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This simple one pot Creamy Sun-Dried Tomato Chicken Pasta is the perfect winter dinner. Quick, easy, hearty, and so delicious! Pan-seared Italian seasoned chicken in a creamy sun-dried tomato spinach sauce. Cooked together with rigatoni pasta for a quick dinner made in one pot. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve up at your next holiday dinner. You can’t go wrong with this Tuscan style pasta.
This December has been a special one in that four out of six of my brothers are here in Colorado all month. Normally, they’ll all come in the days leading up to Christmas, but with some snowboard events happening here all month long, the boys have been at home.
And when I say the boys, I mean Kai and Red. Well, Creighton is here too. I’m not exactly sure of his reasoning for being here all month. But I truly believe it’s because he misses Oslo when he leaves. And Trevor has been back and forth. I love having them home. Each one provides a little inspiration on any given day.
Lately, the boys have been requesting a lot of pasta and chicken. I’ve been making random dishes every night. But this one turned out so good that I wanted to recreate the dish and share it.
Everyone at the table loved this pasta. Even my dad, who’s not that into chicken and pasta, said the flavor was delicious.
And what do I love about this dish? Just how quick and easy it is to prepare!
The details
Seeing as this is a one pot recipe, it’s pretty straight forward. I start with the sun-dried tomatoes. I love using a jar of oil-packed sun-dried tomatoes. Not only are the tomatoes delicious, but I also use the oil from the jar to cook the chicken. The oil is always seasoned, so it adds even more flavor. Just make sure it’s extra virgin olive oil.
While I’m cooking the chicken, I season it with a homemade Italian seasoning blend…dried basil, oregano, thyme, rosemary and sage. Then I add smoked paprika and chili flakes. It’s a delicious mix and makes the chicken very flavorful.
Oh, and I add some parmesan too!
Once the chicken has cooked, add some water to make a paste. Then add the pasta and cook until the pasta is just al dente. Stir in a bit if cream, lots of spinach, the sun-dried tomatoes, and parmesan.
Add the chicken back to the pasta and toss everything until it is creamy.
I serve each bowl with extra parmesan and a squeeze of lemon. DELICIOUS!
It’s everything you’d expect out of a multi-step recipe, but all made in way less than an hour – and in one pot too. Simple, simple – and we love that.
You can serve this up on busy weeknights, but it’s equally great for holiday dinners with friends and family. I’m sure I’ll be remaking this over the holidays. My family members are slowly starting to make their way back to Colorado for Christmas (my remaining brothers and cousins), so this will be on repeat.
Looking for winter pasta recipes? Here are a few ideas:
Pesto Tortellini Zuppa Toscana
Creamy Roasted Garlic Butternut Squash Pasta
One Pot French Onion Pasta with Crispy Prosciutto
Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula
Lastly, if you make this Creamy Sun-Dried Tomato Chicken Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Sun-Dried Tomato Chicken Pasta
Servings: 6
Calories Per Serving: 519 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts, cubed
- 4 teaspoons Italian seasoning (see note)
- 1 teaspoon paprika or smoked paprika
- red pepper flakes
- kosher salt and black pepper
- 3/4 cup grated parmesan cheese
- 2 tablespoons salted butter
- 1 medium shallot, chopped
- 2 cloves garlic, chopped
- 1 pound short cut pasta
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 cups fresh baby spinach
- juice of 1 lemon
Instructions
- 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot. 3. To the same pot, add the butter, shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.4. Serve the pasta topped with lemon juice and fresh parmesan.
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
This post was originally published on December 16, 2021
After reading the comments, I cooked the pasta separately then added. Flavours were delicious, will definitely be making again!
Hi Tilda,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Theres an issue with the amount of water to cook the pasta – I pretty much had to double it and was forced to keep adding while it kept cooking away. I also wanted to follow the recipe on the first pass, but its odd that the pasta water is unsalted – which resulted in very flavorless pasta (it needs to be seasoned while cooking). I would say the flavors were “good” but definitely not mind blowing.
Hi Suzanne,
So sorry you did not enjoy the recipe. What kind of pasta did you use? Please let me know how I can help! xTieghan
Can this be frozen after or would it be too mushy?
Hi Laura,
I probably wouldn’t freeze unless you wanted to make it into a pasta bake, then I think that would work well for you! Let me know if you have any other questions! xTieghan
I made this last week, absolutely amazing! I already want to make it again. Followed the recipe exactly and it was perfect! I don’t keep too many recipes, but this is definitely a keeper, thanks so much
Hey there,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Does this say that one serving is 4000 calories? Or is that a typo?
Hi Megan,
One serving is 472 calories. Please let me know if you have any other questions! xTieghan
Really delicious but agree with the other comments that pasta took longer and needed more water. I ended up at 5 cups and needed closer to 12 minutes since I had to add more at the end of the 8 mins. I made this since we love the sundried tomato chicken orzo and this is a nice mixup to that but similar flavors and takes a little less time.
Hi Kathryn,
Thanks for giving the recipe a try, sorry this took longer than expected! xTieghan
Excellent dish! We are high elevation so the pasta took a bit longer to cook but my kids loved it. Look forward to trying more of your recipes!
Hi Rachel,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Love your food! But how much Water do we add. I don’t see it in the recipe.
Hi Bradon,
In step 3, you are going to add 3 1/2 cups of water. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
We’ve made this dish twice now since seeing the recipe on Instagram. It is one of the most delicious pasta dishes I’ve ever had! I am so amazed at how much flavor the noodles get from making it all in one pot. Definitely has become one of our regular meals in our rotation. 🙂
Hi Melissa,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
This looks really good but what’s the approx. serving amount?
Hi Cheyenne,
I would say about a cup and a half. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made this tonight and really enjoyed it! Only suggestion is adding 4.5 c of water as opposed to 3.5. The pasta (rigatoni) needed it and a few more min cook time! Other than that, great flavors and feel free to add more garlic if you love garlic like I do!
Hi Kathleen,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
This was an awesome dish! Great flavor and balance. Definitely made enough to feed an army.
Hi Courtney,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
We made this tonight – DELICIOUS!! I would say it was restaurant quality. The only issue we had was not enough liquid to boil the pasta in. We added some chicken broth to aid in the boiling process. Otherwise, followed the recipe to a t. Will definitely make again.
Hey Meg,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
I made this tonight and it was absolutely delicious! I love how you sauté the chicken in the oil from the sun dried tomatoes and cook the pasta right in the pan. So full of flavor! The whole family enjoyed it, including my 3 year old daughter! Thanks for the great recipe 🙂
Hi Lanelle,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
Made this today and oh so yummy. Can’t wait to make more of your recipes .
Hi there,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT