Sundried Tomato Chicken Pasta

Comfort food meets bright, tangy flavor in this cozy one-pan supper. The combination of rich sundried tomatoes packed in oil, juicy cubed chicken, and a luscious cream sauce clings to tender pasta for a satisfying weeknight meal that feels special without a lot of fuss. It’s an approachable recipe that balances savory, salty, and slightly smoky notes with fresh spinach and plenty of Parmesan. Below you’ll find a full ingredient list, tips for success, and clear, step-by-step cooking directions so you can make this dish with confidence.

Why you’ll love this recipe

This Sundried Tomato Chicken Pasta comes together quickly, uses a short ingredient list, and relies on pantry-friendly items with a few fresh components. The sundried tomatoes in oil add concentrated tomato flavor and richness, while the cream and Parmesan build a silky sauce that coats every bite. Cubed chicken cooks relatively fast and soaks up the seasonings, and a handful of spinach at the end brightens and balances the dish. It’s a great meal for busy nights, and it scales easily for more mouths.

Ingredients

• 7 oz. sundried tomatoes in oil
• 1 pound chicken, cubed (uncooked, breasts or boneless, skinless thighs)
• 2 tsp Italian seasoning, divided into 1 tsp a piece
• 1 tsp salt
• ½ tsp paprika
• ¼ tsp red pepper flakes
• ¼ tsp ground black pepper
• ¼ cup grated Parmesan cheese
• 2 tbsp butter
• ¼ cup onion, diced
• 1 tbsp minced garlic
• 2 cups water
• 1 cup heavy whipping cream
• 8 oz. uncooked pasta
• 1 cup fresh spinach leaves
• ¼ cup shredded Parmesan cheese

Before you start

Prep everything before you turn on the stove: cube the chicken into even, bite-sized pieces, dice the onion, mince the garlic if needed, and measure your spices and liquids. If your sundried tomatoes are packed in oil, drain them slightly but reserve a little of that flavorful oil to brown the chicken and sauté the aromatics. This reserved oil will add extra depth to the sauce.

Step-by-step directions

The following directions have been rewritten for clarity and to follow the ingredient list exactly. Read through once, then follow them in order for best results.

1. Pat the cubed chicken dry with paper towels. In a shallow bowl or plate, toss the chicken with 1 tsp Italian seasoning, 1 tsp salt, ½ tsp paprika, ¼ tsp ground black pepper, and ¼ tsp red pepper flakes so each piece is evenly coated.
2. Heat a large skillet or wide sauté pan over medium-high heat. If your sundried tomatoes are in oil, spoon a tablespoon or two of the oil into the pan; otherwise add 1 tablespoon of butter. When the oil or butter is hot and shimmering, add the seasoned cubed chicken in a single layer. Cook without crowding so the pieces brown well, about 3–4 minutes per side, stirring or turning as needed until cooked through. Remove the cooked chicken from the pan and set it aside on a plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon butter to the same pan. Add the diced ¼ cup onion and cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3–4 minutes. Stir in the 1 tbsp minced garlic and cook for 30–45 seconds until the garlic is aromatic but not browned.
4. Add the 7 oz. sundried tomatoes (drained slightly if packed in oil) to the pan and stir to combine with the onions and garlic. Let the tomatoes warm through for about a minute to release their flavor into the aromatics.
5. Pour in 2 cups water and 1 cup heavy whipping cream to the pan, and bring the mixture to a gentle simmer over medium heat. Stir to combine any browned bits from the bottom of the pan. Once the liquid is simmering, add the 8 oz. uncooked pasta. Push the pasta down with a spoon so it’s mostly submerged in the liquid. Cover the pan with a lid or tent of foil and let the pasta cook, stirring once or twice, until al dente—typically 9–12 minutes depending on the pasta shape. If the liquid reduces too much before the pasta is cooked, add a splash more water as needed.
6. When the pasta is cooked to your liking and the sauce has thickened slightly, return the cooked chicken to the pan. Stir in ¼ cup grated Parmesan cheese and 1 tsp Italian seasoning (the remaining teaspoon), mixing well so the cheese melts into the sauce and everything is evenly coated. Taste and adjust seasoning with more salt or pepper if desired.
7. Fold in 1 cup fresh spinach leaves and let them wilt into the hot pasta and sauce, about 1–2 minutes. The spinach should soften but remain bright green.
8. Finish the dish by sprinkling ¼ cup shredded Parmesan cheese over the top, stirring lightly so a little cheese melts into the sauce while some remains as a garnish.
9. Serve the Sundried Tomato Chicken Pasta hot, spooned into bowls with an extra sprinkle of Parmesan if you like and a crack of fresh black pepper. Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop with a splash of water or cream to loosen the sauce.

Tips and variations

• Choose the right pasta: Short shapes like penne, rigatoni, or farfalle hold the sauce well, but feel free to use spaghetti or linguine if you prefer.
• Adjust the heat: The recipe includes ¼ tsp red pepper flakes for a touch of warmth. Reduce or omit them to keep things milder, or add a pinch more if you like extra heat.
• For a lighter sauce: Substitute half-and-half for heavy whipping cream, but be aware the sauce will be slightly less rich and may need a little more simmer time to thicken.
• Make it cheesy: Use freshly grated Parmesan for the best melting quality and flavor. Pecorino Romano can be used as a saltier, tangy alternative.
• Veggie boost: Add mushrooms, roasted red peppers, or zucchini when sautéing the onion for more texture and flavor.
• One-pan advantage: This method minimizes cleanup because the pasta cooks right in the sauce, absorbing all of the concentrated sundried tomato flavor.

Serving suggestions

Pair this Sundried Tomato Chicken Pasta with a simple green salad dressed in lemon vinaigrette to cut through the richness, or serve it alongside crusty bread to sop up every last bit of sauce. A light side of steamed broccoli or roasted asparagus would also add color and freshness to the plate.

Make-ahead and storage

You can prepare this dish up to one day in advance. Reheat gently on the stovetop over low heat with a splash of water or cream to bring the sauce back to a silky consistency. Store leftovers in an airtight container for up to 3 days in the refrigerator. While the pasta will absorb some sauce over time, reheating with a small amount of liquid restores the texture nicely.

Ingredient notes

If your sundried tomatoes are packed in oil, they contribute both flavor and fat to the dish. Reserve a little of that oil to brown the chicken and for sautéing if you like deeper flavor. If you prefer a lower-fat option, drain them and add a tablespoon of butter or neutral oil instead. Use freshly grated Parmesan when possible for the creamiest texture in the sauce. Choose boneless, skinless chicken breasts or thighs depending on your preference—thighs are more forgiving and stay juicy, while breasts are leaner.

Why the flavors work

Concentrated sundried tomatoes bring umami and a touch of acidity that balances the rich cream and cheese. The paprika and red pepper flakes add a subtle smoky sweetness and a whisper of heat while Italian seasoning ties in classic Mediterranean herbs for a familiar, comforting profile. Fresh spinach lifts the dish with a mild vegetal note, creating contrast and color.

Final notes

This Sundried Tomato Chicken Pasta is designed to be friendly for busy cooks while still delivering sophisticated flavor. The clear, step-by-step instructions keep the process simple: season and brown the chicken, build the aromatic base, simmer the pasta directly in the cream-and-water mixture, then finish with cheese and spinach. Once you make it, the leftovers are fantastic for lunches or quick dinners, and the method translates well to other proteins or vegetables if you want to experiment.

Enjoy a generous plateful of this comforting, flavorful pasta—and don’t be surprised if it becomes one of your go-to weeknight favorites.