This one pot creamy sun dried tomato chicken pasta is an easy dinner the whole family will love! This Italian inspired dinner recipe is made with seasoned chicken, spinach, and a creamy garlic sun dried tomato pasta sauce.
Looking for another sun dried tomato pasta? Try this sun dried tomato feta pasta!
This recipe has been updated since it was originally published on 8/23/2017
Why you’ll love it
One pot pasta – One pot pasta recipes are great because you don’t have to boil and cook the pasta in a separate pot. Having less dishes to wash is always a good thing!
Creamy sun dried tomato sauce – The pasta sauce is a mixture of cream cheese, garlic, sun dried tomatoes, parmesan cheese, and milk. It’s absolutely delicious!
Hearty pasta recipe – Some pasta recipes can leave you feeling unsatisfied, but this chicken pasta packs in plenty of protein to make it a more balanced meal.
- Chicken – chicken breast or thighs can be used.
- Garlic powder, Italian seasoning, red pepper flakes – Spices used to season the chicken.
- Shallots – Milder in flavor than yellow onion.
- Garlic – Gives the sauce an amazing garlic flavor.
- Sun dried tomatoes – Use sun dried tomatoes packed in oil. Be sure to blot them dry of excess oil before adding them to the pot.
- Pasta – A medium length pasta such as fusilli, penne or farfalle works well for this recipe.
- Chicken broth – Broth is used in place of water since it will be absorbed by the pasta and give it more flavor.
- Baby spinach – A quick and easy way to add a vegetable to a pasta recipe.
- Cream cheese – full fat or low fat can be used. Make sure it’s at room temperature so it melts in easily.
- Milk – Whole milk loosens up the sauce and gives it a creamy consistency.
- Parmesan cheese – Fresh grated Parmesan cheese will give you the best flavor.
- Basil – I love adding fresh herbs to pasta at the end to liven up the flavor.
How to make creamy sun dried tomato chicken pasta
Cook the chicken – In a large pot or skillet, sauté the chicken in olive oil and season it with Italian seasoning, garlic powder, red pepper flakes, salt and pepper. When it’s cooked through remove it from the pot onto a plate.
Cook the pasta – Add additional olive oil to the pot along with the shallots, sun dried tomatoes, and garlic. Sauté them for a couple minutes and then pour in the chicken broth.
Scrape up any brown bits from the bottom of the pot. Bring the broth to a boil and then pour in the pasta. Lower the heat to medium and cook the pasta for 15-20 minutes or until it’s al dente.
You’ll need to stir the pasta every couple minutes to make sure it cooks evenly and that it doesn’t stick to the bottom of the pot. During the last minute of cooking, stir in the spinach and cook until it’s wilted.
Make the sauce – Stir the cream cheese and parmesan cheese in with pasta until it’s melted and fully incorporated. Add the chicken back into the pot and pour in the milk.
Stir everything together and cook until heated through and the sauce has thickened slightly. Taste for seasoning and then garnish with fresh chopped basil and extra parmesan cheese.
Substitutions and variations
- Make it vegetarian. Skip the chicken and substitute with a can of rinsed and drained cannellini beans.
- Substitute spinach with kale.
- Add bacon for an extra smoky flavor.
- The fresh garlic in the sauce can be substituted with a 1/2 teaspoon garlic powder.
- Try substituting cream cheese with goat cheese or mascarpone.
- If you love cheese, top the pasta with shredded mozzarella.
- For a more decadent sauce, substitute whole milk with half and half or cream.
What to serve with sun dried tomato pasta
Vegetables – Roasted, sautéed or grilled vegetables are another quick and easy side dish to serve with creamy pasta. Try this parmesan pesto roasted cauliflower or this lemon parmesan grilled asparagus.
Storage and reheating
To store – Refrigerate the leftover pasta in an airtight container for 2-3 days.
To reheat – Reheat the pasta in the microwave or on the stovetop with a drizzle of chicken stock or milk to loosen up the sauce and keep it from drying out.
Sun dried tomato pasta FAQs:
I don’t recommend freezing creamy pasta. The pasta is often mushy after it’s defrosted and sauces with dairy are likely to separate or have a grainy texture.
Try using goat cheese or mascarpone cheese instead of cream cheese.
More pasta recipes
Did you make this creamy sun dried tomato chicken pasta? I’d love if you’d leave a recipe rating and review below.
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup diced shallots
- 2 cloves garlic, grated
- 1/3 cup sun dried tomatoes, drained and chopped
- 8 ounces uncooked fusilli or penne pasta
- 2 1/2 cups low sodium chicken broth
- 2 cups packed baby spinach
- 2 ounces low fat cream cheese, room temperature
- 1 cup whole milk
- 1/4 cup shredded parmesan cheese
- 1 tablespoon chopped fresh basil
- Add a tablespoon of olive oil to a large deep skillet or pot. Heat the oil over medium-high heat and then add in the chicken. Spread it into a single layer and season with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes. Sauté the chicken for 6-8 minutes or until it’s cooked through. Remove the chicken onto a plate.
- If needed, add additional oil to the pot. Add in the shallots, sun dried tomatoes and garlic. Sauté for 2 minutes and then pour in the chicken broth. Scrape up any brown bits from the bottom of the pot and bring it to a boil.
- Pour in the pasta and lower the heat to medium. Cook the pasta until it’s al dente, 15-20 minutes, stirring often. During the last minute of cooking, add in the spinach and stir until it’s wilted.
- Stir in the cream cheese and parmesan until they’re melted and fully incorporated. Add the chicken back into the pot along with the milk. Stir everything until the sauce thickens and it’s heated through, 3-5 minutes. Taste for seasoning. Remove the pasta from the heat and top it with fresh basil and extra parmesan cheese.
Amount Per Serving: Calories: 568Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 114mgSodium: 311mgCarbohydrates: 55gFiber: 3gSugar: 8gProtein: 52g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.