Name: One-Pot Creamy Sun-Dried Tomato Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound boneless skinless chicken breasts or thighs, thinly sliced into bite-sized pieces; 1 small white onion, diced; 8 ounces baby bella mushrooms, sliced; 6 cloves garlic, pressed or minced; 5 ounces fresh baby spinach; 1/2 cup chopped fresh basil; 1 (8-ounce) jar sun-dried tomatoes in oil, roughly chopped (save the oil!); 1/2 teaspoon crushed red pepper flakes; 3 1/2 to 4 cups vegetable broth; 8 ounces small pasta shape (such as gnocchetti sardi or orzo); 1/4 cup heavy cream; Fine sea salt and freshly-ground black pepper; Freshly-grated Parmesan (for serving)

Jump to Recipe· 3.8 from 9 reviews

Let me tell you about a true weeknight hero: the One-Pot Creamy Sun-Dried Tomato Pasta Recipe. It’s the kind of meal that feels like a warm hug—comforting, rich, and vibrant all at once. The combination of tender chicken, earthy mushrooms, bright sun-dried tomatoes, and fresh spinach swimming in a luscious creamy sauce is downright irresistible. Plus, everything cooks in a single pot, which means minimal cleanup and maximum flavor in just about 35 minutes. If you’ve been hunting for an easy yet impressive dish to add to your rotation, this pasta is it.

Ingredients You’ll Need

The image shows two smooth, raw chicken pieces placed side by side on a white speckled round plate at the center. To the left of the plate, there is a fresh green bunch of spinach leaves with visible water droplets. Below the spinach, a small white bowl contains a block of pale yellow cheese with a rough texture on one side. Below the chicken plate, another white bowl holds uncooked small pasta shells that are light yellow and curved with ridges. To the right of the pasta bowl, a small white bowl with black specks is filled with a white creamy liquid. Next to it, on the far right, a white bowl with a yellow rim is filled with several peeled garlic cloves. In front of the garlic bowl, there is a small white speckled pouring jug filled with a light brown liquid. To the top right of the chicken plate, there are three small white spoons each holding different seasonings: white salt, red chili flakes, and black pepper. To the right of the spoons, four whole brown mushrooms and half of a white onion with a yellow center are placed on the white marbled surface. Below the onion and mushrooms, a rustic bowl is filled with dark red sun-dried tomatoes. The whole setup is laid out on a white marbled texture surface with bright, natural lighting. photo taken with an iphone --ar 4:5 --v 7

This One-Pot Creamy Sun-Dried Tomato Pasta Recipe calls for simple ingredients that pack a serious punch. Each one plays a crucial role in layering taste, texture, and that gorgeous creaminess that elevates this pasta from good to unforgettable.

Boneless skinless chicken breasts or thighs: Thinly sliced for quick cooking and tender bites throughout.
Fine sea salt and freshly-ground black pepper: The essential seasoning duo that enhances all the flavors.
Sun-dried tomatoes in oil: Roughly chopped, these add a tangy, concentrated tomato flavor and a luscious oil for cooking.
Small white onion: Diced for a subtle sweetness and texture contrast.
Baby bella mushrooms: Sliced to bring an earthy, meaty element to the dish.
Garlic cloves: Pressed or minced to infuse the sauce with a fragrant warmth.
Crushed red pepper flakes: Just a pinch for a subtle kick that wakes up the palate.
Vegetable broth: Used to cook the pasta and marry all the ingredients together with depth.
Small pasta shape (like gnocchetti sardi or orzo): Perfect for absorbing the sauce and creating that creamy texture.
Fresh baby spinach: Added near the end to bring freshness and a vibrant green color.
Chopped fresh basil: To brighten every bite with herbal notes.
Heavy cream: For that silky, indulgent sauce that coats every forkful.
Freshly-grated Parmesan: To finish the dish with nutty richness and a touch of saltiness.

How to Make One-Pot Creamy Sun-Dried Tomato Pasta Recipe

Step 1: Cook the Chicken

Start by seasoning the thinly sliced chicken with salt and pepper. Heat one tablespoon of the saved sun-dried tomato oil in a large nonstick sauté pan over medium-high heat. This oil is packed with flavor, so it gives your chicken a wonderful depth right from the start. Cook the chicken, stirring occasionally, until every piece is perfectly cooked through and lightly golden. Then, transfer it to a clean plate to rest while you work on the veggies.

