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.
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.
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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.
Home cooking can mean different things to different people. For me, it’s comfort. It’s not a meticulously plated dish, but usually a one pot meal or something similar. Sometimes, but not always, reminds me of childhood or a meal that gives me those feelings.
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. It may not be the sexiest plate of food, but that’s doesn’t really matter.
Chicken and pasta in sun-dried tomato cream sauce
Life can get pretty hectic and we all need to get dinner on the table quickly so that the wailing stops. This comes together in under a half hour, even faster if you do ten minutes of prep ahead of time.
For example: dice the shallots (or red onion) and pureé the sun-dried tomatoes. You can certainly set aside 10 minutes the night before to do that, therefore saving yourself those ten precious minutes when you really need them.
I like to put all of my ingredients in one place so when I’m ready to cook, I grab them all at once. If you have an extra five minutes, this helps so you don’t have to look for anything.
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 pureéing the tomatoes, they become part of the sauce and that my friends, is gold! The cream, tomato pureé 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, it’s perfectly acceptable to substitute red onion. The shallot is a milder flavor, which is nice here. I prefer them in dishes where I don’t want a strong onion flavor.
How to make chicken and spinach pasta
Melt butter in a large skillet, then brown the chicken. Flip the chicken over, add in shallots and garlic. Once those begin to soften, add stock, cream, tomato puree and pasta.
Give it stir, cover and let it cook for about 12 minutes. That’s all there is to the meal. It could not be easier, or more delicious. I really hope you enjoy it as much as we do!
More one pot/pan meals we love
- One pan chicken sausage and vegetables
- Roast chicken and vegetables sheet pan dinner
- Mediterranean baked chicken thighs with veggies
- Sausage and potato breakfast casserole (or breakfast for dinner!)
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I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you! Did you make this pasta recipe? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!
- 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
- 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!
If you are hungry, this will serve 3. If you haven't eaten all day, 2 people could polish this off.
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Amount Per Serving: Calories: 500Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 132mgSodium: 1379mgCarbohydrates: 36gFiber: 4gSugar: 10gProtein: 49g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Most recent update : 3/21/20
Originally published: 2/5/17