One Pot Chicken Pasta with Sun-Dried Tomatoes
This one pot chicken pasta features seared thighs and a creamy garlic-parmesan sauce. A fast, 30-minute dinner that cooks the pasta right in the pan.
This one pot chicken pasta is the ultimate solution for those weeknights when you want a high-impact dinner without a sink full of dishes. By cooking the pasta directly in the sauce, the starch from the noodles creates a silky, emulsified texture that you simply can't achieve with the traditional boiling method.
Our version uses boneless chicken thighs for maximum juiciness and a punchy hit of sun-dried tomatoes and fresh spinach. This easy one pot chicken pasta is designed to be foolproof, using a precise liquid-to-pasta ratio so you aren't left with a soupy mess or dry noodles.
If you are looking for a creamy one pot chicken pasta that actually stays creamy, the secret is finishing with cold butter and freshly grated parmesan. Skip the pre-shredded cheese in the green can; you want real Parmigiano-Reggiano to melt perfectly into every crevice of the rotini.
Ingredients
The Proteins & Aromatics
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
The Pasta & Liquid
- 1 lb (454g) dry rotini or penne pasta
- 4 cups (946ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
The Finishers
- 2 cups fresh baby spinach
- 1 cup (90g) freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Fresh parsley for garnish
Instructions
- 1
Season the chicken thigh pieces evenly with salt, pepper, and smoked paprika.
- 2
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
- 3
Sear the chicken in a single layer until golden brown on all sides, about 5-6 minutes; remove the chicken and set aside (it will finish cooking later).
- 4
Reduce the heat to medium and add the garlic and sun-dried tomatoes to the residual fat, sautéing for 1 minute until fragrant.
- 5
Pour in the chicken broth, heavy cream, oregano, and red pepper flakes, scraping the bottom of the pan to release any browned bits.
- 6
Add the dry pasta to the liquid, ensuring it is mostly submerged, and bring the mixture to a boil.
- 7
Reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
- 8
Remove the lid and check the pasta; if it is al dente and the sauce has thickened, stir the seared chicken back into the pan.
- 9
Fold in the baby spinach, parmesan cheese, and butter, stirring until the spinach is wilted and the sauce is glossy.
- 10
Remove from heat immediately and serve garnished with fresh parsley.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 985 kcal
- Protein
- 54 g
- Carbs
- 92 g
- Fat
- 43 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 1180 mg
Tips
- → Don't walk away from the stove. Because the pasta cooks in a concentrated liquid, you need to stir it every few minutes to ensure even cooking and to keep the bottom from scorching.
- → Use a heavy-bottomed pan. A thin skillet will create hot spots that can burn the cream and pasta before the noodles are tender.
- → Adjust the liquid at the end. If the sauce looks too thick, splash in 1/4 cup of hot water or extra broth to loosen it up to your desired consistency.
FAQ
Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook them. Sear the breast pieces quickly and remove them as soon as they are browned. Only add them back at the very end to prevent them from becoming rubbery.
Why does my one pot chicken pasta sauce look curdled?
This usually happens if the heat is too high or if you use a high-acid ingredient like lemon juice too early. Keep the sauce at a gentle simmer rather than a rolling boil once the cream is added.
How do I prevent the pasta from getting mushy?
Use a sturdy pasta shape like rotini, penne, or rigatoni. Avoid thin shapes like angel hair, which cook too quickly and can't stand up to the one-pot simmering method.
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