Chicken pasta with sun-dried tomatoes and spinach

Shh — I’m about to let you in on a little chef’s secret that makes weeknight dinners feel fancy without any fuss. When I first figured out that a handful of sun-dried tomatoes, a big bag of spinach, and a splash of cream could turn plain pasta and chicken into something luminous, I quietly stopped ordering takeout. The trick? Build flavor in layers: brown the chicken, grab every browned bit in the pan, then fold the greens in at the last second so they stay bright and silky. This dish tastes like comfort and confidence — garlicky, creamy, tangy, and just the right kind of cozy. Trust me, your kitchen will smell ridiculous in the best way.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This chicken pasta marries rich, creamy sauce with chewy sun-dried tomatoes and fresh, wilted spinach for a balance of tang, creaminess, and freshness. It comes together fast, so it works for busy weeknights, but it delivers restaurant vibes — the kind where your fork scrapes the pan for every last drop. The textures play nicely: silky sauce, tender chicken, pops of tomato, and leafy greens. It’s so easy even your oven can’t mess it up — and it smells like a Sunday dinner in 20 minutes.

Ingredients

For the Main Dish:

• 12 oz dried pasta (penne, farfalle, or rigatoni)
• 1 lb boneless skinless chicken breasts, thinly sliced into 1/2-inch pieces
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/3 cup chopped sun-dried tomatoes (packed in oil, drained)
• 1/4 cup dry white wine or low-sodium chicken broth
• 1 cup heavy cream or half-and-half
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 4 cups fresh baby spinach (packed)
• 1/2 tsp red pepper flakes (optional)
• Zest of 1 lemon (optional, brightens the sauce)
• Fresh basil or parsley for garnish

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan for serving
• Cracked black pepper and a drizzle of good olive oil

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the 12 oz pasta until just al dente (usually about 8–10 minutes, check the package). While the pasta cooks, season the thinly sliced chicken generously with salt and pepper. Heat a large skillet over medium-high and add 2 tbsp olive oil. When the oil shimmers, add the chicken in a single layer and cook without crowding until the edges turn golden and the centers feel springy — about 3–4 minutes per side depending on thickness. Remove chicken to a plate and tent loosely.

Step 2:

Lower the heat to medium and melt 2 tbsp butter in the same skillet. Add the minced garlic and chopped sun-dried tomatoes. Stir and listen for that sizzle; the garlic will smell nutty and the tomatoes will release their sweet-tangy aroma in about 30–45 seconds. Scrape the browned bits from the bottom of the pan — that’s concentrated flavor.

Step 3:

Pour in 1/4 cup white wine or chicken broth to deglaze, scraping as it reduces for a minute. Add 1 cup heavy cream and simmer gently until the sauce thickens slightly, about 3–4 minutes. Stir in 1/2 cup Parmesan until it melts smoothly. Taste and add salt, pepper, and 1/2 tsp red pepper flakes if you like a little heat.

Step 4:

Stir the fresh 4 cups spinach into the sauce in handfuls; it will wilt quickly and stay bright green. Return the cooked chicken to the pan along with the drained pasta and 1/2 cup reserved pasta water (add more if you want looser sauce). Toss everything over medium heat until the sauce coats each piece and the chicken reaches 165°F on an instant-read thermometer or until juices run clear and the center feels springy.

Step 5:

Finish with lemon zest for brightness, extra Parmesan, and torn basil. Serve piping hot with cracked black pepper and a drizzle of olive oil. Hear that satisfying slurp? That’s the sound of dinner done right.

Pro Tips

• Slice the chicken thinly so it cooks quickly and stays juicy. Thinner pieces pick up more sauce.
• Reserve 1 cup pasta water before draining. The starchy water helps the sauce cling — add it a little at a time until you reach the texture you like.
• Don’t overheat the cream. Keep the sauce at a gentle simmer so it thickens without breaking.
• For an extra flavor punch, add a splash of lemon juice at the end; acid brightens everything.

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 tofu (press and pan-sear) for a vegetarian option; texture becomes firmer and soaks up the sauce differently.
• Use Greek yogurt (3/4 cup) thinned with a splash of milk instead of heavy cream for a lighter sauce — watch the heat so it doesn’t split.
• For gluten-free: use a 12 oz gluten-free pasta; cooking time may differ, so check for al dente.
• Dairy-free option: replace cream and Parmesan with canned coconut milk and nutritional yeast (flavor will skew coconutty; add a squeeze of lemon to brighten).

Variations & Tips

• Spicy: Add 1 tsp smoked paprika and extra red pepper flakes for smoky heat.
• Kid-friendly: Omit red pepper flakes and chop the sun-dried tomatoes finer so little ones don’t notice big tangy bites.
• Veggie-forward: Double the spinach and toss in sautéed mushrooms or roasted peppers.
• Herb explosion: Stir in chopped sun-dried tomato packed basil (basil preserved in oil) for a concentrated herb kick.
• Cream-light: Use half-and-half and add a tablespoon of flour to the pan with the butter to thicken gently.
• One-pan twist: Cook the pasta in the sauce (use more broth) for an ultra-easy one-pan meal; watch liquid levels closely.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the components separately: keep pasta slightly undercooked and toss with a little oil, store chicken and sauce in airtight containers in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or pasta water to bring the sauce back to life.

Can I double the recipe?

Sure thing. Use a larger pot and skillet, and cook the chicken in batches so it browns instead of steams. You may need to increase sauce liquid slightly (add an extra 1/4–1/2 cup broth or cream).

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and finish with a teaspoon of butter off heat if you want that richness.

How do I know it’s done?

Look for golden edges on the chicken, clear juices (or an internal temp of 165°F), wilted bright-green spinach, and a sauce that lightly coats the back of a spoon — glossy, not greasy.

What if I don’t have ingredient X?

No panics: swap sun-dried tomatoes for roasted red peppers (drained and chopped) or use baby kale for spinach. Parmesan can be replaced with Pecorino or a sprinkle of nutritional yeast for a dairy-free hint.

How I Like to Serve It

I serve this with a crisp green salad, slices of crusty bread, and a chilled glass of Pinot Grigio on a weeknight. It also plays well at potlucks — bring the pasta in a warm dish and finish with basil on site. In winter, it feels like a hug on a plate; in summer, add lemon zest and chill a white wine next to it.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! If your kitchen smells incredible, you did it right. Save a plate for me next time, will you?