Chicken & Sun-dried Tomato Pasta

Hey everyone! If you're anything like me, you're always on the hunt for a dinner recipe that's both incredibly delicious and super easy to throw together on a busy weeknight. Well, let me tell you, I've cracked the code with my go-to Chicken and Sun-Dried Tomato Pasta! This dish is an absolute game-changer, bursting with so much flavor, and honestly, it tastes like something you'd get at a fancy Italian restaurant, but without all the fuss. I first stumbled upon a version of this recipe when I was trying to use up some sun-dried tomatoes I had in the pantry, and it quickly became a household favorite. What I love most is how versatile it is, and how you can make it a rich, tomato-based chicken pasta without needing any heavy cream – perfect for those who want something lighter but still incredibly satisfying. Let's get right into how I make this magic happen. You'll be surprised at how few ingredients you need for such a flavor explosion! What You'll Need: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces 8 oz pasta of your choice (penne, rotini, or fettuccine work great!) 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced (don't toss that oil!) 2-3 cloves garlic, minced 1/2 cup chicken broth 1/4 cup reserved pasta water 1/4 cup grated Parmesan cheese, plus more for serving 2 tablespoons olive oil (or use the oil from the sun-dried tomatoes for extra flavor!) Salt and freshly ground black pepper to taste Fresh basil or parsley, chopped, for garnish (optional but highly recommended!) Optional: a pinch of red pepper flakes for a little kick! My Easy Steps to Dinner Bliss: Cook the Pasta: Get a big pot of salted water boiling. Cook your pasta according to package directions until al dente. Before draining, make sure to scoop out about 1/2 to 1 cup of that starchy pasta water and set it aside. This is our secret weapon for a creamy, no-cream sauce! Sear the Chicken: While the pasta cooks, heat 1 tablespoon of olive oil (or sun-dried tomato oil) in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper. Add the chicken to the hot skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside. Build the Flavor Base: In the same skillet, add another tablespoon of olive oil if needed. Toss in the minced garlic and sliced sun-dried tomatoes. Sauté for about 2 minutes until the garlic is fragrant and the tomatoes are slightly softened. Oh, the aroma is just incredible at this stage! Create the Sauce: Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan – that's pure flavor! Let it simmer for 2-3 minutes, allowing the flavors to meld. Combine Everything: Add the cooked pasta and the cooked chicken back into the skillet. Pour in about 1/4 cup of the reserved pasta water and sprinkle in the Parmesan cheese. Toss everything together, making sure the pasta is nicely coated in the sauce. If the sauce seems too thick, add a little more pasta water until it reaches your desired consistency. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh basil or parsley. Seriously, that's it! In less than 30 minutes, you've got a simple chicken tomato pasta that’s absolutely bursting with Mediterranean flavors. I often use Bella Sun Luci sun-dried tomatoes because I find they have fantastic flavor, but any good quality oil-packed sun-dried tomatoes will do the trick. This recipe proves you don't need a ton of ingredients or complicated steps to create a truly memorable meal. Give it a try, and let me know how it turns out for you!