This Creamy Sun-Dried Tomato & Chicken Spinach Pasta transforms humble pantry ingredients into a restaurant-worthy entrée. Juicy chicken fillet is seasoned and pan-seared in a balance of olive oil and butter, building a savory, golden crust. Aromatic red onion and garlic join the pan next, their sweetness and pungency melding seamlessly. Finely chopped sun-dried tomatoes lend a concentrated tomato essence and a gentle chew, while fresh spinach leaves wilt into the residual pan juices, infusing the base with color and earthy depth. Al dente pasta becomes the perfect canvas for a rich, 500 ml cream sauce aromatized with Italian herbs, salt, and pepper. A generous grating of Parmesan cheese melts into the sauce, thickening it slightly and adding nutty complexity. Fresh dill and parsley finish the dish, offering bright herbal notes that cut through the richness. Each forkful delivers tender strands of pasta, succulent chicken, and bursts of vibrant flavor from sun-dried tomatoes and fresh herbs. Ideal for cozy weeknight dinners, casual dinner parties, or meal prep, this dish satisfies both comfort-food cravings and gourmet ambitions.
Preparation, Cook, and Total Times
Preparation Time: 15 minutes (chopping, measuring)
Cook Time: 20 minutes (pan-searing, sauce assembly)
Total Time: 35 minutes
YIELD
Serves 4 generously
CUISINE
Italian-inspired fusion
Full List of Ingredients
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200 g dried pasta (fettuccine, penne, or your choice)
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1 Tbsp (15 ml) olive oil
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15 g (1 Tbsp) unsalted butter
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1 chicken fillet (about 250–300 g), cut into bite-sized pieces
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Salt, to taste
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Freshly ground black pepper, to taste
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1 medium red onion, finely chopped
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3 garlic cloves, minced
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50 g sun-dried tomatoes, finely chopped (oil-packed, drained)
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100 g fresh spinach leaves, washed and coarsely chopped
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500 ml heavy cream
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1 tsp dried Italian herbs (oregano, basil, thyme blend)
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Salt and pepper, to adjust seasoning
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100 g grated Parmesan cheese
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Fresh dill sprigs, chopped, for garnish
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Fresh parsley, chopped, for garnish
Step-by-Step Cooking Directions
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Cook the Pasta: Bring a large pot of water to a rolling boil. Season generously with salt (about 1 tsp) and add the pasta. Cook according to package instructions until al dente. Reserve ½ cup pasta water before draining. Set pasta aside, keeping it warm.
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Season the Chicken: Pat chicken pieces dry. Season lightly with salt and freshly ground black pepper on all sides.
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Sear the Chicken: In a wide sauté pan over medium-high heat, warm olive oil and half the butter (7 g). When butter foams, add chicken in a single layer. Cook without moving for 2–3 minutes to develop a golden sear, then stir and cook another 2 minutes until cooked through. Transfer chicken to a plate and tent with foil.
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Sauté Onion & Garlic: Reduce heat to medium. Add remaining butter (7 g) to the pan. Once melted, add red onion. Sauté 3–4 minutes until translucent and fragrant. Stir in garlic; cook 30 seconds until aromatic.
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Add Sun-Dried Tomatoes & Spinach: Add chopped sun-dried tomatoes; sauté 1 minute to release their flavor. Add spinach in batches, stirring each addition until wilted. Season lightly with salt and pepper.
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Build the Cream Sauce: Pour in heavy cream, stirring to deglaze the pan and incorporate browned bits. Sprinkle in Italian herbs and a pinch of salt and pepper. Bring to a gentle simmer over low heat, stirring occasionally. Let the cream reduce slightly—about 3–4 minutes—for a thicker consistency.
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Finish the Sauce: Stir in grated Parmesan cheese until fully melted and the sauce turns glossy. If the sauce becomes too thick, add reserved pasta water, 1–2 Tbsp at a time, until you reach the desired creaminess.
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Combine & Heat Through: Return chicken to the pan and stir to coat with sauce. Add cooked pasta, tossing gently to distribute ingredients evenly. Cook 1–2 more minutes, allowing flavors to meld and pasta to heat through.
