10 Quick Chicken Pasta Recipes with Sundried Tomatoes

Unexpectedly, sundried tomatoes transform simple chicken pasta into something special. Whether you’re craving a creamy comfort dish or a quick weeknight dinner, these 10 recipes deliver big flavor in under 30 minutes. Perfect for busy cooks who love easy, delicious meals. Keep reading for your new go-to dinner ideas!

Creamy Sun-Dried Tomato Chicken Pasta with Spinach

Lately, I've been craving something warm and cozy—a dish that feels like a hug in a bowl. This creamy sun-dried tomato chicken pasta with spinach is just that: a one-pot wonder that comes together in under 30 minutes but tastes like you simmered it all afternoon.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

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

For the Sauce

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

For the Pasta

• 8 oz penne pasta
• 2 cups fresh spinach

Instructions

1. Season the chicken slices with salt and pepper on both sides.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
3. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Tip: Use a meat thermometer for accuracy. Remove chicken to a plate and set aside.
4. Reduce heat to medium. Add the sun-dried tomatoes and minced garlic to the pot; sauté for 1 minute until fragrant, scraping up any browned bits.
5. Pour in the heavy cream and chicken broth, stirring constantly. Bring to a gentle simmer. Tip: For a thinner sauce, add a splash more broth; for thicker, let it simmer a minute longer.
6. Add the penne pasta directly into the sauce, stirring to coat. Cover the pot and cook for 10-12 minutes, stirring occasionally, until the pasta is tender. If the sauce thickens too much, add a splash of water or broth.
7. Stir in the fresh spinach and cook for about 2 minutes until wilted.
8. Return the cooked chicken to the pot. Sprinkle the Parmesan cheese over the top and stir until melted and the sauce is creamy. Tip: Freshly grated Parmesan melts more smoothly than pre-shredded. Taste and adjust seasoning if needed.
9. Serve immediately, garnished with fresh basil if desired.

Serve this pasta with a side of crusty bread to soak up every last drop of the creamy sauce. The sun-dried tomatoes add a sweet tanginess that balances the richness, and the spinach gives it a fresh pop of green. It's the kind of meal that makes a busy weeknight feel special.

Sun-Dried Tomato Pesto Chicken Pasta

Kneading a little comfort into a weeknight meal, this sun-dried tomato pesto chicken pasta has become a quiet favorite in my kitchen. The vibrant basil and sweet tomatoes melt together with tender chicken and al dente pasta, creating a dish that feels both effortless and indulgent.

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

Ingredients

For the Pasta

• 8 ounces penne pasta
• 1 tablespoon salt (for pasta water)

For the Chicken

• 2 boneless skinless chicken breasts (about 1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

For the Sauce

• 2 cloves garlic, minced
• 1/3 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup basil pesto
• 1/2 cup grated Parmesan cheese
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon salt and the penne pasta. Cook according to package directions until al dente, usually about 10-12 minutes. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.
2. While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Once the oil shimmers, add the chicken breasts. Cook without moving for 5-6 minutes, until the bottom is golden brown and releases easily. Flip and cook for another 5-6 minutes, until the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into bite-sized pieces.
4. Reduce the skillet heat to medium. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant. Be careful not to burn the garlic.
5. Add the chopped sun-dried tomatoes to the skillet and cook for 1 minute, stirring to coat with the garlic oil.
6. Reduce heat to low. Add the basil pesto and reserved pasta water to the skillet, stirring to combine and create a sauce. Let warm through for about 1 minute.
7. Add the drained pasta to the skillet with the sauce, along with the sliced chicken. Toss everything together gently until the pasta and chicken are evenly coated.
8. Remove the skillet from heat. Sprinkle the grated Parmesan cheese over the pasta and toss again until the cheese melts into the sauce. Taste and adjust salt or pepper if needed. Serve immediately.

