Creamy Pesto Pasta with Chicken and Sun-Dried Tomatoes is more than just a meal; it’s a delightful experience that brings comfort and joy with every bite. Whether you’re whipping it up for a weeknight dinner or impressing guests at a weekend gathering, this dish stands out for its rich flavors and creamy texture. Made with simple ingredients, it’s the perfect solution for a busy schedule without sacrificing taste.
Why you’ll love this dish
There are countless reasons to try this creamy delight, starting with its budget-friendly nature and quick preparation time. In just under 30 minutes, you can transform ordinary ingredients into a restaurant-quality dinner. It’s also kid-approved, making it an excellent choice for family meals, while the combination of chicken, sun-dried tomatoes, and fragrant basil pesto is sure to please a diverse range of palates.
“This Creamy Pesto Pasta has become a family favorite! The flavors are incredible, and I love how quickly I can make it on busy weeknights.”
Discover the ease of crafting this dish at home, allowing you to impress your loved ones without the stress of complicated steps.
The cooking process explained
Crafting Creamy Pesto Pasta with Chicken and Sun-Dried Tomatoes is straightforward and rewarding. You’ll start by cooking the pasta, while simultaneously prepping the chicken on the grill. Once the chicken is flavorful and succulent, you’ll sauté sun-dried tomatoes in a rich, creamy sauce that brings everything together. Finally, everything is combined for a dish that’s oh-so-satisfying. Let’s break it down step by step.
What you’ll need
Gather these items to create this delicious dish:
- 10 oz gluten-free penne pasta (see notes)
- Olive oil, to taste
- Salt and pepper, to taste
- 1 tablespoon all-purpose seasoning mix for chicken
- 3-4 chicken breasts (about 1½ to 2 pounds / 680–900g)
- 1/3 cup julienned sun-dried tomatoes in olive oil
- 1/2 cup prepared or homemade basil pesto
- 1/4 cup heavy whipping cream
- Finely grated Parmigiano-Reggiano, for serving (optional)
Feel free to experiment with ingredient substitutions, such as using a different type of pasta or a lighter cream, to suit your dietary needs.
Directions to follow
- Cook the pasta: Prepare the pasta according to package directions. Drain and toss with a little olive oil to prevent sticking.
- Prep chicken: While the pasta cooks, preheat the grill to medium-high heat. Brush olive oil on both sides of the chicken and season generously with salt, pepper, and the chicken seasoning mix.
- Grill chicken: Grill the chicken breasts for about 4-5 minutes on each side, or until cooked through. Allow it to rest for 5 minutes before slicing.
- Sauté: Drain the oil from the sun-dried tomatoes and chop them, if you desire smaller pieces. Return the pasta pot to the stove over medium heat, and add the sautéed tomatoes to cook until fragrant.
- Add cream and pesto: Stir in the heavy whipping cream and basil pesto, mixing until everything is well incorporated and heated through.
- Combine: Add the cooked pasta and sliced chicken, tossing everything together until coated in the creamy sauce.
- Serve: Top plates with freshly grated Parmigiano-Reggiano, if desired, and enjoy!
Best ways to enjoy it
Creamy Pesto Pasta with Chicken and Sun-Dried Tomatoes is best served warm, topped with a sprinkle of Parmigiano-Reggiano for that extra touch of flavor. Pair it with a simple arugula salad or some garlic bread for a well-rounded meal. This dish also makes for great leftovers, perfect for lunch the next day!
Storage and reheating tips
To ensure the best quality and safety, store any leftovers in an airtight container in the refrigerator. It will keep for up to 3-4 days. When reheating, add a splash of cream or a bit of olive oil to restore the creamy texture, warming it gently on the stove or in the microwave until heated through.
Helpful cooking tips
For a simpler preparation, consider using rotisserie chicken instead of grilling your own. Additionally, to save time, you can prepare the pesto in advance or use store-bought. If you want to add a burst of freshness, toss in some cherry tomatoes or spinach just before serving.
Creative twists
Feeling adventurous? You can experiment with this recipe by using different proteins like shrimp or sautéed mushrooms for a vegetarian option. Add some heat with red pepper flakes or make it more indulgent by incorporating cream cheese for an even creamier sauce. The possibilities are endless!
Common questions
What is the prep time for Creamy Pesto Pasta with Chicken and Sun-Dried Tomatoes?
Preparation usually takes about 10-15 minutes, and cooking can be done in roughly 20 minutes, making it a total of around 30-35 minutes from start to finish.
Can I use a different type of pasta?
Absolutely! This recipe works well with various pasta shapes, so feel free to swap it out according to your preference or dietary needs.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge, and consume within 3-4 days for the best taste and quality. You can also freeze it, but the texture may change slightly upon reheating.
Whether you’re a seasoned chef or a kitchen novice, this Creamy Pesto Pasta with Chicken and Sun-Dried Tomatoes is a dish that’s sure to impress and please. For even more delicious options, check out this Creamy Pesto Chicken Pasta for a different take on flavors or try something entirely unique with our Baked Feta Eggs with Spinach and Tomatoes. Enjoy your cooking adventure!
Creamy Pesto Pasta with Chicken and Sun-Dried Tomatoes
Ingredients
Pasta and Chicken
- 10 oz gluten-free penne pasta Use any preferred pasta
- 3-4 pieces chicken breasts (about 1½ to 2 pounds / 680–900g) Brush with olive oil and season
- 1 tablespoon all-purpose seasoning mix for chicken
Sauce and Toppings
- 1/3 cup julienned sun-dried tomatoes in olive oil Drain oil before use
- 1/2 cup prepared or homemade basil pesto
- 1/4 cup heavy whipping cream
- to taste Olive oil For cooking and tossing
- to taste Salt and pepper For seasoning
- to taste Finely grated Parmigiano-Reggiano For serving, optional
Instructions
Cooking the Pasta
- Prepare the pasta according to package directions. Drain and toss with a little olive oil to prevent sticking.
Preparing the Chicken
- While the pasta cooks, preheat the grill to medium-high heat. Brush olive oil on both sides of the chicken and season generously with salt, pepper, and the chicken seasoning mix.
- Grill the chicken breasts for about 4-5 minutes on each side, or until cooked through. Allow it to rest for 5 minutes before slicing.
Making the Sauce
- Drain the oil from the sun-dried tomatoes and chop them, if you desire smaller pieces.
- Return the pasta pot to the stove over medium heat, and add the sautéed tomatoes to cook until fragrant.
- Stir in the heavy whipping cream and basil pesto, mixing until everything is well incorporated and heated through.
Combining the Dish
- Add the cooked pasta and sliced chicken, tossing everything together until coated in the creamy sauce.
- Serve topped with freshly grated Parmigiano-Reggiano, if desired, and enjoy!