Name: Sun-Dried Tomato Chicken Pasta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 pound boneless, skinless chicken breast, diced into 1/2 inch cubes; 4 cloves garlic, minced; 2 cups packed baby spinach leaves; 1/2 cup sun-dried tomatoes in oil, drained and minced; 1 cup whole milk (more may be needed; heavy whipping cream can be substituted); 1/4 cup grated Parmesan cheese; Salt and black pepper to taste; 2 tablespoons olive oil (use oil from sundried tomatoes jar if using tomatoes in oil); 2 cups chicken stock; 8 ounces dried fettuccine pasta, broken in half

Jump to Recipe· 3.8 from 4 reviews

I absolutely love sharing this Sun-Dried Tomato Chicken Pasta Recipe with friends and family because it brings a perfect balance of creamy, tangy, and savory flavors that make each bite unforgettable. This dish has become one of my personal go-tos when I want something comforting yet impressive, with tender chunks of chicken, bright sun-dried tomatoes, and fresh spinach all tossed in a luscious, cheesy sauce. It’s a beautiful one-pan wonder that feels special without demanding a ton of effort in the kitchen, which I appreciate on busy weeknights or casual dinner gatherings.

Why You’ll Love This Sun-Dried Tomato Chicken Pasta Recipe

What really grabs me about this Sun-Dried Tomato Chicken Pasta Recipe is its incredible flavor profile. The sundried tomatoes add such a wonderful depth of tangy sweetness that complements the savory chicken perfectly. Plus, the garlic-infused olive oil and a creamy sauce made with chicken stock and milk create a rich texture that feels indulgent without being heavy. It’s a dish that pleases everyone at the table and feels cozy and fresh all at once.

Besides the amazing taste, I love how simple this recipe is to prepare. It’s mostly one-pan cooking, so cleanup is a breeze. You don’t have to fuss over multiple pots or complicated steps—just sauté, simmer, and toss everything together. It’s also a perfect choice for a variety of occasions whether it’s a comforting weeknight dinner, a casual lunch with friends, or even a small dinner party where you want something impressive but not stressful. To me, this pasta stands out because it strikes exactly the right balance between effortless and elegant.

Ingredients You’ll Need

The image shows several small, white bowls and plates arranged on a white marbled surface. In the top left, a white bowl holds many small pieces of raw chicken that are pale pink and smooth. To its right, there are small clear bowls with white granulated salt, light brown olive oil, chopped white garlic, and coarse black pepper. Below, to the left, a clear bowl contains dark red sun-dried tomatoes with a wrinkled texture. Next to it, a white plate has a neat stack of raw, flat, yellow pasta strips. At the bottom, two glass measuring cups hold pale yellow chicken broth and white heavy cream. A small white bowl with fresh green spinach leaves is seen in the corner. The colors range from soft pinks and yellows to deep reds and greens, all placed orderly on the light marble background. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this meal are straightforward, but each one plays an essential role in building vibrant flavors, creamy textures, and fresh pops of color that really make the dish shine.

1 pound boneless, skinless chicken breast: Cubed small for quick, even cooking and tenderness.
Salt and pepper: To season and enhance every element’s natural flavor.
2 tablespoons olive oil: I love using the sun-dried tomato oil for extra richness and aroma.
1/2 cup sun-dried tomatoes in oil: Minced finely to melt into the sauce with deep, tangy sweetness.
4 cloves garlic: Minced fresh to add irresistible fragrance and warmth.
2 cups chicken stock: Creates a flavorful base that keeps the sauce light and savory.
1 cup whole milk: You can swap with cream for extra indulgence; it helps make the sauce luxuriously creamy.
8 ounces dried fettuccine pasta: Broken in half to fit nicely in the pan while cooking.
2 cups packed baby spinach leaves: Stirred in at the end for a burst of freshness and vibrant green color.
1/4 cup grated Parmesan cheese: Stirred in last to finish with a nutty, cheesy richness.

Directions

Step 1: Season your diced chicken breast liberally with kosher salt and black pepper. This foundational seasoning ensures every bite of chicken is flavorful and delicious.

Step 2: Heat the olive oil in a large, high-sided 12-inch skillet over medium-high heat. If you’re using sun-dried tomatoes packed in oil, don’t toss that oil—add it for extra flavor depth.

Step 3: Once the oil is hot, add the chicken cubes and cook them until they develop a nice golden brown crust on the outside and are nearly cooked through. This usually takes about 5 to 7 minutes. Then, remove the chicken from the pan and set it aside.

Step 4: Lower your heat to medium and add the minced sun-dried tomatoes along with the garlic into the same skillet. Sauté for about 30 seconds or until the garlic becomes fragrant, stirring frequently to prevent burning.

Step 5: Pour in the chicken stock and whole milk, stirring everything together. Bring this mixture to a gentle boil so it’s ready for the pasta.

Step 6: Add the broken fettuccine to the simmering liquid. Use a spoon to stir and ensure all pasta is submerged for even cooking.

Step 7: Simmer the pasta gently for about 10 to 15 minutes until it is fully cooked and tender. If the sauce evaporates too quickly before the pasta is done, add more milk or chicken stock a little at a time to keep it moist.

Step 8: When the pasta is cooked through, check the sauce consistency. If it seems too thick, add a splash of milk; if it’s too thin, simmer a bit longer to reduce and thicken up.

Step 9: Return the cooked chicken to the skillet along with the baby spinach leaves. Stir in the Parmesan cheese until everything is nicely combined and the spinach is just wilted.

Step 10: Serve the pasta warm—ideally with some crusty bread and a fresh green salad to round out the meal perfectly.

