Sun Dried Tomato Pesto Chicken Pasta -

Sun Dried Tomato Pesto Chicken Pasta

This simple sun dried tomato pesto chicken pasta features 6 ingredients, bold gourmet flavors and is ready in 20 minutes!

Course Main Dish

Cuisine American, Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 477kcal

Author Ann Otis

Ingredients

¾ lb penne pasta
1 tablespoon olive oil
1 lb chicken breasts cut into 1 inch pieces
1/2 teaspoon salt
1 clove garlic minced
3/4 cup sun dried tomato pesto homemade or store bought
Fresh basil and Parmesan cheese for serving

US Customary - Metric

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.

Video

Notes

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.

Nutrition