Dinner

One Pot Creamy Sun-Dried Tomato Pasta

This one pot wonder is about to become your new weeknight hero – the kind of recipe that makes you look like a culinary genius while secretly being ridiculously easy.

Picture this: tender chicken, sun-dried tomatoes bursting with concentrated flavor, and pasta swimming in the most luxurious garlic-basil cream sauce, all made in a single pan.

The magic happens when that precious sun-dried tomato oil becomes the foundation for building layers of incredible flavor that’ll have everyone asking for your secret.

We’re talking about silky cream sauce that clings to every piece of pasta, fresh spinach that wilts into emerald ribbons, and aromatic basil that makes your kitchen smell like an Italian bistro.

This recipe proves you don’t need a dozen pots and pans to create something restaurant-worthy – just one trusty sauté pan and about 35 minutes of your time.

Get ready for the ultimate comfort food experience that’s sophisticated enough for company but simple enough for a Tuesday night when you can barely remember your own name.

Ingredients

For the Protein

1 pound boneless skinless chicken breasts or thighs, thinly sliced into bite-sized pieces
Fine sea salt and freshly-ground black pepper to taste

For the Aromatics

1 (8-ounce) jar sun-dried tomatoes in oil, roughly chopped (save the oil!)
1 small white onion, diced
8 ounces baby bella mushrooms, sliced
6 cloves garlic, pressed or minced
1 /2 teaspoon crushed red pepper flakes

For the Base

3 1/2 to 4 cups vegetable broth
8 ounces small pasta shape (such as gnocchetti sardi or orzo)

For the Finish

5 ounces fresh baby spinach
1 /2 cup chopped fresh basil
1 /4 cup heavy cream
Freshly-grated Parmesan for serving

Instructions

Prepare the Chicken

1 Season the chicken pieces generously with fine sea salt and freshly-ground black pepper. Heat 1 tablespoon of the reserved oil from the sun-dried tomatoes in a large nonstick sauté pan over medium-high heat until shimmering. Add the seasoned chicken and cook, stirring occasionally, until evenly cooked through and golden on all sides, about 6-8 minutes. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a clean plate and set aside.

Build the Flavor Base

2 Add 1 more tablespoon of the sun-dried tomato oil to the same sauté pan without cleaning it – those browned bits are pure flavor gold. Add the diced onion and sliced mushrooms, sautéing over medium-high heat while stirring occasionally until the mushrooms release their moisture and become beautifully browned, about 5-7 minutes. The onions should be translucent and fragrant.
3 Add the pressed garlic and 1/2 teaspoon crushed red pepper flakes to the pan, sautéing for 2 minutes while stirring frequently to prevent the garlic from burning. You’ll know it’s ready when the garlic becomes fragrant and just begins to turn golden.

Create the One-Pot Magic

4 Add 3 1/2 cups of the vegetable broth, the pasta, and the roughly chopped sun-dried tomatoes to the pan, stirring everything together to combine. Bring the mixture to a gentle boil, then reduce heat to medium and continue cooking. Stir more frequently as the pasta continues to cook and absorb the flavorful broth, until the pasta is 1 minute shy of al dente (check package directions and subtract 1 minute). If the pasta seems to need more liquid to finish cooking properly, add the remaining 1/2 cup broth or more as needed.

Finish with Elegance

5 Stir in the fresh baby spinach, chopped basil, heavy cream, and the reserved cooked chicken until the spinach wilts completely and turns bright green, and the pasta reaches perfect al dente texture, about 2-3 minutes more. The sauce should be creamy and coat the pasta beautifully.
6 Remove from heat and serve immediately in warmed bowls, garnished generously with freshly-grated Parmesan cheese. The residual heat will continue to meld the flavors perfectly.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Large nonstick sauté pan or cast iron skillet (at least 12-inch diameter) – crucial for proper browning and accommodating all ingredients without overcrowding
Instant-read thermometer for checking chicken doneness and ensuring food safety
Sharp chef’s knife and cutting board for efficient prep work with vegetables and chicken
Wooden spoon or silicone spatula for stirring without scratching your pan surface

Helpful Upgrades:

Kitchen scale for precise pasta measurements if you’re scaling the recipe up or down
Microplane grater for creating perfectly fluffy fresh Parmesan that melts beautifully into the sauce
Garlic press for quick, consistent garlic preparation that releases maximum flavor
Liquid measuring cup with pour spout for easy broth additions without splashing

Nice-to-Have Options:

Immersion blender if you prefer a slightly smoother sauce texture (pulse briefly at the end)
Quality tongs for easy chicken handling and pasta serving
Storage containers with tight-fitting lids for storing leftovers up to 3 days

Remember, these tools enhance your cooking experience but aren’t mandatory – a basic sauté pan and wooden spoon will absolutely get the job done beautifully!

