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Parmesan sun-dried tomato chicken pasta in a white bowl with a fork.

The BEST Sun-Dried Tomato Chicken Pasta

This Sun-Dried Tomato Chicken Pasta recipe is truly the BEST for an easy wholesome dinner! Made in 30 minutes or less with deliciously sweet sun-dried tomatoes, flavorful chicken, pasta of your choice, and a light, creamy sauce that really takes this recipe to another level, you'll love the summery flavors of this pasta dish. Whether you're making this recipe for an easy weeknight meal for the family or a weekend dinner with friends, this Sun-Dried Tomato Chicken Pasta is a simple, delicious favorite!
Course Dinner, Main Course
Cuisine American, Italian
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 513kcal



  • 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 divided
  • 1 teaspoon paprika
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 2 teaspoons dijon mustard
  • 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 optional, for topping


  • 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!



Time-Saving Tips:
  • 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.


Calories: 513kcal | Carbohydrates: 58g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 528mg | Potassium: 1205mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1633IU | Vitamin C: 11mg | Calcium: 221mg | Iron: 5mg