Spaghetti and Spinach with Sun-Dried Tomato Chicken Cream Sauce

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Spaghetti and Spinach with Sun-Dried Tomato Chicken Cream Sauce is the kind of dish that brings comfort, flavor, and just the right amount of indulgence to your dinner table. It’s rich, creamy, and packed with savory Mediterranean ingredients — a true pasta lover’s dream. I first made this on a quiet Sunday, and from that very first bite, I knew it had earned a permanent spot in my recipe rotation. The best part? It tastes restaurant-worthy but comes together easily in your own kitchen. If you’re into cozy, satisfying meals like this, don’t forget to follow me on Pinterest at so you never miss a recipe you’ll want to make again and again.

The Story Behind This Creamy Chicken Pasta Recipe

A Dish Born from Sunday Cravings

The very first time I made this recipe, it was out of pure improvisation. I was rummaging through the fridge — leftover sun-dried tomatoes, some spinach, two chicken breasts, and an almost-forgotten carton of heavy cream. That’s how this spaghetti and spinach with sun-dried tomato chicken cream sauce came to life. It wasn’t planned, yet it felt like a dish I had known forever.

I’ve since refined the process — added Parmesan for saltiness, a splash of broth to loosen things up, and a sprinkle of red pepper flakes for just the right kick. And the way the sun-dried tomatoes infuse the cream sauce with their sweet, tangy intensity? Honestly, it’s hypnotic.

Why This Recipe Is So Special

There’s a comfort in silky pasta coated in sauce that clings lovingly to every strand, and this one delivers in every sense. It’s creamy without being too rich, full of bright, bold notes thanks to the tomatoes and spinach, and hearty from the chicken. Plus, it’s incredibly versatile — just like our baked spinach mushroom quesadillas that balance indulgence and simplicity.

I often serve this for guests, and it gets the same reaction each time: wide eyes, second helpings, and the question, “Can I get this recipe?” Now you can, too.

Ingredients & Preparation Essentials

Let’s Break It Down

Here’s what you’ll need to bring this dish together. Each component serves a distinct role — and together, they create magic.

This flavorful base reminds me of the spinach feta and sun-dried tomato stuffed mushrooms — both rely on pantry staples to feel utterly indulgent.

Tools You’ll Need

• Large skillet or sauté pan

• Pasta pot

• Tongs and wooden spoon

• Colander

• Measuring cups and spoons

If you’re missing heavy cream, a mix of milk and cream cheese can work in a pinch. No sun-dried tomatoes? Try fire-roasted red peppers instead. For dairy-free, substitute coconut cream and nutritional yeast.

Cooking Instructions & Game-Changing Tips

Step-by-Step Method

Step 1: Cook Your Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti just until al dente, following the package instructions. Drain and set aside.

Step 2: Sear the Chicken
In a large skillet, heat the olive oil over medium heat. Season chicken strips with salt and black pepper, then sear for 4–5 minutes per side. Remove and set aside once golden and cooked through.

Step 3: Build the Flavor Base
In the same pan, add garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.

Step 4: Wilt the Spinach
Toss in the spinach. Let it wilt down, stirring occasionally — this takes about 2 minutes.

Step 5: Create the Sauce
Pour in the chicken broth and scrape the pan’s bottom for those flavorful bits. Lower the heat, add cream, Parmesan, basil, and red pepper flakes. Simmer until thickened slightly, 3–4 minutes.

Step 6: Combine
Return the chicken to the skillet, then toss in the cooked spaghetti. Use tongs to fully coat every strand. Taste and adjust seasoning.

Step 7: Finish and Serve
Garnish with fresh parsley and extra Parmesan. Serve hot, and watch it disappear.

Serving, Storing & Pairing Ideas

What Goes with This Pasta Dish?

It’s already satisfying, but pairing it right takes things to a new level.

I often serve it with tomato basil garlic bread — perfect for swiping up extra sauce. A fresh side like greek-style loaded hummus balances the richness with cool herbs and crunch.

Want to go all-in? Start your meal with creamy ricotta and spinach stuffed sweet potatoes or a zippy garlic parmesan roasted zucchini on the side.

Pair with a chilled glass of Sauvignon Blanc or an unsweetened iced tea with lemon.

How to Store and Reheat Like a Pro

• Store: Let leftovers cool completely. Place in an airtight container and refrigerate for up to 4 days.

• Reheat: Add a splash of broth or cream to a skillet over medium-low heat. Stir gently until warmed through.

• Freeze: Not recommended — the sauce tends to break upon thawing.

Frequently Asked Questions

Can I use a different pasta shape?
Yes! Linguine or fettuccine are great options, or try penne for a chunkier bite.

Is it okay to use frozen spinach?
Absolutely. Just thaw and squeeze out excess liquid before adding.

Can I make it vegetarian?
Skip the chicken and sub with mushrooms or chickpeas for protein.

How spicy is it with the red pepper flakes?
It’s mild — more of a warming heat. Feel free to skip or increase to your taste.

What protein swaps work well?
Shrimp or even sliced sausage can make delicious alternatives.

Conclusion: A Weeknight Hero Recipe

There’s something special about meals that come together quickly but taste like hours of care went in. This spaghetti and spinach with sun-dried tomato chicken cream sauce delivers that — and more. It’s become a reliable go-to for both casual dinners and cozy date nights.

For more comforting, flavor-forward dishes, try rolled up chicken with feta, spinach, and sun-dried tomatoes or dig into italian ravioli with spinach, artichokes, and sun-dried tomatoes next.

If you loved this recipe, don’t forget to rate it, leave a comment, and pin it on Pinterest — recipesbysylvia – to save it for later. Your feedback means the world!

Spaghetti and Spinach with Sun-Dried Tomato Chicken Cream Sauce

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• Author: Sylvia
• Total Time: 30
• Yield: 4 servings

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Description

Spaghetti and Spinach with Sun-Dried Tomato Chicken Cream Sauce is a creamy, comforting pasta dish bursting with Mediterranean flavor. Tender chicken, wilted spinach, and sun-dried tomatoes are folded into a rich, garlicky Parmesan cream sauce for the perfect 30-minute meal.

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Ingredients

• 12 oz spaghetti

• 2 tbsp olive oil

• 2 chicken breasts, cut into strips

• Salt & black pepper to taste

• 3 cloves garlic, minced

• 1/2 cup sun-dried tomatoes, chopped

• 2 cups fresh spinach

• 1/2 cup chicken broth

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1 tsp dried basil

• 1/4 tsp red pepper flakes (optional)

• Fresh parsley, chopped (for garnish)

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Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then sear 4–5 minutes per side. Remove and set aside.

3. In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.

4. Add spinach and cook until wilted, about 2 minutes.

5. Pour in chicken broth, scraping the pan to deglaze. Reduce heat to low.

6. Stir in heavy cream, Parmesan, dried basil, and red pepper flakes. Simmer for 3–4 minutes.

7. Return chicken to skillet and stir to coat in sauce.

8. Add cooked spaghetti and toss until fully combined. Season to taste.

9. Garnish with parsley and additional Parmesan before serving.

Notes

– Linguine or fettuccine can be used instead of spaghetti.

– Replace cream with half-and-half for a lighter version.

– Vegetarian? Skip the chicken and add mushrooms or chickpeas.

– Leftovers keep well refrigerated for up to 4 days.

– Not suitable for freezing due to cream-based sauce.

• Prep Time: 10
• Cook Time: 20
• Method: Skillet
• Cuisine: Mediterranean