta salad with extra lemon juice and a handful of arugula. It’s surprisingly good both ways.
Nutritional Information
Here’s an approximate breakdown per serving (based on 6 servings). These numbers will vary depending on the exact pasta brand and how much Parmesan you pile on top — and let’s be honest, we all pile it on.
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | ~610 kcal |
| Protein | ~38g |
| Carbohydrates | ~55g |
| Fat | ~26g |
| Saturated Fat | ~13g |
| Fiber | ~4g |
| Sodium | ~520mg |
This is a protein-rich, satisfying meal that genuinely keeps you full. The spinach adds iron and vitamins, and the lemon juice brightens everything while adding a little vitamin C boost.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Short cut pasta like penne, rigatoni, fusilli, or farfalle all work great. Just avoid long noodles like spaghetti — they don’t absorb the sauce the same way and are harder to cook evenly in one pot.
Can I make this sun-dried tomato spinach chicken pasta ahead of time?
Yes, you can make it up to 24 hours ahead and store it in the fridge. Reheat on the stovetop with a splash of cream or water. It tastes just as good the next day — maybe even better.
What can I serve alongside this chicken pasta recipe?
A simple green salad, crusty garlic bread, or roasted broccoli all pair beautifully. You want something light to balance the richness of the cream sauce.
Is there a dairy-free version of this sun-dried tomato pasta?
You can swap the heavy cream for full-fat coconut cream and use a dairy-free Parmesan alternative. The flavor will be slightly different but still really delicious and creamy.
Can I use chicken thighs instead of chicken breasts?
Yes, and honestly chicken thighs might even be better here — they stay juicier and more tender. Boneless, skinless thighs work perfectly. Just cube them the same way and cook as directed.
Final Thoughts
This sun-dried tomato spinach chicken pasta is the kind of recipe that earns a permanent spot in your weeknight rotation. It’s fast, it’s impressive, and it tastes like something you’d order at a restaurant — not something you threw together at 6pm on a Wednesday.
Whether you’re feeding a hungry family or meal-prepping for the week, this dish delivers every single time. The creamy sauce, the golden chicken, the wilted spinach, and those deeply flavored sun-dried tomatoes all come together in the most satisfying way.
If you love easy weeknight dinners with big flavor, you’ll also want to check out these homemade peanut butter cups and these peanut butter brownie cookies for something sweet to finish the night off.
Give this recipe a try and let me know how it goes! Drop a comment below, leave a star rating, and if you loved it — save it to Pinterest so others can find it too. Happy cooking!
Sun-Dried Tomato Spinach Chicken Pasta
Equipment
- Large pot or deep skillet with sides
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Citrus juicer
Ingredients
Protein
- 1 pound boneless skinless chicken breasts cubed
Pasta
- 1 pound short cut pasta penne, rigatoni, or fusilli recommended
Stars of the Show
- 1 8 oz jar oil-packed sun-dried tomatoes reserve 3 tablespoons of oil from the jar; chop tomatoes
- 2 cups fresh baby spinach
Sauce
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 lemon juiced
Aromatics
- 1 medium shallot chopped
- 2 cloves garlic chopped
- 2 tablespoons salted butter
Seasoning
- 4 teaspoons Italian seasoning divided: 3 tsp for chicken, 1 tsp for aromatics
- 1 teaspoon paprika or smoked paprika
- 1 pinch red pepper flakes or more to taste
- kosher salt and black pepper to taste
Cheese
- ¾ cup grated Parmesan cheese divided: 1/4 cup for chicken, remainder for sauce; plus extra for serving
Instructions
- Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or deep skillet. Chop the sun-dried tomatoes and set aside.
- Set the pot over medium-high heat. Add the cubed chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, about 5 minutes. Stir in 1/4 cup Parmesan and cook for one more minute, then remove the chicken from the pot and set aside on a plate.
- To the same pot, add the butter, chopped shallot, chopped garlic, and the remaining 1 teaspoon Italian seasoning. Cook over medium heat until fragrant and the shallot has softened, about 3 minutes.
- Pour in 3 1/2 cups of water and bring to a boil. Add the pasta and cook, stirring often, until al dente, about 8 minutes.
- Stir in the heavy cream, Dijon mustard, remaining Parmesan, fresh baby spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices from the plate back into the pot. Stir well and cook for 1–2 minutes until the spinach wilts and the sauce comes together.
- Serve immediately, topped with a squeeze of fresh lemon juice and extra grated Parmesan.
