Creamy Chicken and Sundried Tomato Pasta
This one-pan Creamy Chicken and Sun-Dried Tomato Pasta is rich, creamy and packed with garlicky flavor for an easy and comforting restaurant-style dinner you can have on the table in just 30 minutes.
Some nights call for a dinner that feels a little special without requiring extra hours in the kitchen. This Chicken and Sun-Dried Tomato Pasta is one of those easy meals that tastes restaurant-worthy, but comes together in just about 30 minutes. Full of big flavor and made in just one pan, this pasta is easy enough for busy weeknights, and special enough for entertaining, too.
Tender chicken and pasta are tossed in a rich, garlicky cream sauce with juicy, flavorful sun-dried tomatoes in every bite. Made with simple ingredients, this pasta with chicken and sun-dried tomatoes is creamy, comforting, and just the right amount of impressive, but without the effort. We think this one is close to pasta perfection, and after one taste, we think you’ll agree.
If you like the rich, creamy flavors in this dish, be sure to try some of our other favorite pasta dishes. Like this easy Creamy Tomato Pasta and this flavor-packed Marry Me Tortellini.
Table of Contents
Why You’ll Love This Recipe
- Big, bold flavor from sun-dried tomatoes. These add a concentrated, tangy-sweet flavor that takes this pasta to the next level, beyond a basic cream sauce.
- Simple, one-pan method means minimal clean-up. The chicken and sauce come together in just one pan, making clean-up easy and simple.
- Ready in about 30 minutes. This whole dish can be made and served in just 30 minutes, making it easy and realistic for busy weeknights.
- Restaurant-style flavor without the effort. With big, bold flavor and good quality ingredients, this pasta tastes restaurant style, but without needing any special techniques.
Ingredients
- Mezze Rigatoni: Short cut and ridged, to hold the sauce. Cook this to al dente.
- Sun Dried Tomatoes & Oil: Juicy, tangy, and sweet. These are the key ingredients to take this pasta to the next flavor level.
- Butter: For richness.
- Shallot & Garlic: Aromatics to build the sauce.
- Calabrian Chili Paste: Savory with a bit of heat, add as much or as little as you’d prefer.
- Heavy Cream: For that creamy, silky sauce.
- Parmesan Cheese: Nutty and sharp, freshly grate your own.
- Shredded Chicken: Rotisserie works nicely. Otherwise, cook and shred your own.
- Spinach: Wilt in fresh baby spinach for color and added flavor.
- Basil: Fresh and vibrant, to finish.
- Pasta Water: Reserve some of the starchy cooking liquid to help build the sauce.
- Salt & Pepper: Season and adjust as needed.
How To Make Chicken Pasta with Sundried Tomatoes
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. Meanwhile, heat the sun-dried tomato oil and butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened.
3. Add the garlic and Calabrian chili paste and cook for about 30 seconds, until fragrant. Stir in the sun-dried tomatoes and cook for 1–2 minutes.
4. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, until slightly thickened. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
5. Add the chicken, spinach, and cooked pasta and toss until the spinach is wilted and everything is evenly coated. Add reserved pasta water, a little at a time, as needed to loosen the sauce.
6. Remove from the heat and stir in the fresh basil. Season with salt and black pepper to taste. Divide among bowls and top with additional Parmesan cheese.
Expert Tips
- Use sun-dried tomato oil for sautéing. The flavorful oil from the jar of sun-dried tomatoes adds an extra depth of flavor when sautéing the garlic, vs. regular oil.
- Gently simmer the cream sauce. Don’t let the cream sauce boil too hard, or it can break. Keep it at a gentle simmer.
- Reserve some pasta water. Be sure to set some aside before fully draining it, in case the sauce needs thinning after combining with the pasta.
- Perfect recipe for leftover chicken too. Since the chicken is shredded, I buy a rotisserie chicken from the store or use leftover roasted chicken breasts for ease.
Substitutions & Variations
- Add mushrooms for extra earthiness. These pair nicely alongside the sun-dried tomatoes.
- Try a different protein. Swap out the chicken and use shrimp for a different flavor profile.
- Lighten it up with half-and-half. Use this in place of heavy cream for a slightly lighter but still creamy sauce.
- Add a squeeze of lemon juice at the end. To add some brightness to the rich sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat with a splash of cream, milk, or broth to loosen the sauce if needed. Serve hot.
We don’t recommend freezing this, as the sauce can break once frozen and thawed. Enjoy fresh for the best results.
Frequently Asked Questions
You can, but the oil-packed tomatoes have the most flavor. If you use non-packed in oil sun-dried tomatoes, we recommend plumping them in broth for a bit before draining and using, and be sure to add extra olive oil while sautéing the garlic.
If you cook the sauce over too high of a heat and it boils too hard, the sauce can break and turn grainy. Gently simmer it, instead.
Definitely. Other short cut pastas work great — a penne, fusilli, or bowtie are all nice options. You could also try a spaghetti or linguine for a different texture.
More Easy Pasta Recipes
Creamy Chicken and Sun-Dried Tomato Pasta
Ingredients
- 1 pound mezze rigatoni
- 2 tablespoons sun-dried tomato oil, reserved from the jar
- 1 tablespoon butter
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- ¾ cup oil-packed sun-dried tomatoes, drained and chopped
- 1 teaspoon Calabrian chili paste, optional
- 2 cups heavy cream
- ¾ cup Parmesan cheese, freshly grated
- 2½ cups rotisserie chicken, shredded or chopped
- 2 cups fresh spinach
- ¼ cup fresh basil leaves, torn
- 1 cup reserved pasta water, as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat the sun-dried tomato oil and butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened.
- Add the garlic and Calabrian chili paste and cook for about 30 seconds, until fragrant. Stir in the sun-dried tomatoes and cook for 1–2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, until slightly thickened. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
- Add the chicken, spinach, and cooked pasta and toss until the spinach is wilted and everything is evenly coated. Add reserved pasta water, a little at a time, as needed to loosen the sauce.
- Remove from the heat and stir in the fresh basil. Season with salt and black pepper to taste. Divide among bowls and top with additional Parmesan cheese.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat with a splash of cream, milk, or broth to loosen the sauce if needed. Serve hot.
- We don’t recommend freezing this, as the sauce can break once frozen and thawed. Enjoy fresh for the best results.
- Use sun-dried tomato oil for sautéing. The flavorful oil from the jar of sun-dried tomatoes adds an extra depth of flavor when sautéing the garlic, vs. regular oil.
- Gently simmer the cream sauce. Don’t let the cream sauce boil too hard, or it can break. Keep it at a gentle simmer.
- Reserve some pasta water. Be sure to set some aside before fully draining it, in case the sauce needs thinning after combining with the pasta.
- Perfect recipe for leftover chicken too. Since the chicken is shredded, I buy a rotisserie chicken from the store or use leftover roasted chicken breasts for ease.
