Irresistible One-Pan Chicken, Sun-Dried Tomato, and Garlic Pasta: Your Ultimate 30-Minute Weeknight Favorite

Prepare to meet your new favorite pasta dish! This Chicken, Sun-Dried Tomato, and Garlic Pasta is consistently one of the most requested meals when dinner calls for something quick, comforting, and packed with flavor. It’s the kind of dish that delivers on every promise: rich, garlicky, deeply savory, and incredibly satisfying. Best of all, it comes together in about 30 minutes, making it an absolute lifesaver for busy weeknights.

Whether you’re a seasoned chef or a kitchen novice, this recipe is remarkably straightforward. We’ve included a detailed, step-by-step guide to ensure your success, focusing on how to build that mouthwatering garlic and sun-dried tomato sauce that truly makes this dish shine. Once you see the process, you’ll wonder how you ever lived without it!

Why This Chicken, Sun-Dried Tomato, and Garlic Pasta Will Become Your Go-To

What makes this specific chicken pasta recipe stand out? It’s the perfect harmony of robust flavors and incredible convenience. The combination of pungent garlic, sweet and tangy sun-dried tomatoes, and savory ground chicken creates a deeply satisfying umami base that coats every piece of pasta. This isn’t just a meal; it’s a culinary hug in a bowl, designed for those evenings when you crave something special without spending hours in the kitchen.

• Speed: From prep to plate in approximately 30 minutes, ideal for demanding schedules.
• Flavor Profile: A powerful blend of aromatic garlic, intense sun-dried tomatoes (oil-packed for maximum flavor), and hearty chicken, complemented by Italian herbs and a hint of spice.
• Simplicity: While the flavors are complex, the steps are simple, making it accessible for all skill levels.
• Comfort: Warm, hearty, and full of familiar tastes, it’s the ultimate comfort food for any season.
• Versatility: Easy to adapt with different proteins or vegetables, as we’ll discuss later.

Choosing Your Ingredients: The Heart of the Flavor

Every great dish begins with quality ingredients. For this Chicken, Sun-Dried Tomato, and Garlic Pasta, a few key components are essential to achieving that irresistible depth of flavor.

The Best Pasta Shape for Your Sauce

For this recipe, we highly recommend using tubular pasta shapes like Rigatoni, Penne, or the excellent DeLallo Tortiglioni. These shapes are perfect because their hollow centers and ridged surfaces are ideal for catching and holding onto every last bit of the rich, chunky sauce. This ensures that each bite is loaded with the garlicky chicken and sun-dried tomato goodness. Remember to generously salt your pasta water – it’s your first opportunity to season the pasta itself, and a little of that starchy, salty water will be crucial for emulsifying and finishing our sauce later.

Ground Chicken: The Secret to Flavorful Bites

While you might be tempted to use chopped chicken breast, for this particular recipe, ground chicken works best. The smaller, more evenly distributed pieces of ground chicken integrate seamlessly into the sauce, ensuring that you get a burst of savory chicken flavor in every single forkful. When using chopped breast, the chicken tends to be larger, sometimes creating separate components rather than a cohesive, flavor-packed sauce. If you prefer a variation, a good quality chicken basil sausage can also be used, as mentioned in the original inspiration, but for this specific flavor profile, ground chicken truly excels.

Sun-Dried Tomatoes & Garlic: The Dynamic Duo

These two ingredients are the undisputed stars of our sauce. We’re talking about a generous 8 cloves of garlic – it might seem like a lot, but trust us, it perfectly balances the richness of the other ingredients and mellows beautifully as it cooks. Pulsing the garlic in a food processor ensures a finely minced texture that disperses evenly throughout the sauce without burning easily. Similarly, a whole jar of oil-packed sun-dried tomatoes is essential. Using the oil they are packed in adds an extra layer of flavor and helps create a luscious base for the sauce. A few quick pulses in the food processor will finely chop the tomatoes, releasing their concentrated, sweet, and tangy essence.

Essential Enhancements: Cheese, Herbs, and Spices

A good quality extra virgin olive oil forms the foundation for sautéing our aromatics. Freshly shredded or grated Parmesan cheese melts into the sauce, adding a salty, umami kick and creamy texture. While pre-grated works in a pinch, fresh Parmesan truly elevates the dish. Finally, a harmonious blend of seasonings including salt, pepper, dried basil, and crushed red pepper brings everything together. The dried basil adds that classic Italian herbaceous note, while the crushed red pepper provides a gentle warmth that can be adjusted to your preference.

Pasta with Chicken, Sun Dried Tomatoes and Garlic – Step-by-Step Perfection

Let’s dive into the cooking process. You’ll be amazed at how quickly these simple steps transform into an extraordinary meal.

