20 Flavorful Chicken Pasta Bowls with Sun-Dried Tomatoes

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Bursting with the rich taste of sun-dried tomatoes, these 20 chicken pasta bowls are the ultimate comfort food solution for busy weeknights. From creamy to zesty, each recipe is a breeze to whip up—perfect for when you need a satisfying meal fast.

Creamy Sun-Dried Tomato Chicken Pasta

You need a quick weeknight dinner that feels indulgent? This creamy sun-dried tomato chicken pasta delivers rich flavor in under 30 minutes. The seared chicken brings a satisfying crust, while the velvety sauce coats every strand of fettuccine.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

2 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons clarified butter

For the Sauce

3 cloves garlic, minced
1/3 cup sun-dried tomatoes in oil, drained and chopped
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/2 cup freshly grated Parmesan cheese

For the Pasta

12 ounces fettuccine
1/4 cup reserved pasta water
Fresh basil, julienned, for garnish

Instructions

Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente, about 8-10 minutes. Reserve 1/4 cup pasta water before draining.
While pasta cooks, season both sides of the chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
In a large skillet over medium-high heat, melt clarified butter until shimmering. Add chicken and sear until golden brown and cooked through, 4-5 minutes per side. Transfer to a plate and tent with foil.
Reduce heat to medium. Add garlic to the skillet and sauté until fragrant, about 30 seconds. Stir in sun-dried tomatoes and cook 1 minute.
Pour in heavy cream and chicken broth, scraping up any browned bits. Bring to a gentle simmer and cook until slightly thickened, 2-3 minutes.
Stir in Parmesan until melted and smooth. Season with a pinch of salt and pepper. (Tip: Taste the sauce—sun-dried tomatoes can be salty, so adjust accordingly.)
Slice the chicken against the grain into 1/2-inch strips. Add the cooked pasta to the skillet with the sauce, tossing to coat. If too thick, add reserved pasta water a tablespoon at a time (Tip: The starch helps the sauce cling to pasta).
Divide among plates, top with sliced chicken, and garnish with fresh basil. Serve immediately. (Tip: For extra richness, drizzle a little of the sun-dried tomato oil over the finished dish.)

Pair this pasta with a crisp green salad and a glass of Chardonnay. The creamy sauce clings to every strand, while the sun-dried tomatoes add bursts of tangy sweetness against the savory chicken. It’s comfort food that’s elegant enough for company yet fast enough for a Tuesday.

Spicy Arrabbiata Chicken Pasta

Pick up your skillet—this Spicy Arrabbiata Chicken Pasta delivers bold heat with grilled chicken, sun-dried tomatoes, and penne. A quick, fiery weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

2 boneless skinless chicken breasts (about 1 lb)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

For the Sauce

1 tbsp olive oil
4 cloves garlic, minced
1/4 cup sun-dried tomatoes packed in oil, drained
1/2 tsp red pepper flakes
1 can (28 oz) crushed San Marzano tomatoes
1/4 cup dry white wine
1/4 cup fresh basil, chopped

For the Pasta

12 oz penne pasta
1/4 cup pasta water, reserved
1/4 cup freshly grated Pecorino Romano

Instructions

Season chicken breasts with salt and pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice.
While chicken rests, cook penne in salted boiling water until al dente (about 10 minutes). Reserve 1/4 cup pasta water, then drain.
In the same skillet, reduce heat to medium, add 1 tbsp olive oil, then sauté garlic, sun-dried tomatoes, and red pepper flakes for 1 minute until fragrant.
Deglaze with white wine, scraping up browned bits. Simmer 2 minutes until reduced by half.
Add crushed tomatoes and bring to a simmer. Cook 10 minutes, stirring occasionally, until thickened.
Toss in cooked penne and reserved pasta water, stir to coat.
Add sliced chicken and fresh basil, toss. Remove from heat.
Serve topped with Pecorino Romano.

Coat every penne with the fiery red sauce, the chicken juicy against the sun-dried tomato pops. Serve with crusty bread to sop up every drop.

