Cook the spaghetti in salted boiling water according to the package instructions.

While the pasta cooks, heat olive oil in a pan and cook the chicken until golden brown.

Add the chopped sun-dried tomatoes and sauté for 2–3 minutes.

Pour in the tomato sauce, season with salt and pepper, and simmer on low heat for about 5 minutes.

Drain the spaghetti al dente, saving a bit of pasta water.

Toss the spaghetti with the sauce and add a splash of pasta water if needed.

Serve hot, topped with chopped parsley and grated Parmesan cheese.