Creamy Sun-Dried Tomato Chicken Pasta : One-Pot Weeknight Wonder

Creamy Sun-Dried Tomato Chicken Pasta: Your New One-Pot Obsession

Hey there, friend! Isla here, from my cozy kitchen to yours. Let’s be real for a second: some nights, you just need a dinner that feels like a warm, delicious hug. You want something rich, satisfying, and packed with flavor, but the thought of a mountain of dirty pots and pans is enough to make you order takeout instead. Sound familiar? I’ve been there more times than I can count, usually while trying to wrangle a grocery bag, my keys, and my motivation all at once.

That’s exactly why I’m so ridiculously excited to share this recipe with you today. This Creamy Sun-Dried Tomato Chicken Pasta is my ultimate weeknight warrior, a one-pot wonder that delivers restaurant-level indulgence without the fuss. We’re talking tender, Italian-seasoned chicken, perfectly al dente rigatoni, and a velvety, luxurious sauce that’s studded with sweet, tangy sun-dried tomatoes and flecks of fresh spinach. It’s the kind of meal that makes everyone at the table ask for seconds, and the best part? You only have one pot to wash. It’s a win for your taste buds and your sanity!

I believe with my whole heart that incredible food doesn’t have to be complicated. This recipe is proof. It’s all about building layers of flavor in a single pot, letting the pasta cook right in that incredible sauce so it soaks up every bit of goodness. So, grab your favorite deep skillet or Dutch oven, and let’s create some magic together. I promise, this is about to become your new go-to for busy nights, impromptu dinners with friends, or anytime you need a big, flavorful bowl of comfort.

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A Taste of Sunshine: The Story Behind This Dish

This recipe always takes me right back to a tiny, sun-drenched kitchen in a little coastal town in Italy, where I spent a summer after culinary school. I was staying with a wonderful family, and the nonna, Maria, was a force of nature. She didn’t speak a word of English, and my Italian was, well, *musicale* at best. Our entire relationship was built on gestures, smiles, and the universal language of food.

One afternoon, she was teaching me how to make her famous pasta. She pulled a jar of sun-dried tomatoes from the pantry, her eyes twinkling. She called them “sole in un barattolo” – sunshine in a jar. She explained how they preserved the taste of summer, a little burst of intense flavor to brighten even the simplest dishes. That day, we made a version of this pasta, and the moment I tasted it—the creamy sauce, the chewy, intense tomatoes, the savory chicken—I knew I had to bring this feeling home. It was more than a meal; it was a memory bottled up, ready to be opened on any given Tuesday. Every time I make this, I think of Maria, her generous spirit, and the powerful magic of sharing food that makes you feel something.

Gather Your Flavor All-Stars

Here’s everything you’ll need to create this masterpiece. Don’t stress if you’re missing an item or two—I’ve included my favorite chef insights and swaps so you can make it your own!

• 1½ lbs Boneless, Skinless Chicken Breasts or Thighs: I’m team thighs all the way for this! Thighs stay incredibly juicy and tender, and they’re more forgiving if you overcook them a bit. But breasts work beautifully, too—just keep a close eye on them. Cut into 1-inch chunks for bite-sized perfection.
• 1 tbsp Olive Oil: Just enough to get that chicken beautifully golden. If your sun-dried tomatoes are oil-packed, you can use a tablespoon of that flavorful oil instead!
• 1½ tsp Italian Seasoning: Our flavor foundation. It’s a perfect blend of herbs like oregano, basil, and thyme. No Italian seasoning? No problem! A half-teaspoon each of dried oregano and basil will do the trick.
• Salt and Pepper to Taste: Season with confidence! Don’t be shy here; seasoning the chicken well at the start is key to a deeply flavorful dish.
• 4 Cloves Garlic, Minced: The aromatic heart of the sauce. Fresh is best here, giving us that pungent, savory base. In a pinch, 1 teaspoon of garlic powder can work, but the flavor won’t be as vibrant.
• ½ cup Sun-Dried Tomatoes (packed in oil), Chopped: The star of the show! These little gems pack a powerful, sweet-tangy punch. Using the oil-packed ones adds more flavor and ensures they’re nice and soft. If you only have dry-packed, just soak them in hot water for 10 minutes before chopping.
• 2½ cups Chicken Broth: This forms the base of our cooking liquid for the pasta. Using a low-sodium broth lets you control the salt level perfectly.
• 2 cups Heavy Cream or Half-and-Half: For that dreamy, velvety sauce. Heavy cream gives you the richest, most luxurious result, but half-and-half works for a slightly lighter version. For a dairy-free option, full-fat coconut milk is a fantastic substitute!
• 12 oz Rigatoni Pasta (uncooked): I love rigatoni because its tubes and ridges grab onto the creamy sauce perfectly. But penne, fusilli, or farfalle are all great alternatives.
• 3 cups Fresh Spinach: A pop of color and a hint of freshness to balance the richness. It wilts down beautifully into the sauce. You could also use chopped kale or even arugula for a slight peppery kick.
• ½ cup Grated Parmesan Cheese: The flavor booster that also helps thicken the sauce. Always grate your own if you can! The pre-grated stuff often has anti-caking agents that can make the sauce a little grainy.
• Optional: Red Pepper Flakes & Fresh Basil: My pro-move! A pinch of red pepper flakes adds a subtle, warm heat that cuts through the creaminess. A shower of fresh basil at the end brings a bright, aromatic finish.

Let’s Get Cooking: Your Foolproof Guide

Ready to see the one-pot magic happen? Follow these steps, and you’ll have a restaurant-quality dinner on the table in no time. I’ve sprinkled in all my best chef hacks to make sure you succeed!

