This One-Pot Sun-Dried Tomato and Chicken Pasta makes for a perfect busy weeknight dinner or a special occasion! Using fresh ingredients and lots of vegetables, this healthy dinner comes together in about 30 minutes. The robust flavors in this one-pot pasta recipe are a meal that your whole family will love!
I’ve really been into making quick dinners lately and this One-Pot Creamy Sun-Dried Tomato and Chicken Pasta recipe does not disappoint. This one-pot meal has everything you would eat at dinnertime in one skillet! Tender chicken, perfectly cooked al dente pasta, and loaded with fresh vegetables like mushrooms, spinach, and tangy sun-dried tomatoes. This easy recipe is the ultimate comfort food.
The Players for this Easy One-Pot Sun-Dried Tomato and Chicken Pasta
- Sun-Dried Tomatoes – You’ll need one 8-ounce jar of sun-dried tomatoes in olive oil, or about 1 cup if you’re using a large jar. I prefer to buy my sundried tomatoes from Costco, since it’s much more cost-efficient, and you can keep the jar in the refrigerator for a couple of months.
- Chicken Breasts – Using boneless skinless chicken breast, cut them into bite-sized pieces. Additionally, you can use boneless, skinless chicken thighs or even leftover rotisserie chicken will be a great option here.
- Seasonings – Paprika, Dried Basil, and Rosemary are the perfect blend of seasonings and dried herbs for this recipe. You can also substitute Italian seasoning for the basil and rosemary if you prefer.
- Red Pepper Flakes – Just a little bit added for some heat to this creamy chicken pasta.
- Salt & Black Pepper – Use salt and pepper to taste.
- Mushrooms – You can use any type of mushroom you like! Cremini, White Button or even Portabella mushrooms would be perfect for this one-pot recipe!
- Onion – I like using white, yellow, or brown onions, chopped finely for this dinner recipe.
- Garlic – Fresh garlic or garlic powder is used in this recipe, so whatever you choose, use plenty of garlic.
- Pasta – In this creamy pasta recipe, I’m using Rigatoni pasta, but you can use Penne pasta or Ziti pasta if you’d like.
For the Sauce:
- Chicken Broth – You’ll need about 3 1/2 -4 cups of chicken broth, chicken stock, vegetable broth, or just cold water to for this delicious pasta recipe.
- Heavy Cream – Room temperature heavy cream is what will make the delicious cream sauce. You can also use a combination of half and half and whole milk too.
- Parmesan Cheese – You’ll need a cup, plus extra for extra sprinkling on top, of Parmesan cheese. If you can, grate your own Parmesan since the pre-shredded bags you buy at the grocery store are harder to completely melt.
- Spinach – You’ll need 2 cups of fresh spinach for this easy pasta dish. Two cups will look like a lot when you put it in your pot, but don’t worry, it will wilt down. You can even add more if you prefer.
- Fresh Basil – This is optional, but fresh basil to garnish this creamy sun-dried tomato pasta recipe is delicious on top!
A large skillet, large pot, or Dutch oven is needed to make this Easy One-Pot Sun-Dried Tomato and Chicken Pasta. I love my Cast Iron Staub Braiser for this recipe because it fits all of my ingredients perfectly. This Jumbo Skillet Cooker is another great option for this meal!
How to make this One-Pot Sun-Dried Tomato and Chicken Pasta
In a large skillet or Dutch oven, add 2 tablespoons of the olive oil from the sun-dried tomato jar over medium-high heat.. To the skillet, add your juicy chicken breasts or thighs that have been cut into bite-sized pieces, and season chicken with paprika, dried basil, rosemary, salt, and pepper. Saute the chicken for 5-7 minutes until it’s cooked through. Remove your cooked chicken from the skillet to a clean bowl or plate and cover it with foil to keep it warm.
Without rinsing or cleaning out your skillet, add the remaining 2 tablespoons of sun-dried tomato olive oil to the skillet and add in your sliced mushrooms and diced onions. Saute for about 5 minutes, or until the onions have become translucent. Throw in your chopped garlic and saute for 30 seconds.
Add in your chopped (or if you prefer large pieces of sun-dried tomatoes, you can leave them julienned, which is what I prefer), to the mushrooms, onion, and garlic and saute for about 1 minute.
