Creamy Sun-Dried Tomato Chicken Pasta with Spinach and Basil: Your New Go-To One-Pot Dinner

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You know the kind of meal that feels like a warm embrace after a long day? That’s what this Creamy Sun-Dried Tomato Chicken Pasta with Spinach and Basil delivers every time. The combination of sun-dried tomatoes, tender chicken, creamy cheese sauce, and fresh herbs creates a dish that’s not just filling—but full of flavor and soul.

If you’re someone who juggles work, home, and everything in between, this one-pot pasta has your name written all over it. No complicated techniques, no mess of pans—just a hearty, homemade dinner in under 40 minutes.  Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

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Why You’ll Fall in Love with This Creamy Chicken Pasta

Quick Cooking, Minimal Cleanup

Let’s be honest: You don’t always have time to cook a full-fledged dinner from scratch. This pasta recipe streamlines everything into a single pot, which means:

• Fewer dishes
• Less prep time
• More time to relax (or multitask!)

Flavor-Packed in Every Bite

With sun-dried tomatoes soaked in olive oil, garlic-infused butter, and a creamy blend of Parmesan and cream cheese, you’re getting layers of deep, savory goodness. The spinach and basil cut through the richness perfectly, offering a bright, fresh finish.

Nutritious Meets Delicious

While this pasta is all about indulgence, it doesn’t neglect nutrition. You’re getting:

• Lean protein from chicken
• Vitamins and fiber from spinach and basil
• Healthy fats from sun-dried tomatoes and cheese

It’s a dinner that satisfies your cravings and your body’s needs—all in one.

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Your Ingredients, Broken Down for Simplicity

Here’s everything you’ll need to bring this comfort meal to life. Each item has been carefully chosen for taste, texture, and ease of cooking.

Ingredients Table

Ingredient	Measurement	Notes/Substitutes
Sun-dried tomatoes (oil-packed)	1/2 cup, drained	Use oil from the jar for added flavor
Chicken breasts or thighs (cubed)	1 lb	Thighs for juiciness, breasts for leanness
Salt and black pepper	To taste	Adjust as you cook
Italian seasoning	4 teaspoons, divided	Or use a blend of oregano, basil, thyme
Salted butter	2 tablespoons	Unsalted works too; just add extra salt
Garlic, chopped	2 cloves	Garlic paste or powder in a pinch
Short-cut pasta (penne/rotini)	3/4 to 1 pound	Pick your favorite; gluten-free if needed
Whole milk	2 cups	Or use oat/almond milk for lighter version
Cream cheese	2 ounces	Optional, but makes it extra creamy
Baby spinach, chopped	2 cups	Kale or Swiss chard can also be used
Parmesan cheese, grated	1/2 cup	Pecorino Romano works well too
Fresh basil, chopped	1/2 cup	Dried basil if fresh isn’t available

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Step-by-Step: How to Cook This Creamy One-Pot Chicken Pasta

1. Sear the Chicken for Flavor

Start by adding about a tablespoon of the oil from your sun-dried tomato jar into a large pot over medium-high heat. This oil is gold—it’s already infused with tomato and herb flavors.

• Toss in your cubed chicken.
• Sprinkle with 2 teaspoons of Italian seasoning, salt, and pepper.
• Cook for 5–6 minutes until lightly browned and fully cooked.

Once done, remove the chicken and set it aside. You’re already off to a flavorful start.

2. Sauté Aromatics and Seasonings

In the same pot, melt your butter. Add in the chopped garlic and the rest of your Italian seasoning. Let everything sizzle for a minute or two, stirring constantly so nothing burns.

This step might seem small, but it lays down the foundation of flavor that builds through the dish.

3. Boil the Pasta Right in the Pot

Pour in your uncooked pasta and 2 cups of water. Yes, no need to pre-boil anything in another pot. Stir frequently as the pasta softens and absorbs the water. You want the pasta al dente and the water mostly soaked up—usually about 8–10 minutes.

