This recipe is one of those weeknight heroes that feels like a small celebration. It brings together rich, slightly sweet sun-dried tomatoes, tender chicken, and a creamy one-skillet sauce that clings to the pasta. The technique is straightforward, and the results are reliably comforting without a long ingredient list.

I like this dish because it’s forgiving. You can swap pasta shapes, use breasts or thighs, and the jarred sun-dried tomato oil does a surprising amount of work — flavoring the chicken and the sauce. If you keep a jar of sun-dried tomatoes in oil in the pantry, you already have the makings of a restaurant-style dinner.

Below you’ll find a clear ingredient rundown, step-by-step cooking instructions taken directly from the tested method, and practical tips to avoid the usual pitfalls. Read through once, then keep the page open while you cook. Let’s get started.

Ingredient Rundown

7oz.sundried tomatoesin oil — the jarred tomatoes add concentrated tomato-sweetness and the oil is flavored; reserve the oil for cooking for extra depth.
1poundchickencubed (uncooked, breasts or boneless, skinless thighs) — the protein for the dish; thighs will be juicier, breasts cook faster and leaner.
2tspItalian seasoningdivided into 1 tsp a piece — layered into the chicken and sauce for a consistent herb profile.
1tspsalt — seasons the chicken; you can adjust at the end but salting early builds flavor.
½tsppaprika — adds color and a gentle smoky note.
¼tspred pepper flakes — a little heat; omit or reduce if you prefer mild flavors.
¼tspground black pepper — brightens and balances the seasoning.
¼cupgrated Parmesan cheese — stirred into the cooked chicken for umami and salt; helps bind the mixture.
2tbspbutter — used to build the sauce base; adds richness and helps soften the onion.
¼cuponiondiced — sweet aromatic; cook until translucent for the best base flavor.
1tbspminced garlic — offers savory lift; add to the softened onion so it doesn’t burn.
2cupswater — the liquid to cook the pasta in the skillet; it becomes part of the sauce.
1cupheavy whipping cream — creates the creamy sauce; adds body and a silky mouthfeel.
8oz.uncooked pasta — the starch that thickens the sauce as it cooks; use a shape that holds sauce (penne, fusilli, shells).
1cupfresh spinach leaves — a quick green folded in at the end for brightness and color.
¼cupShredded Parmesan Cheese — final finish; adds a salty, melty top note when removed from heat.

Cooking (Sundried Tomato Chicken Pasta): The Process

Drain the sun-dried tomatoes, reserving the oil from the jar. Remove the tomatoes and slice if desired; set them aside.
In a bowl, combine the cubed chicken with 1 tsp Italian seasoning, 1 tsp salt, 1/2 tsp paprika, 1/4 tsp red pepper flakes, and 1/4 tsp ground black pepper. Toss to coat evenly.
Heat a large skillet over medium-high heat and add the reserved sun-dried tomato oil. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through (about 6–8 minutes).
Sprinkle 1/4 cup grated Parmesan cheese over the cooked chicken in the skillet, toss briefly to combine, then transfer the chicken to a plate and set aside.
Reduce heat to medium. Add 2 tbsp butter to the same skillet. When the butter has melted, add 1/4 cup diced onion and 1 tbsp minced garlic and cook until the onion is tender and translucent, about 5 minutes.
Stir in the remaining 1 tsp Italian seasoning.
Pour in 2 cups water and 1 cup heavy whipping cream, then add 8 oz uncooked pasta. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook, stirring frequently to prevent sticking, until the pasta is tender and the sauce has thickened, about 8–12 minutes.
Stir in 1 cup fresh spinach leaves, the reserved sliced sun-dried tomatoes, and the cooked chicken. Cook just until the spinach is wilted and the chicken is heated through, about 2–3 minutes.
Remove from heat and top with 1/4 cup shredded Parmesan cheese. Serve immediately.

Why Sundried Tomato Chicken Pasta is Worth Your Time

This dish delivers big flavor from simple steps. The sun-dried tomatoes—especially when preserved in oil—provide a concentrated tomato hit that a fresh tomato can’t match. That oil becomes the backbone of the pan and seasons the chicken beautifully.

It’s also efficient. You brown the chicken, build the sauce in the same skillet, and cook the pasta directly in the creamy liquid. One pan, minimal cleanup, maximum payoff. Finally, the dish is flexible: it works for a quick family dinner, a small dinner party, or a make-ahead lunch.

Low-Carb/Keto Alternatives

Swap the 8 oz. uncooked pasta for spiralized zucchini noodles (zoodles). Add them near the end and toss until just heated to avoid soggy zoodles.
Use shirataki noodles as a lower-carb pasta substitute; rinse and dry thoroughly before adding to the sauce.
Reduce the pasta and increase the spinach to bulk up the dish with greens while cutting carbs.

