Cook: 30 Creamy Sun-Dried Tomato Chicken Pasta in 30 minutes or less for a healthy weeknight dinner that I am completely obsessed with! It’s my go-to end-of-summer dinner meal that I’ve been making for years, and with 90+ 5-star reviews, it’s one of my most popular recipes. It’s easy to make, quick, flavorful, and works every single time!
Sun-Dried Tomato Chicken Pasta – The BEST Easy Dinner Recipe!
One of my favorite things about this Sundried Tomato Pasta is that it can go from easy weeknight dinner to next-level dinner party with just a few simple upgrades. Make it in 30 minutes for a quick healthy meal, or top it off with freshly chopped herbs, parmesan, and serve it with a salad for a gathering!
Either way, this one-pot meal is one that even my picky kiddos love and ask for. It’s an easier method than many of the recipes out there, so it’s perfect for busy families who just want a quick, healthy dinner recipe that everyone will love!
**You’ll Also Love: **30+ Healthy Pasta Recipes (Easy & Comforting!)
Creamy Sun Dried Tomato Chicken Pasta Ingredients
There are 4 main components to this recipe: the pasta, the chicken, the creamy sun-dried tomato sauce, and the spinach and parmesan at the end. Here are a few notes about the ingredients you’ll need!
- The Pasta – I love using whole wheat pasta (opens in a new tab) or chickpea pasta (opens in a new tab) for healthy pasta recipes like this one. In this case I used penne pasta, but any type should work great!
- Flavorful Chicken – A little bit of olive oil, paprika, salt, and pepper make for deliciously flavorful chicken in this recipe. However, feel free to use any flavorful chicken seasoning (opens in a new tab) that you like! You can also use leftover cooked chicken or rotisserie chicken.
- Creamy Sun-Dried Tomato Sauce – The creamy sun-dried tomato sauce in this recipe is made with chopped or sliced shallot, minced garlic, flour (regular or almond flour), broth, milk (regular, unsweetened cashew milk, or unsweetened almond milk), a small amount of dijon mustard (trust me on this!), oregano, salt, pepper, and sun-dried tomatoes. (opens in a new tab) You can also use onion powder or garlic powder instead of fresh!
- Spinach & Parmesan – Once the sauce is made, I added in some fresh spinach and grated or shredded parmesan! Grated parmesan seems to work a little better than shredded, but both end in delicious results. You can also use kale or arugula instead of spinach!
RELATED: Dairy-Free Tuscan Chicken
How to make Chicken with Sundried Tomatoes
Here’s how to make Sun Dried Tomato Chicken Pasta in 30-minutes or less:
- Cook the pasta according to directions.
- In a separate pan (preferably a large skillet, sauce pan or deep sauté pan), cook the chicken.
- Once fully cooked, set the chicken aside and whisk together the creamy sauce in the same pan.
- Stir in the sun-dried tomatoes, spinach, and parmesan.
- Add the cooked chicken and pasta back in.
- Mix, serve, and enjoy!
Sundried Tomato Chicken Pasta Tips
Want to save even more time on this easy recipe? Here are a few ideas:
- Use leftover rotisserie chicken or batch cook the chicken at the beginning of the week.
- You can use onion powder (opens in a new tab) instead of a fresh shallot to save time.
- Prep ingredients ahead of time.
How to Serve Sun Dried Tomato Pasta
Salads
- Sweet Potato Fennel Salad (opens in a new tab)
- Italian Chopped Salad (opens in a new tab)
- Lemon Balsamic Lentil Salad (opens in a new tab)
- Easy Quinoa SaladWith Feta Cheese (opens in a new tab)
Soups
- Crockpot Vegetable Soup (opens in a new tab)
- Stuffed Cabbage Soup (opens in a new tab)
- Sweet Potato Soup Recipe (opens in a new tab)
- 4-Ingredient Potato Soup (opens in a new tab)
Sides
- Air Fryer Crispy Brussels Sprouts & Bacon (opens in a new tab)
- Crispy Air Fryer Zucchini (opens in a new tab)
- Crispy Garlic Parmesan Crusted Potatoes (opens in a new tab)
- Roasted Asparagus (opens in a new tab)
Storing Chicken Sun Dried Tomato Pasta
Another one of my favorite things about this recipe is how well the leftovers reheat, even from frozen! Here’s how to store Sun-Dried Tomato Chicken Pasta:
Refrigerating – Place the Sun-Dried Tomato Chicken Pasta in an airtight container (opens in a new tab) with a lid and let cool at room temperature for about 10 minutes. Move to the refrigerator and store for 3-4 days!
