If you’re craving a dish that brings comfort and elegance to your dinner table in one beautiful bowl, the Creamy Sun-Dried Tomato Chicken Pasta Recipe is about to become your new favorite. This rich and flavorful pasta combines tender chicken pieces with the deep, tangy notes of sun-dried tomatoes, all enveloped in a luscious creamy sauce. The rigatoni noodles soak up every bit of this deliciousness, while a touch of fresh spinach adds a vibrant pop of color and a hint of earthiness. It’s simple enough for a weeknight, yet special enough to impress your loved ones. Let me walk you through every step to make this dish shine!
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, from the juicy chicken to the rich cream, all the way to the sun-dried tomatoes which bring an irresistible depth and color. These are straightforward, pantry-friendly items that come together to create magic on your plate.
- 1 tablespoon oil (preferably from the jar of sun-dried tomatoes): Adds a subtle, savory richness to brown the chicken and infuse extra tomato flavor.
- 4 boneless, skinless chicken breasts (diced into 1/2-inch pieces): Provides tender protein that soaks up the seasonings and sauce beautifully.
- 1 teaspoon Italian seasoning: A blend of herbs that will elevate the dish with classic Mediterranean aromas.
- 3/4 teaspoon salt: Enhances every flavor, balancing and highlighting the key ingredients.
- Ground black pepper: A touch of pepper adds just enough heat and complexity.
- 1 tablespoon minced garlic: Fresh garlic brings a fragrant, savory punch to the sauce.
- 3 cups chicken broth: The base liquid that cooks the pasta and adds savory depth to the sauce.
- 1 cup heavy cream: Creates that silky, luxurious texture that makes this pasta irresistibly creamy.
- 1 (7-oz) jar sun-dried tomatoes packed in oil (drained and chopped): The star ingredient providing tangy sweetness and vibrant color.
- 8 oz rigatoni pasta: Its ridged surface holds onto the sauce perfectly for every bite.
- 1/2 cup grated parmesan: Adds a nutty, salty richness that rounds out the flavors.
- 1 handful baby spinach (or chopped fresh spinach): Fresh greens that bring a lovely color contrast and a slight earthy note.
How to Make Creamy Sun-Dried Tomato Chicken Pasta Recipe
Step 1: Brown the Chicken to Perfection
Start by heating the oil in a deep skillet—ideally using the flavorful oil from the sun-dried tomatoes jar, which imparts an immediate burst of aroma. Toss in the diced chicken seasoned with Italian herbs, salt, and black pepper. Cook over medium-high heat until the pieces are beautifully browned on all sides. Then lower the heat slightly and add freshly minced garlic, letting it mingle with the chicken for about a minute. This step is all about building layers of flavor right from the start.
Step 2: Combine Liquids, Sun-Dried Tomatoes, and Pasta
Pour the chicken broth into the pan, carefully scraping the bottom to lift all those browned bits that are packed with flavor. Stir in the heavy cream for that decadent creaminess, then add your chopped sun-dried tomatoes. Finally, introduce the rigatoni pasta, stirring everything together. Bring this mixture to a lively boil, ensuring the pasta begins to soften while soaking up the aromatic sauce.
Step 3: Simmer to Get That Perfect Sauce and Pasta Texture
Once boiling, reduce the heat to a gentle simmer. Cook for about 5 minutes, stirring often to keep the pasta from sticking and to help the sauce thicken beautifully. Cover the skillet and let it cook for another 4 to 5 minutes. During this time, uncover once or twice to give it a stir. The pasta should be tender but still have a slight bite, all while the sauce becomes luxuriously thick.
Step 4: Add the Final Touches and Serve
Remove the pan from heat and stir in the grated parmesan, which melts smoothly into the sauce, enriching it with a slightly salty, nutty flavor. Toss in the fresh baby spinach and let it wilt in the residual heat, adding freshness and a lovely color contrast. Taste for seasoning and, if the sauce feels too thick, a splash more cream will bring it back to luscious perfection. Serve immediately, savoring every creamy, tangy bite!
How to Serve Creamy Sun-Dried Tomato Chicken Pasta Recipe
Garnishes
Brighten up this creamy dish by sprinkling freshly chopped basil or parsley on top for a burst of freshness and vibrant green color. A little extra grated parmesan never hurts either, especially for that final cheesy touch that pairs wonderfully with the creamy texture.
