Easy Sun-dried Tomato Chicken Pasta (fresh and light!)
If you love a dinner that feels a little fancy but takes almost no effort, this one pan sun-dried tomato chicken orzo is for you. It’s creamy, bright, packed with vegetables, and comes together in one skillet in under 30 minutes.
Using rotisserie chicken keeps things simple, while ingredients like sun-dried tomatoes and goat cheese add big flavor without extra work. It’s the kind of meal that feels cozy but still fresh and balanced... perfect for busy weeknights or quick meal prep!
Looking for more easy dinner ideas? Try my Creamy Tomato Orzo, Lemony One Pan Pasta with Salmon & Asparagus (no cream!) or my Spicy Peanut Butter Noodles
Why You Will Love This Dinner
- Made in one pan
- Ready in about 30 minutes
- High-protein and veggie-packed
- Perfect for meal prep
- Great way to use rotisserie chicken
- Creamy, tangy, and full of flavor
Ingredients
Orzo – A small pasta that cooks quickly and makes the dish extra quick. You can use a gluten-free option like Jovial Foods if needed.
Rotisserie chicken – A huge time saver that adds protein and flavor.
Frozen or fresh peas – Add sweetness and color. Frozen or fresh work better than canned here.
Fresh spinach – Wilts perfectly into the pasta and adds extra greens.
Marinated sun-dried tomatoes – These add bold, slightly tangy flavor that really makes the dish.
Crumbled goat cheese – Melts slightly into the pasta for a creamy, tangy finish.
Olive oil – Helps brings everything together.
Lemon- to add some bright and fresh flavors
Garlic- because what pasta dish isn't better with garlic?!
Substitutions and Variations
This is a very flexible dinner depending on what you have on hand.
Protein swaps
- Leftover shredded chicken
- Grilled chicken
- Cooked turkey
Vegetable swaps
- Asparagus
- Zucchini
- Kale instead of spinach
- Broccoli florets
Flavor swaps
- Marinated artichokes instead of sun-dried tomatoes
- Feta instead of goat cheese
- Parmesan for a milder flavor
Make it gluten-free
Simply swap the orzo for a gluten-free version like Jovial Foods.
How to make:
- Cook orzo pasta as instructed, save pasta water and set aside.
- In a large pan over medium heat, cook garlic then stir in shredded rotisserie chicken, peas, sun-dried tomatoes, and spinach.
- Stir in orzo, and pasta water.
- Stir until spinach wilts and everything is heated through.
- Finish with crumbled goat cheese, lemon juice and zest.
- Season with salt and pepper to taste.
Tips and Notes
- Stir occasionally so the orzo doesn’t stick to the bottom of the pan.
- If the orzo absorbs liquid too quickly, add a splash more broth.
- Add spinach at the very end so it stays bright and fresh.
- Goat cheese will soften and create a creamy texture when stirred in.
Recipe FAQs
Can I make this ahead of time?
Yes! It reheats well, making it great for meal prep.
Can I use uncooked chicken?
You can, but rotisserie chicken makes this much faster. If using raw chicken, cook it first before adding the orzo.
Is this dish creamy?
Yes, but without heavy cream. The goat cheese melts slightly into the orzo for a creamy texture.
Serving Suggestions
Finish with fresh basil or lemon zest
Serve with a simple arugula salad
Add crusty bread
Top with extra goat cheese or Parmesan
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop with a splash of broth to loosen the pasta.
This dish can also be frozen, though the texture of the spinach may soften slightly after thawing.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Easy Sun-dried Tomato Chicken Pasta
Ingredients
- 1 cup orzo pasta, dry
- 2 cups cooked shredded chicken rotisserie chicken
- 1 tablespoon olive oil
- 2 cloves minced garlic
- ½ cup frozen peas
- 2 cups raw spinach
- ⅓ cup marinated sundried tomatoes
- 2 tablespoons lemon juice (roughly 2 tablespoons)
- 3 oz crumbled goat cheese
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- ¼ cup roughly chopped basil
Instructions
- Cook 1 cup orzo pasta according to instructions on box, reserve ¼ cup pasta water, then drain and set aside.
- Shred 2 cups cooked rotisserie chicken.
- In a large pan over medium heat 1 tablespoon oil and sauté minced garlic for 3-4 minutes. Add the frozen peas and salt and stir another minute.
- Stir in the cooked orzo, reserved pasta water, and chicken.
- Add the sun-dried tomatoes and spinach. Stir for about 5 minutes, or until spinach wilts.
- Stir in lemon juice and goat cheese.
- Serve with a drizzle of olive oil, chopped basil and freshly cracked pepper.
