Creamy One Pot Chicken Pasta with Sun-Dried Tomatoes
This one pot chicken pasta features seared thighs and tender noodles cooked in a garlic-parmesan cream sauce. A 30-minute dinner with sun-dried tomatoes and baby spinach.
This recipe for one pot chicken pasta is designed for those nights when you want a high-effort flavor profile with a low-effort cleanup. By searing juicy chicken thighs and then simmering the pasta directly in a savory broth-and-cream mixture, we create a starchy, emulsified sauce that coats every strand perfectly without the need for a separate colander.
Making an easy one pot chicken pasta shouldn't mean sacrificing texture or depth. We start by browning the meat to develop a deep fond on the bottom of the pan, which then releases into the liquid to season the noodles from the inside out. It’s a technique that turns a simple pantry meal into something that feels intentional and restaurant-quality.
This creamy one pot chicken pasta is rounded out with the sharp tang of sun-dried tomatoes and the freshness of baby spinach. It's a complete, well-balanced meal that hits the table in 30 minutes, keeping your kitchen cool and your sink empty.
Ingredients
The Foundation
- 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1 tbsp olive oil
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 1 tsp smoked paprika
Aromatics & Pasta
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1/2 tsp dried oregano
- 12 oz (340g) dry short pasta, such as penne, rotini, or fusilli
- 2 1/2 cups (600ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
The Finish
- 2 cups fresh baby spinach
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- Red pepper flakes (optional, for garnish)
Instructions
- 1
Season the chicken pieces thoroughly with salt, pepper, and smoked paprika.
- 2
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear until golden brown on all sides, about 5-6 minutes. Remove chicken to a plate (it will finish cooking later).
- 3
Reduce heat to medium. In the same pan, add the minced garlic, sun-dried tomatoes, and oregano. Sauté for 1 minute until fragrant, scraping up the browned bits from the bottom of the pan.
- 4
Pour in the chicken broth and heavy cream. Stir well, then add the dry pasta. Ensure the pasta is mostly submerged in the liquid.
- 5
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer, uncovered. Stir frequently to prevent the pasta from sticking to the bottom.
- 6
Cook for about 10-12 minutes, or until the pasta is al dente and the liquid has reduced into a thick, creamy sauce.
- 7
Stir the browned chicken back into the pan along with the baby spinach and Parmesan cheese. Toss for 1-2 minutes until the spinach is wilted and the chicken is heated through.
- 8
Remove from heat, stir in the lemon juice to brighten the flavors, and serve immediately with a pinch of red pepper flakes if desired.
Tips
- → Don't rinse the pasta first; the natural starches on the dry noodles are what thicken the cream sauce into a silky glaze.
- → Keep the heat at a steady simmer. If it boils too hard, the liquid will evaporate before the pasta is tender; if it's too low, the noodles may become gummy.
- → Always use freshly grated Parmesan from a block. Pre-shredded cheese is coated in potato starch which can make a one-pot sauce feel grainy.
FAQ
Why does my one pot chicken pasta have crunchy noodles?
This happens if the liquid evaporates too quickly or if the pasta isn't stirred enough. Ensure the heat is on a simmer, not a rolling boil, and add an extra splash of broth if the liquid is gone before the noodles are tender.
Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook them. Sear the breast pieces quickly just to get color, remove them, and only add them back at the very end to prevent them from becoming dry and rubbery.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. When reheating, add a splash of milk or water to the bowl before microwaving to loosen the sauce, as the pasta will absorb the moisture while sitting in the fridge.
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