Creamy Sun-Dried Tomato Chicken Pasta with Spinach

Spaghetti & Spinach with Sun-Dried Tomato Chicken Cream Sauce – A Quick Comfort Dinner

In just 35 minutes, you can have a rich, creamy pasta dinner on the table that tastes like it simmered all afternoon. This spaghetti and spinach with sun-dried tomato chicken cream sauce brings together tender chicken, wilted spinach, and a velvety tomato-cream sauce that coats every strand of pasta. It’s the kind of meal that makes a regular Tuesday feel like a special occasion.

I remember making this for the first time after a long day of recipe testing in my tiny kitchen in Barcelona. The sun-dried tomatoes reminded me of the little jars I used to pick up from the market in Gràcia, and the cream sauce was pure comfort. It’s simple enough for a weeknight but impressive enough to serve when friends stop by unexpectedly.

Why You’ll Love This Recipe

• Ready in just 35 minutes — perfect for busy weeknights
• The sun-dried tomato cream sauce is rich, tangy, and incredibly satisfying
• Spinach adds a pop of color and nutrients without extra effort
• Juicy chicken pieces make it a complete meal in one dish
• That cozy, restaurant-quality feeling without leaving your kitchen

Ingredients

• 12 oz spaghetti
• 2 boneless skinless chicken breasts, sliced into bite-sized pieces
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 3 cups fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil for garnish (optional)

Instructions

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
• While the pasta cooks, season the chicken pieces with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the chicken to the skillet in a single layer. Cook for 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
• Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
• Add the chopped sun-dried tomatoes and cook for another minute, stirring frequently.
• Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a gentle simmer.
• Stir in the grated Parmesan cheese until melted and smooth. Let the sauce simmer for 2-3 minutes until it thickens slightly.
• Add the fresh spinach to the skillet and stir until wilted, about 1-2 minutes.
• Return the cooked chicken to the skillet and stir to coat it in the sauce.
• Add the drained spaghetti to the skillet and toss everything together. If the sauce seems too thick, add some reserved pasta water a tablespoon at a time until you reach the desired consistency.
• Season with additional salt, pepper, and red pepper flakes if desired. Garnish with fresh basil and serve immediately.

Pro Tips

• Don’t overcook the chicken — it should reach an internal temperature of 165°F. Overcooked chicken becomes dry and chewy, so keep an eye on it.
• Reserve that pasta water before draining. The starchy water helps bind the sauce to the spaghetti and gives it a silky finish.
• Use high-quality sun-dried tomatoes packed in oil for the best flavor. The oil-packed ones are softer and more flavorful than the dry kind.
• If the sauce thickens too much while sitting, just add a splash of warm pasta water or chicken broth to loosen it up before serving.
• Let the cream sauce simmer gently — high heat can cause it to separate or curdle. Patience pays off here.

Variations

• Swap the spaghetti for fettuccine, penne, or even gluten-free pasta — this sauce works beautifully with any shape.
• Add mushrooms along with the garlic for an earthy twist. Cremini or shiitake mushrooms are great choices.
• Make it vegetarian by omitting the chicken and adding roasted cherry tomatoes or artichoke hearts instead.
• For a lighter version, substitute half-and-half for the heavy cream and reduce the Parmesan slightly. The sauce will be thinner but still delicious.

Frequently Asked Questions

• Can I use dried sun-dried tomatoes instead of oil-packed? Yes, but rehydrate them in hot water for about 10 minutes first, then drain and chop. You may also want to add a little extra olive oil to the sauce for richness.
• How do I store leftovers? Keep any leftover pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so add a splash of milk or broth when reheating.
• Can I freeze this dish? Cream-based sauces can sometimes separate when frozen and thawed. If you plan to freeze it, undercook the pasta slightly and reheat gently with a bit of extra cream or broth.
• What can I serve alongside this pasta? A simple green salad with lemon vinaigrette or some crusty garlic bread pairs wonderfully. The salad helps cut through the richness of the cream sauce.
• Can I use spinach that’s past its prime? Wilted or slightly sad spinach works fine here since it gets cooked down. Just remove any slimy leaves and give it a good rinse before adding it to the pan.
• Is there a dairy-free version? You can substitute full-fat coconut milk for the heavy cream and use nutritional yeast or a dairy-free Parmesan alternative. The flavor will change but will still be creamy and satisfying.

More Recipes You’ll Love

• Chicken Spinach Mushroom Low Carb
• Silky Creamy Spinach Sun-Dried Tomato Fettuccine
• Creamy Herb Chicken Rigatoni
• Golden Chicken Alfredo Pasta
• Creamy Chicken Broccoli Fettuccine

This spaghetti and spinach with sun-dried tomato chicken cream sauce has become one of those recipes I turn to again and again. It’s forgiving enough for a rushed evening but polished enough that you’ll look forward to every bite. The sauce clings to the pasta just right, the chicken stays juicy, and the spinach brings a little green to the plate without any extra fuss. Give it a try on a night when you want something creamy, comforting, and genuinely satisfying.

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.