Creamy Sun Dried Chicken Pasta

This creamy sun dried tomato chicken pasta combines Italian flavors with a velvety sauce that coats every bite. Its a one-pot wonder that delivers restaurant-quality taste with minimal cleanup, perfect for those weeknight dinners when you want something that feels special without hours in the kitchen.

I first made this recipe when hosting an impromptu dinner party, and it was such a hit that its become my go-to dish when impressing guests without spending all day cooking. The combination of sun dried tomatoes and cream creates a sauce that tastes like it simmered for hours.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and take on the Italian seasonings beautifully
• Sun dried tomatoes: Offer concentrated sweet-tart flavor that forms the backbone of this dish
• Italian seasoning blend: Saves time while delivering authentic flavor
• Low fat cream cheese: Creates silky texture without excessive heaviness
• Baby spinach: Adds color, nutrition, and slight earthiness that balances the richness
• Shallots: Provide a milder, more elegant flavor than regular onions
• Pasta: Preferably fusilli or penne whose twists and ridges capture the creamy sauce perfectly
• Fresh basil: Brightens everything with its aromatic finish

Step-by-Step Instructions

Sear the Chicken:

Heat olive oil in a large deep skillet over medium-high heat until shimmering but not smoking. Add chicken pieces in a single layer without overcrowding, and season with the Italian seasoning, garlic powder, red pepper flakes, salt and pepper. Cook for 6-8 minutes, turning occasionally to ensure even browning on all sides. The chicken should have a golden crust while remaining juicy inside. Remove to a plate.

Build the Flavor Base:

Add shallots, sun dried tomatoes and garlic to the same pot, using the flavorful fond left from the chicken. Sauté for 2 minutes until the shallots become translucent and the garlic becomes fragrant but not brown. Pour in chicken broth and use a wooden spoon to scrape all the caramelized bits from the bottom. This deglazing step incorporates all those concentrated flavors back into your sauce.

Cook the Pasta:

Add uncooked pasta directly to the simmering broth, stirring frequently to prevent sticking. Cook for 15-20 minutes until the pasta is al dente. The pasta will absorb the flavorful broth while releasing starches that naturally thicken your sauce. In the final minute, add spinach and stir gently until it wilts into the pasta.

Create the Creamy Finish:

Reduce heat to low and add cream cheese and parmesan, stirring until completely melted and incorporated. Return the cooked chicken to the pot along with the milk. Simmer gently for 3-5 minutes until the sauce thickens to a silky consistency that coats the back of a spoon. Taste and adjust seasonings before garnishing with fresh basil and additional parmesan.

Save This

My favorite element of this recipe is the sun dried tomatoes. I discovered their magic during a cooking class in Tuscany, where our instructor showed us how these intensely flavored gems can transform a simple dish into something extraordinary with very little effort.

Make Ahead Tips

This pasta reheats exceptionally well for up to 3 days in the refrigerator. Store in an airtight container and warm gently on the stovetop with a splash of milk or broth to refresh the sauce. The flavors actually continue to develop overnight, making this possibly even better the next day. Just hold any fresh basil garnish until serving time.

Smart Substitutions

While this recipe shines with chicken, you can easily make it vegetarian by replacing the chicken with roasted mushrooms or artichoke hearts. The chicken broth can be swapped for vegetable broth without losing depth. If you prefer a dairy-free version, use coconut cream instead of cream cheese and nutritional yeast in place of parmesan. The result will be slightly different but equally delicious.

Serving Suggestions

This creamy pasta stands beautifully on its own, but pairs wonderfully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the richness of the pasta. A glass of crisp Pinot Grigio or light Sangiovese complements the Italian flavors without overwhelming them. Serve with warm crusty bread for mopping up every last bit of the delicious sauce.

The Italian Connection

This recipe draws inspiration from Northern Italian cuisine, where creamy sauces are more common than in the tomato-based dishes of the south. Sun dried tomatoes became popular in American kitchens during the 1980s but have been a preservation method in Mediterranean countries for centuries. Traditional Italian nonnas would dry tomatoes on their rooftops during summer to enjoy the concentrated flavors throughout winter months.

Common Queries

→ Can I use a different type of pasta?

Yes, you can substitute fusilli or penne with similar short pasta shapes like rotini or farfalle for this dish.

→ How can I make the dish dairy-free?

Replace cream cheese with a dairy-free alternative and use coconut milk instead of whole milk. Ensure the parmesan is dairy-free as well.

→ What can I use instead of chicken breasts?

You can substitute chicken breasts with boneless chicken thighs or even turkey for a similar result.

→ Is this dish suitable for meal prepping?

Absolutely! Store it in airtight containers and refrigerate for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth to loosen the sauce.

→ Can I add other vegetables to the dish?

Yes, you can enhance the dish with vegetables like mushrooms, cherry tomatoes, or zucchini for added flavor and texture.