Creamy Sun-Dried Tomato Chicken Pasta (30 Minutes)
Updated Apr 12, 2026
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This Creamy Sun-Dried Tomato Chicken Pasta is an easy 30-minute dinner with tender chicken, spinach, and a rich, garlicky cream sauce. It’s cozy, flavorful, and perfect for busy weeknights. If you love “marry me” style chicken recipes, this pasta has a similar flavor profile.
Looking for more easy 30-minute pasta recipes? Try my Burst Tomato Pasta with Seared Scallops, Sun-Dried Tomato & Broccolini Pasta, or Creamy Orange Tomato Pasta next.
🐝 Quick Look: Creamy Sun-Dried Tomato Chicken Pasta
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽 Serves: 3
- 🍳 Cook Method: Stovetop chicken, pasta, and sauce
- 🧂 Main Ingredients: Chicken, sun-dried tomatoes, pasta, spinach, cream, Parmesan
- 😋 Flavor Profile: Creamy, garlicky, slightly tangy
- ⭐ Difficulty: Quick and easy
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Why You’ll Love This Recipe
- Ready in 30 minutes: Perfect for busy weeknights when you want a cozy, satisfying dinner without a lot of effort. If you love quick pasta recipes, try my Lemon Garlic Orecchiette with Brown Butter Breadcrumbs.
- Creamy, flavor-packed sauce: Sun-dried tomatoes, garlic, and Parmesan create a rich sauce that coats every bite of pasta. You’ll also love my Easy Creamy Sun-Dried Tomato Pasta or One Pan Sun-Dried Tomato Chicken Orzo.
- Flexible and customizable: Swap the protein, greens, or pasta shape depending on what you have. Try it with arugula or chicken thighs for an easy variation.
- Great for leftovers: The creamy sauce reheats well, making this a great option for next-day lunches or easy meal prep.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add the most flavor and are key to this recipe. I recommend using a high-quality jar for the best results.
- Shellbow Pasta: I used lumache (also called shellbows), which are great for catching the creamy sauce. Any short pasta like shells, rigatoni, or penne will work.
Recipe Tips/Substitutions
- Chicken: Boneless, skinless chicken thighs work great if you prefer a juicier result. You can also use thin-sliced chicken breasts and cut into strips for faster cooking.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. If using julienned, no need to chop. If using whole, give them a rough chop.
- Spinach: Arugula or a spinach-arugula mix works well here. Arugula adds a slightly peppery bite.
- Cream: Heavy cream gives the richest sauce, but half and half can be used for a lighter option. The sauce will be slightly thinner.
- Pasta shape: Short pasta like lumache, shells, or rigatoni works best for catching the sauce, but any pasta you have on hand will work.
How to Make Creamy Sun-Dried Tomato Chicken Pasta
See the recipe card below for full instructions and exact amounts.
- Season the chicken then cook in oil from sun-dried toamato jar.
- In the same pan, sauté the onion until softened, then add the garlic and red pepper flakes and cook until fragrant.
- Stir in the sun-dried tomatoes and spinach, then return the cooked chicken to the pan.
- Pour in the heavy cream and lemon juice, then simmer until the sauce thickens slightly.
- Add the cooked pasta and Parmesan cheese, tossing until the sauce is glossy and coats the pasta.
- Serve in bowls and finish with extra Parmesan, fresh parsley, and a squeeze of lemon.
Creamy Sun-Dried Tomato Chicken Pasta FAQs
Can I make sun-dried tomato chicken pasta without cream?
Yes, you can substitute the heavy cream with half and half for a lighter option. For a dairy-free version, try full-fat coconut milk or a splash of pasta water with extra Parmesan for a lighter, more brothy sauce.
What pasta shape works best for creamy sun-dried tomato chicken pasta?
Short pasta like shells, lumache, or rigatoni works best because it catches the creamy sauce. That said, any pasta you have on hand will work.
Do I need to use oil-packed sun-dried tomatoes for creamy sun-dried tomato chicken pasta?
