Description
This Creamy Sun-Dried Tomato Chicken Pasta is everything you want in a winter dinner — hearty, satisfying, and made in just one pot. Italian-seasoned chicken is seared to golden perfection, then simmered with rigatoni in a velvety sauce of cream, sun-dried tomatoes, garlic, and spinach. It’s simple enough for a weeknight, yet indulgent enough to feel like a treat. Fewer dishes, bigger flavor, and comfort in every bite.
Ingredients
1 tbsp olive oil
1½ tsp Italian seasoning
Salt and pepper to taste
4 cloves garlic, minced
½ cup sun-dried tomatoes (packed in oil), chopped
2½ cups chicken broth
2 cups heavy cream or half-and-half
12 oz rigatoni pasta (uncooked)
3 cups fresh spinach
½ cup grated Parmesan cheese
Optional: red pepper flakes for heat, fresh basil for garnish
Instructions
Sear the chicken: In a large pot or deep skillet, heat olive oil over medium-high. Season chicken with Italian seasoning, salt, and pepper. Sear until golden and just cooked through. Remove and set aside.
Sauté aromatics: In the same pot, add garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
Simmer with pasta: Add chicken broth, cream, and rigatoni. Stir, bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender.
Finish the dish: Stir in spinach, Parmesan, and the cooked chicken. Simmer until the spinach wilts and the sauce thickens.
Serve hot with more Parmesan and fresh basil if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner