Sun-Dried Tomato Pasta with Chicken

4.93 from 13 votes

Sun-dried tomato pasta tossed with plenty of garlic, chilli flakes, parsley and olive oil plus juicy chicken breasts deliver a quick one pan dinner.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: sun-dried tomato pasta

Servings:

2 skinless, boneless chicken breasts
2 tbsp This is an affiliate link.olive oil divided
500g / 1 lb This is an affiliate link.spaghetti
3 cloves garlic, sliced
1-2 tsp red chilli flakes
4 tbsp This is an affiliate link.sun-dried tomatoes chopped, I used dried packed variety
2 tbsp flat leaf parsley, chopped
Salt to taste

Cook the spaghetti in a large pot of salted boiling water according to package instructions.
Meanwhile, cut each chicken breasts lengthwise to create four thin cutlets. Season with salt and pepper. Pan fry in 1 tbsp of olive oil for 5 minutes on each side over medium heat until golden on the outside and cooked all the way through. Remove to a separate plate and keep warm.
To the same pan add another tablespoon of olive oil and sauté sliced garlic and sun-dried tomatoes with red chilli flakes over low heat for 1 minute, then add 1/2 cup of pasta water (scoop it directly from the pot with spaghetti). and bring the sauce to a simmer, then add parsley, stir and immediately take off the heat.
Drain the cooked spaghetti. Add the spaghetti to the pan with sun-dried tomatoes, and toss until pasta is coated with the sauce. Taste and season with salt. Slice the chicken breasts and add to the sun-dried tomato pasta. Serve sprinkled with freshly grated Parmesan cheese.

Omit adding olive oil in step 3 if using oil-packed sun-dried tomatoes.