Chicken pasta with spinach and sun-dried tomatoes

There’s nothing cozier than a pan that smells like garlic and sun-warmed tomatoes on a chilly evening. I grew up eating dishes like this — simple, saucy, and forgiving — the kind of meal my mom threw together after piano lessons when everyone came home hangry. This chicken pasta with spinach and sun-dried tomatoes feels like that: warm, creamy, and just a little tangy. It comforts without being fussy, and you can crank it out on a weeknight while the house fills with that irresistible, cozy aroma. Grab a glass of something warm and let the kitchen soundtrack be the steady sizzle of garlic hitting the skillet.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This pasta sings with contrasts: tender chicken, silky sauce, bright wilted spinach, and chewy, tangy sun-dried tomatoes. It comes together fast, cleans up easy, and gives you restaurant vibes with humble ingredients. It’s so easy even your stove can’t mess it up — plus the sauce clings to every noodle, and those little pops of tomato make every bite interesting.

Ingredients

For the Main Dish:

• 12 oz dried pasta (penne, rotini, or farfalle)
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced (about 1 tbsp)
• 1/2 cup chopped sun-dried tomatoes packed in oil, drained and roughly chopped
• 5 oz baby spinach (about 5 cups loosely packed)
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper

For the Sauce / Garnish:

• 2 tbsp butter
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice
• Fresh basil or parsley for garnish (optional)

How I Make It

Step 1:

Bring a large pot of salted water to a boil for the pasta. While the water heats, pat the chicken dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, add 1 tbsp olive oil, and when it shimmers, add the chicken in a single layer. Let it sear without moving for about 2–3 minutes so you get those golden, slightly crisp edges (that sizzle? That’s flavor). Flip and cook another 2–3 minutes until mostly cooked through. Transfer chicken to a plate.

Step 2:

Reduce heat to medium, add the remaining 1 tbsp olive oil and butter to the skillet. Toss in the minced garlic and chopped sun-dried tomatoes. Stir for about 30–45 seconds until the garlic smells fragrant and the tomatoes start to soften. Watch for browning—garlic turns bitter quickly.

Step 3:

Pour in 1 cup chicken broth and scrape up the brown bits from the bottom of the pan — that’s pure flavor. Let the broth reduce for about 3–4 minutes until it concentrates slightly. Then add the cream and bring the sauce to a gentle simmer; you’ll see it thicken and coat a spoon. Stir in the Parmesan so the sauce gets silky and slightly glossy.

Step 4:

Add the chicken back to the skillet along with drained cooked pasta (reserve 1/2 cup pasta water before draining). Toss everything together and add the baby spinach in handfuls, stirring until it wilts bright green — quick and satisfying. If the sauce feels too thick, splash in the reserved pasta water a little at a time until you reach the texture you like. Finish with 1 tbsp lemon juice, taste, and adjust salt and pepper.

Step 5:

Serve hot with extra grated Parmesan and a sprinkle of fresh basil or parsley. The dish should glisten, the spinach should look vibrant, and the sun-dried tomatoes should peek through like little ruby surprises. Dig in immediately for the best texture.

Pro Tips

• Cut chicken into even pieces so everything cooks at the same rate. I slice a breast in half if it’s thick.
• Reserve pasta water — that starchy splash forms a silky emulsion with the sauce and helps it cling to the noodles.
• Use sun-dried tomatoes packed in oil for the best texture and flavor. If you only have dry-packed, rehydrate them in warm water for 10 minutes and drain.
• Keep Parmesan at hand and add it at the end so the sauce stays creamy, not grainy.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or chickpeas for a vegetarian version — tofu will take on the sauce; chickpeas add a nutty bite.
• Use whole milk or half-and-half instead of heavy cream for a lighter sauce; expect a slightly thinner texture.
• Choose gluten-free pasta to make this gluten-free — sauce and flavors stay the same.
• For dairy-free, use a plant-based cream and nutritional yeast in place of Parmesan; the texture changes a bit but still tasty.

Variations & Tips

• Spicy twist: add 1 tsp crushed red pepper or a splash of hot sauce with the cream.
• Kid-friendly: leave out the red pepper flakes and finely chop the sun-dried tomatoes so they blend into the sauce more.
• One-pan weeknight: cook the pasta directly in the skillet with extra broth for a one-pot method (stir often).
• Herb-forward: stir in 2 tbsp chopped fresh basil and 1 tbsp chopped parsley at the end for a brighter finish.
• Summer light: swap cream for Greek yogurt stirred in off the heat for tang without heaviness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the pasta and chicken separately, cool, and store in airtight containers for up to 2 days. Reheat gently in a skillet with a splash of broth or water to revive the sauce so it doesn’t dry out.

Can I double the recipe?

Sure thing. Use a larger pot and skillet or split across two pans so you don’t overcrowd — that keeps the chicken from steaming and losing its golden bits.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Cook the chicken until it registers 165°F with a thermometer, or until the pieces show no pink inside and juices run clear. The sauce should coat the pasta and the spinach should look bright and tender.

What if I don’t have ingredient X?

No worries. Swap sun-dried tomatoes for roasted red peppers for sweetness, or omit them and add a squeeze of lemon and extra Parmesan. Garlic powder can stand in for minced garlic in a pinch—start with 1/2 tsp.

How I Like to Serve It

I love this on a weeknight with a simple green salad and crusty bread to mop up the sauce. For company, add a glass of crisp white wine and a lemony arugula salad. In summer I serve it lighter with extra lemon and fewer creamy components; in winter, I lean into the cream and add roasted mushrooms for earthiness.

Notes

• Store leftovers in the fridge for up to 2 days. Reheat gently with a splash of broth or water.
• Safe internal cooking temperature for chicken: 165°F. Use a thermometer for confidence.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!