Sundried Tomato Chicken Pasta

There’s something irresistible about a bowl of pasta that balances creamy sauce, bright sundried tomatoes, and tender bites of chicken. This Sundried Tomato Chicken Pasta is one of those weeknight dinners that feels indulgent but comes together quickly. It’s richly flavored thanks to oil-packed sundried tomatoes and a touch of paprika and red pepper flakes, while a splash of cream and Parmesan makes the sauce luxuriously smooth. Serve it with a simple green salad and crusty bread for a complete meal that’s bound to be requested again.

Why you’ll love this recipe

• Fast and satisfying: From stovetop to table in about 30–35 minutes, depending on your pasta.
• Big flavor: Oil-packed sundried tomatoes infuse the sauce with tang and depth.
• Comforting yet fresh: Creamy sauce balanced with spinach and Parmesan.
• Simple ingredient list: Pantry-friendly components you probably already keep on hand.

Ingredients

• ▢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

Notes on ingredients and swaps

This recipe calls for oil-packed sundried tomatoes; the oil brings flavor and helps build the sauce. If you only have dry-packed sundried tomatoes, rehydrate them in warm water for 10–15 minutes and add a tablespoon of olive oil to the pan when cooking. Use boneless, skinless chicken breasts or thighs — both work well. The grated Parmesan melts into the sauce while the shredded Parmesan is reserved for finishing, so keep both on hand.

Prep tips

• Cube the chicken into bite-sized pieces so it cooks quickly and evenly.
• Drain the sundried tomatoes slightly, reserving a tablespoon or two of the oil to sauté the onion and chicken for extra flavor.
• Measure the cream and water ahead of time so the sauce comes together without fuss.

Step-by-step directions

1. Prepare the sundried tomatoes and aromatics: Drain the 7 oz. sundried tomatoes in oil, reserving about 1–2 tablespoons of the oil for cooking. Chop the tomatoes roughly so they meld into the sauce. Dice ¼ cup onion and mince 1 tbsp garlic so they’re ready to cook.
2. Season the chicken: Place 1 pound cubed chicken (breasts or boneless, skinless thighs) in a bowl. Add 1 tsp of the 2 tsp Italian seasoning, 1 tsp salt, ½ tsp paprika, ¼ tsp red pepper flakes, and ¼ tsp ground black pepper. Toss until the chicken is evenly coated with the spices.
3. Sear the chicken: Heat a large skillet over medium-high heat and add the reserved sundried tomato oil and 2 tbsp butter. When the butter is melted and shimmering, add the seasoned chicken in a single layer. Cook without stirring for about 2 minutes to develop a golden crust, then stir and continue cooking until the chicken is cooked through and no longer pink in the center, about 4–6 minutes total depending on the size of the cubes. Remove the chicken from the skillet and set it aside on a plate.
4. Sauté the onion and garlic: Lower the heat to medium and add the diced onion to the same skillet. Sauté for 2–3 minutes until the onion is softened and translucent. Stir in 1 tbsp minced garlic and cook for another 30–45 seconds until fragrant, being careful not to let it burn.
5. Add the sundried tomatoes and remaining seasoning: Stir the chopped sundried tomatoes into the skillet with the onions and garlic. Sprinkle the remaining 1 tsp Italian seasoning over the mixture and cook for 1–2 minutes to allow the flavors to bloom.
6. Build the sauce base: Pour in 2 cups water and stir, scraping up any browned bits from the bottom of the skillet. Bring the liquid to a gentle simmer.
7. Add cream and cheese: Pour in 1 cup heavy whipping cream and stir in ¼ cup grated Parmesan cheese. Allow the sauce to come to a low simmer, stirring occasionally. Simmer for 3–4 minutes until the sauce thickens slightly and the cheese is melted and incorporated. Taste and adjust seasoning if needed.
8. Cook the pasta in the sauce: Add 8 oz. uncooked pasta directly into the simmering sauce, pressing it down so it submerges in the liquid. Stir to separate the pasta. Cover the skillet with a lid and let the pasta cook, stirring once every 3–4 minutes to prevent sticking. Cook until the pasta is al dente, usually about 10–12 minutes depending on the pasta shape. If the sauce reduces too much before the pasta is tender, add an extra ¼ cup of water and continue cooking until done.
9. Return the chicken and wilt the spinach: When the pasta is just about done, return the cooked chicken to the skillet and fold in 1 cup fresh spinach leaves. Stir until the spinach wilts and the chicken is heated through, about 1–2 minutes.
10. Finish and serve: Stir in ¼ cup Shredded Parmesan Cheese for a final cheesy boost. Taste the sauce and add more salt or black pepper if desired. Spoon the Sundried Tomato Chicken Pasta into bowls, garnish with extra shredded Parmesan or a few torn sundried tomato pieces if you like, and serve immediately.

Serving suggestions

Plate this pasta with a simple green salad tossed in a lemony vinaigrette to cut through the richness. Garlic bread or a rustic loaf is perfect for mopping up any leftover sauce. For a lighter touch, add a squeeze of lemon before serving — the acidity brightens the dish beautifully.

Make-ahead and storage

To store leftovers, transfer cooled pasta to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to restore the sauce’s silky texture, or microwave in 30-second bursts stirring in between. This dish freezes reasonably well: cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations and add-ins

• Vegetable boost: Stir in roasted red peppers, mushrooms, or zucchini with the onions for extra texture and flavor.
• Extra herb finish: Sprinkle chopped fresh basil or parsley over the finished dish for a fresh herbal note.
• Make it lighter: Substitute half-and-half for the heavy whipping cream, but the sauce will be thinner; simmer a few minutes longer to reduce if you prefer a thicker consistency.
• Protein swap: Use shrimp instead of chicken — add it in at the very end and cook 2–3 minutes until just opaque.

Troubleshooting

If the sauce is too thin: Simmer it a bit longer uncovered until it reduces and coats the pasta. If it becomes too thick after refrigeration: Stir in a splash of water or cream while reheating to loosen it.

If the pasta sticks together: Be sure to stir it occasionally while cooking and make sure it’s fully submerged in the liquid. Adding a tablespoon of oil to the sauce is another way to prevent sticking, though the sundried tomato oil and butter usually provide enough fat.

Final thoughts

This Sundried Tomato Chicken Pasta is a triumph of bold, balanced flavors. The tang of sundried tomatoes, the warmth of paprika and red pepper flakes, the creamy melt of Parmesan, and the satisfying tenderness of the chicken all come together in a weeknight-friendly package. It’s a recipe that’s easy to love, simple to prepare, and impressive enough to serve company. Keep this one in your regular rotation for those nights when you want something cozy and flavorful without a lot of fuss.

Happy cooking—and enjoy every creamy, tangy bite of your Sundried Tomato Chicken Pasta.