This One Pot Creamy Sun-Dried Tomato Chicken Pasta is the ultimate weeknight lifesaver: everything cooks in a single skillet, from searing the chicken to simmering the pasta to silky perfection. You'll love how the sun-dried tomatoes infuse the creamy sauce with a sweet-tangy depth that makes every bite crave-worthy.
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The best part? No draining, no extra pots, and minimal stirring. The pasta absorbs the flavorful broth as it cooks, creating a naturally thickened, luscious sauce that clings to every noodle. Plus, the chicken stays juicy and golden, thanks to a quick sear before simmering.
Whether you're feeding a hungry family or meal-prepping for the week, this recipe delivers restaurant-quality flavor with just one pan to wash. Ready in about 40 minutes, it's comfort food that fits your busy schedule.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
Chicken thighs also work well; they're more forgiving and juicier. If using thighs, increase cook time by 2-3 minutes.
2 tbsp olive oil
Use a good-quality extra virgin olive oil for best flavor. You can substitute with avocado oil or butter.
1 medium yellow onion, finely chopped
Shallots or leeks make a milder substitute. For a sweeter note, use a Vidalia onion.
4 cloves garlic, minced
Fresh garlic is best, but in a pinch use 1 tsp garlic powder.
1 cup (about 170g) sun-dried tomatoes in oil, drained and sliced
If using dry-packed, rehydrate in hot water for 10 minutes before slicing. Reserve a bit of the oil for extra flavor.
2 cups (500ml) low-sodium chicken broth
Vegetable broth works for a vegetarian twist. Use unsalted to control sodium.
1 cup (250ml) heavy cream
For a lighter option, use half-and-half or full-fat coconut milk. Avoid skim milk as it may curdle.
8 oz (225g) short pasta (e.g., penne, rotini, or fusilli)
Choose a sturdy shape that holds sauce well. Gluten-free pasta works; adjust liquid and cooking time as needed.
1/2 cup (50g) grated Parmesan cheese
Freshly grated is best for melting. Pecorino Romano adds a sharper bite.
1 tsp dried Italian seasoning
Or use 1 tsp each dried oregano and basil. Fresh herbs can be added at the end.
1/2 tsp salt (plus more to taste)
Adjust depending on broth saltiness and preference.
1/4 tsp black pepper
Freshly ground pepper is more aromatic.
2 cups (60g) fresh baby spinach
Kale or Swiss chard can substitute; cook longer if using tougher greens.
Tips & Tricks
- Use a large skillet or Dutch oven with high sides to prevent splattering and allow room for the pasta to cook.
- Don't skip searing the chicken; it builds a flavorful fond that enriches the sauce.
- Stir occasionally but not constantly to prevent pasta from sticking; the pasta will release starch and thicken the sauce.
Pro Tips
Step-by-Step Instructions
1. Season and Sear Chicken
Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook until golden brown on all sides, about 5-6 minutes. Remove to a plate; it will finish cooking later.
2. Sauté Aromatics
In the same skillet, reduce heat to medium (350°F/175°C). Add onion and cook until translucent, about 3 minutes. Stir in garlic and sun-dried tomatoes; sauté until fragrant, about 1 minute.
3. Add Liquids and Pasta
Pour in chicken broth and heavy cream, scraping up browned bits. Stir in Italian seasoning. Bring to a boil over high heat (400°F/200°C). Once boiling, add pasta and stir well.
4. Simmer Pasta
Reduce heat to a gentle simmer (around 350°F/175°C). Cook uncovered, stirring occasionally, until pasta is al dente and sauce has thickened, about 12-15 minutes. The pasta should be tender but still firm to the bite.
5. Return Chicken and Add Spinach
Stir in the seared chicken and any accumulated juices. Add spinach and cook until wilted, about 2-3 minutes. The chicken should reach an internal temperature of 165°F (74°C).
6. Finish with Parmesan
Remove from heat and stir in Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper.
7. Rest and Serve
Let the dish rest for 5 minutes to thicken further. Serve hot, garnished with extra Parmesan or fresh basil if desired.
Delicious Variations
Make it vegetarian
Omit chicken and use vegetable broth; add chickpeas or white beans for protein.
Add extra veggies
Sauté sliced mushrooms or zucchini with the onion for more bulk and nutrients.
Spice it up
Add 1/2 tsp red pepper flakes with the garlic for a subtle heat.
How to Store One Pot Creamy Sun-Dried Tomato Chicken Pasta
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk to loosen the sauce. Alternatively, microwave in 30-second bursts, stirring in between.
Frequently Asked Questions
Q: Can I use any type of pasta?
Yes, but sturdy shapes like penne, rotini, or fusilli work best because they hold up to simmering. Avoid delicate pastes like angel hair or spaghetti, which may overcook.
Q: How do I prevent the pasta from becoming mushy?
Cook the pasta just until al dente, as it will continue to soften slightly after you remove it from heat. Also, check it a minute or two before the package suggests.
Q: Can I make this dairy-free?
Absolutely. Use full-fat canned coconut milk instead of heavy cream, and omit the Parmesan or use a dairy-free alternative. The sauce will still be creamy and flavorful.
Q: What if my sauce is too thick or too thin?
If too thick, add a splash of broth or milk until it reaches your desired consistency. If too thin, continue simmering for a few more minutes to reduce, or stir in a spoonful of Parmesan to thicken.
I hope you enjoy this One Pot Creamy Sun-Dried Tomato Chicken Pasta as much as we do! If you try it, leave a comment below and share your experience. Don't forget to subscribe for more easy, delicious recipes!
One Pot Creamy Sun-Dried Tomato Chicken Pasta
One Pot Creamy Sun-Dried Tomato Chicken Pasta – a 40-minute, 6-serving dinner bursting with tangy, rich flavor and easy cleanup.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (about 170g) sun-dried tomatoes in oil, drained and sliced
- 2 cups (500ml) low-sodium chicken broth
- 1 cup (250ml) heavy cream
- 8 oz (225g) short pasta (e.g., penne, rotini, or fusilli)
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 2 cups (60g) fresh baby spinach
📋 Instructions
- 1Season and Sear Chicken — Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook until golden brown on all sides, about 5-6 minutes. Remove to a plate; it will finish cooking later.
- 2Sauté Aromatics — In the same skillet, reduce heat to medium (350°F/175°C). Add onion and cook until translucent, about 3 minutes. Stir in garlic and sun-dried tomatoes; sauté until fragrant, about 1 minute.
- 3Add Liquids and Pasta — Pour in chicken broth and heavy cream, scraping up browned bits. Stir in Italian seasoning. Bring to a boil over high heat (400°F/200°C). Once boiling, add pasta and stir well.
- 4Simmer Pasta — Reduce heat to a gentle simmer (around 350°F/175°C). Cook uncovered, stirring occasionally, until pasta is al dente and sauce has thickened, about 12-15 minutes. The pasta should be tender but still firm to the bite.
- 5Return Chicken and Add Spinach — Stir in the seared chicken and any accumulated juices. Add spinach and cook until wilted, about 2-3 minutes. The chicken should reach an internal temperature of 165°F (74°C).
- 6Finish with Parmesan — Remove from heat and stir in Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper.
- 7Rest and Serve — Let the dish rest for 5 minutes to thicken further. Serve hot, garnished with extra Parmesan or fresh basil if desired.
