Chicken Pesto Pasta with Sun-Dried Tomatoes
Chicken Pesto Pasta with Sun-Dried Tomatoes is a flavorful and easy pasta recipe made with tender chicken, creamy basil pesto sauce, and tangy sun-dried tomatoes. This Italian-inspired dinner is perfect for busy weeknights, family meals, or cozy date night recipes.
Ingredients
- 12 oz (340 g) penne or rotini pasta (or any pasta of choice)
- 2 tbsp olive oil
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized cubes
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes in oil, drained and sliced
- ½ cup chicken broth (or pasta cooking water)
- 1 cup prepared basil pesto (homemade or store-bought)
- ½ cup heavy cream (optional for creamier texture)
- ½ cup freshly grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Cook pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set asid
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then sauté until golden brown and cooked through (about 6–7 minutes). Remove from pan and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 2 minutes.
- Stir in chicken broth (or reserved pasta water) and let it simmer for 2 minutes.
- Lower heat and add pesto, stirring to combine. If using, add heavy cream for a richer sauce.
- Return chicken to the skillet, then add cooked pasta. Toss well to coat everything in the sauce.
- Stir in Parmesan cheese and garnish with fresh basil.