Lemon Herb Chicken Pasta

Perfect for a quick weeknight dinner, this lemon herb chicken pasta combines bright citrus with a silky garlic sauce. Angel hair pasta soaks up the flavors, while roasted chicken and sun-dried tomatoes add depth.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

2 boneless skinless chicken breasts (about 6 oz each)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/3 cup sun-dried tomatoes (packed in oil), drained and chopped
1/2 cup low-sodium chicken broth
1/4 cup freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
8 oz angel hair pasta
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped

Instructions

Preheat oven to 400°F. Season chicken breasts with 1/2 tsp salt, 1/4 tsp pepper, and dried oregano.
Roast chicken for 20 minutes until internal temperature reaches 165°F. Let rest 5 minutes, then slice against the grain.
Cook angel hair pasta in a large pot of salted boiling water until al dente (about 4-5 minutes). Reserve 1/2 cup pasta water before draining.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes; sauté for 1 minute until fragrant.
Pour in chicken broth, lemon juice, and heavy cream. Bring to a simmer and cook for 3 minutes, stirring occasionally.
Reduce heat to low and stir in Parmesan cheese until melted and smooth. Season with remaining 1/2 tsp salt and 1/4 tsp pepper.
Add drained pasta to the skillet and toss to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time.
Serve immediately topped with sliced chicken, fresh parsley, and fresh basil.

You'll love how the bright lemon balances the richness of the cream and Parmesan. The tender chicken and chewy sun-dried tomatoes add texture, making this a satisfying meal. Serve with a simple green salad for a complete dinner.

Pesto Chicken Pasta

You need a weeknight hero, and this pesto chicken pasta delivers. Grilled chicken meets basil pesto and sun-dried tomatoes over al dente fusilli—simple, bold, and ready in 25 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

1 lb boneless, skinless chicken breast, pounded to ½-inch thickness
Kosher salt and freshly ground black pepper
2 tbsp olive oil, divided
12 oz fusilli pasta
¾ cup homemade or high-quality store-bought basil pesto
½ cup oil-packed sun-dried tomatoes, drained and coarsely chopped
¼ cup pine nuts, toasted
½ cup freshly grated Parmigiano-Reggiano
¼ cup reserved pasta cooking water

Instructions

Season chicken breasts generously with salt and pepper. Prepare charcoal or gas grill for medium-high heat, or heat a grill pan over high heat. Brush chicken with 1 tablespoon olive oil. Grill chicken until internal temperature reaches 165°F, about 4 minutes per side. Let rest 5 minutes, then slice against the grain into ½-inch strips.
Meanwhile, bring a large pot of salted water to a rolling boil. Add fusilli and cook until al dente, about 8 minutes. Reserve at least 1 cup of pasta water before draining. Drain pasta, do not rinse.
In a large skillet over medium heat, add remaining 1 tablespoon olive oil. Add sun-dried tomatoes and sauté for 1 minute until fragrant. Reduce heat to low, add pesto and ¼ cup reserved pasta water, stirring to create a sauce. Be careful not to overheat the pesto to preserve its vibrant flavor.
Add drained fusilli, sliced chicken, toasted pine nuts, and grated Parmigiano-Reggiano to the skillet. Toss gently to combine. If the sauce appears too thick, add additional pasta water a tablespoon at a time until it coats the pasta nicely.
Taste and adjust seasoning with salt and pepper. Serve immediately.

With each forkful, you get the nutty crunch of pine nuts, the tang of sun-dried tomatoes, and the herbaceous punch of basil. It’s a complete meal on its own, or pair with a simple arugula salad for a fresh contrast.

Garlic Butter Chicken Pasta

Bold flavors meet comfort in this garlic butter chicken pasta. Pan-seared chicken, al dente linguine, and a rich garlic butter sauce with sun-dried tomatoes come together in under 30 minutes. Simple ingredients, maximum impact.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Chicken

1½ lbs boneless, skinless chicken breasts, halved horizontally
1 tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp clarified butter

Pasta and Sauce

12 oz dried linguine
2 tbsp unsalted butter
6 cloves garlic, thinly sliced
½ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup heavy cream
½ cup grated Parmigiano-Reggiano
¼ cup fresh flat-leaf parsley, chopped

Instructions

Season chicken halves evenly with salt and pepper.
Heat a large skillet over medium-high heat and add clarified butter. When shimmering, place chicken in a single layer (work in batches if needed). Sear until golden brown, 4–5 minutes per side, until internal temp reaches 165°F. Transfer to a plate and tent with foil.
Meanwhile, bring a large pot of salted water (about 2 tbsp salt per gallon) to a rolling boil. Add linguine and cook until al dente, 1 minute less than package directions. Reserve 1 cup pasta water, then drain.
In the same skillet (wipe out excess fat), melt unsalted butter over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Do not brown.
Stir in sun-dried tomatoes and cook for 1 minute to release flavor.
Pour in heavy cream, scraping up any browned bits. Bring to a gentle simmer and cook until slightly thickened, 2–3 minutes.
Reduce heat to low. Add drained linguine and ½ cup reserved pasta water. Toss to coat, adding more pasta water if needed to loosen sauce.
Slice rested chicken into strips against the grain. Return chicken and any accumulated juices to the skillet. Toss gently.
Remove from heat. Sprinkle Parmigiano-Reggiano and parsley over the top. Toss once more and serve immediately.

