Creamy Pesto Pasta with Chicken and Sun-Dried Tomatoes
A rich and creamy pasta dish featuring grilled chicken, sun-dried tomatoes, and basil pesto that comes together in under 30 minutes.
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!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Add a splash of cream or olive oil when reheating to restore creaminess.