Sun Dried Tomato Pesto Chicken Pasta
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This simple sun dried tomato pesto chicken pasta features simple 6 ingredients, bold gourmet flavors, and is ready in 20 minutes!
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My favorite thing about making condiments at home is getting to make meals with them throughout the week. It’s like when I make this pineapple teriyaki sauce – I know I’m gonna be turning it into these teriyaki chicken fried rice, these pineapple teriyaki chicken bowls, or these chicken teriyaki burgers over the course of the next two weeks.
Well, the same goes for this sun dried tomato pesto. My family loves this more than regular basil pesto (which doesn’t come as a surprise given our love for sun-dried tomatoes!). Every time I put sun-dried tomatoes in something it’s a hit. Like this goat cheese frittata with sun dried tomato, this Mediterranean pizza, and this sun dried tomato aioli that goes well on so many sandwiches, wraps, and burgers.
But this pesto! Last week I made this sun dried tomato pesto chicken with it, and this week, I wanted to make a comfort meal with it. And what’s more comforting than a bowl of pasta?
This sun dried tomato pesto chicken pasta is full of flavor, and easy enough for a quick weeknight meal, but delicious enough to impress guests. If you’re anything like me, and you’re always on the hunt for those quick, flavorful dinners that feel a little special, this easy pasta dish will hit the spot.
Although it’s a quick 5 minute project, you do not HAVE to make the pesto from scratch! Feel free to use your favorite store bought sun dried tomato pesto. And of course regular basil pesto will work just as well here.
Why You’ll Love Sun Dried Tomato Pesto Chicken Pasta
It’s quick and easy. With just a handful of ingredients, this recipe comes together in 20 minutes, making it perfect for busy weeknights.
It’s flavorful. The sun-dried tomato pesto adds a rich, tangy flavor that pairs beautifully with the tender chicken and pasta. It’s a nice twist on the classic basil pesto pasta.
It’s versatile. Add in some veggies like spinach, mushrooms, or cherry tomatoes, or switch up the protein – shrimp or even Italian sausage would be fantastic.
Ingredient Notes
Pasta
I like using penne for this dish because the tube shape holds onto the sauce so well, but any short pasta like rotini or rigatoni would work. You can absolutely use a long pasta shape like linguine too.
Olive Oil
A good quality olive oil is essential here. It not only helps cook the chicken evenly but also adds a subtle richness to the dish. Extra virgin olive oil is my go-to for its fruity flavor, but if you have regular olive oil on hand, that works just as well.
You can also use butter here if you’d like, or any cooking oil.
Chicken
I prefer using boneless, skinless chicken breasts for this recipe because it cooks quickly. You could also use chicken thighs if you prefer, but it may require a slightly longer cooking time.
Be sure to cut the chicken into even pieces so they cook evenly.
Garlic
Freshly minced garlic is a must for this sun dried tomato pesto chicken pasta. It adds a layer of aromatic flavor that complements the pesto beautifully. If you love garlic as much as I do, feel free to add an extra clove.
Sun Dried Tomato Pesto
Whether you use homemade or store-bought, the sun-dried tomato pesto is the star of this dish. It brings a rich, tangy flavor with a hint of sweetness that ties everything together.
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Step By Step Instructions
- Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside. Don’t forget to reserve plenty of the pasta water before draining – this will help create that silky sauce. I like to reserve at least a cup, to have some on hand for re-heating any leftovers.
- While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, sprinkle with salt, and cook, stirring occasionally, until the chicken is almost done.
- Toss in the minced garlic and cook for another minute until the chicken is golden and just cooked through.
- Add the cooked pasta and the sun-dried tomato pesto to the skillet with the chicken. Toss everything together until well coated, adding splashes of the reserved pasta water as needed to reach your desired sauce consistency.
- Top the pasta with fresh basil and a generous sprinkle of Parmesan cheese and serve.
What to serve with sun dried tomato pesto chicken pasta
This sun dried tomato pesto chicken pasta is pretty hearty on its own, but if you’re looking to round out the meal, here are some great pairings:
- Salad: A simple green salad with a tangy vinaigrette would be a perfect light counterpoint to the richness of the pasta. I love serving it with this apple pecan salad or kale pomegranate salad.
- Garlic Bread: Because who doesn’t love extra carbs? A slice of warm garlic bread is always a good idea. My favorite is this cheesy garlic bread!
- Wine: A crisp white wine, like a Sauvignon Blanc or Pinot Grigio, pairs wonderfully with the tangy, rich flavors of the sun dried tomato pesto.
Storage Instructions
This sun dried tomato pesto pasta reheats beautifully. Store leftovers in an airtight container in the fridge for up to three days. I like to keep some reserved pasta water on hand for reheating leftovers, but adding a splash of regular water will work too! Reheat in the microwave or on the stove, adding a splash of water as needed to loosen the sauce.
Recipe Variations
- Skip the chicken and add vegetables like spinach, broccoli, cherry tomatoes, zucchini, or bell peppers to create a hearty vegetarian version with plenty of flavor and texture.
- Replace the chicken with shrimp by cooking the shrimp until pink and opaque, then tossing them with the pasta and sun-dried tomato pesto for a seafood twist.
- If you’d like a creamy sauce for the sun dried tomato pesto chicken pasta, stir in ½ cup of heavy cream into the dish.
- Add a smoky flavor by incorporating crispy bacon; cook and crumble 4-6 slices of bacon or about 3 ounces of cubed pancetta, then sprinkle over the pasta just before serving.
- For those who like a bit of heat, add ½ teaspoon of red pepper flakes to the sun dried tomato chicken pasta or swap the chicken for spicy Italian sausage to give the pasta a fiery kick.
More Easy Pasta Recipes
Spanish Manchego Mac and Cheese
You can use tomato paste, but it will result in a very different flavor. Tomato paste is more concentrated and lacks the richness and tanginess of sun-dried tomato pesto, so you might want to add some herbs, garlic, and olive oil to mimic the pesto’s depth.
I’m partial to penne for pesto pasta because its tubular shape and ridges hold the pesto sauce more effectively. However, spaghetti or linguine work too if you prefer long pasta shapes; just be sure to toss it well to coat the strands evenly.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Sun Dried Tomato Pesto Chicken Pasta
Ingredients
- ¾ lb penne pasta
- 1 tablespoon olive oil
- 1 lb chicken breasts cut into 1 inch pieces
- 1 teaspoon salt
- 1 clove garlic minced
- 3/4 cup sun dried tomato pesto homemade or store bought
- Fresh basil and Parmesan cheese for serving
Instructions
- Bring a large pot of water to a boil and add a large pinch of salt. Add the pasta and cook to al dente according to the package instructions. Reserve at least 1 cup of pasta water before draining.
- Meanwhile, in a large skillet or sauté pan, heat the olive oil over medium heat. Add the chicken, sprinkle with salt, and cook, stirring occasionally. When the chicken is almost cooked through, add the garlic, and continue to cook, until the chicken is golden and just cooked through.
- Add the pasta and pesto to the pan and toss to coat. Stir in some pasta water, a splash at a time, until you reach your desired consistency. Serve with fresh basil and Parmesan cheese.
