Looking for an easy weeknight meal? Bring the flavors of Tuscany to your dinner table and make this one pot creamy smoked Sun Dried Tomato Pasta with Chicken and spinach in under 30 minutes.
I haven’t created a one pot pasta meal in what feels like forever. I have fully embraced the Instant Pot life. The other month I started to clean out my pantry (like I try to do at least every other month), and that’s when I found my hidden stash of sun dried tomatoes. I knew instantly I needed to make a one pot pasta recipe using them! This easy recipe for One Pot Creamy Smoked Sun-Dried Tomato Pasta with Chicken is sure to be a new family favorite.
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Directions
First, you want to start by seasoning the chicken tenders with salt and pepper on each side. Then preheat a large skillet (I love this OXO Skillet) on medium-high heat. Add the grape seed oil and place the chicken in the skillet. Cook the chicken tenders for 2 minutes, then flip and cook an additional 2 minutes. Chicken should be almost cooked through but not fully cooked (and browned).
Next, add in the salted butter, minced garlic, and white onions to the pan. Reduce the heat to medium and saute for 1 minute. Next, add in the Smoked Sun-Dried Tomatoes and farfalle pasta. Mix, well for 1 minute, then add in the box of low-sodium chicken broth.
Mix well, place the lid on the pot and cook for 12 minutes. Stir 1-2 times. While the pasta cooks, chop the chicken into bite size pieces. Once the broth is almost absorbed add the chicken back to the pot as well as the fresh spinach. Turn the heat off to the skillet and mix for one minute until incorporated. Then, pour in the heavy cream–mix a little longer and place the lid on the skillet for 5 minutes.
Before serving, add in the grated pecorino romano cheese, and the basil leaves. Divide evenly among plates and enjoy.
Recipe FAQs
I used the Smoked Sun-Dried Tomatoes julienne-cut style. However, you can use traditional julienne cut. If you don’t want the chewy sun-dried tomato pieces you could use a sun-dried tomato salsa. The sun dried tomatoes packed in oil are fine too. Just make sure you drain the oil before adding to the skillet.
If you are not using sundried tomatoes in oil then yes, it is recommended that you soak the tomatoes for at least an hour prior to cooking with. However, since these sundried tomatoes are thinly sliced and they cook in the broth as the pasta cooks you do not need to soak them.
Sun-dried tomatoes are so expensive because of the process that they go through. They have to be dehydrated and then packed in oil which is also expensive. A typical jar of sundried tomatoes starts at around $10.
Recipe Tips & Tricks
Here are a few of my favorite tips and tricks when making Sun-Dried Tomato Pasta.
- Pasta – This recipe was created with regular wheat pasta. Gluten-free or whole wheat won’t work with this amount of liquid and time.
- Cream Cheese – Looking for a richer flavor? Add 8 ounces of low-fat softened cream cheese to the skillet when you go to add in the heavy cream. Mix until the cream cheese has complete melted into the pasta.
- Sun-Dried Tomatoes – If you can’t find the smoked sun dried tomatoes you can always use the sun dried tomatoes in oil. Make sure to strain the oil prior to putting them into the skillet.
Looking for more one pot pasta meals?
Here are a few of my favorite one pot pasta dinners:
If you make this Sun-Dried Tomato Pasta with Chicken recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Sun-Dried Tomato Pasta with Chicken
Equipment
- 1 12-inch Skillet
- 1 Stove Top
Ingredients
- 1 pound boneless skinless chicken tenders
- salt and pepper
- 1 tablespoon grape seed oil
- 1 tablespoon salted butter
- 4 cloves garlic minced
- ½ white onion sliced thin
- 3 ounces bag of Smoked Sun-Dried Tomatoes Julienne Cut
- 3 cups dried mini farfalle pasta
- 32 ounces box of low-sodium chicken broth
- 3 cups fresh spinach chopped
- ½ cup heavy cream
- ¼ cup pecorino romano grated
- 24 basil leaves chiffonade
Instructions
- Season the chicken tenders with salt and pepper on each side. Then preheat a large skillet on medium-high heat. Add the grape seed oil and place the chicken in the skillet. Cook the chicken tenders for 2 minutes, then flip and cook an additional 2 minutes. Chicken should be almost cooked through but not fully cooked (and browned).
- Next, add in the salted butter, minced garlic, and white onions to the pan. Reduce the heat to medium and saute for 1 minute. Next, add in the Smoked Sun-Dried Tomatoes and farfalle pasta. Mix, well for 1 minute, then add in the box of low-sodium chicken broth.
- Mix well, place the lid on the pot and cook for 12 minutes. Stir 1-2 times. While the pasta cooks, chop the chicken into bite size pieces. Once the broth is almost absorbed add the chicken back to the pot as well as the fresh spinach. Turn the heat off to the skillet and mix for one minute until incorporated. Then, pour in the heavy cream–mix a little longer and place the lid on the skillet for 5 minutes.
- Before serving, add in the grated pecorino romano cheese, and the basil leaves. Divide evenly among plates and enjoy.
Notes
- Pasta – This recipe was created with regular wheat pasta. Gluten-free or whole wheat won’t work with this amount of liquid and time.
- Cream Cheese – Looking for a richer flavor? Add 8 ounces of low-fat softened cream cheese to the skillet when you go to add in the heavy cream. Mix until the cream cheese has complete melted into the pasta.
- Sun-Dried Tomatoes – If you can’t find the smoked sun dried tomatoes you can always use the sun dried tomatoes in oil. Make sure to strain the oil prior to putting them into the skillet.
Did you make this recipe? Let me know!