If there’s one dish that perfectly combines freshness, richness, and comfort, it’s Chicken Pesto Pasta with Sun-Dried Tomatoes. This dish celebrates the bold flavors of basil pesto, the savory sweetness of sun-dried tomatoes, and the heartiness of tender chicken breast, all tossed with perfectly cooked pasta.
The creamy pesto sauce clings to every strand, infusing each bite with nutty parmesan, garlic, and basil notes, while the sun-dried tomatoes add a tangy contrast that balances the richness beautifully. It’s the kind of dish that tastes like it came straight from a cozy Italian trattoria — yet it’s quick and simple enough for a weeknight meal.
Why I Love This Recipe
I absolutely love this recipe because it offers the best of both worlds — it’s elegant enough for a dinner party yet easy enough for a weeknight dinner. The combination of creamy pesto and sun-dried tomatoes gives the dish a gourmet touch, while the juicy chicken adds satisfying protein.
It’s also incredibly versatile — you can make it lighter or richer, use homemade or store-bought pesto, and swap the pasta type to your preference. Every bite feels indulgent yet refreshing, making it one of those recipes that never fail to impress.
Why It’s a Must-Try Dish
- A perfect balance of herbaceous, creamy, and tangy flavors.
- Quick and ready in under 30 minutes — ideal for busy nights.
- Family-friendly and always a crowd-pleaser.
- Easily adaptable for vegetarians or low-carb eaters.
- Great for meal prep — stays flavorful even the next day!
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: ~540 kcal per serving
Cuisine
Italian
Course
Main Course / Dinner
Ingredients
For the Chicken and Pasta:
- 10 oz (280 g) pasta (penne, fettuccine, or rotini work best)
- 2 chicken breasts, cut into thin strips
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp Italian seasoning (optional)
For the Pesto Sauce:
- ½ cup basil pesto (store-bought or homemade)
- ½ cup heavy cream (or half-and-half for a lighter version)
- ¼ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes (oil-packed, sliced)
- 2 cloves garlic, minced
- ¼ cup pasta cooking water (reserved)
For Garnish:
- Extra Parmesan cheese
- Fresh basil leaves
- Crushed red pepper flakes (optional)
Simple Cooking Directions
- Cook pasta until al dente.
- Sear chicken pieces until golden and cooked through.
- Make creamy pesto sauce with garlic, cream, and pesto.
- Toss pasta, chicken, and sun-dried tomatoes together.
- Garnish and serve warm.
Step-by-Step Recipe Preparation
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- Reserve ¼ cup of the pasta water and drain the rest. Set aside.
Step 2: Cook the Chicken
- In a large skillet, heat olive oil over medium-high heat.
- Add chicken strips, season with salt, pepper, and Italian seasoning.
- Cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through.
- Remove from skillet and set aside.
Step 3: Prepare the Pesto Sauce
- In the same skillet, add a drizzle of oil (or use the sun-dried tomato oil for extra flavor).
- Sauté minced garlic for 30 seconds until fragrant.
- Stir in heavy cream, pesto, and grated Parmesan.
- Simmer for 2–3 minutes on low heat until slightly thickened.
Step 4: Combine Everything
- Add the cooked pasta, chicken, and sun-dried tomatoes to the sauce.
- Toss everything gently until coated.
- If the sauce is too thick, add a splash of reserved pasta water.
- Taste and adjust seasoning with salt and pepper.
Step 5: Garnish and Serve
- Plate the pasta and top with extra Parmesan and fresh basil.
- Sprinkle crushed red pepper flakes for a hint of heat (optional).
- Serve warm and enjoy the comforting aroma of pesto and sun-dried tomatoes.
How to Serve
Serve Chicken Pesto Pasta hot as a complete meal. It pairs wonderfully with:
- A crisp green salad with lemon vinaigrette
- Garlic bread or focaccia for dipping
- A glass of white wine like Sauvignon Blanc or Pinot Grigio
It’s perfect for a cozy dinner at home or for entertaining guests.
Additional Recipe Tips
- Use good-quality pesto — it makes all the difference in flavor.
- Don’t overcook the chicken; remove it once it’s golden and juicy.
- Reserve some pasta water — it helps bind the sauce and pasta together.
- To make it richer, add cream cheese or mascarpone for extra creaminess.
- Add spinach or arugula for a fresh green twist.
Recipe Variations
- Vegetarian Version: Skip the chicken and add mushrooms, broccoli, or zucchini.
- Low-Carb Option: Substitute pasta with zucchini noodles or spaghetti squash.
- Cream-Free Version: Use just pesto and a splash of olive oil instead of cream.
- Extra Protein Boost: Add shrimp or grilled tofu instead of chicken.
- Cheesy Bake: Transfer to a baking dish, top with mozzarella, and broil until bubbly.
Freezing and Storage
Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove with a splash of milk or water to loosen the sauce.
Freezing:
- You can freeze this pasta (without cream) for up to 2 months.
- Thaw overnight in the fridge and add fresh cream and cheese while reheating.
Reheating Tip:
- Avoid microwaving for too long — it can dry out the chicken and sauce.
- Reheat on low heat for the best creamy texture.
Special Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Colander for draining pasta
- Cheese grater
Conclusion
This Chicken Pesto Pasta with Sun-Dried Tomatoes is a dish that brings the taste of Italy right to your table. It’s creamy, aromatic, and deeply flavorful — a comforting meal that feels indulgent yet light.
Perfect for both busy weeknights and special occasions, this dish is a true celebration of classic Italian ingredients: basil, Parmesan, garlic, and olive oil. The tangy sun-dried tomatoes cut through the richness beautifully, making every bite well-balanced and satisfying.
Chicken Pesto Pasta with Sun-Dried Tomatoes
Description
If there’s one dish that perfectly combines freshness, richness, and comfort, it’s Chicken Pesto Pasta with Sun-Dried Tomatoes. This dish celebrates the bold flavors of basil pesto, the savory sweetness of sun-dried tomatoes, and the heartiness of tender chicken breast, all tossed with perfectly cooked pasta.
Ingredients
For the Chicken and Pasta:
For the Pesto Sauce:
For Garnish:
Instructions
-
Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ¼ cup of the pasta water and drain the rest. Set aside.
-
Step 2: Cook the Chicken : In a large skillet, heat olive oil over medium-high heat. Add chicken strips, season with salt, pepper, and Italian seasoning. Cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.
-
Step 3: Prepare the Pesto Sauce : In the same skillet, add a drizzle of oil (or use the sun-dried tomato oil for extra flavor). Sauté minced garlic for 30 seconds until fragrant. Stir in heavy cream, pesto, and grated Parmesan. Simmer for 2–3 minutes on low heat until slightly thickened.
-
Step 4: Combine Everything : Add the cooked pasta, chicken, and sun-dried tomatoes to the sauce. Toss everything gently until coated. If the sauce is too thick, add a splash of reserved pasta water. Taste and adjust seasoning with salt and pepper.
-
Step 5: Garnish and Serve : Plate the pasta and top with extra Parmesan and fresh basil. Sprinkle crushed red pepper flakes for a hint of heat (optional). Serve warm and enjoy the comforting aroma of pesto and sun-dried tomatoes.