Bringing This Flavorful Pasta All Together

1. Prepare the Pasta Water: Start by bringing a large pot of water to a rolling boil. Add a generous amount of salt – think ocean water – as this is your main chance to season the pasta from within. Once boiling, add your chosen tubular pasta (Rigatoni, Penne, or Tortiglioni) and cook according to package directions until al dente. Before draining, make sure to save 1/2 to 1 cup of that starchy pasta water; it’s liquid gold for our sauce!
2. Garlic and Sun-Dried Tomato Prep: While the pasta cooks, get your aromatics ready. In a food processor, pulse the 8 cloves of garlic until they are finely chopped. Transfer to a small bowl and set aside. Next, add the entire jar of sun-dried tomatoes (including their oil) to the food processor. Pulse a few times until they are finely chopped but not pureed. The oil from the jar is essential for flavor and richness, so don’t discard it.
3. Build the Flavor Base: In a large skillet, heat 1/2 cup of extra virgin olive oil over medium heat. Add the finely chopped garlic and cook for about 3 minutes, stirring frequently. Watch carefully to ensure the garlic sizzles but doesn’t burn, as burnt garlic can taste bitter.
4. Infuse with Sun-Dried Tomatoes: Add the finely chopped sun-dried tomatoes to the skillet with the garlic. Stir well to combine and sauté for another 3 minutes. This step allows the flavors to meld and deepen, creating a rich aromatic base for your sauce.
5. Cook the Chicken: Now, add the 1 lb of ground chicken to the skillet. Season generously with 2 tsp kosher salt, 1 tsp ground black pepper, 1/2 tsp dried basil, and 1/2 tsp crushed red pepper (adjust red pepper to your spice preference). Use a spatula or spoon to break up the chicken into small pieces as it cooks. Continue sautéing until the chicken is thoroughly cooked through and no longer pink.
6. Combine and Finish: Once the chicken is fully cooked, add the cooked pasta to the skillet. Immediately follow with 1/2 cup of shredded or grated Parmesan cheese and 1/2 cup of the reserved pasta water.
7. Toss and Serve: Add the 1/2 cup of chopped Italian parsley. Toss everything together vigorously until the pasta is evenly coated with the rich, creamy sauce. The pasta water helps create a silky texture, emulsifying with the olive oil and cheese. Serve immediately, topped with extra Parmesan and a sprinkle of fresh parsley for an irresistible finish.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Tips for Mastering Your Chicken, Sun-Dried Tomato, and Garlic Pasta

• Don’t Rush the Garlic: While speed is a goal, ensure your garlic sizzles gently. High heat can burn it quickly, leading to a bitter taste. Medium heat is key.
• Pasta Water is Essential: Seriously, do not forget to save some pasta water! The starch in the water helps thicken the sauce and allows it to beautifully cling to the pasta, creating a rich, restaurant-quality emulsion.
• Taste as You Go: Seasoning is personal. Taste the sauce after the chicken is cooked and before adding the pasta. Adjust salt, pepper, and red pepper flakes as needed.
• Al Dente is Best: Cook your pasta just until al dente (to the tooth). It will continue to cook slightly when tossed with the hot sauce. Overcooked pasta can become mushy.
• Fresh Herbs Make a Difference: While dried basil is in the recipe, a sprinkle of fresh basil alongside the parsley at the end can brighten the flavors even more.

Creative Variations and Substitutions

One of the beauties of this Chicken, Sun-Dried Tomato, and Garlic Pasta is its adaptability. Feel free to experiment with these ideas to make it your own:

• Protein Swaps:
  • Chicken Basil Sausage: As mentioned, this is a fantastic alternative if you can find it (e.g., at Sprouts). It adds an extra layer of herby flavor.
  • Shrimp: For a seafood twist, sauté shrimp after the garlic and sun-dried tomatoes, then remove before cooking the pasta. Add back in at the end.
  • Vegetarian Option: Omit the chicken and add sautéed mushrooms, chickpeas, or cannellini beans for a hearty meatless meal.
• Add More Veggies: Stir in fresh spinach or kale at the very end to wilt into the sauce, or sauté diced bell peppers or zucchini with the garlic and sun-dried tomatoes for added texture and nutrients.
• Make it Creamy: For an even richer sauce, stir in a splash of heavy cream or a dollop of cream cheese along with the Parmesan and pasta water.
• Cheese Alternatives: Experiment with Pecorino Romano for a sharper, saltier flavor, or a blend of Italian cheeses.
• Spice It Up: If you love heat, increase the amount of crushed red pepper flakes.

Serving and Storing Your Delicious Pasta

This pasta dish is fantastic on its own, but it also pairs beautifully with a simple side salad dressed with a light vinaigrette and some crusty garlic bread to soak up every last drop of that incredible sauce. A glass of crisp white wine, like a Pinot Grigio or Sauvignon Blanc, would complement the flavors wonderfully.

Leftovers, if you have any, can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce and restore its creamy texture. Avoid microwaving if possible, as it can dry out the chicken and pasta.

Now you are ready to serve this beauty with extra parmesan and parsley on top. It’s the BEST!!

If you tried this recipe, please help other readers by commenting below and sharing some stars! We 🫶🏼 appreciate you!

All content and photographs ©Claudia’s Table and claudiastable.com