Step 2: Sauté the Veggies

Add another tablespoon of sun-dried tomato oil to the same pan. Toss in the diced onion and sliced mushrooms. Sauté these until the mushrooms develop a beautiful brown crust and the onion softens, stirring every now and then to keep things even. Next, add the minced garlic and a sprinkle of crushed red pepper flakes. Let those mingle for about two minutes until the garlic is fragrant and the heat from the pepper flakes just starts to build.

Step 3: Simmer with Broth and Pasta

Pour in about 3 ½ cups of vegetable broth, then add the pasta and sun-dried tomatoes. Stir everything together gently as the pasta starts to absorb the flavorful broth. Keep stirring frequently near the end to prevent sticking and to coax out every ounce of creaminess. If the pasta needs a little extra liquid to reach that perfect al dente stage, feel free to add up to ½ cup more broth or so.

Step 4: Finish with Greens, Herbs, Cream, and Chicken

When the pasta is just shy of al dente, fold in the baby spinach and fresh basil. Then drizzle in the heavy cream, stirring until the spinach wilts and the sauce becomes luxuriously silky. Finally, stir the cooked chicken back into the pot to warm it up, making sure every bite bursts with flavor and that irresistible creaminess.

Step 5: Serve and Enjoy!

Dish out generous servings immediately. Don’t forget to sprinkle freshly-grated Parmesan over the top—it’s the perfect finishing touch that brings the whole One-Pot Creamy Sun-Dried Tomato Pasta Recipe to another delicious level.

How to Serve One-Pot Creamy Sun-Dried Tomato Pasta Recipe

A white bowl filled with a creamy pasta dish showing three main layers: the base layer of soft, small pasta shapes in a light beige sauce, mixed with pieces of light brown mushrooms and green spinach leaves; the middle layer contains chunks of white meat and bright red sun-dried tomatoes scattered evenly; the top layer is sprinkled with fine grated white cheese and small red chili flakes adding texture and color. The bowl rests on a white marbled surface with a yellow cloth partially visible under it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly-grated Parmesan is a must, but you can also scatter some chopped basil or even a few toasted pine nuts for added texture and aroma. A light drizzle of good-quality olive oil over the top brings a subtle richness, too.

Side Dishes

This pasta shines as a main event, but pairing it with a crisp green salad dressed simply with lemon and olive oil adds a refreshing balance. Garlic bread or crusty baguette slices are wonderful for mopping up every last bit of the creamy sauce.

Creative Ways to Present

Serve the pasta in shallow bowls to showcase the vibrant colors of the sun-dried tomatoes and spinach. For a more elegant presentation, add a basil leaf on top and a light dusting of cracked black pepper. You could even portion it into individual ramekins for a cozy dinner party vibe.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The flavors actually deepen after a day, making this One-Pot Creamy Sun-Dried Tomato Pasta Recipe taste even better the next day. Just enjoy within 3 to 4 days for optimum freshness.

Freezing

This dish freezes fairly well, though the texture of the pasta might soften a bit. To freeze, portion into freezer-safe containers and thaw in the fridge overnight before reheating. Consider adding a splash of broth or cream while reheating to bring back its lusciousness.

Reheating

Reheat gently on the stove over low heat, stirring often. Add a touch of broth or cream as needed to return the sauce to its original creamy consistency. Using a microwave is fine too—just cover and stir halfway through to heat evenly.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are even more forgiving and juicy, making them a fantastic choice for this recipe. Just slice them thinly, as called for, to ensure quick and even cooking.

What if I don’t have sun-dried tomato oil saved?

No worries. You can substitute with olive oil, but try adding a little extra chopped sun-dried tomatoes for flavor since you won’t have the infused oil to cook with. It’ll still be delicious!

Can I make this recipe vegetarian?

Yes! Simply omit the chicken and use vegetable broth. For added protein, toss in some cooked chickpeas or white beans when stirring in the spinach and cream.

Which pasta shapes work best?

Small pasta shapes like gnocchetti sardi, orzo, or even small shells work best because they cook evenly in one pot and hold the creamy sauce beautifully.

How spicy is this pasta?

It has just a subtle hint of heat from the crushed red pepper flakes that balances the creaminess without overpowering the flavors. You can adjust the amount depending on your spice preference.

Final Thoughts

I hope you’ll give this One-Pot Creamy Sun-Dried Tomato Pasta Recipe a try soon—it’s the kind of dish that feels both special and effortlessly achievable. Perfect for weeknights or impressing friends, it delivers big on flavor without fuss. Once you taste that creamy, tangy, and savory combination, you’ll understand why it’s become one of my all-time favorites to cook and share!

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