There’s something irresistible about a rich, creamy pasta that balances bright, tangy sundried tomatoes with tender, well-seasoned chicken. This Sundried Tomato Chicken Pasta recipe is simple enough for a weeknight and special enough for guests. It uses pantry-friendly ingredients — jarred sundried tomatoes packed in oil, dried pasta, and a handful of fresh spinach — to create a sauce that clings to every strand of pasta. The result is a comforting, flavorful meal with just the right amount of creaminess and savory depth.

Why You’ll Love This Recipe

Quick to make: the whole dinner comes together in roughly 30–35 minutes.
Rich and creamy without being heavy, thanks to a balanced ratio of cream and water to cook the pasta right in the sauce.
Customizable: swap the protein, use a different pasta shape, or add extra veggies.
Great for meal prep: refrigerates well and reheats beautifully for lunches.

Ingredients

Use the exact ingredient quantities below for best results:

▢ 7oz. 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

Taste and Texture Notes

The sundried tomatoes bring a concentrated tomato flavor with a touch of acidity that cuts through the cream. The butter and Parmesan add savory, slightly nutty undertones, while the crushed red pepper flakes give a subtle warmth. Bite-sized pieces of chicken absorb the sauce and remain juicy when cooked properly. Fresh spinach wilted in the sauce adds a pop of color and a mild, leafy contrast.

Equipment

Large skillet or sauté pan with lid
Cutting board and sharp knife
Measuring cups and spoons
Tongs or a wooden spoon
Grater (if using a block of Parmesan)

Prep Steps

Drain the sundried tomatoes slightly if the jar is very oily, but reserve some of the oil for cooking if you like; roughly chop the tomatoes if they are whole.
Cube 1 pound of chicken into bite-sized pieces.
Dice ¼ cup onion and measure out your garlic, spices, and cheeses.
Measure 8 oz. uncooked pasta — a short shape like penne, rigatoni, or rotini works beautifully.

Step-by-Step Directions

Follow these clear, ordered steps to make the Sundried Tomato Chicken Pasta. The directions are rewritten for clarity and to match the ingredient list exactly while preserving the original order of operations.

Season the chicken: Place the cubed chicken in a bowl and sprinkle with 1 teaspoon of the Italian seasoning, 1 teaspoon salt, ½ teaspoon paprika, ¼ teaspoon red pepper flakes, and ¼ teaspoon ground black pepper. Toss the pieces to coat evenly.
Heat the pan and cook the chicken: Warm a large skillet over medium-high heat. Add 1 tablespoon of the oil from the sundried tomato jar or a small splash of neutral oil if you prefer. Add the seasoned chicken in a single layer and sear until the outsides are golden and the chicken is cooked through, about 5–7 minutes depending on the size of the cubes. Work in batches if necessary so the chicken doesn’t steam. Once cooked, transfer the chicken to a plate and set aside.
Sauté the aromatics: Reduce the heat to medium and add 2 tablespoons of butter to the skillet. When the butter melts, add the diced ¼ cup onion and sauté for 2–3 minutes, stirring occasionally, until the onion becomes translucent and fragrant. Stir in 1 tablespoon minced garlic and cook for another 30–45 seconds until the garlic is aromatic but not browned.
Add sundried tomatoes and remaining seasoning: Stir in the chopped 7 oz. sundried tomatoes in oil and the remaining 1 teaspoon of Italian seasoning. Cook for about 1–2 minutes to let the flavors mingle and the tomatoes warm through.
Create the sauce base and cook the pasta: Pour 2 cups water into the skillet, scraping any browned bits from the bottom. Add 1 cup heavy whipping cream and bring the mixture to a gentle simmer. Stir in 8 oz. uncooked pasta, making sure the pasta is submerged. Cover the skillet with a lid and reduce the heat to medium-low. Cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. If the pasta needs a minute or two more, keep it covered and check frequently so it doesn’t stick.
Finish the sauce: Once the pasta is nearly done, return the cooked chicken to the skillet. Stir in ¼ cup grated Parmesan cheese and ¼ cup shredded Parmesan cheese, allowing them to melt into the sauce. If the sauce seems too thick, add a splash of water or cream to loosen it to your desired consistency. Taste and adjust seasoning if necessary.
Add the spinach and serve: Stir in 1 cup fresh spinach leaves and cook for 1–2 minutes, until the spinach wilts and blends with the pasta and sauce. Remove the pan from heat and let it sit for a minute to thicken slightly. Plate the pasta and finish with a final sprinkle of Parmesan cheese if desired.

