Chicken Pesto Pasta with Sun-Dried Tomatoes is a vibrant, flavorful dish that brings together tender chicken, al dente pasta, aromatic basil pesto, and sweet-tangy sun-dried tomatoes. This Italian-inspired recipe is both comforting and fresh, perfect for a weeknight dinner, meal prep, or entertaining guests.
The pesto provides a rich, herbaceous creaminess that clings beautifully to each pasta strand, while the sun-dried tomatoes add a burst of concentrated flavor that complements the savory chicken. Quick to prepare yet impressive in taste, this dish combines simplicity and sophistication in one satisfying bowl.
Why I Love This Recipe
I love this recipe because it’s balanced, colorful, and full of flavor. The pesto ties everything together with its fresh, nutty aroma, while the sun-dried tomatoes bring a tangy-sweet punch that makes every bite exciting. It’s easy to prepare, versatile, and feels like a gourmet meal without the fuss.
Why This Is a Must-Try Dish
- Quick and easy for weeknight dinners
- Combines fresh pesto with sun-dried tomato sweetness
- Protein-packed with tender chicken
- Colorful and visually appealing
- Great for meal prep or entertaining
Recipe Overview
- Course: Main Course
- Cuisine: Italian
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories (approx.): 520 kcal per serving
Ingredients
Pasta and Chicken
- 12 oz pasta (penne, fusilli, or farfalle)
- 2 tbsp olive oil
- 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
Sauce
- ½ cup basil pesto (store-bought or homemade)
- ½ cup sun-dried tomatoes, chopped (oil-packed preferred)
- ½ cup grated Parmesan cheese
- ¼ cup reserved pasta cooking water
Optional Garnish
- Fresh basil leaves
- Extra Parmesan cheese
Cooking Directions (Quick Method)
- Cook pasta until al dente.
- Sauté chicken until golden and cooked through.
- Add sun-dried tomatoes and pesto.
- Toss pasta with sauce and finish with Parmesan.
Step-by-Step Preparation Method
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup pasta water, then drain.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Sauté until golden and cooked through, about 5–7 minutes.
- Add Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes and cook for 1–2 minutes until warmed.
- Add Pesto: Reduce heat to low and stir in basil pesto. Mix until chicken and tomatoes are evenly coated.
- Combine with Pasta: Add cooked pasta to the skillet, tossing gently to combine. Add reserved pasta water a little at a time to loosen sauce if needed.
- Finish with Cheese: Sprinkle in grated Parmesan and stir gently until incorporated.
- Garnish: Top with fresh basil and additional Parmesan if desired.
How to Serve
Serve immediately while warm. Pair with a crisp green salad, garlic bread, or roasted vegetables for a complete Italian-inspired meal.
Recipe Tips
- Use oil-packed sun-dried tomatoes for richer flavor
- Don’t overcook the chicken to keep it tender
- Reserve pasta water to adjust sauce consistency
- Freshly grated Parmesan enhances flavor and creaminess
Variations
1. Creamy Chicken Pesto Pasta
Add ¼ cup heavy cream or cream cheese to the pesto for a creamier sauce.
2. Veggie-Packed Version
Add sautéed zucchini, bell peppers, or spinach for extra nutrients.
3. Spicy Pesto Pasta
Add a pinch of red pepper flakes to the pesto sauce for heat.
4. Gluten-Free Option
Use gluten-free pasta and ensure pesto is gluten-free.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended as pasta texture can change.
- Reheating: Reheat gently on stovetop or in microwave, adding a splash of water or cream to loosen the sauce.
Special Equipment Needed
- Large pot for pasta
- Large skillet or sauté pan
- Mixing spoon or tongs
- Cheese grater
Conclusion
Chicken Pesto Pasta with Sun-Dried Tomatoes is a vibrant, flavorful dish that combines the richness of basil pesto with the sweetness of sun-dried tomatoes and tender chicken. Quick, easy, and visually appealing, it’s perfect for weeknight dinners, meal prep, or entertaining guests. With fresh ingredients and bold flavors, this pasta recipe is sure to become a favorite in your kitchen.
Chicken Pesto Pasta with Sun-Dried Tomatoes
Description
Chicken Pesto Pasta with Sun-Dried Tomatoes is a vibrant, flavorful dish that brings together tender chicken, al dente pasta, aromatic basil pesto, and sweet-tangy sun-dried tomatoes. This Italian-inspired recipe is both comforting and fresh, perfect for a weeknight dinner, meal prep, or entertaining guests.
Ingredients
Pasta and Chicken
Sauce
Optional Garnish
Instructions
-
Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup pasta water, then drain.
-
Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Sauté until golden and cooked through, about 5–7 minutes.
-
Add Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes and cook for 1–2 minutes until warmed.
-
Add Pesto: Reduce heat to low and stir in basil pesto. Mix until chicken and tomatoes are evenly coated.
-
Combine with Pasta: Add cooked pasta to the skillet, tossing gently to combine. Add reserved pasta water a little at a time to loosen sauce if needed.
-
Finish with Cheese: Sprinkle in grated Parmesan and stir gently until incorporated.
-
Garnish: Top with fresh basil and additional Parmesan if desired.
