Sun-Dried Tomato Chicken Pasta Recipe with Creamy Garlic Sauce

This pan of sun-dried tomato chicken pasta is hearty, comforting, and full of bold, rustic flavor. Ready in under 30 minutes, it’s an ideal weeknight meal that brings bright tomato notes, smoky spice, and a creamy sauce to the table.

Tender chicken breast cubes are rubbed with a simple spice blend and seared, while rigatoni soaks up a smoky, tangy cream sauce punctuated by sun-dried tomatoes, fresh basil, and baby spinach. The result is satisfying, flavorful, and kid-friendly.

How to Make Sun-Dried Tomato Chicken Pasta

Main Ingredients You’ll Need

Boneless skinless chicken breasts. Cut into roughly one-inch cubes so they cook evenly in the skillet.

Sun-dried tomatoes. Use oil-packed jars for best flavor; drain them well and reserve the oil to cook the chicken and aromatics. Dry-packed tomatoes can be rehydrated, but that adds a step.

Onion and garlic. Slice the onion thin and mince or thinly slice the garlic.

Dry white wine. Choose a dry wine (unoaked Chardonnay, Pinot Grigio, or Sauvignon Blanc). No need for an expensive bottle—just avoid sweet “cooking” wines.

Half and half. This keeps the sauce creamy without the higher fat of heavy cream, though you can substitute cream if you prefer a richer sauce.

Spices and herbs. Smoked paprika, garlic and onion powder, Italian seasoning, and red pepper flakes give the dish its depth and a touch of heat. Fresh basil and baby spinach add brightness and color.

Rigatoni. Any pasta works, but rigatoni’s ridges and tubes hold the sauce beautifully.

Step 1 — Cook the Rigatoni

Rigatoni should be cooked al dente so it keeps texture under the rich sauce. Bring 4 quarts of water and 1 tablespoon salt to a boil, add 8–10 ounces of rigatoni, and cook 8–10 minutes until al dente, stirring occasionally. Reserve 1/4–1/2 cup (or more) of the pasta water before draining. Toss the drained pasta with a little olive oil or butter to prevent sticking.

Step 2 — Season the Chicken

Mix a rub of smoked paprika, salt, black pepper, garlic powder, and Italian seasoning. Toss the cubed chicken in the rub until evenly coated.

Step 3 — Cook the Chicken

Heat a large skillet over medium-high until hot. Add 1 tablespoon of oil from the sun-dried tomato jar and swirl to coat the pan. Arrange the chicken in a single layer and cook 2 minutes without turning, then turn and cook 3–4 more minutes until no longer pink (about 160°F internal). Remove the chicken and keep warm.

Step 4 — Sauté Onions, Garlic, and Sun-Dried Tomatoes

In the same skillet, add 1–2 tablespoons more of the reserved oil and sauté the thinly sliced onion 4–5 minutes until tender. Add the garlic and cook about 30–60 seconds—don’t let it burn. Stir in the drained julienned sun-dried tomatoes and cook briefly to warm through.

Tips for choosing sun-dried tomatoes:

• Choose julienned slices for convenience.
• Prefer jars packed in extra virgin olive oil for added flavor.
• If using dry-packed tomatoes, rehydrate in warm salted water, microwave briefly, then drain and blot dry before using.

Step 5 — Deglaze with White Wine

Pour in 1 cup dry white wine and bring to a light boil, scraping up browned bits from the pan (the fond). Reduce the wine until most of the liquid has evaporated—this concentrates flavor and adds depth to the sauce.

Step 6 — Add Half and Half and Seasonings

Stir in 1 cup half and half, salt and pepper to taste, 1 teaspoon red pepper flakes, 1 teaspoon smoked paprika, and 1/2 teaspoon each onion powder and garlic powder. Add reserved pasta water, 1/4 to 1/2 cup, as needed to reach a silky sauce consistency.

Step 7 — Combine and Finish

Add the cooked rigatoni and the seared chicken back to the skillet, stirring gently until everything is coated in sauce. Fold in 1/4 cup chopped fresh basil and 2 cups fresh baby spinach; the spinach will wilt into the sauce. Adjust seasoning, garnish with more basil, and serve.

Storage and Reheating

Leftovers taste even better after a day, as the flavors meld. Store in an airtight container in the refrigerator for up to five days. To reheat, microwave in short intervals stirring between bursts, or warm gently on the stovetop over low heat, adding a splash of half and half or pasta water if the sauce seems dry.

Freezing

Freezing is not recommended—the dairy-based sauce can separate and become grainy when thawed.