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Creamy Sun-Dried Tomato Chicken Pasta with Spinach and Parmesan - Complete Recipe

Creamy Sun-Dried Tomato Chicken Pasta with Spinach & Parmesan

 

This Creamy Sun-Dried Tomato Chicken Pasta with Spinach & Parmesan is an irresistible Italian-inspired dish that delivers restaurant-quality flavor in just 30 minutes. Tender, golden-seared chicken pieces are nestled in perfectly cooked penne pasta and enveloped in a luxuriously creamy sauce featuring tangy sun-dried tomatoes, fresh wilted spinach, and freshly grated Parmesan cheese. The sun-dried tomatoes provide a bright, concentrated flavor that cuts through the richness of the cream, creating perfect balance in every bite. With 625 calories and an impressive 42g of protein per serving, this satisfying meal keeps you full for hours while delighting your taste buds. Ideal for weeknight dinners, romantic date nights, or entertaining guests, this recipe proves that gourmet cooking doesn’t require hours in the kitchen. Easily customizable for gluten-free, dairy-free, low-carb, or vegetarian diets without sacrificing the incredible flavor that makes this pasta so addictive.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the Pasta and Chicken:

  • 12 oz penne, fettuccine, or rigatoni pasta
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the Creamy Sun-Dried Tomato Sauce:

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 2 tablespoons oil)
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc) or chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 cup freshly grated Parmesan cheese (never use pre-grated)
  • 3 cups fresh baby spinach
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
 

For Serving:

  • Extra freshly grated Parmesan cheese
  • Fresh basil leaves, torn or julienned
  • Crushed red pepper flakes
  • Garlic bread or crusty artisan bread

Instructions

  1. Prepare Chicken and Ingredients: Cut chicken breasts into uniform 1-inch cubes and pat completely dry with paper towels. In a medium bowl, toss chicken with Italian seasoning, garlic powder, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper until evenly coated. Bring a large pot of salted water (4 quarts with 1 tablespoon salt) to a rolling boil. Drain sun-dried tomatoes, reserving 2 tablespoons oil, then chop into bite-sized pieces. Mince garlic cloves and grate Parmesan cheese fresh from the block.
  2. Cook Pasta to Al Dente: Once water reaches vigorous boil, add pasta and cook according to package directions minus 1 minute (typically 9-10 minutes for penne) for al dente texture with slight bite in center. Stir immediately after adding and occasionally during cooking. Before draining, reserve 1 cup starchy pasta water. Drain pasta without rinsing and toss with drizzle of olive oil to prevent sticking.
  3. Sear Chicken to Golden Perfection: Heat large 12-inch skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Add seasoned chicken in single layer without overcrowding (work in batches if needed). Cook undisturbed 3-4 minutes until bottom develops golden-brown crust. Flip and cook another 3-4 minutes until cooked through to 165°F internal temperature. Transfer to plate and set aside.
  4. Build Aromatic Flavor Base: In same skillet, reduce heat to medium and add butter with reserved sun-dried tomato oil. Once butter melts and foams, add minced garlic and cook 45-60 seconds, stirring constantly, until fragrant and just golden (never let brown). Add chopped sun-dried tomatoes and cook 1 minute more to soften and release flavors.
  5. Deglaze and Create Cream Base: Pour in white wine, scraping bottom of pan vigorously with wooden spoon to release caramelized bits. Simmer 2-3 minutes until reduced by half. Reduce heat to medium-low, add heavy cream and whole milk, stirring continuously. Bring to gentle simmer (small bubbles around edges, not rolling boil) and cook 3-4 minutes, stirring occasionally, until sauce thickens and coats back of spoon.
  6. Add Cheese, Spinach, and Seasonings: Reduce heat to low. Gradually add grated Parmesan cheese, stirring constantly in one direction until completely melted (adding all at once causes clumping). Add dried basil and red pepper flakes if using. Taste and season with salt and pepper as needed. Add fresh spinach by handfuls, stirring gently as each addition wilts down (about 2 minutes total). If sauce becomes too thick, add reserved pasta water 1/4 cup at a time.
  7. Combine Everything: Return seared chicken with accumulated juices to skillet, stirring to coat and finish cooking (1-2 minutes). Add cooked pasta directly to sauce and toss with tongs for 1-2 minutes until every piece is thoroughly coated. Continue tossing, adding reserved pasta water as needed, until sauce clings to pasta without pooling at bottom.
  8. Finish and Serve: Remove from heat just before reaching desired thickness (sauce continues thickening from residual heat). Taste final time and adjust seasonings. Serve immediately in wide pasta bowls, garnished generously with fresh Parmesan, torn basil leaves, and red pepper flakes. Accompany with garlic bread for soaking up extra sauce.

Notes

Storage Tips: Store in airtight containers up to 4 days refrigerated. Pasta absorbs sauce during storage. When reheating, add 2-3 tablespoons milk or cream per portion to restore creamy consistency.

Reheating: Stovetop method (best): Add 1/4 cup milk/cream to skillet over medium-low heat, stir constantly 3-5 minutes. Microwave: Add 2-3 tablespoons liquid, cover with damp paper towel, heat in 1-minute intervals, stirring between.

Freezing: Freeze up to 2 months in freezer-safe containers. Thaw overnight in refrigerator. Reheat on stovetop with added cream, stirring constantly to re-emulsify.

Substitutions:

  • Protein: Replace chicken with shrimp (3-4 min cooking), Italian sausage, or omit for vegetarian
  • Dairy-free: Use coconut cream, nutritional yeast (3/4 cup), and olive oil
  • Low-carb: Replace pasta with zucchini noodles or spaghetti squash
  • Gluten-free: Use certified GF pasta (chickpea or brown rice varieties work best)

Pro Tips:

  • Always use freshly grated Parmesan (pre-grated contains anti-caking agents that create grainy sauce)
  • Never boil cream vigorously or it will separate
  • Let chicken rest before slicing to retain juices
  • Oil-packed sun-dried tomatoes have superior flavor to water-packed

Make-Ahead: Prepare sauce without pasta/chicken up to 2 days ahead. Season raw chicken and refrigerate up to 1 day ahead. Cook pasta fresh when ready to serve for best texture.

Find it online: https://juicymeatrecipes.com/creamy-sun-dried-tomato-chicken-pasta/