1. Sear the Chicken to Golden Perfection: In a large pot or deep skillet (I use my trusty Dutch oven), heat the olive oil over medium-high heat. While it heats, pat your chicken chunks dry with a paper towel—this is my secret for getting a gorgeous, crispy sear instead of a steam! Toss the chicken with the Italian seasoning, salt, and pepper. Add it to the hot pot in a single layer, giving it some space. Don’t crowd the pan! We’re not cooking it through just yet; we just want a beautiful golden-brown crust on the outside. This step builds our first layer of flavor. Once seared, remove the chicken and set it aside on a plate. Don’t worry, it will finish cooking later!
2. Sauté the Aromatics & Wake Up the Flavors: See all those delicious browned bits at the bottom of the pot? That’s liquid gold! We call that “fond,” and it’s packed with flavor. Reduce the heat to medium and add the minced garlic and chopped sun-dried tomatoes. Sauté for just 1-2 minutes until the garlic is incredibly fragrant. Be careful not to burn it! We’re just toasting the flavors, waking them up. This is where the base of our sauce truly comes to life.
3. The Big Simmer: Pasta Cooks Right in the Sauce! Now for the main event! Pour in the chicken broth and heavy cream. Scrape the bottom of the pot with your wooden spoon to loosen all those flavorful browned bits—this is called deglazing, and it’s a chef’s best trick. Add the uncooked rigatoni straight into the pot and give everything a good stir. Bring the liquid to a lively boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 10-12 minutes. Stir it halfway through to prevent the pasta from sticking. The pasta will cook directly in the sauce, absorbing all that creamy, savory goodness and releasing its starch to naturally thicken everything. It’s pure magic!
4. The Grand Finale: Bring It All Together: Once the pasta is al dente (tender but still with a little bite), it’s time for the grand finale. Stir in the fresh spinach, grated Parmesan, and that seared chicken you set aside (along with any juices on the plate). The spinach will wilt almost instantly in the warm sauce. Let everything simmer together, uncovered, for another 2-3 minutes, just until the sauce thickens up to a luscious, velvety consistency and the chicken is heated through.

Plating Up Your Masterpiece

You’ve done it! Now, let’s serve this beauty. I love using shallow bowls for pasta—it shows off all the gorgeous colors. Ladle a generous portion into each bowl, making sure everyone gets plenty of that creamy sauce, chicken, and sun-dried tomatoes. Now, the finishing touches: an extra sprinkle of Parmesan cheese for a salty kick, a few fresh basil leaves for a pop of color and freshness, and if you’re like me, a light dusting of red pepper flakes for a touch of heat. This dish is a complete meal in a bowl, but it’s fantastic with a simple side of garlic bread for dipping or a bright, crisp arugula salad with a lemony vinaigrette to balance the richness.

Ride the Flavor Wave: Creative Twists

This recipe is like a blank canvas—so feel free to get creative! Here are a few of my favorite ways to mix it up:

• Mushroom Lover’s Dream: Sauté 8 oz of sliced cremini mushrooms right after you sear the chicken. Their earthy flavor is incredible with the sun-dried tomatoes.
• Seafood Swap: Replace the chicken with 1 lb of large shrimp or scallops. Add them in during the last 5 minutes of cooking so they don’t get tough.
• Spinach & Artichoke Vibe: Stir in a cup of chopped marinated artichoke hearts along with the spinach for a dip-inspired twist.
• Lighter Version: Use half-and-half instead of heavy cream and add an extra ½ cup of chicken broth. It will still be wonderfully creamy!
• Extra Veggie Power: Add a cup of frozen peas or roasted red peppers with the spinach for more color and nutrients.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been a staple in my kitchen for years, and it’s evolved in the best ways. The first time I made it, I was so nervous about the pasta cooking in the sauce that I peeked under the lid every two minutes! I’ve learned to trust the process. The exact cook time can depend on your pasta brand and pot, so trust your instincts and taste a piece at the 10-minute mark.

One of my favorite kitchen stories involves this dish. I was filming a reel for Instagram and my dog, Captain, decided it was the perfect moment to bark at a squirrel right as I was adding the cream. Let’s just say I poured a little… enthusiastically. A tidal wave of cream later, and I had a truly *extra* creamy version. It was a happy accident that everyone loved! The moral of the story? Don’t be afraid of a little kitchen chaos. It often leads to the best discoveries.

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you out!

Q: My sauce turned out a bit thin. How can I thicken it up?
A: No worries, this is an easy fix! Let the pasta simmer uncovered for a few more minutes; the excess liquid will evaporate. If it’s still too thin, you can make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering sauce, and it should thicken up in about a minute.

Q: Can I make this recipe ahead of time?
A: You can! It will keep in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb the sauce, so when you reheat it, add a splash of chicken broth or cream to loosen it up. Reheat gently on the stovetop over low heat.

Q: Can I use a different type of pasta?
A> Absolutely! Any short pasta with nooks and crannies works great—penne, shells, or fusilli. Just be aware that cooking times may vary slightly, so check the package and adjust accordingly. I don’t recommend long pasta like spaghetti for this one-pot method.

Q: My family doesn’t eat meat. Can I make this vegetarian?
A> Of course! Simply omit the chicken. Use vegetable broth instead of chicken broth, and maybe add some chickpeas or white beans for protein. You could even add extra sun-dried tomatoes and mushrooms for a hearty, meat-free version that’s just as satisfying.

Nutritional Info (A Rough Guide!)

Please note: This is a rough estimate based on the ingredients used and can vary significantly with specific brands and substitutions.

• Calories: ~550 per serving
• Protein: 35g
• Carbohydrates: 40g
• Fat: 30g
• Sodium: ~720mg