Your tastebuds will thank you for the creamy, garlicky richness balanced by tangy sun-dried tomatoes and savory chicken. For an extra pop, finish with a squeeze of lemon or a pinch of red pepper flakes. Serve with crusty bread to soak up every drop.

Mediterranean Chicken Pasta

Every home cook needs a one-bowl wonder that feels special without the fuss. This Mediterranean Chicken Pasta is exactly that: a vibrant blend of tender orzo, juicy grilled chicken, briny olives, and creamy feta, all tied together with sun-dried tomatoes and fresh herbs.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

1 lb boneless skinless chicken breasts
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

For the Pasta Base

1 cup orzo
1/2 cup sun-dried tomatoes, chopped
1/4 cup pitted kalamata olives, halved
1/4 cup fresh basil, chopped
2 tbsp fresh parsley, chopped

For the Assembly

4 oz crumbled feta cheese
1 tbsp lemon juice
Salt to taste
Pepper to taste

Instructions

Season chicken breasts with oregano, salt, and pepper. Drizzle with 1 tbsp olive oil and rub to coat. Let rest 10 minutes at room temperature for even cooking.
Heat a grill to medium-high (around 400°F). Grill chicken 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips.
While chicken rests, bring a large pot of salted water to a boil. For a nuttier flavor, toast orzo in a dry skillet over medium heat for 2 minutes until golden before boiling. Add orzo and cook according to package directions until al dente, about 9 minutes. Drain and set aside.
Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add sun-dried tomatoes and olives; sauté 2 minutes until fragrant and tomatoes soften.
In a large bowl, combine cooked orzo, sun-dried tomato-olive mixture, sliced chicken, basil, parsley, and lemon juice. Toss gently to combine, being careful not to break the feta that will be added next.
Fold in crumbled feta cheese. Taste and adjust seasoning with additional salt or pepper if needed. Serve warm or at room temperature.

Herby, briny, and utterly satisfying, this pasta is perfect for meal prep or a quick weeknight dinner. Serve it with a squeeze of lemon and extra feta on top for a bright finish.

Sun-Dried Tomato Chicken Alfredo

Fettuccine Alfredo gets a savory upgrade with sun-dried tomatoes and tender chicken. This recipe delivers a creamy, indulgent sauce that clings to every strand of pasta. Ready in under 40 minutes, it’s perfect for weeknight dinners.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

12 oz fettuccine
2 boneless skinless chicken breasts (about 1 lb), pounded to even thickness
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
2 tbsp clarified butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/4 cup reserved pasta water (as needed)
2 tbsp chopped fresh parsley for garnish

Instructions

Bring a large pot of salted water to a boil. Cook fettuccine al dente according to package directions. Reserve 1/2 cup pasta water before draining. Set pasta aside.
Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Heat clarified butter in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes per side (internal temp 165°F). Transfer to a plate and tent with foil.
In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes; sauté for 1 minute until fragrant. Deglaze with a splash of pasta water if needed.
Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and remaining 1/2 tsp salt and 1/4 tsp pepper. Stir continuously until sauce thickens, 2-3 minutes. [Tip: Use freshly grated Parmesan for smooth melting; pre-shredded contains anti-caking agents.]
Slice chicken into strips. Add cooked fettuccine and chicken to the skillet. Toss with tongs to coat, adding reserved pasta water a tablespoon at a time if sauce is too thick. [Tip: The starchy water helps emulsify the sauce.]
Simmer for 1-2 minutes to blend flavors. Adjust consistency with more pasta water. [Tip: For extra richness, finish with a knob of butter off heat.]
Serve immediately in warm bowls. Garnish with chopped parsley.

Pair this rich Alfredo with a crisp green salad and crusty bread. The sun-dried tomatoes add a tangy pop that cuts through the creaminess. For an extra touch, top with fresh basil and extra Parmesan.

