Introduction

Few dishes capture the heart of Italian-inspired comfort like Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes. This dish brings together tender chicken, silky pasta, and a luxurious basil pesto cream sauce, balanced by the tangy sweetness of sun-dried tomatoes. It’s a perfect marriage of flavors — earthy, rich, and refreshingly aromatic.

The beauty of this dish lies in its simplicity — minimal ingredients, quick cooking time, and an unforgettable flavor payoff. The creamy pesto sauce clings to every strand of pasta, creating a luscious texture, while the sun-dried tomatoes add bursts of sweet-tart flavor. It’s a meal that feels like something you’d order in a cozy Italian trattoria, yet it’s incredibly easy to make at home.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between indulgence and freshness. The creamy pesto sauce is rich without being heavy — the cream softens the pesto’s sharpness while enhancing its herbal aroma. The sun-dried tomatoes introduce depth and tang, and the juicy, seasoned chicken rounds everything out with satisfying protein and texture.

It’s also a versatile dish — perfect for a weeknight dinner yet elegant enough for entertaining guests. Best of all, it can be made in under 30 minutes, and it reheats beautifully the next day (if you’re lucky enough to have leftovers!).

Why It’s a Must-Try Dish

This is a must-try recipe because it celebrates everything great about pasta — creamy, herby, savory, and soul-satisfying. It’s a great way to bring restaurant-style flavors into your kitchen without complicated techniques. The pesto adds brightness, the cream brings indulgence, and the sun-dried tomatoes cut through with a touch of sweetness — a beautiful trio that never fails to impress.

Whether you’re a pesto lover or just need a comforting pasta fix, this recipe delivers pure happiness in every forkful.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: ~600 kcal per serving
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Pasta:

• 12 oz (340 g) penne or fettuccine pasta
• 1 tbsp salt (for pasta water)

For the Chicken:

• 2 large boneless, skinless chicken breasts (sliced into thin cutlets)
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and black pepper, to taste

For the Creamy Pesto Sauce:

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes (packed in oil), drained and sliced
• 1 cup heavy cream (or half-and-half for a lighter version)
• ½ cup chicken broth
• ½ cup basil pesto (store-bought or homemade)
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil leaves (for garnish)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Chicken

1. Season chicken cutlets with garlic powder, paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken and cook for 5–6 minutes per side until golden brown and fully cooked through.
4. Remove chicken from the skillet and set aside. Slice into strips when slightly cooled.

Step 3: Make the Creamy Pesto Sauce

1. In the same skillet, melt butter over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add sliced sun-dried tomatoes and cook for 1 minute.
4. Pour in chicken broth and heavy cream. Stir well and let it simmer for 2–3 minutes until slightly thickened.
5. Reduce the heat and stir in basil pesto and grated Parmesan cheese.
6. Simmer until creamy and smooth. If the sauce becomes too thick, add a splash of reserved pasta water.

Step 4: Combine Everything

1. Add the cooked pasta and sliced chicken to the skillet.
2. Toss well to coat everything evenly in the sauce.
3. Taste and adjust seasoning with salt and pepper.
4. Simmer for 1–2 minutes until heated through.

Step 5: Garnish and Serve

1. Remove from heat and garnish with fresh basil leaves and extra Parmesan.
2. Serve hot and enjoy every creamy, flavorful bite!

How to Serve

Serve this Creamy Pesto Chicken Pasta immediately for best flavor and texture.
It pairs beautifully with:

• A side of garlic bread or focaccia
• A crisp green salad with lemon vinaigrette
• A chilled glass of white wine (like Pinot Grigio or Sauvignon Blanc)

This dish is rich and filling — perfect as a standalone dinner or centerpiece of an Italian-style meal.

Recipe Tips

• Use freshly grated Parmesan — it melts better and gives a smoother sauce.
• Don’t overheat the pesto — add it off the boil to preserve its bright green color and fresh flavor.
• If using jarred sun-dried tomatoes, pat them dry slightly to reduce excess oil.
• Want extra creaminess? Stir in a spoonful of cream cheese at the end.
• Reserve pasta water — it helps loosen and emulsify the sauce perfectly.

Recipe Variations

• Vegetarian Version: Skip the chicken and add sautéed mushrooms, zucchini, or spinach.
• Shrimp Pesto Pasta: Replace chicken with shrimp and cook for 2–3 minutes per side.
• Tomato-Basil Twist: Add a handful of cherry tomatoes for a burst of freshness.
• Spicy Kick: Sprinkle crushed red pepper flakes into the sauce for a hint of heat.
• Lighter Option: Use half-and-half or evaporated milk instead of heavy cream.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.
• Freezer: You can freeze the sauce (without pasta) for up to 2 months. Thaw overnight in the fridge and reheat before adding freshly cooked pasta.
• Do Not Freeze: Cooked pasta with cream sauce can become mushy, so it’s best to freeze only the sauce.

Special Equipment Needed

• Large pot (for boiling pasta)
• Deep skillet or sauté pan
• Tongs or spatula
• Wooden spoon
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought pesto?
Yes, absolutely! Choose a high-quality basil pesto with olive oil and Parmesan for best results.

Q2: Can I make it dairy-free?
Yes. Use coconut cream instead of heavy cream and a dairy-free pesto and cheese substitute.

Q3: Can I use different pasta shapes?
Definitely! Penne, fettuccine, rigatoni, or even spaghetti all work well.

Q4: How can I make this recipe gluten-free?
Use gluten-free pasta, and ensure your pesto and broth are gluten-free.

Q5: What if I don’t have sun-dried tomatoes?
You can use roasted cherry tomatoes for a similar tangy flavor.

Conclusion

This Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes is everything a great pasta dish should be — creamy, flavorful, aromatic, and comforting. The pesto’s herby freshness, the sun-dried tomatoes’ tangy sweetness, and the tender chicken make it a dish that satisfies every craving.

Whether you’re cooking for family, friends, or just treating yourself, this pasta promises to deliver a restaurant-worthy meal that feels both special and homey.