Introduction
Imagine tucking into a bowl of warm, velvety pasta studded with tangy sun-dried tomatoes, tender chicken, and vibrant spinach—all cooked in a single pot. That’s exactly what this One Pot Creamy Sun-Dried Tomato and Spinach Pasta with Chicken delivers: big flavor with zero stress.
When I first experimented with sun-dried tomatoes in pasta, I under-estimated their punch. Just a handful turned dull weeknight pasta into a restaurant-worthy dish. Toss in Greek yogurt for tangy creaminess and baby spinach for a pop of color, and dinner suddenly feels gourmet—even on your busiest nights.
What makes this recipe special is how it balances richness with speed. There’s no draining, no multiple pans, and almost no cleanup. Compared to our Classic One-Pot Chicken Alfredo, this version adds a bright tomato twist that keeps things light yet satisfying. Ready in about 30 minutes, it’s perfect for families, date nights, or when friends drop by unannounced. Let’s dive in and make your next dinner ridiculously easy—and undeniably delicious.
Why You’ll Love This Recipe
- One-Pot Wonder: Only one pan needed—from browning to saucing.
- 30-Minute Meal: Dinner on the table fast, without sacrificing taste.
- Bright & Creamy: Tangy sun-dried tomatoes meet smooth Greek yogurt.
- Protein-Packed: Chicken breasts add lean protein for a balanced plate.
- Vibrant Veggies: Baby spinach folds in for a fresh color and nutrients.
Ingredients
- Protein & Seasoning
- 1 lb boneless, skinless chicken breasts, cut into 1″ pieces
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional, for a mild kick)
- Salt & pepper, to taste
- 1 tbsp olive oil
- Flavor Base
- ½ cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 cups chicken broth
- Creamy Elements
- 1 cup Greek yogurt
- ½ cup grated Parmesan cheese
- Veg & Pasta
- 8 oz pasta (penne, rotini, or fusilli)
- 1 cup packed baby spinach
Equipment You’ll Need
- Large deep skillet or Dutch oven
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Step-By-Step Instructions
- Season and Brown the Chicken
- Pat chicken pieces dry.
- Season with garlic powder, oregano, red pepper flakes (if using), salt, and pepper.
- Heat olive oil in your pot over medium-high heat.
- Add chicken in a single layer. Cook 4–5 minutes, stirring occasionally, until golden and cooked through.
- Transfer chicken to a plate and set aside.
- Sauté Sun-Dried Tomatoes
- Lower heat to medium.
- Add chopped sun-dried tomatoes to the same pot.
- Sauté 1–2 minutes, stirring, until they become fragrant and start to soften.
- Simmer the Pasta
- Pour in chicken broth and scrape up any browned bits.
- Stir in pasta.
- Bring to a gentle boil, then reduce to a simmer.
- Cover and cook 8–10 minutes, stirring once or twice, until pasta is al dente and most liquid is absorbed.
- Create the Cream Sauce
- Remove pot from heat.
- Stir in Greek yogurt until smooth and creamy.
- Add Parmesan cheese and stir until melted.
- Combine Chicken & Spinach
- Return cooked chicken to the pot.
- Fold in baby spinach.
- Cover briefly (1–2 minutes) to let spinach wilt.
- Adjust & Serve
- Taste and adjust seasoning with extra salt, pepper, or red pepper flakes.
- Spoon into bowls and garnish with more Parmesan or chopped fresh herbs if desired.
Serving Suggestions
- Crisp Side Salad: Arugula with lemon vinaigrette cuts the richness.
- Garlic Bread: Toast crusty bread to mop up every last drop.
- Roasted Veggies: Serve alongside roasted zucchini or bell peppers for color.
- Wine Pairing: A chilled Pinot Grigio or Sauvignon Blanc complements the tang.
FAQs
Can I use heavy cream instead of Greek yogurt?
Yes—substitute ½ cup heavy cream plus ½ cup broth and omit the yogurt. It’ll be richer but less tangy.
What pasta shapes work best?
Short, ridged pastas like penne, rotini, or fusilli hold the creamy sauce well.
How do I store leftovers?
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove with a splash of broth.
Can I make this vegetarian?
Skip the chicken and use vegetable broth. Add white beans or tofu cubes for protein.
Nutrition Facts (per serving; serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 32 g |
| Carbohydrates | 45 g |
| – Dietary Fiber | 4 g |
| – Sugars | 5 g |
| Fat | 18 g |
| – Saturated Fat | 6 g |
| Sodium | 780 mg |
Recipe Tips
- Don’t Overcook Pasta: Start checking at 8 minutes to keep al dente.
- Temper the Yogurt: Stir a spoonful of hot broth into the yogurt before adding to prevent curdling.
- Drain Tomatoes Well: Excess oil can make the sauce greasy.
- Slice Chicken Evenly: Uniform pieces cook at the same rate.
- Boost Flavor: Stir in a squeeze of lemon juice just before serving for brightness.
Conclusion
This One Pot Creamy Sun-Dried Tomato and Spinach Pasta with Chicken is a weeknight hero: fast, fuss-free, and full of flavor. With only one pot to wash and just 30 minutes to dinner, it’s bound to become your go-to comfort meal. Craving more easy pasta dinners? Try our One-Pot Pesto Chicken Pasta or Skillet Lemon Garlic Shrimp Pasta. Happy cooking—and here’s to simple meals that feel special!