Go Back

Creamy Sundried Tomato Pasta

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4


  • Large Pot
  • Large skillet


  • 2 chicken breasts cut into cubes
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes
  • 1 cup heavy cream
  • 1/2 cup grated parmesan
  • 1 cup spinach
  • 1/2 lb pasta
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tbsp italian seasoning
  • 1 tsp paprika
  • 1/4 tsp red chili flakes


  • Start by cubing up your chicken into 1 inch cubes. Season with 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp italain seasoning, 1 tsp garlic powder, 1 tsp paprika and 1/4 tsp red chili flakes. Add 1 tbsp of oil to the pan and cook until chicken is done. Remove from pan and set aside.
  • Meanwhile, bring water to a boil and cook your pasta.
  • Add in 1/2 cup onion, 2 cloves garlic and 1/4 cup sundried tomatoes to the pan used to cook your chicken. Cook over medium/low heat about 3-5 minutes.
  • Add in your 1 cup heavy cream and bring to a simmer over medium heat. Once simmering turn your heat off and slowly add in your 1/2 cup grated parmesan. Stir until well combined.
  • Turn heat back on to low and toss in cooked chicken and spinach. Add about 1/4 cup pasta water and wilt down your spinach.
  • Once the pasta is done add it to the pan and season with a little more salt and pepper.
  • Garnish with parmesan and a little red chili flakes. Enjoy!