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Creamy Chicken Pesto Pasta with Sun-Dried Tomatoes
This Creamy Chicken Pesto Pasta is not only packed with whole food ingredients but also restaurant-quality flavor. Fresh, comforting, and just a little fancy for a weeknight dinner.
Ingredients
- Salt and pepper
- 8 ounces penne or rotini pasta (sub: gluten-free pasta)
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces - about ½ inch)
- 1 1/2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes (drained and finely chopped)
- 1/4 cup freshly grated Parmesan cheese (plus more for serving)
- 1/2 cup basil pesto (use our homemade pesto or a high-quality pesto from the store)
- Optional for serving: red pepper flakes, torn basil leaves
Instructions
- Cook Pasta: Bring a large pot of water to a boil and salt it well. Add the pasta and cook until al dente according to package directions (about 8–9 minutes). Reserve 1 cup of pasta cooking water, then drain.
- Cook Chicken: While the pasta cooks, heat olive oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add the chicken in an even layer and season generously with salt and pepper on all sides and then with the Italian seasoning. Cook until golden on the outside and cooked through, about 6–8 minutes. Stir occasionally and break up pieces as needed. Chicken should be bite-sized and well browned for best flavor.
- Build the Sauce: Reduce heat to low. Stir in the heavy cream and sun-dried tomatoes and let warm for 1–2 minutes. Stir in the Parmesan until melted and the sauce is smooth.
- Combine: Remove the pan from the heat. Add the drained pasta and basil pesto and toss to coat in the sauce. Add about ¼ cup pasta water and stir until the sauce becomes glossy and clings to the pasta, adding more as needed.
- Finish & Serve: Taste and add more salt if needed (this is important for flavor). Top with extra Parmesan, red pepper flakes, and torn basil, if desired. Serve warm.
Notes/Tips
- Chicken Shortcut: Skip step 2. Dice rotisserie chicken from the store and add to the dish during step 3, although with the Italian seasoning.
- About the Pesto: We tested this with various kinds of pesto, including our homemade pesto. Guess what the winner was? Our homemade was for sure the best flavor, however store-bought can work and save you time and money. So if you can’t make your own, look for high-quality, refrigerated pesto from the store. Check the ingredients and try to find one with basil, pine nuts, Parmesan, olive oil, and garlic (or something close to that).
- Gluten-Free Version: Simply substitute your favorite gluten-free pasta in this recipe. I really like Banza brand rotini.
- Tasting at the end and adjusting the salt and pepper amounts is crucial. I also found that adding finely slices or torn fresh basil, a sprinkle of red pepper flakes, and some freshly shredded Parmesan cheese take this to restaurant-quality.
- Eat this right away. If you let it sit too long, the pasta will soak up the sauce and loose some of it's moisture and creaminess.
- If you prefer more pesto flavor, feel free to add a little more at the end.
- This is an update of an older recipe for Chicken Pesto Pasta. You can get the download for it here.
Nutrition
Calories: 562 kcal (28%) | Carbohydrates: 41 g (14%) | Protein: 39 g (78%) | Fat: 26 g (40%) | Cholesterol: 120 mg (40%) | Sodium: 492 mg (21%) | Fiber: 3 g (13%) | Sugar: 5 g (6%)
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