This one-pot creamy sun-dried tomato pasta is a flavorful and easy dinner recipe featuring tender chicken, fresh spinach, and aromatic basil. Cooked in a rich, creamy sauce with garlic, mushrooms, and a touch of crushed red pepper, this pasta combines the sweet and tangy flavor of sun-dried tomatoes with comforting, hearty ingredients.

Ingredients

1 pound boneless, skinless chicken breasts or thighs, thinly sliced
Fine sea salt and freshly ground black pepper, to taste
1 (8-ounce) jar sun-dried tomatoes in oil, roughly chopped (reserve the oil)
1 small white onion, diced
8 ounces baby bella mushrooms, sliced
6 cloves garlic, pressed or minced
1/2 teaspoon crushed red pepper flakes
3 1/2 to 4 cups vegetable broth
8 ounces small pasta (such as gnocchetti sardi or orzo)
5 ounces fresh baby spinach
1/2 cup chopped fresh basil
1/4 cup heavy cream
Freshly grated Parmesan cheese, for serving

Instructions

1. Cook the Chicken
Season the chicken with salt and pepper. Heat 1 tablespoon of the reserved sun-dried tomato oil in a large nonstick sauté pan over medium-high heat. Add the chicken and cook until evenly cooked through, stirring occasionally. Transfer the chicken to a clean plate and set aside.

2. Sauté the Vegetables
Add another tablespoon of sun-dried tomato oil to the pan. Sauté the onion and mushrooms until the mushrooms are browned, stirring occasionally. Add garlic and crushed red pepper flakes, cooking for an additional 2 minutes while stirring frequently.

3. Simmer Pasta and Broth
Add 3 1/2 cups vegetable broth, pasta, and sun-dried tomatoes to the pan. Stir to combine and cook, stirring frequently, until the pasta is almost al dente (about 1 minute shy). Add extra broth in 1/2 cup increments if needed for proper pasta cooking.

4. Finish the Dish
Stir in spinach, basil, heavy cream, and cooked chicken. Continue cooking until the spinach wilts and the pasta reaches al dente texture.

5. Serve
Plate the pasta and top generously with freshly grated Parmesan cheese. Serve immediately.

Why You’ll Love This Recipe

One-pot meal with minimal cleanup.
Creamy, flavorful sauce infused with sun-dried tomatoes and garlic.
Balanced protein and vegetables make it a hearty weeknight dinner.
Quick to prepare yet impressive enough for guests.

Tips

Reserve some sun-dried tomato oil for extra flavor in the dish.
Stir frequently to prevent pasta from sticking or burning.
Adjust crushed red pepper flakes for desired heat level.
Use fresh Parmesan for a richer, creamier finish.

Variations and Substitutions

Protein: Swap chicken for shrimp, sausage, or tofu for a different twist.
Pasta: Use penne, fusilli, or farfalle if small pasta isn’t available.
Greens: Substitute spinach with arugula, kale, or Swiss chard.
Dairy-free: Replace heavy cream with coconut cream or cashew cream and skip Parmesan.

FAQs

Can I make this ahead of time?
Yes, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Can I freeze this pasta?
It’s best eaten fresh; freezing may alter the texture of the cream sauce and spinach.

How do I know when the pasta is done?
It should be tender but still slightly firm to the bite (al dente).

Serving and Suggestions

Garnish with extra fresh basil or a drizzle of olive oil.
Pair with a crisp white wine or light rosé.
Serve with garlic bread or a simple green salad for a complete meal.
Sprinkle extra Parmesan at the table for guests to add more flavor.