Why This Recipe Works

One pot, one skillet: Minimal dishes equals maximum week-night happiness.
Flavor layering: We use the sun-dried tomato oil as the sauté base—liquid gold, no waste.
Protein in 30 seconds: Canned chicken shreds perfectly and is already seasoned.
Sauce without cream: Starchy pasta water + parmesan create silky body, keeping it light.
Endlessly adaptable: Gluten-free, whole-wheat, or legume-based pasta all work.
Freezer & fridge friendly: Make a double batch—leftovers reheat like a dream.
Budget hero: Cost per serving is roughly the price of a single-serve frozen entrée.

Ingredients You'll Need

Pasta: I reach for linguine or fettuccine because the flat ribbons grab the garlicky oil, but short shapes like penne or shells are excellent for feeding small kids who like to spear their dinner. If you’re gluten-free, choose a sturdy rice-legume blend; the protein helps it stay al dente. For whole-wheat enthusiasts, look for “bronze-cut” on the label—the rough surface sauces like a dream.

Canned chicken: My local store carries 5-ounce and 12.5-ounce cans. Either is fine; we’ll measure loosely because this recipe celebrates flexibility. Opt for “white meat in water” for the cleanest flavor, but dark meat adds richness if that’s what’s in the cupboard. One pro tip: rinse briefly to remove surface salt, then pat dry so it browns instead of steams.

Sun-dried tomatoes: Oil-packed are non-negotiable here. The tomatoes are softer, sweeter, and—most importantly—we’re going to use that fragrant oil as our cooking fat. If you only have dry-packed, rehydrate in hot water for 10 minutes, then add 3 tablespoons of olive oil to compensate.

Garlic: Fresh cloves, smashed and sliced, perfume the oil. In a pinch, ½ teaspoon of granulated garlic can stand in, but add it with the tomatoes so it rehydrates instead of burning.

Chicken broth: A splash amplifies the savory notes. Water works, but broth gives us restaurant-level depth. I keep a shelf-stable carton in the pantry for moments like this.

Parmesan: Grate it yourself if possible; the powdered shelf-stable kind is acceptable in the recipe but won’t melt as seamlessly into the sauce. Save the rind in your freezer—drop it into the simmering pasta water for bonus umami.

Fresh basil: Totally optional but wildly delicious. If grocery herbs aren’t happening, stir in ½ teaspoon dried Italian seasoning with the garlic, then shower the finished dish with baby spinach leaves for color.

How to Make Pantry Pasta With Canned Chicken And Sun-Dried Tomatoes

Start the pasta water Fill a large pot with 4 quarts of water, add 1 tablespoon kosher salt per quart, cover, and bring to a boil over high heat. Salting generously is your first layer of seasoning; under-salted pasta water is the #1 reason homemade pasta tastes flat.

Prep your flavor base While the water heats, drain 3 tablespoons of oil from the sun-dried tomato jar into a 12-inch skillet. Mince 3 cloves of garlic. Slice ½ cup of sun-dried tomatoes into thin ribbons—kitchen shears make this lightning fast.

Bloom the aromatics Place the skillet over medium heat. When the oil shimmers, add the garlic and a pinch of red-pepper flakes if you like gentle heat. Cook 45 seconds, stirring constantly, until the edges of the garlic turn pale gold. Slide in the sliced sun-dried tomatoes plus 1 teaspoon of the packing oil; sauté 2 minutes. The goal is to coax out sweetness without scorching.

Add the chicken Shake excess water from a 12.5-ounce can of chicken, then add it to the skillet in bite-size chunks. Let it sit undisturbed for 60 seconds so the bottom picks up caramelized flavor. Break it into smaller pieces with a wooden spoon, season with ¼ teaspoon each kosher salt and black pepper, and cook 3 minutes total.

Cook the pasta By now your water should be at a rolling boil. Add 12 ounces (about ¾ of a 1-pound box) of linguine. Stir during the first 30 seconds to prevent sticking. Cook until just 1 minute shy of package directions for al dente—usually 8–9 minutes.