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace regular pasta with gluten-free pasta in the same amount – rice-based or chickpea pasta work exceptionally well
Check that your vegetable broth is certified gluten-free, as some brands contain wheat derivatives
Cooking time may vary slightly, so test pasta frequently during the final minutes

Dairy-Free Modifications:

Substitute heavy cream with full-fat coconut milk or cashew cream for richness
Replace Parmesan with nutritional yeast (start with 2 tablespoons) or dairy-free parmesan alternative
The sun-dried tomato oil provides plenty of richness to compensate for dairy removal

Vegan Version:

Omit chicken entirely and add 1 cup white beans or 8 ounces firm tofu, cubed and pan-fried until golden
Use vegetable broth and follow dairy-free modifications above
Add 1 tablespoon tomato paste with the garlic for extra umami depth

Low-Carb Alternative:

Replace pasta with spiralized zucchini noodles or shirataki noodles
Add zucchini noodles in the final 2 minutes to prevent overcooking
Increase chicken to 1.5 pounds for more protein and satiety

Flavor Variations:

Mediterranean twist: Add 1/2 cup Kalamata olives and 2 tablespoons capers
Protein swap: Use Italian sausage instead of chicken, or shrimp (add in final 3 minutes)
Seasonal vegetables: Substitute spinach with asparagus spears in spring or kale in winter

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This hearty one-pot meal delivers approximately 485 calories per serving with a well-balanced macronutrient profile. Each serving provides roughly 32 grams of high-quality protein from the chicken, 45 grams of complex carbohydrates from the pasta, and 18 grams of healthy fats primarily from the sun-dried tomato oil and cream. The dish also contributes 4 grams of fiber and essential vitamins and minerals.

Health Benefits of Main Ingredients:
The sun-dried tomatoes are nutritional powerhouses, containing concentrated lycopene, a powerful antioxidant that supports heart health and may reduce inflammation. Fresh basil provides vitamin K for bone health and contains eugenol, a compound with anti-inflammatory properties. The baby spinach adds folate, iron, and vitamin A, supporting energy metabolism and immune function. Garlic contributes allicin, known for its cardiovascular benefits and immune-boosting properties.

Dietary Considerations:
This recipe contains gluten (pasta), dairy (cream and Parmesan), and is naturally nut-free. The moderate sodium content comes primarily from the vegetable broth and cheese. Each serving provides about 25% of daily vitamin A needs and 15% of daily iron requirements. The combination of protein, healthy fats, and complex carbohydrates creates a satisfying meal that helps maintain stable blood sugar levels.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Sun-dried tomatoes → roasted red peppers chopped + 1 tablespoon olive oil (milder flavor)
Heavy cream → half-and-half + 1 tablespoon butter (lighter but still creamy)
Fresh basil → 1 tablespoon dried basil or fresh oregano (add with garlic)
Baby bella mushrooms → cremini, shiitake, or white button mushrooms (same cooking time)

Budget-Friendly Swaps:

Chicken thighs instead of chicken breasts (more flavorful and economical)
Frozen spinach (thawed and drained) instead of fresh baby spinach (use half the amount)
Regular Parmesan from the deli counter instead of pre-grated (better flavor, lower cost per ounce)
Vegetable broth powder reconstituted instead of boxed broth (more economical for frequent cooking)

Pantry Emergency Substitutions:

No sun-dried tomatoes → 2 tablespoons tomato paste + 1 tablespoon olive oil + pinch of sugar
No fresh garlic → 1 tablespoon garlic powder (add with red pepper flakes)
No vegetable broth → chicken broth or water + 2 bouillon cubes

Pro Tips for Substitutions:

Store sun-dried tomato oil in the refrigerator for up to 2 months – it’s liquid gold for future recipes
When using dried herbs instead of fresh, add them earlier in the cooking process for better flavor development