Baked Chicken Pasta with Sun-Dried Tomatoes

A hearty oven-baked casserole that brings together tender chicken, tangy sun-dried tomatoes, and al dente rigatoni in a creamy Parmesan sauce, all topped with a golden, crunchy crust. No fuss, just bold flavor.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Pasta & Chicken

1 lb rigatoni pasta
1½ lbs boneless, skinless chicken breasts (about 2 large)
Kosher salt and freshly ground black pepper
2 tbsp extra-virgin olive oil

For the Creamy Sun-Dried Tomato Sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk, at room temperature
1 cup heavy cream, at room temperature
½ cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese (about 3 oz)
½ cup oil-packed sun-dried tomatoes, drained and coarsely chopped
2 cloves garlic, minced
1 tsp dried oregano
½ tsp red pepper flakes (optional)

For the Topping

1 cup shredded whole-milk mozzarella cheese (about 4 oz)
½ cup panko breadcrumbs
2 tbsp unsalted butter, melted

Instructions

Preheat oven to 375°F. Bring a large pot of generously salted water to a rolling boil. Add rigatoni and cook until al dente, 1 minute less than package directions. Drain and set aside.
Season chicken breasts all over with ½ tsp salt and ¼ tsp black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook without moving until deep golden, 5–6 minutes per side. Transfer to a cutting board; let rest 5 minutes. Dice into bite-sized pieces.
In the same skillet, reduce heat to medium. Add butter; once melted, add garlic and cook until fragrant, about 30 seconds. Whisk in flour and cook, stirring constantly, for 1 minute to remove raw flavor.
Slowly whisk in milk, cream, and chicken broth. Bring to a gentle simmer, whisking frequently, until sauce thickens enough to coat the back of a spoon, 3–4 minutes. Remove from heat.
Stir in Parmesan, sun-dried tomatoes, oregano, and red pepper flakes (if using). Taste and adjust salt and pepper. Tip: For the silkiest sauce, always use freshly grated Parmesan – pre-shredded contains anti-caking agents that can make it grainy.
In a large mixing bowl, combine cooked pasta, diced chicken, and the sun-dried tomato sauce. Toss until every piece is coated. Transfer to a greased 9×13-inch baking dish or a 3-quart casserole.
Sprinkle mozzarella evenly over the top. In a small bowl, mix panko with melted butter until the crumbs are uniformly moistened. Sprinkle over the mozzarella. Tip: Regular panko (not whole-wheat) gives the crunchiest, most golden crust.
Bake uncovered on the middle rack until the sauce is bubbly and the topping is deep golden brown, 20–25 minutes. Let rest for 5 minutes before serving. Tip: This rest allows the casserole to set, making slicing cleaner and preventing a runny texture.
Optional: Garnish with chopped fresh parsley. Serve hot.

Ultimately, this dish delivers a satisfying contrast of textures: creamy, tender pasta under a crispy, buttery crumb crust with pops of intense tomato flavor. Pair it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness – a perfect weeknight indulgence that feels company-special.

One-Pot Chicken Pasta with Sun-Dried Tomatoes

Keep your kitchen cleanup minimal with this bold one-pot chicken pasta. Sun-dried tomatoes and rotini soak up a creamy, savory sauce in under 30 minutes. This recipe is a weeknight winner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main Ingredients

8 oz (225g) boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp extra-virgin olive oil
1 cup sun-dried tomatoes in oil, drained and chopped
4 cloves garlic, minced
1 tsp dried oregano
2 cups (16 oz) unsalted chicken broth
8 oz dried rotini pasta
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper to taste
Fresh basil leaves, for garnish

Instructions

Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken pieces and brown on all sides, about 4-5 minutes. Remove chicken to a plate; set aside. (Tip: Don't crowd the pan; brown in batches if needed for a deep sear.)
Reduce heat to medium. Add chopped sun-dried tomatoes and minced garlic; sauté until fragrant, about 1 minute.
Sprinkle dried oregano over the tomatoes and stir to combine.
Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a boil.
Stir in rotini pasta. Reduce heat to a simmer, cover, and cook for 12-14 minutes until pasta is al dente and most liquid is absorbed, stirring occasionally.
Return the browned chicken to the pot, along with any accumulated juices. Stir in heavy cream and grated Parmigiano-Reggiano. Cook for 2 minutes until chicken is heated through and sauce thickens slightly.
Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.

Rich and creamy with a tangy kick from the sun-dried tomatoes, this pasta is comfort food at its easiest. Serve with a simple green salad and crusty bread for a complete meal.