Gentle ribbons of basil pesto and the slight chew of sun-dried tomatoes cling to each piece of penne, while the tender chicken adds a satisfying heartiness. A final shower of Parmesan brings everything together in a creamy, savory finish—perfect for a quiet evening when all you need is a bowl of warmth.

Lemon Basil Chicken Pasta with Sun-Dried Tomatoes

Even on a quiet Wednesday afternoon, I find myself reaching for lemons and basil. This pasta is my little ritual—a way to bring sunshine onto the plate when life feels hectic. It comes together in under an hour, but tastes like a much longer affair.

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

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts (about 2 breasts)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided

For the Pasta

• 12 oz dried penne pasta
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup fresh basil leaves, thinly sliced

For the Sauce

• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• Juice of 1 lemon (about 2 tbsp)
• 1/2 cup grated Parmesan cheese

Instructions

1. Pat the chicken dry and season both sides with salt and pepper. (Tip: Drying ensures a better sear.)
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook without moving for 5–7 minutes, until the bottom is deep golden. Flip and cook another 5–7 minutes, until the chicken reaches an internal temperature of 165°F.
3. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into bite-size pieces.
4. While the chicken rests, bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente, about 9–11 minutes. Before draining, reserve 1 cup of pasta water.
5. In the same skillet you used for the chicken, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and chopped sun-dried tomatoes, and cook, stirring, for 1 minute until fragrant.
6. Reduce the heat to low. Pour in the heavy cream and chicken broth, then add the lemon juice. Stir gently and let the sauce simmer for 2–3 minutes, just until it thickens slightly. (Tip: Keep the heat low to keep the cream from curdling.)
7. Add the drained pasta, sliced chicken, fresh basil, and grated Parmesan to the skillet. Toss everything together until evenly coated. If the sauce is too thick, stir in reserved pasta water a tablespoon at a time until it reaches a silky consistency.
8. Divide among plates and finish with a sprinkle of extra basil and Parmesan. Serve warm.

On the plate, the silky cream sauce clings to each piece of pasta, while the lemon and basil add bright, herbaceous notes. The tender chicken and chewy sun-dried tomatoes offer lovely contrasts in texture. I love serving it with a simple arugula salad on the side for an extra peppery bite.

Spicy Arrabbiata Chicken Pasta with Sun-Dried Tomatoes

Evenings like this call for a bowl of something bold yet comforting—a pasta that warms from the inside out. The deep red sauce clings to every twist of pasta, promising a gentle heat that builds slowly.

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

Ingredients

For the Chicken

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

For the Arrabbiata Sauce

• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 cup sun-dried tomatoes, chopped (drained if oil-packed)
• 1 tsp dried oregano
• 1/2 tsp salt

For the Pasta and Assembly

• 12 oz penne pasta
• 1/4 cup reserved pasta water
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate and tent with foil.
3. While the chicken rests, bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/4 cup pasta water before draining.
4. In the same skillet used for the chicken, reduce heat to medium. Add 3 tbsp olive oil, then stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly to avoid burning the garlic.
5. Pour in the crushed tomatoes, add the sun-dried tomatoes, oregano, and 1/2 tsp salt. Stir well and bring to a gentle simmer. Let the sauce cook for 10 minutes, stirring occasionally, until slightly thickened.
6. Slice the rested chicken into 1/2-inch strips. Add the chicken and any accumulated juices to the sauce. Stir to coat and heat through for 2 minutes.
7. Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together over low heat for 1-2 minutes, allowing the sauce to cling to the pasta and chicken. If the sauce seems too thick, add a splash more pasta water.
8. Taste and adjust salt or red pepper flakes if desired. Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese.

Lingering heat from the red pepper flakes mingles with the sweet tang of sun-dried tomatoes, while the tender chicken adds a savory depth. Each forkful is a study in contrasts—bold yet balanced, rustic yet refined. Serve it with a simple green salad and crusty bread for a quiet night in.

Sun-Dried Tomato Alfredo Chicken Pasta

Zephyrs of garlic and sun-dried tomatoes drift through the kitchen as I stir the creamy sauce. This Sun-Dried Tomato Alfredo Chicken Pasta feels like a warm embrace—rich, velvety, and just a little bit indulgent.

