If you crave a cozy weeknight dinner with serious wow-factor, Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes is about to become your new go-to recipe. Imagine tender chicken, sun-kissed tomatoes, and silky spinach all swirled into strands of perfectly al dente pasta, smothered in a dreamy Parmesan cream sauce. This is the kind of dish that’s fancy enough for company but fuss-free enough to whip up after work—satisfying, colorful, and oh-so-creamy in every bite!

Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about quality over quantity, and each ingredient plays a special role in creating irresistible flavor. From the bold tang of sun-dried tomatoes to the luxurious cream sauce and a pop of green from fresh spinach, you’ll be amazed how simple elements come together for something company-worthy!

Pasta (12 oz penne or fettuccine): Hearty pasta shapes soak up the creamy sauce—choose your favorite or whatever’s in your pantry.
Olive oil (1 tablespoon): Just a splash adds smooth flavor and helps brown the chicken beautifully.
Chicken breasts (1 pound, boneless & skinless, sliced): Sliced chicken ensures even cooking and juicy results in every forkful.
Salt and black pepper (to taste): Proper seasoning is the secret to a deeply flavorful dish.
Garlic (3 cloves, minced): Don’t skimp—fresh garlic infuses the creamy sauce with an irresistible aroma.
Red pepper flakes (½ teaspoon, optional): For a gentle kick of heat, sprinkle these in—or leave them out for a milder version.
Sun-dried tomatoes (½ cup, drained & sliced): These gems add savory, slightly sweet intensity and a gorgeous pop of red.
Baby spinach (2 cups): Fresh spinach wilts quickly for color, nutrients, and a touch of green vibrancy.
Heavy cream (1 cup): The foundation of that luscious sauce—don’t substitute for the richest result.
Parmesan cheese (½ cup, grated): Adds nutty, salty depth and helps emulsify the sauce.
Reserved pasta water (½ cup, as needed): A splash loosens the sauce just right and helps it cling to every piece.
Butter (1 tablespoon): Enriches the sauce and rounds out all the flavors beautifully.
Fresh basil or parsley (for garnish): A sprinkle just before serving brings freshness and a restaurant-worthy finish.

How to Make Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes

Step 1: Cook the Pasta

Bring a big pot of salted water to a rolling boil, and cook your pasta of choice until it’s just al dente. Don’t forget to scoop out half a cup of pasta water before draining—this will help create a velvety sauce later on. Once drained, set the pasta aside and get ready for the main event!

Step 2: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Season your sliced chicken with plenty of salt and pepper, then sear each piece until golden and cooked through (about 4–5 minutes per side). Remove the cooked chicken onto a plate and let it rest while you build the sauce in the same pan—no need to clean, those bits of flavor left behind are pure gold.

Step 3: Build the Sauce Base

Lower your heat to medium, add butter, and let it melt into those savory chicken drippings. Stir in the minced garlic and optional red pepper flakes, letting everything sizzle and become ultra-fragrant for about 30 seconds.

Step 4: Add Sun-Dried Tomatoes

Toss in the sliced sun-dried tomatoes and sauté for just a minute—this helps them release their sweet-salty tang and infuse the butter and garlic with even more depth.

Step 5: Make It Creamy

Pour in the heavy cream and bring it to a gentle simmer, stirring often. Add in the grated Parmesan cheese, letting it melt into a rich, dreamy sauce. If the sauce feels thick, stir in a bit of reserved pasta water until you hit your perfect, silky consistency.

Step 6: Wilt the Spinach

Add the baby spinach to the warm sauce and toss until it just wilts—this keeps its vibrant green color and mild flavor alive in the pan.

Step 7: Finish and Toss

Slice your rested chicken into bite-sized strips and return it to the skillet along with the cooked pasta. Toss everything together, making sure every bit is coated in sauce. Taste and adjust your seasoning with more salt or pepper if needed, then plate it up while it’s piping hot.

How to Serve Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes

Garnishes

Once plated, shower your Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes with plenty of fresh basil or parsley. For extra flair, add a few extra shavings of Parmesan and a hint of cracked black pepper—these finishing touches add restaurant-worthy appeal.

Side Dishes

This pasta is filling on its own but truly sings with simple sides. Think warm, crusty bread for mopping up sauce, a bright lemony arugula salad, or roasted asparagus for a green accent. If you’d like wine, a crisp Pinot Grigio pairs beautifully.

Creative Ways to Present

You can twirl the pasta into pretty nests on each plate or serve family-style in a big, wide bowl with extra herbs sprinkled over the top. For something special, finish with a drizzle of reserved sun-dried tomato oil (if using tomatoes packed in oil) for a glossy, flavor-packed presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes in an airtight container in the refrigerator for up to three days. The flavors actually meld and deepen overnight, making leftovers a real treat!

Freezing

While you can freeze this dish, creamy sauces can sometimes separate when reheated. If you do freeze, place servings in freezer-safe bags or containers, squeezing out as much air as possible, and plan to enjoy within one month for best texture and flavor.

Reheating

To reheat, add a splash of milk or cream to your pasta and warm gently in a skillet over medium-low heat, stirring often. You can also microwave in one-minute bursts, stirring in between, until heated through. Add a little reserved pasta water if the sauce needs loosening.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be just as delicious and bring even more juiciness and flavor to Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes. Slice them thinly and cook until they’re golden and cooked through.

What type Main Course

Sun-dried tomatoes packed in oil offer richer flavor and a softer texture. Just drain them well and use a little of that flavorful oil for sautéing if you like. If using dry-packed sun-dried tomatoes, soak them in hot water for a few minutes first to soften them up.

Can I make this dish vegetarian?

You sure can! Simply skip the chicken and add more veggies like mushrooms, bell peppers, or zucchini. The sauce is rich enough to make Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes vegetarian and totally satisfying.

How do I prevent the sauce from getting too thick?

Reserved pasta water is your magic ingredient here. Add it a little at a time while tossing everything together until the sauce is glossy and coats the pasta perfectly. Don’t be shy—it really helps!

Is this recipe gluten-free?

If you use your favorite gluten-free pasta, the rest of the recipe is naturally gluten-free. Just double-check that your sun-dried tomatoes and Parmesan don’t have hidden gluten if you have allergies or sensitivities.

Final Thoughts

If you’re looking for a comforting, flavor-packed meal that’s as impressive as it is easy, you have to give Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes a spot on your dinner rotation. Trust me, the whole table will be back for seconds—so don’t be surprised if this becomes your most-requested recipe!

Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in a comforting and flavorful meal with this Creamy Chicken Pasta featuring the vibrant flavors of spinach and sun-dried tomatoes. This easy-to-follow recipe is perfect for a satisfying weeknight dinner.

Ingredients

Scale

Pasta:

12 oz pasta (penne or fettuccine)

Chicken:

1 tablespoon olive oil
1 pound boneless skinless chicken breasts (sliced)
Salt and black pepper to taste

Sauce:

3 cloves garlic (minced)
½ teaspoon red pepper flakes (optional)
½ cup sun-dried tomatoes (drained and sliced)
2 cups baby spinach
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup reserved pasta water (as needed)
1 tablespoon butter
Fresh basil or parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Boil pasta until al dente. Reserve ½ cup of pasta water, then drain.
Cook the chicken: Season and sear chicken until cooked through. Set aside.
Prepare the sauce: Sauté garlic and red pepper flakes, add sun-dried tomatoes, cream, and Parmesan. Stir until creamy.
Combine: Add spinach, chicken, and pasta to the sauce. Toss, adding reserved pasta water as needed.
Serve: Garnish with basil or parsley before serving.