Creamy Sun-Dried Tomato and Chicken Pasta

Name: Creamy Sun-Dried Tomato and Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 tbsp oil from a jar of sun-dried tomatoes; 1 lb chicken breast, cut into bite-sized pieces; 1 tsp smoked paprika; 2 tsp Italian seasoning, divided; 1/2 tsp red pepper flakes; salt, to taste; black pepper, to taste; 1/2 cup grated Parmesan cheese, divided, plus more for serving; 1 tbsp butter; 3 cloves garlic, minced; 1 shallot, sliced; 4 cups water; 1 lb rigatoni pasta; 1 tsp Dijon mustard; 1/2 cup heavy cream; 2 cups fresh spinach; 1/2 cup sun-dried tomatoes, chopped; Fresh basil, for garnish

This creamy one-pot pasta combines tender chicken, tangy sun-dried tomatoes, and fresh spinach in a rich, garlicky sauce finished with Parmesan. It's a complete weeknight meal that comes together in one pot with minimal cleanup.

🌍Italian-American 🏷️Creamy pasta 🏷️Chicken pasta 🏷️Sun-dried tomato 🏷️One-pot meal Weeknight dinner

🏷️

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 tbsp oil from a jar of sun-dried tomatoes
1 lb chicken breast, cut into bite-sized pieces
1 tsp smoked paprika
2 tsp Italian seasoning, divided
1/2 tsp red pepper flakes
salt, to taste
black pepper, to taste
1/2 cup grated Parmesan cheese, divided, plus more for serving
1 tbsp butter
3 cloves garlic, minced
1 shallot, sliced
4 cups water
1 lb rigatoni pasta
1 tsp Dijon mustard
1/2 cup heavy cream
2 cups fresh spinach
1/2 cup sun-dried tomatoes, chopped
Fresh basil, for garnishoptional

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Instructions

1
In a large pot or Dutch oven, heat the oil from the sun-dried tomato jar over medium-high heat.
2
Add the cubed chicken and season with smoked paprika, 1 tsp of Italian seasoning, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until browned on all sides.
3
Stir in a sprinkle of Parmesan cheese (about 2 tbsp) and cook for another minute.
4
Remove the chicken from the pot and set aside.
5
To the same pot, add the butter. Once melted, add the minced garlic and sliced shallots. Sauté for 1-2 minutes until fragrant.
6
Stir in the remaining 1 tsp of Italian seasoning.
7
Pour in the water, scraping up any browned bits from the bottom of the pot. Bring to a boil.
8
Add the pasta and cook according to package directions, or until al dente and most of the water has been absorbed.
9
Reduce heat to low and stir in the Dijon mustard and heavy cream.
10
Add the fresh spinach and stir until it wilts into the sauce.
11
Stir in the sun-dried tomatoes and the remaining Parmesan cheese until the cheese is melted and the sauce is creamy.
12
Return the cooked chicken to the pot and stir to combine and heat through.
13
Serve immediately, garnished with additional Parmesan cheese, fresh basil, and red pepper flakes if desired.

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Tips & Notes

Pro tips

Cut chicken into uniform bite-sized pieces so they cook evenly in 8-10 minutes without drying out.
Toast the Italian seasoning with garlic and oil for 30 seconds before adding chicken to bloom the spices and deepen flavor.
Reserve 1 cup of starchy pasta cooking water before draining — it helps emulsify the cream and adjusts sauce consistency.
Stir in spinach just before serving so it wilts gently and retains color and nutrients rather than breaking down into the sauce.

Substitutions

Sun-dried tomato oil → 2 tbsp olive oil + 3-4 chopped sun-dried tomatoes (slightly less intense)
Spinach → arugula or kale (add tougher greens earlier and wilt 2-3 minutes)
Heavy cream → half-and-half or Greek yogurt (yogurt adds tang; stir off heat to prevent curdling)
Smoked paprika → regular paprika or 1/2 tsp garlic powder (loses the smoky depth)

Storage & make-ahead

Store cooled pasta in an airtight container up to 3 days; reheat gently on stovetop with a splash of cream or broth to loosen the sauce.

Common Questions

Can I use chicken thighs instead of chicken breast?

Yes. Thighs will be juicier and more forgiving; cook until internal temperature reaches 165°F, about 10-12 minutes depending on piece size.

What type of sun-dried tomatoes should I use?

Oil-packed sun-dried tomatoes work best since you'll use the flavorful oil for cooking. If using dry-packed, rehydrate in warm water for 10 minutes first.