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

Ingredients

For the pasta

• 12 oz fettuccine
• Salt for the pasta water

For the chicken

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

For the alfredo sauce

• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup reserved pasta water
• 2 tbsp unsalted butter
• Fresh basil leaves for garnish (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente, about 10 minutes. Before draining, scoop out 1/4 cup of the starchy pasta water—this helps thicken and smooth the sauce. Drain and set aside. (Tip: Salt the water generously—it should taste like the sea.)
2. While pasta cooks, season both sides of chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board, rest 5 minutes, then slice into strips.
3. Reduce skillet heat to medium. Add butter and sun-dried tomatoes, stirring for 1 minute until fragrant. Add minced garlic and cook 30 seconds more. (Tip: Watch the garlic closely—it burns quickly and turns bitter.)
4. Pour in heavy cream, stirring constantly. Once it gently bubbles, lower heat to a simmer. Add Parmesan cheese and stir until fully melted and smooth—the sauce should coat the back of a spoon. (Tip: Freshly grated Parmesan melts much creamier than pre-shredded.)
5. If the sauce seems too thick, stir in reserved pasta water a tablespoon at a time until lush and pourable. Taste and adjust salt and pepper.
6. Add cooked fettuccine and sliced chicken to the skillet. Use tongs to gently toss everything together, ensuring every strand is coated. (Tip: Tossing with tongs prevents breaking the pasta.)
7. Serve immediately, garnished with fresh basil if desired. The bright, peppery basil perfectly balances the richness.

Gently, the pasta wraps around each chicken slice and sun-dried tomato in the silky cheese sauce. Serve with a simple side salad dressed in lemon vinaigrette to cut the richness. That first forkful makes everything feel right.

Sun-Dried Tomato and Feta Chicken Pasta

Gently, I found myself craving something both bright and comforting—a dish that feels like a quiet evening in a sunlit Greek kitchen. This pasta weaves together tangy sun-dried tomatoes, creamy feta, and tender chicken for a meal that’s simple yet deeply satisfying.

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

Ingredients

For the Pasta and Chicken

• 8 oz penne pasta
• 2 boneless skinless chicken breasts (about 6 oz each)
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil (for cooking chicken)

For the Sauce

• 2 tbsp olive oil (for sautéing)
• 3 cloves garlic, minced
• ½ cup oil-packed sun-dried tomatoes, drained and chopped
• ¼ cup low-sodium chicken broth
• 1 tbsp fresh lemon juice
• ¼ cup reserved pasta water (plus more as needed)

For Garnish

• ½ cup crumbled feta cheese
• 2 tbsp fresh basil, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions. Before draining, reserve 1 cup of pasta water; then drain the pasta and set aside.
2. While the pasta cooks, season the chicken breasts on both sides with oregano, salt, and pepper.
3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden brown and the internal temperature reaches 165°F, about 5–6 minutes per side. Transfer the chicken to a cutting board and let rest for 3 minutes before slicing into strips. (Tip: Letting the chicken rest locks in juices.)
4. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil to the same skillet, then stir in the garlic and sun-dried tomatoes. Cook for 1 minute until fragrant, scraping up any browned bits from the pan bottom—those bits add flavor. (Tip: Deglazing with the garlic and tomatoes creates a rich base.)
5. Pour in the chicken broth and lemon juice, then add ¼ cup of the reserved pasta water. Bring to a simmer and cook for 2 minutes, stirring occasionally, until slightly thickened.
6. Reduce the heat to low. Add the cooked pasta, sliced chicken, and crumbled feta. Toss gently to combine, adding more pasta water if needed to loosen the sauce. Sprinkle with fresh basil and serve immediately. (Tip: Toss gently to keep the feta creamy without breaking it apart.)