Create the sauce base Reserve 1½ cups of the starchy pasta water, then drain. Return the skillet to medium-low heat. Pour in ½ cup chicken broth and scrape the browned bits. Add ½ cup pasta water and bring to a gentle simmer. This liquid gold will emulsify with cheese later, coating every noodle.

Marry pasta and pan Transfer the drained pasta to the skillet. Sprinkle ¾ cup freshly grated Parmesan evenly over the top. Using tongs, toss vigorously for 30 seconds. Add splashes of reserved pasta water until the sauce looks glossy and lightly coats the noodles—usually ¼–½ cup more.

Finish bright Off the heat, toss in ¼ cup chiffonade of fresh basil and the zest of ½ a lemon (or 1 tablespoon juice for pantry convenience). Taste, adjusting salt and pepper. Serve immediately in warm bowls with extra Parmesan and a drizzle of the remaining sun-dried tomato oil.

Expert Tips

Salt in stages

Pasta water should taste like the sea; season the skillet lightly at first because Parmesan and canned chicken add salt later.

Don’t overcook the garlic

If it browns past golden, start over—bitter garlic will hijack the entire dish.

Make it vegan

Sub canned chickpeas for chicken and use nutritional yeast in place of Parmesan; the sun-dried tomato oil still delivers big flavor.

Double the veg

Add a handful of baby spinach or frozen peas during the final toss for color and nutrients without extra effort.

Reheat gently

Warm leftovers in a covered skillet with a splash of broth over low heat; microwaves can toughen the chicken.

Boost the heat

Swap half the sun-dried tomatoes for Calabrian chiles in oil; the fruity spice is addictive.

Variations to Try

Mediterranean: Add ¼ cup chopped Kalamata olives and a dusting of feta at the end.
Lemon-caper: Stir in 2 tablespoons capers and replace lemon zest with 1 tablespoon juice plus 1 teaspoon zest for brightness.
Creamy version: Reduce pasta water by half and melt in 2 ounces of cream cheese for a luscious finish.
Seafood twist: Swap canned chicken for a drained can of salmon or tuna; add ½ teaspoon fennel seeds with the garlic.
Peppery greens: Stir in 2 cups arugula off the heat; the residual warmth wilts it perfectly.

Storage Tips

Refrigerator: Cool completely, transfer to an airtight container, and refrigerate up to 4 days. The flavors actually meld and improve overnight, making this an excellent meal-prep candidate.

Freezer: Portion into freezer-safe zip bags, press out excess air, and freeze up to 2 months. Thaw overnight in the fridge, then reheat gently with a splash of broth or water to loosen the sauce.

Make-ahead components: Cook the chicken-tomato mixture up to 3 days ahead; store separately from pasta and combine when ready to serve. You can also pre-grate Parmesan and store it with a pinch of cornstarch to prevent clumping.

Frequently Asked Questions

Absolutely. Dice 1 pound of boneless skinless chicken breast, season with salt and pepper, and sauté in the sun-dried tomato oil until golden and cooked through (about 6 minutes). Proceed with the recipe as written.

Roasted red peppers (blotted and sliced) or 2 tablespoons of tomato paste plus 1 teaspoon honey make decent stand-ins. You’ll lose some complexity but still achieve a robust sauce.

Yes, it is fully cooked during the canning process. Heating it in the skillet simply improves texture and flavor.

Toss the pasta off the heat, sprinkle cheese gradually, and keep things moving. A teaspoon of cornstarch mixed with the grated Parmesan also discourages stringiness.

Yes, use a Dutch oven instead of a skillet to avoid crowding. You may need an extra splash of pasta water to achieve the silky texture.

A crisp Italian white like Pinot Grigio mirrors the acidity of sun-dried tomatoes. Prefer red? Go for a light Chianti served slightly chilled.

Pantry Pasta With Canned Chicken And Sun-Dried Tomatoes

Why This Recipe Works

Ingredients You'll Need

How to Make Pantry Pasta With Canned Chicken And Sun-Dried Tomatoes