Chicken Pasta with Sundried Tomatoes and Spinach: Creamy Pasta
Choose skinless chicken breast for this chicken pasta with sundried tomatoes and spinach to ensure the meat cooks quickly and stays lean. Use a meat thermometer to verify the internal temperature reaches 74°C (165°F). This step prevents over-cooking and keeps the chicken juicy. Select rigatoni pasta so the hollow centres capture the sauce.
This Italian dish combines savoury sun-dried tomatoes and fresh baby spinach in a heavy cream and Parmesan cheese base. You stir in vegetable broth to lift the browned bits from the pan for a deeper flavour. The result is a velvety sauce that coats every strand of pasta. It is a comforting meal that takes 30 minutes from start to finish.
Chicken Pasta with Sundried Tomatoes and Spinach: Creamy Pasta
Recipe cardIngredients
Watch how it's made
Instructions
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Cook the pasta
Bring 1 litre of water to a rolling boil in a large saucepan. Add salt and the rigatoni, cooking for 10–11 minutes until al dente. Drain the pasta but reserve half a cup of the water to adjust the sauce consistency later.
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Brown the chicken
Heat one tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, oregano and basil. Fry for 4–5 minutes until golden and the internal temperature reaches 74°C (165°F) to ensure it is cooked through but juicy.
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Sauté the aromatics
Add the remaining olive oil to the skillet. Cook the minced garlic for 30 seconds until fragrant, then sauté the chopped sun‑dried tomatoes for one minute. Pour in the vegetable broth and stir to lift the browned bits from the pan to incorporate those concentrated flavours.
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Simmer the sauce
Pour in the heavy cream and bring the mixture to a gentle simmer over low heat. Cook for 3–4 minutes until the sauce thickens slightly. If the liquid looks too thick, stir in two tablespoons of the reserved pasta water to loosen it.
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Wilt the spinach
Add the fresh baby spinach to the skillet. Stir for 1–2 minutes until the leaves wilt into the sauce. Adjust the seasoning with salt, pepper and red pepper flakes to suit your taste.
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Combine and finish
Return the chicken to the skillet to reheat for one minute. Toss in the rigatoni until every piece is well coated. Remove from heat and stir in the Parmesan cheese until it melts into a silky finish.
Use a meat thermometer to check that the chicken reaches 74°C (165°F). Without one, you risk undercooking the meat or overcooking it until it becomes tough. Precise temperature control guarantees a juicy result while ensuring the meat is safe to eat.
What to serve with it
Pair this pasta with a crisp green leaf salad dressed with olive oil, lemon juice, salt and pepper. For a more substantial meal, serve alongside crusty bread. A chilled glass of sparkling water with a slice of lemon or a light herbal iced tea balances the savoury richness of the cream.
Storing and reheating
Keep leftovers in an airtight container in the fridge for up to four days. For longer storage, freeze for up to three months. Thaw the pasta overnight in the fridge. Reheat gently on the stove with a splash of broth or reserved pasta water to restore the silky sauce consistency.
Nutrition per serving
- Calories
- 640
- Protein
- 38.5 g
- Carbs
- 42.0 g
- Fat
- 31.2 g
- Fiber
- 4.5 g
- Sugar
- 6.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Do spinach and sundried tomatoes go together?
Yes. The acidic, concentrated sweetness of the sun‑dried tomatoes balances the earthy, mild flavour of the fresh baby spinach. This contrast creates a balanced savoury profile that pairs well with creamy sauces and poultry.
How do you cook chicken with sun-dried tomatoes and spinach?
Sear the chicken first to brown the meat. Sauté garlic and sun‑dried tomatoes before simmering them in broth and cream. Stir in the spinach until wilted, then toss the cooked chicken and pasta back into the sauce.
Why is it called "marry me chicken pasta"?
It is a popular nickname for this style of creamy, sun‑dried tomato chicken. The name suggests the dish is so impressive that it could lead to a marriage proposal due to its rich and comforting flavour.
What is the recipe for creamy chicken pasta with sun dried tomatoes and spinach?
Sauté chicken pieces, then create a sauce from garlic, sun‑dried tomatoes, vegetable broth, and heavy cream. Stir in fresh spinach and cooked rigatoni, finishing the dish with grated Parmesan cheese for a silky texture.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