Maybe I'll serve this with a side of roasted lemon asparagus or a crisp Greek salad—something to echo the sunshine in every bite. The feta melts into a silky coating, the tomatoes offer little pops of sweetness, and each forkful feels like a quiet, golden pause in a busy week.

Sun-Dried Tomato Chicken Pasta with Broccoli

Sitting here with a steaming bowl of this pasta, I'm reminded how a quick weeknight meal can still feel like a small act of self-care. The sun-dried tomatoes bring a sweet intensity, while the broccoli adds a fresh crunch, all wrapped in a light, creamy sauce that clings to every piece of tender chicken and pasta.

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

Ingredients

For the pasta

• 12 oz penne pasta
• 1 tbsp salt for pasta water

For the chicken and vegetables

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 2 cups broccoli florets
• 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped

For the sauce

• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp reserved pasta water (optional)

Instructions

1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the penne pasta. Cook according to package directions until al dente (about 10-12 minutes). Reserve 1/2 cup pasta water before draining, then drain the pasta and set aside.
2. While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken in a single layer and cook without stirring for 3 minutes until golden brown. Flip and cook another 3-4 minutes until cooked through (internal temperature 165°F). Transfer chicken to a plate and cover loosely with foil.
4. In the same skillet, add the remaining 1 tablespoon olive oil. Add the broccoli florets and cook over medium-high heat, stirring occasionally, for 3 minutes until bright green and just tender.
5. Reduce heat to medium. Add the sun-dried tomatoes and minced garlic to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
6. Pour in the heavy cream and chicken broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes until the sauce thickens slightly.
7. Return the chicken to the skillet along with any accumulated juices. Add the drained pasta and Parmesan cheese. Toss everything together until evenly coated. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached. Serve immediately.

You'll find the sun-dried tomatoes add a sweet, tangy depth that complements the creamy sauce, while the broccoli offers a fresh, tender crunch. For a finishing touch, sprinkle a little extra Parmesan and a few pine nuts on top if you're feeling fancy—it's like a cozy hug on a plate, any night of the week.

Sun-Dried Tomato Chicken Pasta Salad

Sitting down to write this feels like unwrapping a quiet afternoon. I keep coming back to this Sun-Dried Tomato Chicken Pasta Salad because it holds summer in every bite—the tang of balsamic, the chew of sun-dried tomatoes, and tender chicken all tangled in cold pasta. It's the kind of dish that waits patiently for you in the fridge, growing more flavorful by the hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta and Chicken

• 8 ounces rotini pasta
• 1 pound boneless skinless chicken breasts (about 2 breasts)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

For the Dressing

• 1/3 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoons oil from the sun-dried tomato jar
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano

For the Salad

• 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts

Instructions

1. Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold running water to stop the cooking and cool the pasta quickly. Tip: Rinsing also removes excess starch, keeping the salad from getting gummy.
2. While the pasta cooks, season both sides of the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Place the chicken in the skillet and cook for 5-7 minutes per side, until golden and the internal temperature reaches 165°F. Let the chicken rest on a cutting board for 5 minutes, then dice into bite-sized pieces.
3. In a small bowl or jar, whisk together the balsamic vinegar, extra virgin olive oil, sun-dried tomato oil, minced garlic, and dried oregano. Set aside. Tip: Making the dressing ahead allows the garlic to infuse the oil.
4. In a large mixing bowl, combine the cooled pasta, diced chicken, chopped sun-dried tomatoes, fresh basil, sliced red onion, crumbled feta, and toasted pine nuts. Toss gently with a spatula to distribute evenly.
5. Pour the dressing over the salad and toss until everything is well coated. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld, or cover and refrigerate for at least an hour for a deeper taste. Tip: This salad actually improves overnight—the pasta absorbs the dressing beautifully.

Perhaps this is the kind of salad that asks you to slow down. Each forkful is a balance of soft and chewy, tangy and herb-fresh, with the pine nuts adding a quiet crunch. Serve it on a bed of arugula for extra peppery bite, or scoop it into a jar for tomorrow's lunch—it only gets better with time.