Oil-packed sun-dried tomatoes are best for this recipe because they are softer and more flavorful. You can also use the oil from the jar to cook the chicken and build the sauce. You can omit and use regular olive oil instead.
Can I use chicken thighs instead of chicken breasts for creamy sun-dried tomato chicken pasta?
Yes, boneless skinless chicken thighs work great and will be slightly more juicy and flavorful. They are also harder to overcook. Just cook until fully done before adding back to the sauce.
More Recipes with Sun-Dried Tomatoes
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Easy Creamy Sun-Dried Tomato Pasta
Creamy Sun-Dried Tomato Chicken Pasta
Creamy sun-dried tomato chicken pasta made with tender chicken, spinach, and a rich, garlicky cream sauce. This easy 30-minute dinner is perfect for weeknights and packed with flavor.
Ingredients
Chicken
- 1 pound Boneless Skinless Chicken Breasts, cubed
- 1 teaspoon Smoked Paprika
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Oil from Sun-Dried Tomatoes, or olive oil
Pasta
- 8 ounces Pasta, reserve 1 cup of pasta water
- ½ Yellow Onion, chopped
- 4 cloves Garlic, minced
- ½ teaspoon Red Pepper Flakes
- 4 ounces Sun-Dried Tomatoes
- 2 cups Baby Spinach
- 1 cup Heavy Cream
- ½ Lemon, more for serving
- ½ cup Parmesan Cheese, freshly grated (more for serving)
- Fresh Parsley, for serving
Instructions
- Season: Add the cubed chicken to a bowl and toss with smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Sear chicken: Heat oil from the sun-dried tomato jar in a large sauté pan over medium-high heat. Add the chicken and cook for 6 to 7 minutes, stirring occasionally, until fully cooked. Transfer to a plate.
- Cook pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
- Sauté: In the same pan, cook the onion for 3 to 4 minutes until softened. Add garlic and red pepper flakes and cook for 1 to 2 minutes until fragrant. Stir in the sun-dried tomatoes and cook for 2 minutes. Add the spinach and cook until wilted, then return the chicken to the pan.
- Finish the pasta: Lower the heat and pour in the heavy cream. Squeeze in the lemon juice and simmer for 2 to 3 minutes. Add the pasta and toss to coat. Stir in the Parmesan cheese, then add reserved pasta water as needed until the sauce is glossy and coats the pasta.
- Serve: Divide among bowls to serve. Top with Parmesan, parsley, and a squeeze of lemon juice.
Notes
- Chicken options: You can use boneless, skinless chicken thighs instead of chicken breasts for a richer, more forgiving option. Thin-sliced chicken also works well. Cut into strips instead of cubes so it cooks evenly.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. You can use the oil from the jar to cook the chicken. If using whole sun-dried tomatoes, roughly chop them. Julienned sun-dried tomatoes can be used as-is.
- Pasta water tip: If you are transferring the pasta directly into the sauce, you may not need pasta water. Reserve it just in case to loosen the sauce if needed.
- Adjust the heat: Red pepper flakes are optional. Omit them if you prefer no spice or adjust the amount to taste.
- Greens swap: Baby spinach works well, but you can substitute arugula or a spinach-arugula mix for a slightly peppery flavor.
- Sauce consistency: Add more Parmesan cheese to thicken the sauce or use reserved pasta water to loosen it until it reaches your desired consistency.
- Pasta shapes: I used lumache (also called shellbows), which work especially well for catching the creamy sauce. Other short pasta shapes like shells, rigatoni, or penne are great options.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition
Calories: 963kcal, Carbohydrates: 89g, Protein: 56g, Fat: 45g, Saturated Fat: 23g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.02g, Cholesterol: 201mg, Sodium: 945mg, Potassium: 2354mg, Fiber: 9g, Sugar: 20g, Vitamin A: 4007IU, Vitamin C: 35mg, Calcium: 317mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I love a 30 minute pasta recipe! This one is perfect for an easy weeknight dinner because it includes veggies, chicken, and pasta all in one dish. I hope you try it out!