Introduction
Some weeknights, I want all the comfort of a big bowl of creamy pasta without a sink full of pots waiting for me afterward. That’s exactly why this one-pot creamy chicken pasta earned a permanent spot in my rotation — everything, from the golden chicken to the last swirl of Parmesan sauce, happens in a single pan, and I get to sit down with my family instead of scrubbing dishes.
Tender pieces of seasoned chicken, penne cooked right in a garlicky broth-and-cream sauce, sweet-tangy sun-dried tomatoes, and a handful of fresh spinach come together in about 30 minutes. It serves 4–6, tastes like something from a little Italian-American bistro, and reheats beautifully the next day — if you’re lucky enough to have leftovers.
One-Pot Creamy Chicken Pasta with Sun-Dried Tomatoes and Parmesan
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Why You’ll Love This Recipe
- One-pot dinner – The chicken, pasta, and creamy sauce all come together in the same pan.
- Ready in about 30 minutes – Just 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.
Tips from Chef Lea
I’ve made this pasta on repeat ever since it first came out of my skillet, and these are the little habits that guarantee it turns out silky, rich, and perfectly creamy every single time:
- I never precook the pasta: Cooking the penne directly in the broth and cream is essential — the starch it releases is what naturally thickens the sauce and gives it that clingy, glossy finish.
- I grate the Parmesan myself: Freshly grated Parmesan melts far more smoothly than packaged pre-shredded cheese and gives the sauce a much better texture.
- I keep the heat gentle: Once the cream goes in, I never let the sauce boil aggressively — a lazy simmer keeps it silky.
- I stir regularly: One-pot pasta can catch on the bottom as the liquid reduces, so I give it a good stir every couple of minutes, especially toward the end.
- I don’t overcook the chicken: I brown it first, take it out, and return it toward the end so every piece stays tender and juicy.
- I add the spinach at the very end: It only needs a minute or two to wilt, and adding it late keeps its color bright and fresh.
- I don’t panic if the sauce looks slightly thin: It thickens considerably as the pasta rests and the Parmesan melts in, so I judge it after a minute off the heat.
- I serve it straight from the pan: Creamy pasta waits for no one — it is at its absolute best the moment it comes together.
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 result.
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.
Make Ahead & Storage
Make Ahead
This pasta is a friendly meal-prep recipe. Cook it fully, let it cool, and refrigerate it in portions — the flavors meld nicely overnight. Just remember that the pasta will drink up some of the sauce as it sits, so plan on loosening it with a splash of broth or cream when you reheat it.
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 when freshly made.
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 in between.
Freezing
Freezing isn’t my first choice for this recipe, because cream-based Parmesan sauces can change texture as they thaw. 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 time and the amount of liquid absorbed can vary slightly, so keep an eye on the pan and add a splash of broth if needed.
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 allows the pasta starch to 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 or cream and stir until it loosens back to a silky consistency.
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 sauce thickens as it cools and as the Parmesan finishes melting.
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 texture.
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 extra spinach.
Can I add more vegetables?
Definitely. Mushrooms, broccoli, peas, asparagus, zucchini, or roasted red peppers all work beautifully in this pasta.
How do I keep the Parmesan sauce smooth?
Reduce the heat before adding the Parmesan and add it gradually while stirring continuously. Freshly grated Parmesan melts much more smoothly than 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 or cream when reheating to bring back the creamy texture.
More Dinner Recipes You’ll Love
If this creamy one-pot pasta made your weeknight easier, here are three more of my favorite dinners to try next:
- Crispy Parmesan Chicken with Garlic Butter Cream Sauce
- Ultimate Cheesy Baked Penne Pasta
- Creamy Queso Chicken Enchiladas
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 all come together in one pan with a silky garlic Parmesan sauce. Serve it straight from the pan with extra Parmesan and fresh parsley, alongside a crisp salad or warm garlic bread, and watch it disappear.
If you make this one-pot creamy chicken pasta, I’d love to hear how it turned out! Follow me on Facebook and Pinterest for more easy, flavorful recipes, and find me on Instagram @lea_recipes1 and Pinterest @learecipes. Please leave a comment below and give the recipe a star rating — your feedback means the world to me and helps other home cooks find it too. Happy cooking!
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