One-Pot Sun-Dried Tomato Chicken Pasta
This fast and flavor-packed Mediterranean-inspired meal simplifies weeknight dining by cooking pasta, tender chicken breast, and savory sun-dried tomatoes all in one vessel. By using the chicken broth as a cooking medium, the pasta releases starch to create a naturally creamy sauce without heavy cream. It is a gourmet-quality, clean-up-friendly dinner that delivers deep, concentrated tomato sweetness and savory goodness in every bite, making it the perfect solution for busy schedules.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: One-Pot Braising
- Cuisine: Mediterranean Inspired
- Diet: Halal
Ingredients
1 lb chicken breast, cut into 1-inch bite-sized pieces
8 oz penne or fusilli pasta
1 can (14 oz) diced tomatoes in juice
1/2 cup sun-dried tomatoes, drained and chopped thinly
1 tbsp extra virgin olive oil
3 cups low-sodium chicken broth
Salt and freshly ground black pepper to taste
Instructions
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the cubed chicken breast generously with salt and black pepper on all sides.
Brown the chicken in the skillet until it turns golden brown on all sides and is cooked through.
Remove the chicken from the pan and set it aside on a clean plate.
In the same pan, add the chicken broth, diced tomatoes (with juice), and chopped sun-dried tomatoes, scraping the bottom of the pan to release any browned bits.
Bring the liquid to a simmer, then stir in the dry pasta.
Cover the pan and cook for about 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
Return the cooked chicken to the pan and toss everything together until heated through.
Adjust seasoning with additional salt and pepper if desired before serving.
Notes
Ensure the pasta is submerged in the broth to cook evenly. You can finish the dish with fresh basil or a sprinkle of parmesan cheese for extra flavor. Store leftovers in an airtight container for up to 3 days.