This creamy sun-dried tomato chicken pasta is the ultimate comfort food—rich, hearty, and made in just one pot! Tender pieces of seasoned chicken, fresh spinach, and al dente pasta come together in a velvety garlic and sun-dried tomato sauce that’s bursting with flavor. Perfect for weeknights, yet impressive enough for guests, this recipe will quickly become a family favorite.
Why You’ll Love This Recipe
- One pot meal – No need for multiple pans! The pasta cooks right in the sauce, which means fewer dishes and maximum flavor.
- Creamy garlic-tomato sauce – Made with cream cheese, Parmesan, milk, and sun-dried tomatoes, the sauce is indulgent yet balanced.
- Family-friendly – Packed with protein and veggies, this hearty pasta satisfies every appetite.
Ingredients You’ll Need
- Chicken – Use boneless, skinless chicken breasts or thighs.
- Seasonings – Italian seasoning, garlic powder, red pepper flakes, salt, and pepper.
- Shallots & Garlic – For a subtle sweetness and bold garlic flavor.
- Sun-Dried Tomatoes – Use oil-packed tomatoes, drained and blotted before chopping.
- Pasta – Fusilli, penne, or farfalle work beautifully.
- Chicken Broth – Adds depth of flavor as the pasta cooks.
- Spinach – Stirred in at the end for a fresh pop of greens.
- Cream Cheese – Creates a silky base for the sauce.
- Milk – Loosens the sauce and makes it extra creamy.
- Parmesan Cheese – Freshly grated is best.
- Fresh Basil – Adds brightness to the finished dish.
How to Make Creamy Sun-Dried Tomato Chicken Pasta
- Cook the chicken – In a large pot or skillet, heat olive oil and sauté the chicken with seasonings until golden and cooked through. Remove and set aside.
- Sauté aromatics – Add shallots, garlic, and sun-dried tomatoes to the pot. Cook for a couple of minutes, then deglaze with chicken broth, scraping up any browned bits.
- Cook the pasta – Stir in the uncooked pasta and simmer for 15–20 minutes, stirring occasionally, until tender. Add spinach in the final minute to wilt.
- Make it creamy – Stir in cream cheese and Parmesan until smooth. Return chicken to the pot, pour in milk, and cook until the sauce thickens slightly.
- Finish & serve – Taste for seasoning, then garnish with fresh basil and extra Parmesan before serving.
Variations & Substitutions
- Vegetarian – Swap chicken for white beans or chickpeas.
- Greens – Replace spinach with kale or arugula.
- Cheese swap – Use goat cheese or mascarpone instead of cream cheese for a tangy twist.
- Extra flavor – Add crispy bacon or shredded mozzarella on top.
- Richer sauce – Replace milk with half-and-half or cream.
What to Serve With It
- Salads – Pair with a fresh lemon-Parmesan Brussels sprouts salad or a classic tomato-basil salad.
- Vegetables – Serve with roasted cauliflower, sautéed zucchini, or grilled asparagus.
- Bread – A slice of crusty garlic bread makes it extra cozy.
Storage & Reheating
- Store – Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat – Warm on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce.
- Freezing – Not recommended (dairy sauces tend to separate and pasta can become mushy).
Recipe FAQs
Can I freeze this pasta?
It’s best enjoyed fresh. The creamy sauce doesn’t freeze well.
What can I use instead of cream cheese?
Goat cheese or mascarpone are great alternatives.
Creamy Sun-Dried Tomato Chicken Pasta Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- ½ tsp garlic powder
- 1 ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- ½ cup diced shallots
- 2 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, drained & chopped
- 8 oz uncooked fusilli or penne pasta
- 2 ½ cups low-sodium chicken broth
- 2 cups baby spinach
- 2 oz cream cheese (room temperature)
- 1 cup whole milk
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped
Instructions
- Heat olive oil in a large skillet or pot. Add chicken, season with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Cook until golden, then transfer to a plate.
- Add shallots, garlic, and sun-dried tomatoes to the pot. Sauté 2 minutes, then add chicken broth and scrape the bottom of the pot.
- Stir in the pasta, cover, and cook 15–20 minutes until al dente, stirring often. Add spinach in the last minute of cooking.
- Stir in cream cheese and Parmesan until melted. Return chicken to the pot, pour in milk, and stir until sauce thickens.
- Remove from heat, garnish with fresh basil and extra Parmesan, and serve hot.