30 Minute Creamy Sun-Dried Tomato Chicken Pasta
Updated May 24, 2025, Published on Jun 12, 2023
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This Creamy Sun-Dried Tomato Chicken Pasta is one of those dinners that feels a little fancy but comes together quickly and easily. It's rich, comforting, and packed with flavor, thanks to the sun-dried tomatoes, garlic, and just a splash of lemon to brighten things up.
I use tender pieces of chicken that get a quick seasoning before a good sear in the pan. From there, you'll build the sauce right in the same pan, starting with sautéed onion and garlic, adding in those flavor-packed sun-dried tomatoes, and stirring in some spinach for color and balance. Heavy cream brings it all together, and a squeeze of lemon keeps it from feeling too heavy.
This pasta recipe is great for busy weeknights when you want something cozy and satisfying without a ton of effort. The whole thing comes together in about 30 minutes, and it reheats well if you happen to have leftovers (although you likely won't!)
You can serve it just as it is, or top it off with a handful of toasted pine nuts, fresh parsley, and a generous sprinkle of grated Parmesan. I also like adding an extra squeeze of lemon at the end to really makes the flavors pop.
Why You’ll Love This Recipe
- Big flavor, low effort – Sun-dried tomatoes and garlic bring so much flavor with minimal prep.
- Ready in 30 minutes – Perfect for a quick weeknight dinner.
- One-pan sauce – The chicken and sauce cook in the same skillet for easy cleanup.
- Customizable – You can swap the protein, greens, or even the pasta shape depending on what you have.
- Great leftovers – The creamy sauce stays delicious even the next day.
Recipe Tips/Substitutions
Add-ins – Want more heat? Add extra red pepper flakes. Craving extra veggies? Toss in mushrooms, zucchini, or peas.
Chicken – Boneless, skinless chicken thighs work great if you prefer them over chicken breast.
Spinach – Kale or arugula would work too. Just keep in mind that kale needs a little longer to soften.
Cream – Heavy cream gives you the richest result, but half and half can work if that’s what you have or want to lighten up the recipe.
Pasta – I usually use short pasta like penne, rigatoni, or fusilli, but honestly, any shape will do. Long pasta like fettuccine or linguine is great here too.
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Creamy Sun-Dried Tomato Chicken Pasta
Ingredients
Chicken
- 1 lb Boneless Skinless Chicken Breasts, cubed into bite-sized pieces; you could also use chicken thighs
- 1 teaspoon Smoked Paprika, or regular paprika
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Oil from Sun-Dried Tomatoes, use oil from jar or olive oil
Pasta
- 1/2 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 1/2 teaspoon Red Pepper Flakes, optional; more or less based on spice preference
- 4 oz Sun-Dried Tomatoes, chopped
- 2 cups Baby Spinach
- 1 cup Heavy Cream
- 1/2 Lemon
- 8 oz Pasta, reserve 1 cup of pasta water
- Parmesan Cheese, Fresh Parsley, Lemon Juice, Toasted Pine Nuts, optional to serve
Instructions
Chicken
- Add the cubed chicken to a medium bowl. Sprinkle in the smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss until the chicken is evenly coated.1 lb Boneless Skinless Chicken Breasts, 1 teaspoon Smoked Paprika, 1 teaspoon Italian Seasoning, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Black Pepper
- Heat 1 tablespoon of oil from the sun-dried tomato jar (or use regular olive oil) in a large, high-rimmed sauté pan over medium-high heat. Add the seasoned chicken and sauté for about 7 minutes, stirring occasionally, until fully cooked. Transfer the chicken to a plate and set aside.1 tablespoon Oil from Sun-Dried Tomatoes
Pasta
- Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water. Set aside.8 oz Pasta
- In the same pan used to cook the chicken, reduce the heat to medium. Add a little more oil if needed, then sauté the chopped onion for 3–4 minutes until softened. Add the minced garlic, a pinch of salt, and red pepper flakes (if using). Stir frequently and cook for another 1–2 minutes until fragrant.1/2 Yellow Onion, 4 cloves Garlic, 1/2 teaspoon Red Pepper Flakes
- Stir in the chopped sun-dried tomatoes and cook for 2 more minutes. Add the baby spinach and sauté until wilted, about 1 minute. Return the cooked chicken to the pan and stir to combine with the veggies.4 oz Sun-Dried Tomatoes, 2 cups Baby Spinach
- Lower the heat to low and pour in the heavy cream. Squeeze in the juice from half a lemon. Stir and let the sauce gently simmer for 2–3 minutes to thicken slightly. Add the cooked pasta to the pan and toss to coat. Gradually mix in reserved pasta water, a splash at a time, until the sauce reaches your desired consistency.1 cup Heavy Cream, 1/2 Lemon
- Serve immediately in bowls. Top with grated Parmesan, fresh parsley, a squeeze of lemon juice, and toasted pine nuts, if desired.Parmesan Cheese, Fresh Parsley, Lemon Juice, Toasted Pine Nuts
Video
@carolbeecooks Creamy sun-dried tomato chicken pasta 🤌 new recipe coming very soon! #pasta #chickenpasta #sundriedtomatoes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
