One-Pot Creamy Chicken Pasta with Sun-Dried Tomatoes and Parmesan

Introduction

This One-Pot Creamy Chicken Pasta with Sun-Dried Tomatoes and Parmesan is the perfect combination of easy weeknight cooking and rich, comforting flavor.

Tender pieces of seasoned chicken, perfectly cooked penne, fresh spinach, and sweet-tangy sun-dried tomatoes are all brought together in a velvety garlic Parmesan cream sauce. And the best part? Everything cooks in one pot, which means less cleanup and more time to enjoy dinner.

Instead of boiling the pasta separately, the penne cooks directly in a mixture of chicken broth and cream. As it cooks, the pasta releases starch into the sauce, naturally helping it become thick, silky, and beautifully creamy.

Fresh garlic, Italian seasoning, and Parmesan add plenty of savory flavor, while the sun-dried tomatoes provide a slightly sweet and tangy contrast that keeps the cream sauce from feeling too heavy.

Ready in about 30 minutes, this creamy chicken pasta is perfect for busy weeknights, cozy family dinners, or whenever you’re craving restaurant-style pasta without the extra work.

Why You’ll Love This Recipe

One-pot dinner – The chicken, pasta, and creamy sauce all come together in the same pan.
Ready in 30 minutes – Your original recipe requires only 10 minutes of prep and 20 minutes of cooking.
Rich and creamy – Heavy cream and freshly grated Parmesan create a luxurious sauce.
Packed with flavor – Garlic, Italian herbs, sun-dried tomatoes, and Parmesan make every bite delicious.
Tender, juicy chicken – Diced chicken cooks quickly and distributes throughout the pasta.
No separate pasta pot – The uncooked penne goes directly into the sauce.
Easy to customize – Add mushrooms, extra spinach, red pepper flakes, or other vegetables.
Family-friendly – Creamy pasta and chicken make this an easy dinner for both adults and kids.

Ingredient Notes

Chicken

Your original recipe uses 2 diced chicken breasts.

Cut the chicken into similar-sized pieces so they cook evenly. Boneless, skinless chicken thighs can also be used if you prefer darker, juicier meat.

Penne Pasta

You’ll need 12 oz (340 g) penne pasta.

Penne is especially good for creamy sauces because the sauce gets inside the pasta as well as coating the outside.

Most importantly, don’t cook the pasta beforehand. It goes into the pan dry and cooks directly in the broth and cream.

Sun-Dried Tomatoes

The recipe uses ½ cup (80 g) chopped sun-dried tomatoes.

They add concentrated tomato flavor and a slightly sweet, tangy element that balances the rich Parmesan sauce.

Fresh Spinach

One cup of fresh spinach adds color and freshness. It wilts quickly, so add it toward the end of cooking rather than at the beginning.

Garlic

Three fresh garlic cloves provide the aromatic base of the sauce. Cook the garlic briefly after browning the chicken—about 30 seconds is enough.

Heavy Cream

The 1 cup of heavy cream gives the sauce its luxurious consistency.

Combined with the chicken broth and starch released by the pasta, it creates a creamy sauce without requiring a separate roux.

Chicken Broth

The original recipe uses 3 cups (720 ml) chicken broth.

The pasta absorbs much of this liquid while cooking, concentrating the flavor directly into the dish.

Parmesan Cheese

Use 1 cup (100 g) freshly grated Parmesan for the smoothest sauce.

Freshly grated cheese generally melts much better than packaged pre-shredded Parmesan.

Italian Seasoning

Italian seasoning provides an easy combination of herbs without requiring several separate ingredients.

Paprika

A little paprika adds color and subtle warmth to the seasoned chicken before it is browned.

Fresh Parsley

Fresh parsley is used at the end to add color and a fresh herbal finish.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6
Course: Main Course, Dinner
Cuisine: Italian-American Inspired
Method: One-Pot / Stovetop
Difficulty: Easy

These times and serving amounts match your current recipe.

Ingredients

2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
3 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt, to taste
Freshly ground black pepper, to taste
3 cups (720 ml) chicken broth
1 cup (240 ml) heavy cream
12 oz (340 g) uncooked penne pasta
1 cup (50 g) fresh spinach
½ cup (80 g) sun-dried tomatoes, chopped
1 cup (100 g) freshly grated Parmesan cheese
Fresh parsley, chopped, for garnish
Extra Parmesan, for serving

Instructions

1. Season the Chicken

Pat the chicken breasts dry with paper towels and cut them into evenly sized, bite-sized pieces.

