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Stop what you’re doing. I think I just found our new favorite fall pasta. 🍝

Okay, besties, can we talk about “fall flavors” for a sec? I love a good pumpkin spice or apple cider moment as much as the next person, but sometimes I crave something cozy and comforting that isn’t that. I’m always on the hunt for those perfect fall dishes that feel like a warm hug in a bowl, and this one? This one immediately got added to the permanent rotation.

It’s creamy, it’s savory, and it has this bright, zesty kick from lemon and sun-dried tomatoes that cuts through the richness in the most perfect way. It’s a dish that is helping me switch up my fall menu, and I know you’re going to be obsessed, too.

The best part? It comes together SO fast, especially if you use my favorite shortcut: a pre-shredded rotisserie chicken from the grocery store. It’s the definition of a low-effort, high-reward meal that tastes like you spent hours on it. This is a quick way to solve the “what’s for dinner?” problem on a busy night.

Trust me, you’re going to want to make this ASAP.

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Creamy Sundried Tomato & Chicken Pasta

This dish is a weeknight dinner that immediately earns a spot in your permanent rotation. It’s bright, creamy, and comes together in the time it takes to boil your pasta

Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• 16 oz spaghetti
• 2 tbsp butter
• 1-2 cooked chicken breasts, shredded (rotisserie chicken works perfectly!)
• 1 tbsp Webber’s Garlic & Parmesan Seasoning (or to taste)
• 1 tbsp Kinder’s Caramelized Onion Seasoning (or to taste)
• 1 jar (approx. 7 oz) julienne-cut sun-dried tomatoes in oil, drained
• 1 jar (approx. 3.5 oz) capers, drained
• 2 large lemons
• 1 ½ cups heavy cream
• ½ cup grated parmesan cheese, plus more for garnish
• Salt for pasta water

Instructions

• Cook the Pasta: Bring a large pot of well-salted water to a boil.
• Cook the spaghetti until al dente according to package directions. Before draining, reserve about ½ cup of the starchy pasta water.
• Sauté the Chicken: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shredded chicken and season to taste with the garlic & parmesan and caramelized onion seasonings. Cook until the chicken is warmed through and fragrant, about 3-5 minutes.
• Build the Flavor: Add the drained sun-dried tomatoes and capers to the skillet with the chicken. Stir and cook for another 2 minutes to let the flavors meld together.
• Make the Sauce: Zest both lemons directly into the skillet. Then, cut them in half and squeeze the juice of both lemons into the pan to deglaze, scraping up any tasty bits from the bottom.
• Get Creamy: Pour in the heavy cream and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and stir in the ½ cup of grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce has started to thicken.
• Combine & Finish: Drain the cooked pasta and add it directly to the skillet with the sauce. Toss everything together until the spaghetti is fully coated. If the sauce is too thick, add a splash (about 1/8 to 1/4 cup) of the reserved pasta water to reach your desired consistency.
• Serve: Garnish generously with additional grated parmesan cheese and enjoy immediately!