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace 8 ounces pasta with 4 ounces pasta + 2 cups cauliflower florets (reduces carbs by approximately 35 grams)
Use whole grain pasta or legume-based pasta for higher fiber content and better blood sugar control
Consider shirataki noodles mixed with regular pasta for significant carb reduction

Portion & Timing Tips:

Recommended serving size: 1 cup finished dish (approximately 35 grams carbohydrates)
Pair with: 2 cups mixed green salad with olive oil dressing to add fiber and healthy fats
Meal timing: Best consumed earlier in the day when insulin sensitivity is typically higher
Protein boost: Increase chicken to 6 ounces per serving to improve satiety and blood sugar stability

Smart Modifications:

Double the spinach to increase volume without adding carbs
Add extra mushrooms for umami flavor and fiber without carb impact
Use full-fat dairy (heavy cream, full-fat Parmesan) as fats help slow carbohydrate absorption
Include a tablespoon of olive oil drizzled on top for additional healthy fats

Total Carb Reduction: These modifications can reduce total carbohydrates from 45 grams to approximately 25 grams per serving while maintaining satisfying flavors and textures.

Perfect Pairing Suggestions

Beverage Pairings:
A medium-bodied Chardonnay or Pinot Grigio beautifully complements the creamy sauce and sun-dried tomatoes without overwhelming the delicate basil flavors. For red wine lovers, try a light Chianti or Sangiovese that echoes the Italian-inspired ingredients. Beer enthusiasts should reach for a wheat beer or light lager that won’t compete with the rich cream sauce. Non-alcoholic options include sparkling water with lemon or iced green tea to cleanse the palate between bites.

Side Dish Recommendations:
Garlic bread made with crusty Italian bread provides the perfect vehicle for soaking up any remaining sauce. A simple arugula salad with lemon vinaigrette adds peppery freshness that cuts through the richness. Roasted asparagus or broccolini with lemon zest introduces bright, seasonal vegetables. For entertaining, consider antipasto skewers with cherry tomatoes, mozzarella, and olives as an elegant starter.

Complete Meal Ideas:
Begin with bruschetta topped with fresh tomatoes and basil to echo the main dish flavors. Follow the pasta with tiramisu or panna cotta for an Italian-themed dinner party. For casual family meals, serve with garlic knots and Caesar salad. The creamy, satisfying nature of this dish makes it perfect for date nights, family dinners, or entertaining when you want impressive results without kitchen stress.

Pro Tips and Troubleshooting

Professional Techniques:
Reserve pasta water if using traditional pasta cooking methods – the starchy water helps bind sauces perfectly. Don’t skip the chicken resting step – this prevents overcooking when you add it back to the hot pan. Toast your garlic just until fragrant but not brown to avoid bitter flavors that can overpower the delicate cream sauce. Taste and adjust seasoning at the very end, as the Parmesan adds significant saltiness.

Common Mistake Prevention:
Avoid boiling the cream – keep heat at medium-low once cream is added to prevent curdling. Don’t overcook the spinach – it should be bright green and just wilted, not dark and mushy. Stir frequently during the pasta cooking phase to prevent sticking and ensure even liquid absorption. Measure your broth carefully – too little results in undercooked pasta, too much creates a soupy consistency.

Storage and Reheating:
Refrigerate leftovers for up to 3 days in airtight containers. Reheat gently over low heat with a splash of broth or cream to restore the sauce consistency. Freezing isn’t recommended as cream sauces can separate when thawed. Make-ahead strategy: Cook through step 3, then refrigerate. Finish with cream, spinach, and chicken when ready to serve.

Scaling and Presentation:
Double the recipe easily using a large Dutch oven instead of a sauté pan. Garnish with fresh basil leaves and extra Parmesan for restaurant-style presentation. Serve in warmed bowls to keep the dish at optimal temperature throughout the meal.

This one pot creamy sun-dried tomato pasta proves that extraordinary meals don’t require extraordinary effort – just smart techniques, quality ingredients, and a little bit of kitchen confidence. The beauty lies in how each component builds upon the last, creating layers of flavor that taste like you’ve been cooking all day when you’ve really only invested about half an hour of active time. Whether you’re feeding your family on a busy weeknight or impressing dinner guests, this recipe delivers restaurant-quality results with home kitchen simplicity that’ll have everyone asking when you became such an amazing cook.