Chicken Spinach Sun-Dried Tomato Pasta

If you’re craving a dinner that’s both comforting and bursting with flavor, Chicken Spinach Sun-Dried Tomato Pasta is your go-to recipe. This dish combines tender diced chicken, vibrant spinach, and tangy sun-dried tomatoes in a creamy, garlicky sauce that hugs every piece of perfectly cooked penne or fusilli pasta. It’s a quick and satisfying meal that feels indulgent but comes together in under 30 minutes, making it ideal for weeknight dinners or casual gatherings.

Why It’s Crowd-Pleasing

What makes Chicken Spinach Sun-Dried Tomato Pasta a hit with just about everyone? First, the balance of flavors is incredible — savory chicken, fresh spinach, and the intense, slightly sweet tartness of sun-dried tomatoes all meld beautifully. The creamy sauce adds richness without overwhelming the palate. Plus, it’s a one-pan wonder that looks elegant on the plate but requires minimal fuss, so it’s perfect for impressing guests or simply treating yourself after a busy day.

The slight kick from red pepper flakes (optional) gives it just the right amount of warmth, and finishing it off with freshly grated Parmesan and bright basil leaves elevates it into something truly special.

Ingredient Rundown

• 8 ounces of pasta (penne or fusilli): These shapes hold onto the creamy sauce wonderfully and provide a delightful bite.
• 1 tablespoon olive oil: For sautéing the chicken and garlic, adding a subtle fruity note.
• 1 pound boneless, skinless chicken breasts, diced: Lean protein that cooks quickly and absorbs the luscious sauce.
• 2 cups fresh spinach, chopped: Adds color, nutrients, and a mild earthiness that balances the tangy tomatoes.
• 1/2 cup sun-dried tomatoes, sliced: The star ingredient, delivering a burst of intense, slightly sweet tomato flavor.
• 3 cloves garlic, minced: Infuses the dish with a warm, aromatic base.
• 1/2 teaspoon red pepper flakes (optional): Adds a subtle heat to elevate the flavor complexity.
• 1/2 cup chicken broth: Creates a flavorful liquid base for the sauce without making it heavy.
• 1/2 cup heavy cream: Gives the sauce its creamy, luscious texture.
• Salt and pepper to taste: Essential seasonings to bring all the flavors together.
• 1/4 cup grated Parmesan cheese: Adds a salty, nutty finish to the dish.
• Fresh basil for garnish: Brightens the dish with herbal freshness and a pop of color.

Toolbox for This Recipe

• Large pot: For boiling the pasta until al dente.
• Large skillet or sauté pan: Ideal for cooking the chicken and preparing the sauce.
• Wooden spoon or silicone spatula: For stirring and combining ingredients gently.
• Chef’s knife: To dice chicken, chop spinach, and slice sun-dried tomatoes.
• Colander: To drain the cooked pasta efficiently.
• Measuring cups and spoons: For precise ingredient measurements.

Chicken Spinach Sun-Dried Tomato Pasta: How It’s Done

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add 8 ounces of your choice of penne or fusilli pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the pasta water, and set aside.

Step 2: Sauté the Chicken

Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Add the diced chicken breasts and season with salt and pepper. Cook until the chicken is golden brown on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 3: Build the Flavor Base

Reduce the heat to medium. In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Step 4: Add Sun-Dried Tomatoes and Spinach

Stir in the sliced sun-dried tomatoes and chopped spinach. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.

Step 5: Make the Creamy Sauce

Pour in 1/2 cup chicken broth and bring to a simmer. Let it reduce slightly for 2 minutes. Then, stir in 1/2 cup heavy cream and continue cooking until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.

Step 6: Combine Everything

Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together gently to coat the pasta evenly in the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Step 7: Finish with Cheese and Basil

Remove the skillet from heat and sprinkle 1/4 cup grated Parmesan cheese over the pasta. Toss until the cheese melts into the sauce. Garnish with fresh basil leaves before serving.

Spring–Summer–Fall–Winter Ideas

• Spring: Add fresh peas or asparagus tips for a seasonal green boost.
• Summer: Stir in chopped sun-ripened tomatoes for extra freshness alongside the sun-dried tomatoes.
• Fall: Incorporate sautéed mushrooms or roasted butternut squash for earthiness and heartiness.
• Winter: Mix in some kale instead of spinach and a pinch of nutmeg for warmth and depth.

Behind-the-Scenes Notes

• Using diced chicken breasts ensures quick and even cooking, but you can swap for chicken thighs if you prefer a juicier bite.
• Sun-dried tomatoes packed in oil work best for flavor, but if using dry-packed, soak them in warm water for 10 minutes before slicing.
• Don’t skip the reserved pasta water — it’s magic for adjusting sauce consistency and helping it cling to the pasta.
• Feel free to experiment with different pasta shapes; fusilli and penne are great for holding the creamy sauce, but farfalle or rigatoni work beautifully too.

Save It for Later

This recipe stores wonderfully in the fridge for up to 3 days. Keep it in an airtight container and reheat gently on the stove or microwave, adding a splash of broth or cream to refresh the sauce. It also freezes well — just thaw overnight before reheating.

Your Questions, Answered

Can I use a different type of pasta?

Absolutely! While penne and fusilli are ideal for holding the sauce, feel free to use rotini, farfalle, or even spaghetti. Just adjust the cooking time according to the pasta type.

Can I make this recipe dairy-free?

Yes, you can substitute the heavy cream with coconut cream or a plant-based cream alternative, and use a dairy-free cheese or nutritional yeast instead of Parmesan.

Is it okay to skip the red pepper flakes?

Definitely. Red pepper flakes add a nice touch of heat, but the dish is flavorful and delicious without them. Adjust according to your spice preference.

Can I prepare this dish ahead of time?

You can prep the chicken and chop the vegetables in advance. The pasta and sauce are best made fresh but can be quickly reheated with a splash of broth if prepared earlier.

Cook This Next

• Tuscan Garlic Chicken Pasta – Another creamy delight with garlic, sun-dried tomatoes, and spinach.
• Baked Creamy Garlic Chicken Pasta – A comforting baked pasta dish with tender chicken and cheesy goodness.

Final Thoughts

Chicken Spinach Sun-Dried Tomato Pasta is truly a versatile and crowd-pleasing recipe that combines rich, creamy textures with fresh, vibrant flavors. It’s approachable enough for a weekday meal but special enough to serve on the weekends or for entertaining. The balance of juicy chicken, nutritious spinach, and tangy sun-dried tomatoes in a luscious sauce makes every bite a delight. Whether you’re a seasoned home cook or just getting comfortable in the kitchen, this dish is a fantastic addition to your recipe collection.

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