Creamy Sun Dried Tomato and Spinach Pasta

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Easy
Flavor Profile: Creamy, savory, tangy with rich umami depth

 Introduction

Looking for a comforting, indulgent dinner that’s ready in under 45 minutes? This Creamy Sun-Dried Tomato and Spinach Pasta with Chicken brings bold Mediterranean flavor and creamy richness into one easy-to-make skillet dish.

Perfect for weeknights or casual entertaining, this pasta combines:

• Seared, juicy chicken

• Velvety sun-dried tomato cream sauce

• Tender pasta (your choice!)

• And a generous helping of fresh baby spinach

It’s creamy, satisfying, and packed with bold flavor—plus it looks and tastes restaurant-quality while being incredibly easy to make at home.

 Why You’ll Love This Recipe

• One-pan creamy sauce with easy cleanup

• Balanced richness with the freshness of spinach

• Easily customizable with shrimp, sausage, or vegetarian substitutions

• Picky-eater friendly

• Ready in under 45 minutes

 Ingredients

 For the Chicken:

• 2 large chicken breasts, thinly sliced or pounded to even thickness

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• Salt & black pepper, to taste

• 1 tbsp olive oil

• 1 tbsp butter

 For the Creamy Tomato Spinach Sauce:

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes in oil, drained and chopped

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ tsp red pepper flakes (optional)

• 2 cups fresh baby spinach

• Salt and black pepper, to taste

 Pasta:

• 8 oz penne, fettuccine, or your choice of pasta

• Salted water, for boiling

 Optional Garnishes:

• Extra grated Parmesan

• Fresh basil

• Cracked black pepper

 Instructions

 Step 1: Cook the Chicken

1. Season the chicken with Italian seasoning, garlic powder, salt, and pepper.

2. In a large skillet, heat olive oil and butter over medium-high heat.

3. Sear the chicken for 4–5 minutes per side, or until golden and fully cooked (internal temp: 165°F / 74°C).

4. Transfer to a plate and cover to keep warm. Slice into strips once slightly cooled.

Pro Tip: Don’t overcrowd the pan—cook in batches for the best sear.

 Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the pasta according to package instructions until al dente.

3. Reserve ½ cup of pasta water, then drain and set aside.

 Step 3: Make the Creamy Tomato Sauce

1. In the same skillet used for the chicken, add a touch more oil if needed.

2. Sauté garlic and sun-dried tomatoes for 1–2 minutes over medium heat.

3. Stir in the heavy cream, bring to a simmer, and cook for 3–4 minutes until slightly thickened.

4. Add Parmesan cheese, red pepper flakes, and stir until the cheese melts.

5. Toss in the fresh spinach, stirring until wilted (about 1 minute).

6. Season with salt and black pepper to taste.

 Step 4: Combine & Serve

1. Add the cooked pasta to the skillet and toss to coat in the sauce.

2. Stir in sliced chicken.

3. If the sauce is too thick, use reserved pasta water to loosen it slightly.

4. Serve hot, garnished with extra Parmesan, fresh basil, or a drizzle of olive oil.

 Serving Suggestions

Pair this creamy pasta with:

•  Garlic bread or a crusty baguette

•  A simple green salad with lemon vinaigrette

•  A glass of dry white wine like Pinot Grigio or Sauvignon Blanc

•  Roasted vegetables like asparagus or zucchini

 Storage & Reheating

Refrigerator:

• Store leftovers in an airtight container for up to 3 days

Reheating:

• Reheat on the stove or in the microwave with a splash of cream or milk to restore creaminess

Freezer:

• Not ideal (cream sauce may split), but can be frozen for up to 1 month

• Thaw overnight in fridge and reheat slowly with added liquid

 Nutritional Information (Estimated Per Serving)

Note: Nutrition will vary based on pasta and cream brands used.

 Variations & Substitutions

 Vegetarian:

• Skip the chicken and add sautéed mushrooms or zucchini

• Use plant-based cream and vegan Parmesan

 Seafood Lovers:

• Swap chicken for seared shrimp or scallops

 Spice It Up:

• Add more crushed red pepper or a spoonful of Calabrian chili paste

 Cheese Boost:

• Mix in goat cheese, cream cheese, or Gruyère for a richer flavor

 Frequently Asked Questions

Can I use milk instead of cream?

You can use half-and-half or whole milk with a bit of butter, but the sauce will be less thick and rich. You may need to add more Parmesan to help thicken it.

What’s the best pasta to use?

Short pastas like penne, rigatoni, or farfalle work great for holding sauce. Long pastas like fettuccine or tagliatelle make for a more elegant dish.

Can I use jarred sun-dried tomatoes?

Absolutely! Just be sure to drain them of excess oil before chopping. Some even come julienned, which saves time.

How can I make it gluten-free?

Use a gluten-free pasta and ensure your sun-dried tomatoes and Parmesan are certified gluten-free.

 Final Thoughts

This Creamy Sun-Dried Tomato and Spinach Pasta with Chicken is a guaranteed crowd-pleaser. It brings the comfort of a creamy pasta together with the bold, tangy richness of sun-dried tomatoes and the healthful balance of spinach. It’s one of those dishes that feels both indulgent and wholesome, ideal for feeding the family or impressing guests with minimal effort.