Herb-Roasted Chicken and Sun-Dried Tomato Spaghetti
A vibrant Italian dish featuring tender herb-roasted chicken, sun-dried tomatoes, and al dente spaghetti tossed in a garlicky olive oil sauce. Perfect for a cozy weeknight meal. This italian-inspired pasta ready in about 50 minutes pairs spaghetti, chicken breast, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 1 lb chicken breast
- 1/2 cup sun-dried tomatoes
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 cup, chopped fresh parsley
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup, grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F (200°C). Season chicken with thyme, salt, and pepper. Drizzle 2 tbsp olive oil over chicken and roast for 20 minutes until golden and cooked through.
- Step 2: In a large pot, bring 4 quarts water to a boil. Add spaghetti and cook for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 3: In a skillet, heat remaining 1 tbsp olive oil over medium heat. Add garlic and sun-dried tomatoes; sauté for 3-4 minutes until fragrant and slightly softened. Stir in cooked spaghetti, Parmesan, and 1/4 cup reserved pasta water. Toss to coat.
- Step 4: Divide spaghetti between plates. Top with roasted chicken and garnish with parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken and Sun-Dried Tomato Spaghetti take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Chicken and Sun-Dried Tomato Spaghetti?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Herb-Roasted Chicken and Sun-Dried Tomato Spaghetti?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Chicken and Sun-Dried Tomato Spaghetti for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Chicken and Sun-Dried Tomato Spaghetti?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
