One Pot Creamy Sun-Dried Tomato and Spinach Pasta with Chicken

Looking for a comforting, flavorful, and easy dinner recipe that comes together in one pan? This One Pot Creamy Sun-Dried Tomato and Spinach Pasta with Chicken is the perfect balance of protein, veggies, and creamy pasta goodness. It’s ideal for busy weeknights, meal prepping, or impressing guests with minimal cleanup.

This dish is packed with lean chicken, vibrant spinach, rich sun-dried tomatoes, and a lightened-up creamy sauce — all tossed with your favorite pasta in one skillet.

 Ingredients – What You’ll Need

Here are the wholesome ingredients to bring this delicious one-pot chicken pasta together:

• 2 teaspoons olive oil

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• ¼ teaspoon red pepper flakes (optional, for heat)

• Kosher salt and freshly ground black pepper, to taste

• ⅓ cup sun-dried tomatoes, drained and blotted to remove excess oil

• 8 ounces whole wheat or gluten-free pasta (bowties/farfalle recommended)

• 3 cups low-sodium chicken broth

• 2 teaspoons arrowroot powder, dissolved in 2 teaspoons water (used as a natural thickener)

• 2 cups baby spinach, packed

• 2 tablespoons fresh basil, finely chopped

• ½ cup shredded part-skim mozzarella cheese

• ¼ cup grated Parmesan cheese

• ⅓ cup plain non-fat Greek yogurt (for creaminess without the extra fat)

 Step-by-Step Instructions – How to Make Creamy Chicken Pasta with Sun-Dried Tomatoes

 Step 1: Sauté the Chicken

In a large, deep skillet or sauté pan, heat 2 teaspoons olive oil over medium-high heat.
Add the bite-sized chicken pieces, season with salt, pepper, Italian seasoning, and optional red pepper flakes.
Cook for 5–7 minutes, or until the chicken is golden and no longer pink.

 Step 2: Add Garlic and Sun-Dried Tomatoes

Stir in the minced garlic and sun-dried tomatoes.
Cook for an additional 1–2 minutes until fragrant.

 Step 3: Add Pasta and Broth

Pour in the chicken broth and stir in the pasta.
Bring to a gentle boil, then reduce heat to medium-low. Cover the pan and simmer for 10–15 minutes, or until the pasta is tender and most of the liquid is absorbed.

 Step 4: Thicken the Sauce

Add the arrowroot slurry (2 tsp arrowroot powder + 2 tsp water) to the pan and stir.
Cook for another 1–2 minutes, until the sauce thickens slightly.

 Step 5: Stir in Spinach and Cheese

Remove the pan from heat. Add in the baby spinach, mozzarella, Parmesan cheese, and fresh basil.
Stir until the spinach wilts and the cheese is melted.

 Step 6: Add Creaminess

Finish the dish by stirring in the Greek yogurt. This adds a creamy texture while keeping it light and healthy.

Taste and adjust seasoning if needed, then serve hot!

 Recipe Summary

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 4–5

• Calories per serving: ~400–450 kcal (approximate)

 Why You’ll Love This Recipe

 One pan, less cleanup
 Protein-packed and veggie-loaded
 Creamy but light – no heavy cream!
 Gluten-free friendly
 Perfect for meal prep or weeknight dinners

 Optional Add-Ins & Variations

• Swap chicken for shrimp or turkey.

• Add mushrooms or zucchini for more veggies.

• Want extra richness? Use a splash of half and half in place of yogurt.

• Use fresh pasta to reduce cooking time even further.

 Final Thoughts

This One Pot Creamy Sun-Dried Tomato and Spinach Pasta with Chicken is the ultimate comfort food with a healthy twist. From the rich, savory flavors to the creamy, cheese-laced sauce, every bite is packed with satisfaction — and it all comes together in just one skillet.

 Serve with a fresh salad or garlic bread, and enjoy a stress-free dinner that everyone will love.

enjoy!