Side Dishes
Serve this pasta alongside a crisp green salad dressed with a light lemon vinaigrette to balance the richness. Garlic bread or a warm, crusty baguette also complements the dish beautifully, perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
For a stunning presentation, serve the pasta in shallow bowls, making sure to spoon plenty of sauce over the top. Garnish with sun-dried tomato strips and delicate spinach leaves. If you want to impress guests, plate with a drizzle of extra virgin olive oil and a grind of fresh black pepper on top.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for a fantastic next-day meal. Just give it a good stir before storing to prevent the sauce from separating.
Freezing
This Creamy Sun-Dried Tomato Chicken Pasta Recipe freezes reasonably well, although fresh spinach may lose some texture upon thawing. Freeze in individual portions for up to 2 months. When ready to eat, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently on the stove over low heat or in the microwave at medium power, stirring occasionally. A splash of cream or chicken broth helps revive the sauce’s creamy consistency, bringing it back to its original velvety goodness.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is perfect for holding onto the sauce, penne, fusilli, or even farfalle would work wonderfully in this recipe.
Is it possible to make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or a cashew-based cream, and use a dairy-free parmesan alternative or nutritional yeast for the cheesy flavor.
Can I add vegetables other than spinach?
Definitely. Try adding mushrooms, bell peppers, or zucchini for extra texture and nutrition, just sauté them along with the chicken to keep flavors balanced.
How spicy is this dish? Can I add heat?
It’s naturally mild, so if you enjoy a little kick, add some red pepper flakes while cooking for a subtle warmth that pairs well with the creaminess.
What is the best way to reheat this pasta without drying it out?
Reheat over low heat on the stove or in short microwave bursts with a splash of broth or cream, stirring in between to keep the sauce smooth and moist.
Final Thoughts
You really can’t go wrong with this Creamy Sun-Dried Tomato Chicken Pasta Recipe—it’s a heartfelt blend of textures and flavors that promises to warm you up and wow your guests. Give it a try, and I promise it will become one of those dishes you turn to again and again for a comforting, satisfying meal.
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Creamy Sun-Dried Tomato Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy sun-dried tomato chicken pasta is a rich and comforting dish featuring tender chicken pieces cooked with sun-dried tomatoes, Parmesan, and spinach in a luscious creamy sauce. Perfect for a quick weeknight dinner, this one-pan meal combines Italian flavors with hearty rigatoni pasta for a satisfying and flavorful experience.
Ingredients
Protein and Seasonings
- 1 tablespoon oil (preferably from the jar of sun-dried tomatoes)
- 4 boneless, skinless chicken breasts, diced into 1/2-inch pieces (about 1 1/2 pounds)
- 1 teaspoon Italian seasoning (or more to taste)
- 3/4 teaspoon salt (or to taste)
- Ground black pepper (to taste)
- 1 tablespoon minced garlic (about 3 cloves)
Liquids and Dairy
- 3 cups chicken broth (or more as needed)
- 1 cup heavy cream
- 1/2 cup grated Parmesan
Other Ingredients
- 1 (7-oz) jar sun-dried tomatoes packed in oil (drained and chopped, reserve oil)
- 8 oz rigatoni pasta (uncooked)
- 1 handful baby spinach (or chopped fresh spinach)
Instructions
- Brown chicken: Heat 1 tablespoon oil in a large, deep skillet (at least 3.5 quart in size) over medium-high heat. Add the diced chicken breasts, season with Italian seasoning, salt, and black pepper, then cook until the chicken pieces are browned on all sides. Reduce heat to medium, stir in the minced garlic, and cook for one more minute until fragrant.
- Add liquids, tomatoes, and pasta: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits which add flavor. Stir in the heavy cream, chopped sun-dried tomatoes, and uncooked rigatoni pasta. Bring the mixture to a boil over medium-high heat.
- Cook the pasta and sauce: Reduce heat to a simmer and cook for 5 minutes, stirring frequently to avoid sticking. Cover the skillet with a lid and cook for another 4-5 minutes, uncovering occasionally to stir once or twice, until the pasta is almost cooked through. Then uncover completely and cook until the pasta reaches your desired tenderness and the sauce has thickened.
- Finish and serve: Remove the skillet from heat and stir in the grated Parmesan and baby spinach. Allow the spinach to wilt in the warm sauce. Taste and adjust seasoning if necessary, adding an extra splash of cream if you want a creamier sauce. Serve immediately for the best flavor and texture.
Notes
- For best flavor, use the oil from the jar of sun-dried tomatoes to brown the chicken.
- You can substitute rigatoni with penne or another tubular pasta if preferred.
- If the sauce becomes too thick, add a little extra chicken broth or cream to loosen it.
- Fresh spinach can be substituted with baby kale or arugula for a different texture.
- Make sure not to overcook the pasta; it should be al dente when finished.