Sun-Dried Tomato Chicken Pasta Salad

Craft a vibrant cold pasta salad that's perfect for picnics. This sun-dried tomato chicken pasta salad combines tender chicken, al dente rotini, and tangy sun-dried tomatoes in a zesty vinaigrette. It's a no-fuss dish that travels well and satisfies every time.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Pasta Salad

1 lb (16 oz) rotini pasta, cooked al dente
1 lb boneless skinless chicken breasts
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
1 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil leaves

Vinaigrette

1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 small shallot, finely minced
1 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp black pepper

Instructions

Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente, about 9-11 minutes. Drain and rinse under cold running water to stop cooking. Set aside to cool completely.
While pasta cooks, season chicken breasts with 1 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and internal temperature reaches 165°F, about 5-6 minutes per side. Transfer to a cutting board and let rest 5 minutes before dicing into 1/2-inch cubes.
In a small bowl, whisk together all vinaigrette ingredients: extra virgin olive oil, red wine vinegar, Dijon mustard, minced shallot, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Emulsify until smooth. *Tip: For a creamier vinaigrette, slowly drizzle oil while whisking vigorously.*
In a large mixing bowl, combine cooled pasta, diced chicken, chopped sun-dried tomatoes, Parmesan cheese, and fresh basil. Pour the vinaigrette over and toss gently until evenly coated. *Tip: Add vinaigrette gradually; you may not need all of it.*
Taste and adjust seasoning with additional salt or pepper if needed. Cover and refrigerate at least 30 minutes to allow flavors to meld. *Tip: For best texture, serve chilled but not ice-cold; let sit at room temperature 10 minutes before serving.*

Finish with a final sprinkle of fresh basil and extra Parmesan. The pasta stays tender, the chicken juicy, and the sun-dried tomatoes pop with tangy sweetness. Pack the vinaigrette separately if transporting, then toss just before serving for maximum freshness.

Sun-Dried Tomato Chicken Meatball Pasta

Most people think meatballs are heavy, but this sun-dried tomato chicken version is surprisingly light and bursting with flavor. Perfect for a weeknight dinner, it comes together in under an hour with minimal fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

1 lb ground chicken breast
1/2 cup plain breadcrumbs
1 pasture-raised egg, lightly beaten
3 cloves garlic, minced (divided)
1/4 cup finely chopped fresh basil
1 tsp kosher salt
1/2 tsp black pepper
3 tbsp olive oil (divided)
1 small yellow onion, finely diced
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
12 oz spaghetti
1/2 cup reserved pasta water

Instructions

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
In a large bowl, combine ground chicken, breadcrumbs, egg, 1 minced garlic clove, basil, salt, and pepper. Mix gently with your hands until just combined. Tip: Use a light touch to keep meatballs tender.
Roll the mixture into 1.5-inch meatballs (about 16).
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without overcrowding. Tip: Work in batches if needed. Cook until browned on all sides, about 6 minutes total. Transfer to a plate.
Reduce heat to medium. Add remaining 1 tbsp olive oil. Sauté onion and remaining 2 minced garlic cloves until softened, about 3 minutes. Stir in sun-dried tomatoes and cook 1 minute.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Tip: Add pasta water a splash at a time if sauce is too thick.
Return meatballs to the skillet, including any juices. Simmer 3 minutes until meatballs are cooked through and sauce thickens slightly. Taste and adjust seasoning.
Add drained spaghetti to the skillet and toss to coat evenly. Serve immediately with extra Parmesan and basil.

Keen for a twist? Swap spaghetti for zucchini noodles for a low-carb version. The sauce clings beautifully to every strand, and the meatballs stay juicy with a subtle tang from the sun-dried tomatoes.

Sun-Dried Tomato Chicken Carbonara

Got a craving for something creamy and indulgent? This sun-dried tomato chicken carbonara swaps peas for tangy tomatoes and adds smoky bacon for depth.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

12 oz spaghetti
6 oz thick-cut smoked bacon, diced
2 boneless skinless chicken breasts, pounded thin
1/2 cup sun-dried tomatoes in olive oil, drained and chopped
3 cloves garlic, minced
3 pasture-raised eggs, lightly beaten
1 cup freshly grated Parmigiano-Reggiano
1/4 cup heavy cream (optional, for extra richness)
Kosher salt and freshly cracked black pepper
1/4 cup fresh flat-leaf parsley, chopped