Serving Suggestions

Serve this Sundried Tomato Chicken Pasta with a simple green salad, crusty bread to mop up the sauce, or roasted vegetables for a complete meal. A squeeze of lemon over individual servings brightens the flavors just before eating. Leftovers keep well in the refrigerator for 3–4 days and reheat nicely in a skillet with a splash of water or cream to revive the sauce.

Variations and Swaps

Vegetarian: Replace the chicken with firm tofu cubes or a can of drained chickpeas for a plant-based version.
Protein swap: Use shrimp (add later so it doesn’t overcook) or thinly sliced turkey breast instead of chicken.
Greens: Swap spinach for baby kale or arugula, though kale may need a little more cooking time.
Cheese: Use Pecorino Romano or a mixture of cheeses in place of Parmesan for a slightly different flavor profile.

Tips for Success

Don’t overcrowd the pan when searing chicken. Browning gives you better flavor and seals in juices.
Reserve some of the oil from the sundried tomato jar to sauté the chicken for extra flavor; otherwise use a neutral oil.
Stir the pasta occasionally while it cooks in the sauce so it doesn’t clump together or stick to the pan.
If your sauce seems thin after the pasta is cooked, remove the lid and simmer a minute or two to reduce it; if it’s too thick, loosen with a splash of water or cream.

Nutrition Snapshot (approximate)

This dish provides protein from the chicken, healthy fats from the cream and sundried tomato oil, and carbohydrates from the pasta. Exact nutrition will depend on the specific brands of ingredients used and portion sizes. For a lighter option, you can use half-and-half instead of heavy cream, though the texture will be slightly less rich.

Make-Ahead and Storage

Make-ahead: Cook the recipe and cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Freezing: The texture of cream-based sauces changes after freezing, so freezing is not recommended for the best quality.
Reheating: Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Microwave on medium power in short intervals, stirring between heats.

Final Thoughts

This Sundried Tomato Chicken Pasta checks all the boxes: savory, creamy, and bright. It’s a reliable weeknight dinner that feels a bit indulgent and is flexible enough to adapt to what you have on hand. The concentrated flavor of the sundried tomatoes paired with the simple, satisfying sauce makes this dish one you’ll return to again and again.

Ready to cook? Gather your ingredients, preheat your skillet, and enjoy a cozy, flavor-forward pasta dinner that comes together faster than you might expect.

Sundried Tomato Chicken Pasta

A creamy, one-skillet pasta with sundried tomatoes and seasoned chicken ready in under 40 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

7 oz sundried tomatoes in oil reserve oil and slice tomatoes if desired
1 pound chicken (breasts or boneless, skinless thighs), cubed uncooked
2 tsp Italian seasoning divided (1 tsp for chicken, 1 tsp for sauce)
1 tsp salt
1/2 tsp paprika
1/4 tsp red pepper flakes
1/4 tsp ground black pepper
1/4 cup grated Parmesan cheese
2 tbsp butter
1/4 cup onion, diced
1 tbsp minced garlic
2 cups water
1 cup heavy whipping cream
8 oz uncooked pasta
1 cup fresh spinach leaves
1/4 cup shredded Parmesan cheese for topping

Equipment

cast iron pan
Knife
Cutting Board
Measuring cups and spoons

Method

Pour the oil from the jar of sun-dried tomatoes into a cast iron pan and set the tomatoes aside; slice them if desired.
Season the cubed chicken with 1 teaspoon Italian seasoning, salt, paprika, red pepper flakes, and black pepper; toss to coat.
Heat the pan over medium heat and brown the chicken in the reserved oil until cooked through; sprinkle with 1/4 cup grated Parmesan, then remove the chicken from the pan and set aside.
Add butter to the pan, then sauté the diced onion and minced garlic over medium heat until the onion is tender, about 5 minutes.
Stir in the remaining 1 teaspoon Italian seasoning, then add the water, heavy whipping cream, and uncooked pasta to the pan.
Bring the mixture to a rapid boil over medium-high heat, stirring occasionally, and cook until the pasta is tender, about 8–12 minutes.
Reduce heat to low and stir in the spinach, cooked chicken, and sliced sun-dried tomatoes; cook until everything is heated through and the spinach wilts.
Remove from heat and top with shredded Parmesan before serving.