To the same skillet, add your pasta and chicken broth and bring the broth up to a boil. Once it begins boiling, lower the heat to a simmer and stir the pasta continuously until the broth has been absorbed. This takes my rigatoni pasta about 9 minutes.
Add in your heavy cream and Parmesan cheese and mix well until the cheese has completely melted. Mix in your fresh spinach and stir until the spinach has wilted. This should take only 3-4 minutes.
Add your cooked chicken and any juices that are in the bowl, back to the skillet, and stir until the chicken has warmed back up again.
Top with additional Parmesan cheese and basil, if desired. Enjoy!
How to Store Sun Dried Tomato Pasta
Store your leftover pasta in an airtight container in the refrigerator for up to 4 days and reheat in the microwave for 1-2 minutes at 50% power.
How Long Do Sun-Dried Tomatoes in Olive Oil Last Open in the Fridge?
Buying large jars from places like Costco or Sams Club is the way to go as far as costs go. A small 8-ounce jar from the grocery store can cost upwards of $6.00, which is super expensive. I buy a large 35-ounce jar from Costco for about $12.00, which is a steal! If you decide to purchase a large jar of sun-dried tomatoes that have been packed in olive oil, pull out what you need from the jar, place your lid back on, and stick it in the fridge.
The opened jar will last up to 2 months as long as you keep it in the fridge. When sun-dried tomatoes in olive oil are stored in the fridge, you will see that the olive oil and stiffened up and turned white. No problem! All you have to do is, take a spoon and pull out what you need into a small bowl and leave it on the counter for 30 minutes. The olive oil will begin to warm up and return back to normal. No need to stick it in the microwave!
How to Freeze Sun-Dried Tomatoes in Olive Oil
Don’t think you’ll use that large jar within 2 months? Freeze your sun-dried tomatoes into 1-cup portions in plastic freezer bags and store for up to 6 months.
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If you end up making this Easy One-Pot Sun-Dried Tomato and Chicken Pasta, leave me a comment! I’d love to chat with you.
Looking for other easy family dinner ideas? Check these meals out next!
- Easy Homemade One Pot Lasagna Casserole Recipe
- The Best Baked Fish Tacos Recipe (with Crispy Broccoli Slaw)
- Slow Cooker Creamy Chicken Dinner
- Classic Meatloaf with Ground Beef Recipe (and Ketchup Glaze)
- Easy Sticky Honey Chicken Recipe with the Best Sauce
- Instant Pot Chicken and Rice Casserole Recipe
- Albondigas Mexican Meatball Soup Recipe (Super Tasty!)
Easy One-Pot Sun-Dried Tomato and Chicken Pasta
- 8 oz sun-dried tomatoes, chopped with oil
- 4 tbsp sun-dried tomato olive oil, divided from jar
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp paprika
- 1 tsp dried basil
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- salt & pepper, to taste
- 1/2 onion, diced
- 1 cup mushrooms, sliced
- 4 garlic cloves, minced
- 16 oz rigatoni pasta, dry
- 3 1/2 cups chicken broth
- 1 cup heavy cream, room temperature
- 1 cup shredded Parmesan cheese plus additional for topping
- 2 cups fresh baby spinach
- fresh basil optional
- In a large skillet, add 2 tablespoons of the olive oil from the sun-dried tomato jar over medium-high heat. To the skillet, add your bite-sized chicken pieces and add seasonings.
- Saute the chicken for 5-7 minutes or until your chicken is cooked. Remove your cooked chicken to a clean plate and cover with foil.
- In the same skillet, add the remaining 2 tablespoons of sun-dried tomato olive oil and saute mushrooms and onions for about 5 minutes. Add in your garlic and saute for 30 seconds.
- Add in your chopped or julienned sun-dried tomatoes to the mushrooms and saute for 1 minute.
- To the same skillet, add in your pasta and chicken broth and bring the broth up to a boil. Once boiling, lower the heat to a simmer and stir the pasta continuously for about 9 minutes or until broth is absorbed.
- Add in your heavy cream and Parmesan cheese and stir well until the cheese has melted. Mix in your fresh spinach and combine until the spinach has wilted.
- Add your cooked chicken and any juices that are in the plate, back to the skillet, and stir until the chicken has warmed back up. Top with additional Parmesan cheese and basil, if desired. Enjoy!
Galatians 6:9 - "And let us not grow weary while doing good, for in due season we shall reap if we do not lose heart."