Freezing – To freeze, refrigerate serving sizes of the pasta in airtight containers for about an hour. Then simply move the containers to the freezer and store for up to 3 months!
Reheating – To reheat, simply microwave until evenly warm, stirring often. Top with more parmesan and crushed red pepper and enjoy!
More Healthy Pasta Recipes You’ll Love
- Chicken Tomato Pesto Burrata Pasta
- The BEST Easy Healthy Lasagna Recipe
- Creamy Pumpkin Pasta Recipe
- Spinach Ricotta Mac & Cheese
- Chicken Pesto Pasta Bake
- Creamy Salmon Pasta Recipe
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons! (opens in a new tab)
Creamy Sun Dried Tomato Chicken Pasta
Equipment
Ingredients
- 8 ounces whole wheat pasta (or chickpea pasta)
- 1 medium shallot (or 1/2 small yellow onion)
- 1 pound boneless skinless chicken breasts (about 2 medium chicken breasts)
- 2 Tablespoons olive oil (opens in a new tab) (divided)
- 1 teaspoon paprika
- 1/2 cup chicken broth
- 1/2 cup milk
- 2 teaspoons dijon mustard (opens in a new tab)
- 1 teaspoon dried oregano
- salt/pepper (to taste)
- 2 teaspoons minced garlic
- 1 Tablespoon flour
- 1/2 cup sun-dried tomatoes
- 1 1/2 cups spinach
- 1/2 cup grated parmesan cheese
- crushed red pepper (opens in a new tab) (optional, for topping)
Instructions
- Cook the pasta according to directions.
- While the pasta is cooking, chop the shallot into small pieces and cut the chicken into bite-sized pieces (about 3/4" – 1" cubes).
- Drain the pasta and set aside.
- Cook the chicken in 1 Tablespoon of the oil and the paprika for about 10 minutes (or until fully cooked and juices run clear).
- Set the chicken aside.
- Mix the chicken broth, milk, dijon mustard, oregano, salt, and pepper together in a small bowl.
- Set aside.
- Cook the shallot and garlic in the remaining oil for about 3-5 minutes over medium-high heat (or until soft).
- Add the flour and whisk for about 1 minute.
- Pour in the creamy pasta sauce and whisk.
- Bring to a simmer and cook for about 5-7 minutes, or until the sauce begins to slightly thicken and reduce (whisking often).
- Add in the sun-dried tomatoes.
- Remove from heat and add in the spinach and parmesan cheese.
- Add the cooked chicken and pasta back into the pan.
- Mix until evenly warm, top with crushed red pepper (optional), and enjoy!
Watch Me Make This
Notes
- Use leftover rotisserie chicken or batch cook the chicken at the beginning of the week.
- You can use onion powder instead of a fresh shallot to save time.
- Prep ingredients ahead of time.
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
Made this tonight & we loved it! My husband said we need to add to our winners list! Super easy & healthy. Do you happen to have the serving size in grams? Thank you!
Very yummy and easy to prepare. My husband really enjoyed it and said I should make every week!
Made last week and making again tonight
This recipe was SO good!! I made this. It was good and easy. Thanks!
Thanks for making it! So glad you enjoyed it!
Oh my god this was so amazingly good!
It was like I was eating something from Olive Garden!
It took a bit more time for me because, I have chronic pain and fatigue which makes cooking a lot harder for me…but it was so worth it.
My husband loved it too. I will absolutly make this again.
This recipe was delicious. So easy and done in no time. Will definitely make this again.