Creamy Sundried Tomato Pasta {Quick & Easy}

5 from 1 vote

This Creamy Sundried Tomato Pasta is a simple weeknight dinner that's fancy enough to serve to guests! It comes together in 30 minutes, too.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 549kcal

Heat a large pot of salted water over high heat until boiling. Add pasta then cook for about 9 minutes until al dente. Reserve 1/2 cup of water in a glass measuring cup, then drain pasta.
Meanwhile in a large pan, heat a bit of the oil from the jarred sundried tomatoes over med-high heat, then add chicken, seasoning with salt & pepper and sauteeing for 3-4 minutes until browned.
Add butter, garlic and sundried tomatoes, sauteeing another minute until fragrant. Add in reserved pasta water, cream and parmesan cheese, stirring until smooth. Season with salt and pepper to taste and cook until thickened slightly, about a minute.
Add in cooked pasta and spinach, tossing to combine and cooking until spinach wilts. Serve immediately with fresh basil sprinkled overtop and enjoy!

Use any kind of pasta of your choice like fusilli, rigatoni or ziti.

If you can’t find any sun-dried tomatoes, you can try making this recipe with canned dried tomatoes.

Store the leftovers in the fridge for up to 5 days. Reheat in the stovetop or in the microwave for 1-2 minutes.