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One-Pot Creamy Chicken and Sun-Dried Tomato Pasta

4.63 from 8 votes
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A large skillet contains spinach, noodles and white chicken meat, all covered in reddish orange tomato pasta sauce.

I think I’m going to make this recipe for creamy chicken and sun-dried tomato pasta my Valentine this year.

I mean, it’s a one-pot recipe that’s easy to make and irresistibly delicious. What’s not to love?

When it comes to pasta sauce, I can’t get enough of it when it’s flavorful and creamy. There are so many sauces I’m obsessed with, but I’m not exaggerating when I say this one that is tossed in the creamy chicken and sun-dried tomato pasta might just be my favorite.

When you combine that delectable creamy sauce with tender, juicy chicken breast and sun-dried tomatoes, it’s impossible to not go back for seconds.

Or thirds. No judgement here!

Sprinkle a little extra parmesan on top, and voila. You have what possibly is the best pasta dinner ever.

Thank me later!

A skillet is in the upper left corner, next to two green bowls filled with servings of creamy pasta. A small side bowl os Parmesan Cheese also sits on the white counter.

Ingredients for one-pot creamy chicken and sun-dried tomato pasta

  • Chicken breast
  • Kosher salt
  • Black pepper
  • Olive oil
  • Sun-dried tomatoes
  • Garlic
  • Chicken stock
  • Whole milk
  • Fettuccine pasta
  • Parmesan cheese
  • Baby spinach leaves

If you want to change the type of noodles you use, that’s perfectly fine! Penne, farfalle and rigatoni noodles all work wonderfully with this creamy pasta recipe.

A close up image shows a golden fork and green bowl with a serving of creamy chicken pasta on a white countertop.

How can I add even more flavor to this creamy chicken and sun-dried tomato pasta?

When it comes to pasta sauce, it’s really a work of heart. If your heart says more garlic, then add more garlic! Same with the sun-dried tomatoes and parmesan. If those robust flavors aren’t enough, you could always toss in some crushed red pepper for extra heat, or a sprinkle Italian seasoning to make it even more mouthwatering.

What can I use instead of whole milk?

Usually, I think that milks can easily be substituted with vegan alternatives. With this recipe, however, it’s best to stick with whole milk. If you want to make the sauce even richer, though, you could always opt for heavy cream! Just be sure to reserve some pasta water, in case you end up needing to thin it out a bit.

Should I strain the sun-dried tomatoes before adding them to the pot?

That’s up to you, but I don’t strain them. When you also add the oil that they’re packaged with, you get a lot more of the tomato flavor in the pasta sauce, and who wants to miss out on flavor?! Adding both the oil and the sun-dried tomatoes is an easy way to elevate this already delicious dish.

A golden fork is placed slightly under a small serving of pasta in a dark green bowl.

More pasta recipes I love:

Cheesy Beefy Pasta Shells

Baked Ziti

Cajun Chicken Pasta

Tomato Spinach Chicken Pasta

One-Pot Creamy Chicken and Sun-Dried Tomato Pasta

A one-pot pasta recipe that's exceptionally easy and irresistibly delicious! The creamy sauce is SO good!
4.63 from 8 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Julie Chiou
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  • 1 pound (454 g) boneless skinless chicken breast, diced into 1/2 inch cubes
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • ½ cup (55 g) sun-dried tomatoes, minced
  • 4 cloves garlic, minced
  • 2 cups (473 ml) chicken stock
  • 1 cup (237 ml) whole milk, more may be needed
  • 8 ounces (227 g) fettuccine pasta, broken in half
  • ¼ cup (25 g) grated Parmesan cheese
  • 2 cups (60 g) packed baby spinach leaves, optional


  • Season diced chicken breast with kosher salt and black pepper, set aside.
  • In a large high-sided 12-inch skillet add olive oil and set over medium-high heat.
  • When the oil is hot add in the chicken breast and cook until browned on the outside and almost fully cooked throughout. Remove from the pan and set onto a plate. Cover to keep warm.
  • Add the skillet back to the stove, lower the heat to medium, and add in sun-dried tomatoes and garlic. Saute until the garlic is fragrant, about 30 seconds.
  • Pour in the chicken stock and whole milk, stir to combine.
  • Add in pasta and stir to combine and fully submerge the pasta.
  • Bring the pasta to a light boil and lower the heat to medium-low and gently simmer the pasta until it’s fully cooked – 10-15 minutes based on the heat of the stove. If while you’re cooking the liquid seems to be cooking down too fast and the pasta is not fully cooked simply add in a little more milk or chicken stock.
  • When the pasta is fully cooked you should be left with a creamy sauce that sticks to the pasta. If you find the sauce too thick simply add a splash of milk. If the sauce is too thin just cook it down a little further.
  • Stir back in the chicken then add parmesan cheese, baby spinach and serve hot.

Recipe Notes

You could use a different shape pasta if you want, but you may need to add a little extra time on cooking time as flat pasta cooks up a bit faster.
You can add dried Italian seasoning to the mix if you want more Italian flavor but I opted to leave it out only because I wanted the flavor of the sun-dried tomatoes and garlic to really shine.


Serving: 1 serving | Calories: 558 kcal | Carbohydrates: 57 g | Protein: 42 g | Fat: 18 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 135 mg | Sodium: 483 mg | Potassium: 1337 mg | Fiber: 4 g | Sugar: 11 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Recipe Rating


Wednesday 17th of November 2021

My milk curled in the broth.

Julie Chiou

Wednesday 17th of November 2021

that shouldn't have happened...what type of milk did you use?

Mary Jo

Wednesday 3rd of February 2021

I generally "tinker" with recipes but I changed NOTHING for this recipe. Wonderful flavor and will be a good go to dinner for those nights I want something quick and easy. Thank you.


Monday 1st of February 2021

I made this tonight, and it’s so simple and so delicious. I didn’t have spinach, so I chopped up some kale in small pieces and for the cream I used oat creamer. Came out perfectly!


Monday 1st of February 2021

Can you use frozen spinach?

Julie Chiou

Wednesday 3rd of February 2021



Friday 29th of January 2021

Made this for dinner a couple nights ago and it's delicious! I had dinner done in less than 30 minutes, including all prep. I completely forgot the spinach, but we didn't miss it. I also had all the ingredients, which made this a great weeknight dinner. I saw Julie make it on IG stories with chicken sausage, which I bet is delicious. I think it'd be good even without the chicken if you were out. Highly recommend!