Instructions

Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water before draining. Tip: Salt the water generously—like the sea—to season the pasta from within.
Meanwhile, heat a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crispy, 5–7 minutes. Transfer to paper towels. Leave 2 tablespoons of drippings in the skillet.
Season chicken breasts with salt and pepper. Increase heat to medium-high and cook in the same skillet until golden and cooked through (internal temperature 165°F), about 4–5 minutes per side. Transfer to a cutting board, rest 2 minutes, then slice against the grain.
Reduce heat to medium. Add sun-dried tomatoes and minced garlic to the skillet; sauté until fragrant, about 1 minute. Remove from heat.
In a small bowl, whisk together beaten eggs, grated Parmigiano-Reggiano, and heavy cream (if using). Set aside.
Add drained spaghetti to the skillet with the tomatoes. Toss to combine. Working quickly off the heat, pour the egg mixture over the pasta while tossing vigorously with tongs to create a creamy sauce. Tip: Off heat is crucial—residual warmth emulsifies the eggs without scrambling them.
Add crispy bacon and sliced chicken. Toss, adding reserved pasta water a tablespoon at a time until the sauce coats each strand in a velvety film. Season with freshly cracked black pepper.
Garnish with chopped parsley and serve immediately.

Dive into this rich, savory bowl. The tangy tomatoes cut through the creamy sauce, while crispy bacon adds smoky crunch. Serve with a glass of crisp white wine.

Cajun Chicken Pasta

Spicy, creamy, and ready in 30 minutes, this Cajun Chicken Pasta delivers bold flavor without the fuss. Seared chicken, sun-dried tomatoes, and a luscious sauce cling to every penne noodle.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

8 oz penne pasta
1 lb boneless skinless chicken breasts, sliced into strips
2 tsp Cajun seasoning
2 tbsp clarified butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley for garnish (optional)

Instructions

Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside. Tip: reserve 1/2 cup pasta water to adjust sauce consistency if needed.
While pasta cooks, toss chicken strips with Cajun seasoning to coat evenly. Heat clarified butter in a large skillet over medium-high heat. Add chicken in a single layer; cook without moving for 3 minutes until browned. Flip and cook 2-3 minutes more until cooked through (internal temp 165°F). Remove chicken to a plate.
Reduce heat to medium. In the same skillet, add garlic and sun-dried tomatoes; sauté for 1 minute until fragrant. Pour in heavy cream and chicken broth, stirring to deglaze. Bring to a simmer.
Stir in Parmesan cheese until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Tip: taste and adjust seasoning; the cheese adds saltiness so go easy.
Return chicken and any juices to the skillet. Add cooked penne and toss to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time. Tip: use sun-dried tomato oil for extra richness if desired.
Simmer for 2 minutes until everything is heated through. Garnish with fresh parsley if using. Serve immediately.

Finish with a sprinkle of red pepper flakes for extra heat if you like. The creamy sauce clings to every groove of the penne, making each bite a perfect blend of spice and richness. This dish is weeknight comfort with a Cajun kick.

Sun-Dried Tomato Chicken Pasta with Spinach

Ditch the bland weeknight pasta – this sun-dried tomato chicken version packs in spinach for a nutrient boost. Creamy, tangy, and ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

12 oz farfalle pasta
2 tbsp olive oil
1 lb pasture-raised chicken breast, sliced
1 tsp sea salt
1/2 tsp cracked black pepper
1/2 cup sun-dried tomatoes packed in olive oil, drained and chopped
4 cloves fresh garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
3 oz baby spinach
Reserved pasta water

Instructions

Bring a large pot of salted water to a boil. Cook farfalle until al dente. Reserve 1 cup pasta water before draining.
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
Reduce heat to medium. Add sun-dried tomatoes and garlic; sauté 1 minute until fragrant—don't let the garlic burn.
Pour in heavy cream and 1/2 cup reserved pasta water. Bring to a simmer, then stir in Parmesan until melted and smooth.
Add spinach and cooked pasta; toss until spinach wilts. Slice the chicken and return it to the pan. Add more pasta water if needed to loosen the sauce—it should coat the pasta evenly.
Serve immediately with extra Parmesan on top.

Make it a complete meal with a crisp green salad. The creamy sauce clings to every farfalle bow, while the tangy tomatoes and tender chicken make each bite satisfying.

