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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
This recipe looks so delicious and I’m eager to try it. Can coconut milk be substituted for the heavy cream?
I love your website and the 2 cookbooks I’ve purchased. I’ve used them a TON!
Have a great weekend!
Hey Bonnie,
Absolutely, that will work well for you!! Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
I made this for dinner tonight for my parents and it was a hit! What a delicious recipe!
The perfect balance of herbs and spices (We are a spicy family so I added extra chilli flakes)
I follow you on instagram and your amazing cooking has reignited my love for cooking, so thank you!
I can’t wait to try more of your recipes and see what the critics (my parents) think.
You do absolutely amazing work Tieghan!
Hey April,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
I’m not sure how I stumbled upon this recipe but I am so glad I did.
This was an absolute game changer for a go to dish. At first I thought the amount of spices may be too much but in fact they are spot on. What a delicious recipe!!
I have pursued the recipes on your site and I hope I have time to cook all that I have earmarked.
Continued success…your site and recipes are gorgeous 🙂
Hey Angelica,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Thanks so much for your kind message! xxTieghan
Recipe is delicious, but I don’t know what kind of voodoo magic allowed you to cook a pound of pasta in 3.5 cups of water in 8 minutes.
Note to my fellow high altitude folks: double the water and the cooking time for the pasta. Trust me on this. Other than that, it’s awesome.
Hi Laura,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! I live at high altitude, you really shouldn’t have to adjust anything. xxTieghan
I have been looking for dish to use up my sun dried tomatoes othe than making humus and this is it. I made it on a Monday and then my kids asked for it again on Thursday. My husband doesn’t eat meat so I made extra veggies and pasta and he ate that while me, the kids and my MIL ate the meal with the chicke!! Yum!! Yum!! That was about a month ago. I am making this on Saturday with salad and homemade baguettes, I can’t wait!!
Hey there,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Amazing pasta!
How would you advise making this without the chicken? I’m cooking whole chickens for guests and want to serve this pasta also and wasn’t sure whether to still cook parmesan and spices together or skip the entire chicken part?
Hey Alex,
I would just skip the chicken part, but then add the parmesan to the pasta. I hope you love this recipe, please let me know if you give it a try! xTieghan
My hubby does not like sundried tomatoes. I Chopped them up very finely, first thing he said was tasty didn’t even notice them! This is an awesome easy recipe too!
Hey Jacqueline,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
I looooved this recipe! I just got done eating it and had to leave a review! You’re my favorite chef, and my family, friends, and myself all love to try your meals ♥️
Hi Alison,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Simply amazing! So easy, fragrant, delicious, and oh so comforting! I am never disappointed by a HBH recipe. I can’t wait for leftovers tomorrow!
Hey Sarah,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
I’ve had this 3 times in 3 weeks although with different people. Yes, it is that good!!! All have loved!!! Although I found I needed to add almost double the amount of water although slowly to get the pasta cooked.
Hi Jill,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
I agree with Jill. Yummy! But using a large skillet with sides I needed to double the water to get the pasta cooked. Thanks!
We are making this tonight!!! Can’t wait!!!!
I hope you love the recipe Alanna!
I made this recipe, doubled it, and used 1 lb 20/25 shrimp and 1 lb chicken. Also substituted small yellow onion for shallot. My family loves loves loves pasta. The lemon squeeze and parmesan at the end was a kiss of perfection.
Hey Mary,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
Delicious recipe! Made this dish dairy free by using full fat coconut milk and vegan cheese! I made this for my boyfriend, who usually cooks for me, and he loved it! Thanks for sharing with us ☺️
Hi Katie,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Good gravy! This was delicious! I didn’t read the recipe through and cooked the pasta halfway separately. When I read it I put the pasta and two and a half cups of water. My family loved it. I thought it might be really good with artichokes added too!
Hi Sandra,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Love this recipe I’ve made it a handful of times. With rigatoni I needed to cook it in 5 cups of water and for about 11-12 minutes like some of the others. The latest time I made it I did a small cornstarch slurry to thicken the sauce since the added water makes it really loose. Next time I think I’ll just do the pasta separate. That being said it’s a go-to and I recommend it highly!
Hey Anne,
Thanks so much for giving this recipe a try! xTieghan
I loved this recipe! It was delicious. I also only use 3/4 go bag of pasta and I had no problem with not enough liquid.
Hey Janierre,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan