If you love pasta that feels a little fancy but is actually simple to make, this one is for you. It has juicy chicken, a rich creamy sauce, sun dried tomatoes, and spinach, all cooked in a single pot.
It works great for a busy weeknight when you want something warm and filling without spending hours in the kitchen. The whole thing comes together in about half an hour, with barely any cleanup since everything cooks in one pan.
Quick Info
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 6 |
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup sun dried tomatoes, drained and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese, freshly grated
- 8 ounces penne or macaroni pasta, uncooked
- 3 cups baby spinach
Tools You’ll Need
- Dutch oven or large braiser (deep, heavy pot)
- Cutting board and sharp knife
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
- Grater (for fresh Parmesan)
Directions
Step 1: Season and cook the chicken
Pat the chicken breasts dry and season both sides with salt and pepper. Heat the olive oil in a Dutch oven or braiser over medium high heat. Add the chicken and cook for about 3 to 4 minutes on each side, until nicely browned and cooked through. Take the chicken out of the pot, let it cool slightly, then cut it into bite sized pieces (roughly 1 inch). Set it aside for later.
Step 2: Build the flavor base
In the same pot, add the butter and let it melt over medium heat. Toss in the minced garlic, chopped sun dried tomatoes, and Italian seasoning. Stir and cook for a minute or two, just until it smells fragrant.
Step 3: Cook the pasta in the sauce
Pour in the heavy cream and milk, then add the Parmesan cheese and the uncooked pasta. Stir everything together well. Let it cook for about 10 minutes, stirring occasionally, until the pasta turns al dente and the sauce thickens up.
Step 4: Bring it all together
Add the cooked chicken back into the pot along with the baby spinach. Stir and cook for another 1 to 2 minutes, just until the chicken is warmed through and the spinach wilts down into the sauce.
Step 5: Serve
Give everything one final stir and serve the pasta warm, straight from the pot.
Recipe Notes
1. Chicken swap: Chicken thighs work just as well as chicken breasts here. Just keep an eye on the cook time since thighs may need slightly longer or shorter depending on their size.
2. Lighter version: You can swap the heavy cream for coconut cream or a lower fat milk if you want to cut down on richness. Just know the sauce will be a bit thinner and less creamy if you skip the heavy cream entirely.
3. Pasta shapes: Penne and macaroni hold the sauce beautifully, but rotini, farfalle, shells, or rigatoni all work great too. Long noodles like fettuccine or linguine are fine as well if that is what you have on hand.
4. Storage: Leftovers keep well in an airtight container in the fridge for 3 to 4 days.
5. Freezing: This dish freezes well for up to 6 months in an airtight container. Thaw it overnight in the fridge before reheating, and give it a good stir on the stove since the sauce can separate slightly after freezing.
Nutrition Information
Per Serving (Approximate)
| Nutrient | Amount |
| Calories | 695 kcal |
| Carbohydrates | 46g |
| Protein | 50g |
| Fat | 35g |
| Saturated Fat | 17g |
| Cholesterol | 181mg |
| Sodium | 780mg |
| Fiber | 4g |
| Sugar | 12g |
Note: these values are approximate and can vary depending on the exact ingredients and brands you use.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work well as a substitute. They tend to stay juicy, but the cooking time might be a little different, so check that the chicken is fully cooked before moving on.
What is the best pasta shape for this recipe?
Smaller shapes like penne, rotini, farfalle, or shells are ideal because they hold onto the creamy sauce nicely. Long noodles like fettuccine or spaghetti will also taste great if that is your preference.
Can I make this dish healthier?
You can add extra vegetables like mushrooms, kale, peas, or more spinach to boost the nutrition. Using a lighter cream or milk instead of heavy cream also helps cut down on fat.
How long do leftovers last in the fridge?
Stored in a sealed, airtight container, this pasta stays good in the fridge for 3 to 4 days.
Can I freeze this pasta?
Yes, it freezes well for up to 6 months. Just note that the pasta texture will soften a bit after thawing, and thawing it overnight in the fridge before reheating gives the best results.
Tried this recipe? I’d love to hear how it turned out — drop a comment below!