You’ll notice that even the pasta starts picking up flavor at this stage. That’s one of the perks of one-pot cooking.

4. Stir in the Creamy Elements

Reduce your heat to low. Add in:

• The whole milk
• The cream cheese
• The Parmesan cheese

Keep stirring until everything is well combined and smooth. You’ll see the sauce start to thicken and coat the pasta.

This is where the magic happens—creaminess without the fuss of making a separate sauce.

5. Reunite Everything in the Pot

Now toss in the cooked chicken, your drained sun-dried tomatoes, and the chopped spinach. Stir until the spinach wilts and everything is evenly coated in the creamy sauce.

Optional: Add another handful of Parmesan here if you’re feeling extra indulgent.

6. Garnish and Serve Like a Pro

Turn off the heat and stir in the chopped fresh basil. It adds that fresh, aromatic finish that makes the dish taste restaurant-quality.

Plate your pasta, sprinkle with extra Parmesan and basil, and dig in.

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Nutritional Value: What You’re Actually Eating

Here’s a rough breakdown per serving (based on 6 servings):

• Calories: ~480
• Protein: 28g
• Carbohydrates: 35g
• Fats: 24g
• Fiber: 3g
• Calcium: ~20% RDA

You’re getting a nice balance of macronutrients here—enough to fill you up without weighing you down.

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Serving Ideas to Elevate Your Plate

You can serve this creamy pasta on its own, or make it part of a larger spread.

Try pairing it with:

• A light arugula salad with lemon vinaigrette
• Crusty garlic bread or focaccia
• A glass of crisp white wine (like Pinot Grigio)

Want to make it spicy? Add some red chili flakes or chopped Calabrian chili peppers.

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Smart Variations You’ll Want to Try

Make It Vegetarian

• Replace chicken with mushrooms, white beans, or tofu.
• The creamy base still holds up wonderfully.

Add Extra Veggies

• Bell peppers, zucchini, or cherry tomatoes can blend right in.
• Roasting them beforehand adds extra depth.

Swap the Protein

• Try it with shrimp or sausage for a flavor twist.
• Or use rotisserie chicken for convenience.

Go Gluten-Free or Dairy-Free

• Just use your favorite gluten-free pasta and non-dairy cream cheese.
• Almond milk or coconut milk (unsweetened) works surprisingly well.

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How to Store and Reheat Leftovers

You’ll probably have some leftovers—and that’s good news. This dish is even better the next day.

Storage Tips

• Store in an airtight container in the fridge.
• Keeps well for up to 4 days.

Reheating Tips

• Reheat on the stovetop with a splash of milk or water to revive the sauce.
• Microwave-friendly, too—just cover and stir halfway.

Note: This dish doesn’t freeze well due to the dairy content. The texture of the sauce may change after thawing.

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FAQs About Creamy Sun-Dried Tomato Chicken Pasta with Spinach and Basil

Can I make this recipe ahead of time?

Yes! It reheats beautifully and actually deepens in flavor overnight. Just store it properly and add a splash of milk when reheating.

What kind of pasta works best in this recipe?

Short-cut pasta like penne, rotini, or fusilli holds the creamy sauce well. Avoid long noodles like spaghetti, as they don’t absorb the sauce evenly.

Can I use frozen spinach instead of fresh?

Absolutely. Just thaw and squeeze out any excess water before adding it to the pot.

How can I make it spicier?

Add red pepper flakes, hot sauce, or chopped chili peppers when sautéing garlic. It gives the sauce a nice little kick.

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You Deserve Dinners That Work as Hard as You Do

Let’s be honest—you don’t always have time for complicated meals. But that doesn’t mean you should settle for bland food. This Creamy Sun-Dried Tomato Chicken Pasta with Spinach and Basil gives you gourmet-level flavor without demanding hours in the kitchen.

You’ve got bold ingredients. You’ve got a one-pot system. And you’ve got a dish that’s endlessly adaptable. It’s the kind of meal that makes you look forward to dinnertime—even on your busiest days.

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