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Plate & Garnish: Divide pasta among serving bowls. Garnish each portion with chopped dill and parsley for a burst of freshness. Serve immediately.
Nutritional Information
(Per serving; approximate)
Calories: 620 kcal
Protein: 28 g
Carbohydrates: 45 g
Fat: 35 g
Fiber: 3 g
Sodium: 750 mg
The Origins and Popularity of the Recipe
Creamy pasta dishes such as Alfredo and Carbonara have long been Italian staples, celebrated for their rich textures. Adding sun-dried tomatoes and spinach introduces Mediterranean flavors and color, reflecting modern trends toward vegetable-forward, ingredient-driven cooking. Chicken provides lean protein, making this version a balanced, adaptable favorite on home and restaurant menus alike.
Reasons Why You’ll Love the Recipe
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Speed: On the table in under 40 minutes.
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Flavor Complexity: Sweet sun-dried tomatoes, earthy spinach, herby cream sauce.
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One-Pan Sauce: Minimizes cleanup—only the pasta pot and sauté pan needed.
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Customizable: Swap chicken for shrimp or sausage; use kale instead of spinach.
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Crowd-Pleasing: Comforting cream sauce with gourmet flair.
Health Benefits
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Protein-Rich: Chicken and cream supply high-quality protein.
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Antioxidant Boost: Spinach and tomatoes provide vitamins A, C, and iron.
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Healthy Fats: Olive oil offers heart-healthy monounsaturated fats; moderate dairy fats.
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Controlled Carbs: Balanced portion of pasta delivers energy without excess.
Serving Suggestions
Serve with a crisp green salad tossed in lemon vinaigrette for acidity. Offer garlic-buttered bread or soft dinner rolls for sopping up extra sauce. Pair with a chilled glass of Pinot Grigio or a light Belgian wheat beer to complement the creaminess and cut through richness.
Common Mistakes to Avoid
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Overcooking Pasta: Remove at al dente to prevent mushy strands after tossing in sauce.
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High Heat for Cream: Boiling cream can split; maintain a gentle simmer.
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Skipping Reserved Pasta Water: This starchy water is key to adjusting sauce consistency and helping it adhere to pasta.
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Crowding the Pan: Cook chicken in batches if necessary to ensure proper browning.
Pairing Recommendations
Complement the dish with a dry white wine—Sauvignon Blanc’s citrus notes contrast the cream; Chardonnay’s subtle oak harmonizes with butter. For non-alcoholic, serve sparkling water with lemon slices or iced herbal tea.
Cooking Tips
Bring all ingredients to room temperature for even cooking. Use a heavy pan to distribute heat uniformly. Finely grate Parmesan from a block for superior melt and flavor.
Variations to Try
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Spicy Kick: Add red pepper flakes or chopped chili to the sauce.
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Seafood Swap: Replace chicken with shrimp or scallops—adjust cooking time accordingly.
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Vegetarian: Omit chicken; increase mushrooms and use vegetable broth to thin sauce.
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Cheese Blend: Stir in fontina or Gruyère for extra creaminess and flavor depth.
Similar Recipes to Try
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Creamy Tuscan Chicken Pasta with sun-dried tomatoes and spinach.
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One-Pot Cajun Chicken Pasta with bell peppers and cream.
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Lemon-Garlic Shrimp Pasta with spinach.
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Parmesan Crusted Chicken Alfredo.
Ingredient Spotlight
Sun-dried Tomatoes: Intensely sweet and umami-rich, they elevate sauces with depth and chewy texture, balancing rich dairy and mild proteins.
Conclusion
This Creamy Sun-Dried Tomato & Chicken Spinach Pasta offers the perfect balance of luxurious cream sauce, hearty protein, and vibrant vegetables—all in one skillet. Quick enough for weeknight meals yet sophisticated enough for entertaining, it celebrates the versatility of Italian-inspired cooking and never fails to impress. Enjoy its harmonious flavors and bright garnishes with each comforting, satisfying bite!