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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.
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.
Just finished making this pasta and it’s delicious! Tender chicken, warm flavors, and easy to make.
Like many others noted, I had to work with the amount of water. I added an extra 3/4 cup with 1/4 cup white wine. I still had to add another cup of water because the pasta was no where near ready after 8 minutes and the water had burned off. I only used a 12 oz box of pasta, too! So a full pound would have given me issue.
After that it was smooth sailing. The white wine in the sauce was spectacular because we both hate lemon on hot/savory foods, so we skipped it (well, my husband tried a test plate with a squeeze and didn’t like it).
I had to use 1/2 and 1/2 unfortunately because I forgot heavy cream, but I stirred in a bit of good goat cheese to get that lusciously thick sauce and it was a lovely dish. I didn’t miss the heavy cream a bit. But I’ll try again with it and see if it changes things.
Hi Meredith,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Thanks for sharing what worked well for you. xx
So delicious. I just ate the leftovers for breakfast. Easy and flavorful. This will be part of the rotations. Thank you!
Hi Luisa,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Super delicious! Which of your cookbooks is this in? It’s convinced me I need this and more in my library. ?
Hi Megan,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! This is only on the blog, the recipes that are in the cookbooks are exclusive to the books. xTieghan
Do you cover the pot when cooking the pasta? I plan to make this tonight, but I had the same question about the amount of water and time for cooking the pasta. I’m looking forward to making this!
When I cooked it yesterday, I did everything in one pot except for the pasta. I cooked them in another pot drained and just added everything to the pasta when it was done and it was amazing!!
Hi Christina,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Hi Dina,
Nope, you do not need to cover the pot. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
Recipe is delicious but was very confused when I got to the part with 3.5 cups water and 1 lb pasta. The short cut pasta I used (Rigantoni, as pictured) was about 2/3 submerged with water once I emptied it all in the pot. After re-reading the instructions and finding I did nothing wrong, that still didn’t seem right to me, so I added another half cup of water, scooped some noodles out, and it seemed fined (they were still not fully submerged but I stirred frequently). I cooked the noodles until they were al dente, > 15 min because they were not all submerged. Thanks for another great recipe I’ll make for friends and family, HBH!
Hi Kelly,
Thanks so much for giving the recipe a try and sharing your feedback!! xTieghan
All you need to know is: you need this in your life. Please make this recipe. I make so many half baked harvest recipes and this is one of my favorites. It’s so flavorful. AMAZING!!!
Hey Kristen,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
Hi Tieghan!
I think it’s official now. When I cook (3-4x/week), I’m using one of your recipes. They always, always work. This particular recipe is a family favorite. I was reluctant to try it because sun-dried tomatoes can be so overpowering but all of the ingredients make for a perfect balance. The squeeze of lemon at the end after I’ve plated is a MUST! It really makes the dish complete! I cook my pasta separately from the rest of the dish and I reserve some pasta water to add-in once I incorporate everything together. That’s what I love about your recipes, they’re impossible to screw up! Thanks so much for all your hard work.
Hi Hilary,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Thanks so much for you kind message. Have the best weekend:) xT
I made this last night and it was so delicious! I was afraid the pasta would be overloaded with flavor/too heavy, but it wasn’t at all. The sundried tomatoes and chicken carried the ‘flavor bombs’ for the dish and it was a perfect balance. Love that the ingredients aren’t expensive either. Will be making again!
Hi Errissa,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
Amazing dish! We had never really had sun-dried tomatoes before and wow are they just a show stopper. Will definitely be making this again!
Hey Andrea,
Happy Wednesday!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed!! xT
Followed the recipe to the T. Absolutely fantastic. Thank you for sharing.
Hey there,
Happy Wednesday!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed!! xT
Made this last night and it was a HIT and so easy to make! 🙂 Curious what the amount a single serving is?
Hey Lisa,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) I would say about 1 to 1 1/2 cups. xTieghan
Another winner!!
Hi Kathi,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
How do you get the noodles done? We’re you supposed to cook them before hand? My are still raw after 8 mins!
Hi Danielle,
The noodles should be fully cooked once the recipe is finished. What kind of noodles did you use? xTieghan
Hey! I had the same issue. I used rigatoni pasta. But aside from the longer pasta cooking time, it was a great dish!
Hi Peyton,
So sorry to hear this, thanks for giving the recipe a try! xx
I am having the same issue. I would suggest Changing the recipe to call for a pasta that can cook in 8 minutes. The picture shows a large rigatoni which will take more than 10 minutes. I am using a smaller rigatoni and I added and additional cup of water. We will see how it goes. Tieghan love your shit, keep in rocking!
Thanks for sharing your feedback, the timing of 8 minutes worked for me and the rigatoni:)
Same question as above! Pasta is raw after 8 minutes. Followed recipe exactly. Disappointed family. 🙁
Hi Lauren,
So sorry to hear this! What kind of noodles did you use? xTieghan
This was amazing! I subbed elbow macaroni for the rigatoni since that’s what I had on hand. Perfect to use up extra veggies too. Thank you!
Hi Rebecca,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
This is one of our favs but we are trying to get away from pasta. Is there any way to switch this recipe up and use zucchini noodles instead of pasta? If so, how would you change it up?
Hey Jessica,
Sure, I would just cook the zoodles separately, so I would skip the water and just make the sauce. I hope this helps! xTieghan