Season with Italian seasoning, paprika, salt, and freshly ground black pepper. Toss well so every piece is evenly coated.

2. Brown the Chicken

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Add the seasoned chicken in a single layer and cook for about 5–6 minutes, stirring occasionally, until golden brown on the outside and nearly cooked through.

Transfer the chicken to a plate and set aside.

3. Sauté the Garlic

Reduce the heat to medium and add the minced garlic to the same pan.

Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn.

4. Build the Creamy Sauce

Pour the chicken broth and heavy cream into the pan.

Stir well while scraping the bottom of the pan to release all the flavorful golden bits left from cooking the chicken.

Bring the mixture to a gentle simmer.

5. Add the Pasta

Add the uncooked penne directly to the sauce and stir well.

Make sure most of the pasta is submerged in the liquid so it cooks evenly.

6. Cook the Pasta

Reduce the heat to medium-low and let the pasta gently simmer for approximately 10–12 minutes, or until al dente.

Stir every couple of minutes, especially toward the end of cooking, to prevent the pasta from sticking to the bottom.

If the liquid is absorbed before the pasta is tender, add a small splash of chicken broth or water.

7. Return the Chicken

Once the pasta is almost al dente, return the browned chicken and any juices from the plate to the pan.

Stir everything together and continue cooking until the chicken is completely cooked through.

8. Add the Sun-Dried Tomatoes

Stir in the chopped sun-dried tomatoes.

Allow them to cook in the sauce for about 1–2 minutes, giving their concentrated sweet-tangy flavor time to blend into the creamy sauce.

9. Add the Spinach

Add the fresh spinach and gently fold it into the pasta.

Cook for approximately 1–2 minutes, just until the leaves are wilted but still vibrant.

10. Add the Parmesan

Reduce the heat to low.

Gradually add the freshly grated Parmesan, stirring continuously until completely melted.

The sauce should become rich, silky, and creamy enough to coat every piece of pasta.

11. Adjust the Sauce

If the pasta becomes too thick, add a splash of warm chicken broth or cream.

If the sauce seems slightly thin, let the pasta rest over very low heat for another minute. Remember that the sauce will continue thickening as it cools.

Taste and adjust with additional salt and freshly ground black pepper if necessary.

12. Garnish and Serve

Remove the pan from the heat.

Sprinkle generously with freshly chopped parsley and additional Parmesan.

Serve immediately while the chicken is juicy, the pasta is tender, and the garlic Parmesan sauce is still beautifully creamy.

Tips for the Creamiest One-Pot Chicken Pasta

Don’t precook the pasta. Cooking the pasta directly in the sauce is essential. The starch released from the pasta naturally helps thicken the sauce.

Use freshly grated Parmesan. It melts much more smoothly and gives the sauce a better texture than packaged pre-shredded cheese.

Keep the heat gentle. Once the cream is added, avoid aggressively boiling the sauce.

Stir regularly. One-pot pasta needs occasional stirring because the pasta can stick to the bottom as the liquid reduces.

Don’t overcook the chicken. Brown it first, remove it, and return it toward the end so it remains tender.

Add spinach near the end. It only needs a minute or two to wilt.

Don’t panic if the sauce looks slightly thin. It thickens considerably as the pasta rests and the Parmesan melts.

Serve immediately. Creamy pasta is at its best straight from the pan.

Variations

Creamy Tuscan Chicken Pasta

Add extra sun-dried tomatoes and spinach, then finish with fresh basil for a Tuscan-inspired variation.

Mushroom Chicken Pasta

Sauté 8 oz sliced mushrooms after removing the chicken, then continue with the garlic and sauce.

Spicy Chicken Pasta

Add ½ teaspoon crushed red pepper flakes with the garlic for a subtle kick.

Extra Garlic Parmesan Pasta

Increase the garlic to 5 cloves and finish with additional Parmesan for a stronger garlic-cheese flavor.

Chicken and Broccoli Pasta

Add small broccoli florets during the final few minutes of cooking the pasta.

