One Pot Chicken Pasta with Creamy Sun-Dried Tomato Sauce
One pot meals are a lifesaver. Whether it is a special occasion or a busy weeknight – getting dinner on the table quickly, with a minimum of dirty dishes is always a win in my book. This one pot chicken pasta with creamy sun-dried tomato sauce is a crowd pleaser every single time.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my creamy Dijon chicken pasta and my one pan meatballs and orzo recipes. For ease of browsing, you can find all of my one pot meals recipes in one place.
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Why you should make this recipe
One pot chicken and spinach pasta is perfect for family dinner, but it is also something I’d serve to friends for a dinner party. It’s rustic and delicious.
- One pot – A complete meal with only one pan to wash, what more could I want? Minimal dishes are always a win.
- Quick and easy – Dinner is ready in 30 minutes flat, from start to finish.
- Make ahead – You can make this meal ahead of time, if needed, and reheat with a little extra stock – a great meal prepping option.
One pot chicken pasta with sun-dried tomato
We all need quick and easy recipes that we can make without much fuss. This is that kind of meal. It’s comfort food that tastes amazing, everyone will eat it without complaint and it’s really easy to make and clean up. For me, I can’t ask for anything more.
This is one of those easy weeknight dinners that I really love. Sometimes easy can translate into not so delicious, but this friends, is so full of flavor! The sauce is incredible and we eat every last bite of it.
Life can get pretty hectic and we all need to an easy win sometimes. This one pot meal comes together in under a half hour and delivers an incredibly tasty victory.
Ingredients
- Chicken – I used boneless, skinless chicken breast. You can use boneless skinless chicken thighs if you prefer.
- Short pasta – For example: penne, fusilli, ziti, farfalle, etc.
- Chicken stock – Low sodium stock or broth is a good option.
- Cream – Light cream or half and half will give you the best results.
- Sun-dried tomatoes – Look for the sun dried tomatoes packed in oil, not dried. The dried variety won’t yield the same results.
- Garlic and shallot – These aromatics give our meal tons of flavor.
- Substitute: Red onion is a good substitute for shallots.
- Butter – Unsalted butter will help you control the amount of salt.
- Spinach – Baby spinach is my preference, because it is tender and it works really well here.
- Cheese – Grated or shredded parmesan cheese adds great flavor.
- Salt and pepper – All food needs to be seasoned.
How to make one pan chicken pasta
Here’s a quick summary of how to make one pot chicken pasta. Please see the recipe card at the bottom of this post for the full recipe.
- Prep – Mise en place. Gather all of your ingredients and measure everything ahead of time. If you are really pressed for time, dice the shallots (or red onion) and purée the sun-dried tomatoes the night before to save yourself those precious minutes when you need them.
- Brown – Melt butter in a large skillet, then brown the chicken. Flip the chicken over, add in shallots and garlic.
- Add – When the shallots begin to soften, add stock, cream, tomato puree and pasta.
- Cook – Give it stir, cover and let it cook for about 12 minutes. Then remove from heat and let it rest for a few minutes before serving.
That’s all there is to the meal. It could not be easier, or more delicious.
Sun-dried tomato cream sauce
Do you really have to purée the sun-dried tomatoes? Short answer: yes. Let me explain why it makes a difference. When you toss the sun dried tomatoes into the pot, they are a part of the dish. It will still taste great, but that’s not what we’re after here.
By pureeing the tomatoes, they become part of the sauce and that my friends, is gold! The cream, tomato purée and parmesan are a combination that is heavenly. I have a mini food processor that is perfect for blending up small amounts like this. No need to pull out the big guy for a small job.
If you can’t find shallots in your market, red onion is a great substitute. The shallot is a milder flavor, which is nice here. I prefer them in dishes where I don’t want a strong onion flavor.
This is the knife I own and use every day. I've had this knife since my culinary school days, about 20 years ago.
This Chef's knife is a workhorse - it is nicely balanced, feels good in your hand and will not let you down. It's great for everyday use and for every level of cook.
One pot chicken pasta FAQ’s
Yes, you can make this a day or two ahead of time. When re-heating, you may need a little extra chicken stock + cream, because the pasta will absorb some of it.
This pasta dish lasts 3 – 4 days in the fridge. Because it has cooked chicken in it, I wouldn’t keep it for longer than that.
Variations and substitutions
- Spicy – Add in a pinch of chipotle or ancho chili powder to give it a spicy, smoky kick.
- Chicken thighs – Use boneless skinless chicken thighs instead of chicken breasts.
More one pot/pan meals we love
- One pan chicken sausage and vegetables
- Fregula recipe with mushrooms
- Roast chicken and vegetables sheet pan dinner
Helpful tools and equipment
- 12 inch skillet with lid – You’ll need a wide pan with a tight-fitting lid for this recipe.
- Pasta bowls – I like to serve this in wide, shallow pasta bowls.
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One pot chicken and spinach pasta with sun-dried tomato sauce
Ingredients
- 1 lb. boneless skinless chicken breast
- 1/2 lb. short pasta penne, fusilli, ziti, farfalle
- 2 cups chicken stock or broth
- 1/2 cup light cream or half and half
- 1 cup sun-dried tomatoes in oil, drained, pureéd
- 2 cloves garlic minced
- 1 large shallot diced (or 1/2 of a red onion)
- 1 tbsp. butter
- 3 cups baby spinach
- 1/4 cup grated or shredded parmesan cheese
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- In a large skillet, melt butter over medium heat. Season chicken with half of the salt and pepper, add to pan and cook until golden brown (about 6-8 minutes). Flip chicken over.
- Add the shallots and garlic, cook until softened. Add chicken stock, cream, sun dried tomato puree and pasta. Stir to combine.
- Cover and cook until pasta is al dente. (The cooking time for your pasta will vary depending on the type of pasta – check the box for cooking times)
- Remove from heat, take chicken out of the pan and set aside. Add spinach, the rest of your salt & pepper and half of the cheese. Stir and cover to wilt spinach while you slice the chicken.
- Add sliced chicken back to the pan and sprinkle with remaining cheese. Serve!
Notes
Nutrition
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Originally published 2/5/17, most recent update 1/16/24.
Elegant, delectable and EASY! What a fabulous one pot dinner!!!
This looks flavorful!
This dinner is poetry to me right now. The snow is falling outside, and I want this right now. Glad you made the point about pureeing the sun-dried tomatoes. I might have skipped that pureeing step!
Chicken and Sun Dried Tomatoes…two of my favorites!!
Thank, Jim!
This dish is total comfort food! So delicious! Do I have to share????
Thanks, Laura! And, no… you do not.
What a simple yet spectacular recipe this is. So much flavor with such a short ingredient list and in very little time. Thank you!
Thank you so much, Jenni!!! 🙂