Servings and Timing

This Sun-Dried Tomato Chicken Pasta Recipe serves about 4 hearty portions, making it perfect for a family dinner or small gathering. The prep time is around 10 minutes since you’ll mostly be chopping and seasoning. Cooking time is about 35 minutes, which includes sautéing the chicken, simmering the pasta in the sauce, and finishing the dish. Altogether, you’re looking at roughly 45 minutes from start to finish, with no additional resting time needed—so it’s ready to enjoy right away!

How to Serve This Sun-Dried Tomato Chicken Pasta Recipe

A large silver pot sits on a white marbled surface, filled with four visible layers of food. The bottom layer is orange-brown flat noodles mixed with a chunky red sauce. On the right side, there are small pieces of cooked white chicken with slight black seasoning. In the middle, a pile of light tan grated cheese sits on top of the noodles. On the left side, fresh, bright green spinach leaves rest above the sauce and noodles. The pot has two handles, with one handle visible at the top left corner and the other at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this dish, I like to keep things simple but elegant. A fresh green salad with a tangy vinaigrette makes a fantastic contrast to the creamy pasta, as does a platter of roasted or steamed vegetables such as asparagus or broccoli for added texture and nutrients. You could also set out some warm, crusty bread or garlic bread to soak up every last bit of that luscious sauce, which never goes to waste in my kitchen!

For garnishing, a sprinkle of additional freshly grated Parmesan cheese on top along with a few extra baby spinach leaves or some chopped fresh basil brightens up the plate beautifully—both visually and flavor-wise. When plating, I like to twirl a generous serving of pasta on the fork to make it look inviting and portion-controlled. You can serve this dish hot straight from the stove or warm, though I find it’s best enjoyed fresh and steaming.

To complement the meal, a crisp white wine like Sauvignon Blanc or Pinot Grigio pairs wonderfully, cutting through the creamy sauce and enhancing the sun-dried tomato notes. If you prefer cocktails, a light sparkling Aperol Spritz balances nicely, or for a non-alcoholic option, sparkling water with a splash of lemon is refreshing. This dish is versatile enough to be a fantastic weeknight dinner yet special enough to shine at casual parties or holiday meals.

Variations

I often experiment with this Sun-Dried Tomato Chicken Pasta Recipe, and it’s very adaptable. If you want to swap out the chicken, shrimp or even firm tofu work well for a different protein experience. For those needing gluten-free options, I recommend using gluten-free pasta varieties, which cook similarly and keep the dish just as satisfying.

If you want to make it vegan, replace the chicken with sautéed mushrooms or roasted chickpeas, and swap the whole milk and Parmesan for plant-based milk and vegan cheese alternatives; just be mindful the sauce may slightly differ in creaminess. Flavor-wise, you can add a splash of white wine when simmering the sauce for more complexity or toss in some crushed red pepper flakes for a gentle kick.

For variety in cooking methods, I sometimes bake this pasta briefly after combining everything, topped with extra Parmesan or mozzarella, so it gets bubbly and golden on top—like a gratin. You can even prepare most of the dish ahead and finish it off fresh on the stove when ready to serve. This recipe gives you plenty of room to get creative while keeping the core flavors intact.

Storage and Reheating

Storing Leftovers

I always store any leftovers in an airtight container to keep the pasta moist and flavorful. Refrigerate it within two hours of cooking to maintain freshness. The dish keeps well in the fridge for up to 3 days, making it a perfect option for quick lunches or dinners later in the week.

Freezing

This pasta freezes reasonably well, although the texture may be slightly softer upon reheating because of the creamy sauce and delicate spinach. I recommend freezing in portion-sized containers with a tight seal, ensuring minimal air exposure. It will stay good frozen for up to 2 months. When thawing, do so in the fridge overnight for best results.

Reheating

When reheating, I prefer warming it gently on the stove over low heat, adding a splash of milk or chicken stock to loosen the sauce and revive its creaminess. Using a microwave is fine but do it in short intervals stirring frequently to avoid drying out. Avoid overheating to keep the chicken tender and the pasta from becoming mushy. Stirring in a bit of fresh Parmesan after reheating also helps refresh the flavors beautifully.

FAQs

Can I use dried sun-dried tomatoes instead of the ones in oil?

Absolutely! If you use dried sun-dried tomatoes, I recommend rehydrating them in warm water or chicken stock for about 10 minutes before chopping and adding them to the dish. This helps soften them and release their flavor, ensuring they blend nicely into the sauce.

Is this recipe suitable for meal prepping?

Yes, this pasta works great for meal prep since it holds up well in the fridge and reheats easily. Just store it in airtight containers and add fresh greens or cheese when ready to serve for that freshly made taste.

Can I make this dish dairy-free?

Definitely! Swap the milk for unsweetened almond, oat, or coconut milk, and replace Parmesan with a dairy-free cheese or nutritional yeast to keep the cheesy flavor. Just note the sauce might be a bit lighter but still delicious.

What type of pasta works best for this recipe?

Fettuccine is traditional here because its wide ribbons hold the creamy sauce beautifully, but you can also use linguine, penne, or even a gluten-free pasta to suit your preferences.

How do I know when the chicken is fully cooked?

The chicken should be golden brown on the outside and cooked through but still tender inside, usually after 5 to 7 minutes of sautéing. If unsure, cut a piece open to check that it’s no longer pink inside before removing it from the pan.

Conclusion

I hope you’re as excited to try this Sun-Dried Tomato Chicken Pasta Recipe as I am to share it with you. It’s one of those dishes that feels like a warm hug on a plate, bursting with flavors and simple enough to whip up any night of the week. Give it a go, and I’m confident it will become a favorite in your rotation—just like it is in mine!