Sun-Dried Tomato Chicken Pasta with Mushrooms

Rich and savory, this sun-dried tomato chicken pasta with mushrooms delivers deep umami in every bite. Tender chicken, earthy cremini mushrooms, and tangy sun-dried tomatoes coat orecchiette in a creamy Parmesan sauce. It's a weeknight dinner that feels restaurant-worthy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

8 oz orecchiette pasta
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
8 oz cremini mushrooms, thinly sliced
3 cloves garlic, finely minced
1 small yellow onion, finely diced
1 cup low-sodium chicken broth
1/2 cup heavy cream (35% milk fat)
1/2 cup freshly grated Parmigiano-Reggiano
2 tbsp extra-virgin olive oil, divided
1 tsp dried thyme
Sea salt and freshly cracked black pepper, to taste
Fresh basil leaves, for garnish (optional)

Instructions

Bring a large pot of generously salted water to a boil. Cook orecchiette until al dente, stirring occasionally. Reserve 1/2 cup pasta water, then drain.
Season chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken in a single layer until golden brown and cooked through, about 4–5 minutes per side. Transfer to a plate. (Tip: Do not overcrowd the pan; cook in batches if needed for even browning.)
In the same skillet, add remaining 1 tablespoon olive oil. Sauté mushrooms and onion until softened and mushrooms release their liquid, about 5 minutes. Add garlic and sun-dried tomatoes; cook 1 minute until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer. Reduce heat to low and stir in heavy cream. Simmer for 2 minutes until slightly thickened.
Return chicken to the skillet. Add cooked pasta and Parmesan cheese. Toss to combine, adding reserved pasta water a tablespoon at a time if the sauce is too thick (the starch helps emulsify). Season with thyme, salt, and pepper.
Serve immediately, garnished with fresh basil if desired. (Tip: For extra richness, finish with a pat of butter before serving.)

Finish with a sprinkle of fresh basil for brightness. The creamy sauce clings perfectly to each orecchiette pocket. Serve with a crisp green salad for a complete meal.

Sun-Dried Tomato Chicken Pasta with Artichokes

Use this quick weeknight pasta to bring bold Mediterranean flavor to your table. Sun-dried tomatoes and artichoke hearts create a tangy, savory sauce that coats every twist of gemelli pasta.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

8 oz gemelli pasta
1 lb boneless skinless chicken breasts
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1 can (14 oz) artichoke hearts, drained and quartered
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tbsp chopped fresh basil
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp extra-virgin olive oil

Instructions

Bring a large pot of salted water to a boil. Cook gemelli according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
Meanwhile, season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes per side. Transfer to a plate and let rest.
In the same skillet, reduce heat to medium. Add sun-dried tomatoes and garlic; sauté for 1 minute until fragrant. (Tip: Scrape up any browned bits for extra flavor.)
Add artichoke hearts and cook for 2 minutes, stirring occasionally.
Pour in chicken broth and bring to a simmer. Cook for 2 minutes to reduce slightly.
Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and sauce thickens, about 2 minutes. (Tip: Don't boil cream or it may curdle.)
Slice chicken into bite-sized pieces. Add cooked pasta and chicken to the skillet. Toss to coat, adding reserved pasta water a tablespoon at a time if sauce is too thick.
Remove from heat. Stir in fresh basil. Taste and adjust seasoning with salt and pepper. (Tip: For extra tang, add a splash of lemon juice.)
Serve immediately, garnished with additional Parmesan and basil if desired.

No bland pasta dinners here. Each bite delivers tender chicken, briny artichokes, and a luscious cream sauce with sun-dried tomato tang. Serve with a crisp green salad or crusty bread for a complete meal.

Sun-Dried Tomato Chicken Pasta with Broccoli

Skip the bland weeknight pasta. This sun-dried tomato chicken pasta brings bold flavor and crunch with tender broccoli and golden chicken.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

8 oz small shell pasta
2 tbsp olive oil, divided
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 tsp salt
1/4 tsp black pepper
3 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
2 cups broccoli florets
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
1/4 cup toasted pine nuts

Instructions

Bring a large pot of salted water to a boil. Cook shell pasta according to package directions until al dente. Drain and set aside.
While pasta cooks, season chicken pieces with salt and pepper. Pat chicken dry for better browning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer; cook without stirring for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes until cooked through. Transfer to a plate.
Reduce heat to medium. Add remaining 1 tbsp olive oil to skillet. Add garlic and sun-dried tomatoes; sauté for 1 minute until fragrant.
Add broccoli florets and chicken broth. Cover and cook for 3-4 minutes until broccoli is bright green and crisp-tender. Do not overcook; it should retain a slight crunch.
Uncover, stir in heavy cream, Parmesan, and red pepper flakes if using. Simmer for 2 minutes until sauce thickens slightly.
Return chicken and cooked pasta to the skillet. Toss to coat evenly. Cook for 1 minute to heat through. Taste and adjust salt if needed.
Toast pine nuts in a dry pan over medium heat for 2-3 minutes until golden, watching closely to avoid burning.
Serve immediately, topped with toasted pine nuts for crunch.

