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sun dried tomato and chicken pasta
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5 from 3 votes

Sun Dried Tomato & Chicken Pasta in the Ninja Foodi

Sun Dried Tomato & Chicken Pasta in the Ninja Foodi is bursting with flavor, takes under 30 minutes to make, and is so vibrant and colorful; it's simply perfect for an everyday meal or a special occasion. 
Prep Time5 mins
Cook Time4 mins
Pressure and Natural Release time15 mins
Total Time24 mins
Course: Dinner
Cuisine: American
Servings: 12
Calories: 427kcal
Author: Louise


  • ¼ cup butter salted
  • 1 cup onion diced (about ½ large onion)
  • 4 cloves garlic minced
  • 2 lbs chicken breasts sliced ¼ strips
  • 1 cup white wine
  • 3 cups chicken broth
  • 12 ounces Farfalle Pasta see post for more information
  • 3 ounces Sun Dried Tomatoes
  • 2 cans fire roasted tomatoes 29 ounces total
  • 8 ounces cream cheese
  • 6 oz black olives large, whole, pitted
  • 14.5 ounce Artichoke hearts quartered in water
  • 4 cups spinach fresh
  • 5 ounces Feta Cheese crumbled (about 1 cup)

Seasoning Blend

  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp Rosemary crushed dried leaves
  • 1 tsp Thyme dried leaves
  • ¼ tsp red pepper flakes optional


  • Turn the Ninja Foodi on High saute and melt butter. Add in diced onions and cook for 2 minutes. Add garlic and cook for 1 minute
  • Cut chicken breasts into ¼ inch slices and season with ½ of the seasoning blend. Add to butter/onion/garlic mixture and saute for 1 minute on each side. 
  • Deglaze the pan with 1 cup of white wine and stir to make sure nothing is stuck on the bottom of the pan. Cook for about 30 seconds. 
  • Add in 3 cups of chicken broth. Do not stir from this point on until the pressure cooking time is complete. 
  • Add pasta, sun dried tomatoes, remaining seasoning blend, fire roasted tomatoes, cream cheese block, olives, & artichokes. 
  • Put on the pressure cooking lid, make sure the valve is set to seal. Set the Ninja Foodi to high pressure for 4 minutes. When it is done pressure cooking, allow to natural release for 2 minutes and then manually release the remaining pressure. 
  • Stir ingredients together. Add spinach and feta. Stir to combine and put the Tender Crisp lid down and allow to sit for 5-10 minutes. 
  • Stir and Serve. Top with grated Parmesan cheese. Enjoy! 



Calories: 427kcal | Carbohydrates: 31g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 1296mg | Potassium: 765mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1855IU | Vitamin C: 19.2mg | Calcium: 131mg | Iron: 2.3mg