Sun-Dried Tomato Chicken Pasta

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This Sun-Dried Tomato Chicken Pasta is all you need for dinner. It's filling and flavorful with earthy spinach, sweet sun-dried tomatoes, and sauteed chicken in a creamy sauce.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


Units Scale
  • 8 ounces short pasta such as spirali
  • 2 chicken breasts, cubed
  • 4 teaspoons Italian seasoning, divided
  • 2 tablespoons oil from sun-dried tomatoes
  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 cups heavy or double cream
  • 1 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 cup fresh spinach leaves or 1/2 cup frozen spinach, thawed
  • Crushed red pepper flakes, optional


  1. Put a large pot of water on to boil. Add plenty of salt before adding your pasta. Cook according to packet instructions, stirring occasionally. Drain and set aside.
  2. While your pasta is cooking, chop your chicken and sprinkle on 2 teaspoons Italian season.
  3. Heat oil from your sun-dried tomatoes in a large skillet and sautee chicken until cooked through. Remove the chicken to a plate and set aside.
  4. To the same skillet, add your minced shallot and garlic and cook until fragrant, about five minutes. Then stir in sun-dried tomatoes and tomato paste.
  5. Stir in cream and the remaining two teaspoons Italian seasoning. Bring this to a simmer for about five minutes to thicken slightly.
  6. Stir in Parmesan cheese and lemon juice, then add the spinach. If using fresh, stir it through until wilted.
  7. Then add your pasta and chicken back to your skillet and stir to combine. If you like a bit of heat, sprinkle over a pinch of crushed red pepper flakes.
  8. Serve hot.


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