Finish with a generous sprinkle of toasted pine nuts for that satisfying crunch. The tangy sun-dried tomatoes and creamy sauce cling perfectly to each shell, making every bite a balanced contrast of textures.

Sun-Dried Tomato Chicken Pasta with Bacon

This smoky, savory pasta combines crispy bacon bits, tender chicken, and sun-dried tomatoes in a creamy sauce. Ready in under 45 minutes, it’s perfect for a hearty weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Pasta and Protein

8 oz cavatappi
6 slices bacon, chopped into 1/2-inch pieces
2 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 tbsp olive oil

Sauce and Aromatics

1/2 cup sun-dried tomatoes in oil, drained and finely chopped
4 cloves garlic, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/2 cup finely grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
1/4 cup fresh basil leaves, chiffonade

Instructions

Cook cavatappi in a large pot of salted boiling water until al dente (about 1 minute less than package instructions). Reserve 1/2 cup pasta water, then drain the pasta. (Tip: The starchy pasta water helps thicken the sauce and ties everything together.)
In a large skillet over medium heat, cook bacon pieces until crispy (about 5–7 minutes). Use a slotted spoon to transfer bacon to a paper towel–lined plate. Leave 2 tablespoons of bacon drippings in the skillet; discard any excess. (Tip: Bacon drippings infuse the sauce with deep smoky flavor—don’t skip them!)
Season chicken pieces with salt and pepper. Add olive oil to the skillet if the drippings seem sparse. Sear chicken in a single layer (work in batches if needed) until golden brown and cooked through, about 4–5 minutes per side. Transfer chicken to a plate; do not wipe the skillet. (Tip: Overcrowding the pan steams the chicken instead of browning it—cook in batches for the best crust.)
Reduce heat to medium-low. Add sun-dried tomatoes and garlic to the skillet; sauté until fragrant, about 1 minute, stirring constantly to prevent burning.
Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer, then stir in Parmesan cheese until fully melted and smooth. Add red pepper flakes (if using). (Tip: Keep the heat low after adding cream to prevent curdling.)
Return cooked chicken and bacon to the skillet, then add the drained cavatappi. Toss everything together until evenly coated. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until it reaches a silky consistency.
Serve immediately, garnished with fresh basil.

Finished pasta is luxuriously creamy with smoky bacon and tender chicken in every forkful. The al dente cavatappi holds the sauce perfectly. For extra indulgence, serve with warm crusty bread to mop up the last bits.

Sun-Dried Tomato Chicken Pasta with Roasted Red Peppers

Get ready for a flavor-packed pasta dish that balances sweet char from roasted red peppers with tangy sun-dried tomatoes and tender chicken. This recipe comes together quickly for a weeknight dinner that feels special.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil

For the Pasta

12 oz farfalle (bowtie) pasta
2 tbsp kosher salt (for pasta water)

For the Sauce

3 cloves garlic, minced
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1 cup roasted red peppers (from jar), sliced
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, chiffonade

Instructions

Pat chicken dry and season both sides with salt and pepper.
Bring a large pot of water to a boil. Add 2 tablespoons kosher salt, then cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
Reduce heat to medium. Add garlic and sun-dried tomatoes; sauté 1 minute until fragrant.
Stir in roasted red peppers, heavy cream, and chicken broth. Bring to a simmer and cook 3-4 minutes until slightly thickened.
Slice chicken into 1/2-inch strips. Return chicken and any accumulated juices to the skillet. Add cooked pasta and Parmesan; toss to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time.
Remove from heat and stir in basil. Taste and adjust seasoning if needed.

Serve this pasta hot, garnished with fresh basil and extra Parmesan. The creamy sauce coats each bowtie perfectly, while the chicken adds hearty protein. For extra brightness, squeeze a little lemon juice over the top just before serving.

Conclusion

Kiss bland dinners goodbye! This collection of 20 chicken pasta bowls with sun-dried tomatoes is your ticket to quick, flavorful meals. Try a few, then leave a comment with your favorites. Don’t forget to share this recipe roundup on Pinterest!

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