Tools of the Trade

Large heavy-bottomed skillet (10–12 inches) — gives you room to brown chicken and cook the sauce with pasta.
Sharp chef’s knife and cutting board — for cubing chicken and slicing sun-dried tomatoes.
Measuring spoons and cups — keep the seasoning balanced, especially salt and cream ratios.
Wooden spoon or heatproof spatula — for stirring pasta and scraping up flavorful bits from the pan.
Colander (optional) — only if you choose to cook pasta separately; otherwise not needed.

Easy-to-Miss Gotchas

Don’t throw away the jar oil. The reserved sun-dried tomato oil is concentrated flavor; using it to sauté the chicken saves a seasoning step and adds depth.
Stir frequently when the pasta cooks in the skillet. With the starch and cream, the mixture can stick and scorch if neglected.
Watch the timing on the chicken. Overcooked cubes will dry out quickly. Aim for just cooked through when you remove them to rest briefly.
Spinach wilts fast. Add it at the end and remove the pan from heat as soon as it’s wilted to preserve color and texture.
Be cautious with salt. The two cheeses and the sun-dried tomatoes already carry salt; taste before adding extra at the end.

Tailor It to Your Diet

Make this dish your own depending on dietary needs without disrupting the core technique.

Gluten-free: use a 1:1 gluten-free dry pasta in place of the 8 oz. uncooked pasta and follow the same timing, checking for tenderness.
Dairy-free: substitute the 1 cup heavy whipping cream with a full-fat coconut milk or a dairy-free creamer labeled for cooking, and replace the Parmesan with a nutritional yeast sprinkle for umami. Note: flavor and texture will change.
Vegetarian: replace the cubed chicken with thick slices of cremini or portobello mushrooms, or firm tofu cubes seared until golden. Sear in the reserved oil for best flavor.
Lower-sodium: cut the added salt to half and rely on the Parmesan for the final seasoning; taste before serving.

Cook’s Notes

Pasta shape matters. Short, ridged shapes like penne or fusilli trap sauce and tomato bits better than very smooth long noodles.
If your sauce seems thin after the pasta cooks, simmer a couple of minutes off-heat — the sauce will thicken as it cools slightly and the pasta continues to absorb liquid.
You can slice the sun-dried tomatoes small or leave them in larger ribbons for texture contrast; both work. I prefer bite-sized slices so they disperse evenly.
If the reserved oil from the jar is scant, top up with a tablespoon of olive oil to ensure there’s enough fat to properly brown the chicken.

Keep It Fresh: Storage Guide

Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat gently on the stove over low heat, adding a splash of cream or water to loosen the sauce as needed.
Freezer: The cream-based sauce changes texture when frozen and reheated. If you must freeze, portion into freezer-safe containers and freeze for up to 1 month. Thaw overnight in the fridge and reheat slowly, stirring frequently; you may need to add extra cream or a splash of milk to bring the sauce back together.
Make-ahead tip: Cook the components (chicken and sun-dried tomatoes) separately and assemble the pasta fresh. This gives a fresher texture when reheating for lunches.

Frequently Asked Questions

Can I use sun-dried tomatoes that are dry (not packed in oil)? Yes. Rehydrate them in warm water for 10–15 minutes, drain, and toss with a tablespoon of olive oil before using. You won’t have the flavored oil from the jar, so add a little extra olive oil when cooking.
What pasta cook time should I follow? The recipe cooks 8 oz. uncooked pasta directly in the sauce for about 8–12 minutes. Use the package time as a guideline; start checking for doneness a minute or two before the low end of the range, since one-skillet cooking can vary slightly by stovetop and pan.
Can I make this dairy-free? Yes. Use a full-fat coconut milk or a commercial dairy-free cream substitute and swap Parmesan for nutritional yeast. The flavor profile shifts, but the technique remains the same.
Is it okay to use frozen spinach? Fresh spinach is preferable because it wilts quickly and disperses evenly. If using frozen, thaw and squeeze out excess water before adding, and fold it in earlier to warm through.
Can I double the recipe? You can, but use a larger skillet to maintain even cooking. Doubling the pasta and liquid will increase cooking time slightly and may require more frequent stirring.

Serve & Enjoy

Serve Sundried Tomato Chicken Pasta hot, straight from the skillet. Add an extra sprinkle of shredded Parmesan and a few torn basil leaves if you have them on hand for freshness. A simple green salad and crusty bread round out the meal, but honestly, the dish stands well on its own.

Leftovers make a great lunch—reheat gently and add a splash of cream or water if the sauce has tightened up. If you try variations (zoodles, gluten-free pasta, or tofu), let me know which one becomes your favorite. Cooking should be practical, forgiving, and above all, delicious.

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