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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.

Creamy Sun-Dried Tomato Chicken Pasta | halfbakedharvest.com

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!

Creamy Sun-Dried Tomato Chicken Pasta | halfbakedharvest.com

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!

Creamy Sun-Dried Tomato Chicken Pasta | halfbakedharvest.com

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!

Creamy Sun-Dried Tomato Chicken Pasta | halfbakedharvest.com

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.

Creamy Sun-Dried Tomato Chicken Pasta | halfbakedharvest.com

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.

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.
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Creamy Sun-Dried Tomato Chicken Pasta | halfbakedharvest.com

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Comments

  1. 5 stars
    This is one of my absolute FAV’s to make! I’ve made it three times already and I think I keep on adding more and more of the sundried tomatos as they are one of the best parts of this dish

    1. Hey Kayleigh,
      Thanks for making this recipe so much, I am so glad it has been a winner!! Have a great Saturday! xTieghan

    1. Hi Gretchen,
      Most of the water will be absorbed, so you shouldn’t have to drain anything:) I hope you love this recipe, please let me know if you give it a try! xx

  2. This was a huge hit. Adding it to my monthly recipes. Didn’t put as may sun-dried tomatoes as recipe calls for and immediately regretted it. They are – in my opinion- the thing that makes this dish pop! Did have to add water to penne to get it cooked but that was no big deal. Thanks for this recipe. Fabulous!

    1. Hi Justin,
      Happy Wednesday! Thanks so much for making this dish, I love to hear that it was tasty! xTieghan

  3. 5 stars
    5 stars- liked it so much, we looked forward to eating the leftovers the next day. out of the park teighan!!! <3

    1. Hey Regina!
      Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx

  4. 5 stars
    I have made this pasta twice now and has been a hit in our house! Love how simple the recipe is and how flavorful it turned out. Will defiantly be a staple for our family. Thanks for sharing!!

    1. Hey Allison,
      Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️

    1. Hi Carrie,
      Yes, 1 pound of pasta is correct, it’s just 1 box:) Please let me know if you have any other questions! xTieghan

  5. 5 stars
    This pasta is absolutely delicious and now made almost every week as a weeknight staple in my house! Thank you for sharing your amazing dishes!

    1. Hi Chelsea,
      Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT

  6. Hi! What could you use instead of the heavy cream to make this dairy free? This is my favorite recipe!

    1. Hi Courtney,
      You could use any dairy free milk that you enjoy! Please let me know if you give the recipe a try, I hope you love it! xTieghan

  7. Just had this the other night and it was so delicious- the flavors all blended together so well. Do you think you could make this without the noodles to freeze, and then cook noodles to add at the time of cooking? Thinking it could make a great camping meal!

    1. Hi Sam,
      Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! Sure, I don’t see why not! xxT

    2. I tried this with a dairy free milk substitute and I think next time I will totally use a heavy cream. It just didn’t turn out as creamy as I was expecting. Tastes delicious though ?

  8. 5 stars
    This was so delicious! We omitted the spinach and threw in a bunch of fresh basil leaves instead. The lemon juice totally makes the dish at the end – we all added extra!!

    1. Hi Sarah,
      Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)

  9. Even my non pasta loving daughter raves about this recipe! I make it frequently. It reheats well too, which is a major bonus! The only thing I had to tweak is adding more water. The recipe calls for 3.5 cups. I use at least 5. Maybe we just like our noodles a little more soaked and well done. Either way, I highly recommend!

    1. Hi Becky!
      Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx

  10. Hi Tieghan,

    I often like to make my own homemade pasta, is it possible to make this recipe with spaghetti or pappardelle instead?
    Thank you! Love all of your recipes

    1. Hey Jackie,
      Sure!! That will work well for you! I hope you love this recipe, let me know if you give it a try! xTieghan

  11. 5 stars
    This was amazing! I felt like I ordered my dinner from a restaurant it was so delicious. The lemon juice on top compliments the dish so well – don’t skip that step! Thanks for sharing another great recipe.

    1. Hi Shannon,
      Happy Sunday!! I love to hear that this recipe was a winner, thanks a lot for trying it out and sharing your review! xxT

    1. Hi Emily,
      The noodles may not be fully covered, that’s okay, they will cook correctly leaving just enough water to make a sauce. Please let me know if you have any other questions, I hope you love the recipe! xTieghan

  12. 5 stars
    The flavor is great but I had a big problem. I used rigatoni and my water/sauce was gone and my pasta was rock hard even after cooking it for 12 minutes. I kept cooking it with a lid adding everything else to it. Cooked for another 15 minutes and still had uncooked pasta. Next time I will use tiny pasta and cook separate for 5 minutes first, drain then add to sauce. Will try again.

    1. Hi Judy,
      Thanks for giving the recipe a try, sorry to hear you had some issues. What kind of noodles did you use and how much liquid? You definitely want to cook this with the lid off. I hope this helps!! xx

    2. I found the ratio of water to pasta didn’t work for me either. I use a little more than 5 cups of water and it turns out just the way we like it!