Sun-Dried Tomato Chicken Pasta with Capers

A quiet afternoon in the kitchen, the sun slanting through the window, calls for something both familiar and a little special. This pasta dish – tender chicken, briny capers, and sweet-tart sun-dried tomatoes – feels like a warm embrace on a cool day.

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

Ingredients

For the chicken

• 1 lb boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the pasta

• 12 ounces penne or fusilli pasta
• Salt, for pasta water

For the sauce

• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3 tablespoons capers, drained
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese

For garnish

• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2. While pasta cooks, pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Transfer to a plate and let rest for 5 minutes, then slice into strips.
4. Reduce heat to medium. Add sun-dried tomatoes and capers to the skillet; stir for 1 minute, until slightly softened. (Tip: If the pan seems dry, add a splash of olive oil.)
5. Add minced garlic and cook for 30 seconds, until fragrant.
6. Pour in white wine, scraping up any browned bits from the bottom. Let simmer until reduced by half, about 2 minutes.
7. Add chicken broth and bring to a gentle simmer. Stir in heavy cream and let the sauce thicken slightly, about 3-4 minutes. (Tip: Avoid boiling vigorously to prevent cream from curdling.)
8. Add the cooked pasta and sliced chicken to the skillet. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick.
9. Add butter and Parmesan cheese, stirring until melted and smooth. Season with a pinch of salt and pepper if needed.
10. Serve immediately, garnished with fresh parsley. (Tip: For extra flavor, drizzle with a little of the sun-dried tomato oil.)

Creamy, tangy, and deeply satisfying, every forkful brings together the brightness of capers and the richness of sun-dried tomatoes. Serve with a simple green salad and crusty bread to soak up every last drop of sauce. This is the kind of meal that lingers, a quiet celebration of simple, bold flavors.

Sun-Dried Tomato Chicken Pasta Bake

February evenings call for something warm and comforting—this pasta bake feels like a hug in a dish. I love how the sun-dried tomatoes add little bursts of tangy sweetness against the creamy, cheesy sauce.

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

Ingredients

For the pasta and chicken

• 12 oz (about 3 cups) penne pasta
• 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 cup shredded mozzarella cheese

For the topping

• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente (about 1 minute less than suggested). Drain and set aside. Tip: Slightly undercooking the pasta prevents it from becoming mushy during baking.
2. While pasta cooks, season diced chicken with 1/2 tsp salt and 1/4 tsp black pepper. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add chicken in a single layer; cook for 5-6 minutes, turning occasionally, until golden and cooked through (internal temp 165°F). Transfer to a plate.
3. In the same skillet, reduce heat to medium and add butter. Once melted, sauté minced garlic for 30 seconds until fragrant. Whisk in flour; cook for 1 minute, stirring constantly.
4. Gradually whisk in milk and chicken broth. Continue whisking until smooth. Add sun-dried tomatoes, oregano, red pepper flakes (if using), remaining 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 2-3 minutes until sauce thickens slightly. Tip: Whisk continuously to avoid lumps.
5. Remove sauce from heat. Stir in 1 cup mozzarella until melted. Add cooked pasta and chicken; stir to coat evenly.
6. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle with remaining 1/2 cup mozzarella and Parmesan.
7. Bake for 20-25 minutes until bubbly and cheese is melted and lightly golden. Let rest for 5 minutes before serving. Garnish with fresh parsley.

One bowl of this pasta bake and you’ll feel like everything is right with the world. The creamy sauce clings to every piece of pasta and chicken, with the sun-dried tomatoes adding a bright, savory punch. Serve it with a simple side salad to balance the richness, or just enjoy it as is—it’s pure comfort.

Conclusion

You’ve got all the inspiration needed for quick, delicious dinners with our 10 quick chicken pasta recipes featuring sundried tomatoes. Try one tonight, then leave a comment with your favorite and share this roundup on Pinterest to help fellow home cooks!

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