Bacon Chicken Pasta

Add crispy chopped bacon just before serving for a smoky, salty crunch.

Chicken Thigh Version

Replace the chicken breasts with boneless, skinless chicken thighs for an especially tender and juicy variation.

What to Serve with Creamy Chicken Pasta

Because this one-pot pasta is already rich and satisfying, lighter sides work particularly well:

Garlic bread
Homemade focaccia
Simple green salad
Caesar salad
Roasted asparagus
Steamed broccoli
Roasted green beans
Garlic mushrooms
Roasted zucchini
Fresh tomato salad

A crisp salad and warm garlic bread make an especially easy complete dinner.

Storage

Allow leftovers to cool before transferring them to an airtight container.

Store in the refrigerator for up to 3–4 days.

The pasta will continue absorbing some of the sauce as it sits, so leftovers will naturally be thicker than the freshly prepared dish.

Reheating

For the best texture, reheat the pasta gently in a skillet over low to medium-low heat.

Add a splash of chicken broth, milk, or cream and stir gently as the pasta warms. This helps restore the creamy consistency of the Parmesan sauce.

Individual portions can also be reheated in the microwave. Add a small splash of liquid first and heat in short intervals, stirring between each one.

Can You Freeze It?

Freezing isn’t my first choice for this recipe because cream-based Parmesan sauces can change texture after thawing, and the pasta may become softer.

For the best flavor and creamy consistency, enjoy it freshly prepared or refrigerated for a few days.

Frequently Asked Questions

Can I use a different type of pasta?

Yes. Rigatoni, rotini, farfalle, fusilli, or another medium-sized pasta can replace the penne. Cooking times and the amount of liquid absorbed may vary slightly depending on the shape, so check the pasta as it cooks.

Do I need to cook the pasta before adding it?

No. The pasta goes into the pan uncooked and cooks directly in the chicken broth and cream. This is what makes the recipe truly one-pot and also allows the pasta starch to help thicken the sauce.

Why is my sauce too thick?

One-pot pasta continues absorbing liquid even after you turn off the heat. Add a splash of warm chicken broth, milk, or cream and stir until the sauce becomes silky again.

What if my sauce is too thin?

Let the pasta simmer uncovered for another minute or two, then remove it from the heat and allow it to rest briefly. The Parmesan and pasta starch will continue thickening the sauce.

Can I substitute chicken thighs?

Absolutely. Boneless, skinless chicken thighs are an excellent substitute and tend to stay especially tender and juicy.

Can I use half-and-half instead of heavy cream?

Yes, but the finished sauce will be lighter and slightly less rich. Keep the heat gentle to help maintain a smooth consistency.

Can I leave out the sun-dried tomatoes?

Yes. The pasta will still be delicious without them. You could replace them with sautéed mushrooms, roasted red peppers, cherry tomatoes, or additional spinach.

Can I add more vegetables?

Definitely. Mushrooms, broccoli, peas, asparagus, zucchini, or roasted red peppers all work beautifully.

How do I keep the Parmesan sauce smooth?

Reduce the heat before adding the Parmesan and add it gradually while stirring. Freshly grated Parmesan generally melts more smoothly than packaged pre-shredded cheese.

Is this pasta good for meal prep?

Yes. It keeps well in the refrigerator, although the sauce thickens as it sits. Add a splash of broth, milk, or cream when reheating to bring back its creamy texture.

Conclusion

This One-Pot Creamy Chicken Pasta with Sun-Dried Tomatoes and Parmesan is the kind of recipe that makes weeknight cooking feel effortless without sacrificing comfort or flavor.

Tender seasoned chicken, perfectly cooked pasta, fresh spinach, and sweet-tangy sun-dried tomatoes come together in a rich garlic Parmesan sauce, all in one pan. Because the pasta cooks directly in the broth and cream, it absorbs plenty of flavor while releasing starch that helps create an incredibly silky sauce.

With only about 30 minutes from start to finish and minimal cleanup afterward, this dish is perfect for busy family dinners, cozy evenings, or anytime you’re craving a satisfying restaurant-style pasta at home.

Serve it straight from the pan with extra Parmesan and fresh parsley, alongside a crisp salad or warm garlic bread for a simple but delicious complete meal.