DESCRIPTION

This chicken pasta dinner is ready in under 30 minutes, but with TONS of flavor from a delicious no-cook sun-dried tomato pasta sauce and juicy, perfectly cooked chicken. Check the blog post above for alternate cooking instructions for the chicken, as well as a vegetarian substitute. Garnish with fresh parsley and grated Parmesan cheese, if desired.

Ingredients

Scale

4 (6 oz.) boneless, skinless chicken breasts
1 tsp. cooking oil
1 and 1/2 tsp. salt, divided
2 tsp. onion powder
1 cup sun-dried tomatoes packed in oil, lightly drained
1 (6 oz.) can pitted black olives*, well drained
1/4 cup plus 2 Tbsp. olive oil
2 garlic cloves, peeled
3 Tbsp. fresh rosemary leaves
12 oz. box bucatini

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400F.
Put chicken into a large bowl. Toss with the cooking oil. Add 1 teaspoon of the salt and the onion powder. Toss to coat.
Transfer chicken to a baking sheet. Bake in preheated oven until an instant read thermometer inserted into the thickest part of the breast registers 160°F**.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta in boiling water according to package directions.
While pasta and chicken cook, to a small food processor or blender add sun-dried tomatoes, olives, olive oil, garlic cloves, rosemary, and remaining 1/2 teaspoon of salt. Blend until almost smooth. Set aside.
Transfer cooked chicken to a cutting board and allow to rest while draining pasta.
Drain pasta and return it to the pot. Add the sauce and stir until well coated.
Cut chicken into 1-inch pieces and add it to the pasta. Toss to coat in sauce.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!

Notes

*If you’d prefer not to use olives, you can use more sun-dried tomatoes instead along with an optional tablespoon of drained capers. Another option is to substitute in 1/2 cup of chopped fresh tomatoes from which you’ve squeezed most of the liquid, and 1/2 teaspoon of lemon juice.

**Carry-over cooking will bring the temperature of the chicken to 165° F, which is the recommended safe temperature for cooked chicken.