This vibrant sun-dried tomato pasta with tender chicken is a quick and satisfying weeknight meal that bursts with flavor.
Packed with lean protein from chicken and fiber-rich spaghetti, it provides balanced nutrition with heart-healthy olive oil and antioxidant-rich tomatoes.
Low in saturated fat and easy to prepare, it’s perfect for busy evenings or meal-prep friendly lunches.
Sun-Dried Tomato Pasta Chicken
Equipment
- 1 Large pot (for boiling pasta)
- 1 Large skillet or frying pan
- 1 Spoon or spatula (for stirring)
- 1 Knife (for slicing chicken and parsley)
- 1 cutting board
Ingredients
- 2 skinless boneless chicken breasts
- 2 tbsp olive oil divided
- 500 g 1 lb spaghetti
- 3 cloves garlic sliced
- 1 –2 tsp red chili flakes
- 4 tbsp sun-dried tomatoes chopped (dried-packed)
- 2 tbsp flat-leaf parsley chopped
- Salt to taste
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- Prepare the Pasta Water: Bring a large pot of water to a rolling boil. Add a generous pinch of salt, which will season the pasta as it cooks. Once boiling, add the spaghetti and cook according to package instructions until it reaches al dente—cooked through but still slightly firm to the bite. Stir occasionally to prevent sticking. Reserve about ½ cup of the pasta cooking water before draining, as this starchy water will help create a silky sauce later.
- Slice and Season the Chicken: While the pasta cooks, prepare the chicken breasts. Place each chicken breast on a cutting board and carefully slice lengthwise to create four thin cutlets. This ensures quicker, even cooking and keeps the chicken tender. Season both sides of each piece with a generous pinch of salt and freshly ground black pepper. This simple seasoning enhances the natural flavor of the chicken without overpowering the pasta.
- Pan-Fry the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, carefully add the chicken cutlets. Cook for about 5 minutes on each side, or until the chicken develops a beautiful golden-brown crust and is fully cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and place it on a plate. Cover lightly with foil to keep it warm while preparing the sauce.
- Sauté Garlic and Sun-Dried Tomatoes: Using the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to low and add the sliced garlic. Stir gently, letting the garlic release its fragrant aroma without browning too quickly, as burnt garlic can taste bitter. Immediately add the chopped sun-dried tomatoes and sprinkle in the red chili flakes. Sauté for about 1 minute, allowing the flavors to meld and the tomatoes to soften slightly.
- Build the Sauce: Pour in ½ cup of the reserved pasta water. The starchy water helps bind the sauce and creates a glossy coating for the spaghetti. Bring the mixture to a gentle simmer, stirring constantly to combine the garlic, sun-dried tomatoes, and chili flakes. Add the chopped parsley, folding it into the sauce just before removing the pan from heat. The parsley adds a fresh, herbal brightness that balances the richness of the olive oil and tomatoes.
- Combine Pasta and Sauce: Drain the cooked spaghetti thoroughly. Immediately transfer it to the skillet with the sun-dried tomato sauce. Using tongs or a pasta spoon, toss the spaghetti until every strand is evenly coated with the flavorful sauce. If the pasta seems slightly dry, add a little more reserved pasta water, one tablespoon at a time, until it reaches your preferred consistency. Taste and adjust the seasoning with salt if needed.
- Slice and Add Chicken: Take the cooked chicken cutlets and slice them into thin, even strips. Gently fold the sliced chicken into the pasta, allowing the heat from the spaghetti to warm the chicken thoroughly. Ensure each portion has a generous amount of chicken for a balanced, protein-packed meal.
- Serve with Finishing Touches: Divide the pasta onto serving plates or into a large family-style dish. Optionally, sprinkle with freshly grated Parmesan cheese for an added savory dimension. Serve immediately while hot, enjoying the combination of tender chicken, garlicky sun-dried tomatoes, and perfectly cooked spaghetti. This dish pairs well with a side salad or a light drizzle of extra virgin olive oil for extra richness.
Notes
- Use dried-packed sun-dried tomatoes for more concentrated flavor; if using oil-packed tomatoes, reduce or omit the additional olive oil in the pan.
- Thinly slicing chicken breasts ensures they cook quickly and stay tender.
- Reserve pasta water to adjust sauce consistency and help it cling to spaghetti.
- Adjust chili flakes to taste for mild or spicy heat.
- Fresh parsley brightens the dish, but you can also add a touch of basil for variation.
- Serve immediately for best texture; the pasta may dry out if left too long.
Chef’s Secrets: Tips For Perfect Pasta
Achieving a restaurant-quality pasta at home is easier than you think.
Start by slicing the chicken evenly to ensure uniform cooking and tenderness.
Don’t overcook garlic—it should just soften and release aroma without turning bitter.
Always reserve some pasta water; it’s a simple trick that transforms a dry pan into a silky, cohesive sauce.
For extra flavor, lightly toast the sun-dried tomatoes in the oil before adding garlic.
These small adjustments elevate a simple dish to something truly special.
Serving Suggestions: Delicious Meal Pairings Ideas
This pasta works wonderfully as a complete meal on its own, thanks to the protein-packed chicken and fiber-rich spaghetti.
Pair it with a crisp green salad tossed in lemon vinaigrette or roasted vegetables for a balanced plate.
A light sprinkling of Parmesan or Pecorino adds extra umami, and a drizzle of good-quality olive oil just before serving enhances the flavor.
For a wine pairing, a crisp white such as Sauvignon Blanc or a light red like Pinot Noir complements the rich tomato and garlic notes beautifully.
Storage Tips: Keep Pasta Fresh Longer
Store leftover pasta in an airtight container in the refrigerator for up to 2–3 days.
To prevent the sauce from drying out, add a splash of olive oil or reserved pasta water before reheating.
Reheat gently over low heat on the stovetop or in the microwave to maintain the texture of both pasta and chicken.
This dish is best eaten fresh, but for meal prep, store the sauce separately from cooked pasta to keep flavors and textures optimal.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well, offering more moisture and richness. Adjust cooking time slightly, as thighs may take a few extra minutes to cook through.
2. Can this recipe be made vegetarian?
Absolutely. Substitute the chicken with roasted vegetables, sautéed mushrooms, or plant-based protein alternatives like tofu or tempeh for a satisfying vegetarian version.
3. Can I use whole wheat or gluten-free pasta?
Yes. Whole wheat pasta adds extra fiber, while gluten-free pasta works for those with dietary restrictions. Adjust cooking time according to package directions.
4. How can I reduce the spiciness of the dish?
Simply use fewer chili flakes or omit them entirely. You can also balance heat by adding a touch of cream or extra olive oil to the sauce.
5. Can I prepare this recipe ahead of time?
Partially, yes. You can cook the pasta and chicken separately and store in the fridge for up to a day. Assemble and heat just before serving to preserve freshness and texture.
