Description
Achieve bistro-quality flavor in 30 minutes with this vibrant chicken pesto pasta. The herbaceous basil pesto blends with tangy sun-dried tomatoes and creamy sauce to create a satisfying, family-favorite dinner. Perfect for busy weeknights!
Ingredients
1 lb boneless skinless chicken breasts (cut into 1″ pieces)
16 oz pasta (penne, bow tie, or rotini)
1/2 cup basil pesto (store-bought or homemade with 2 cups fresh basil)
1/2 cup heavy cream
1/4 cup grated Parmesan
2 cloves minced garlic
1 tbsp olive oil
1/2 cup oil-packed sun-dried tomatoes (chopped into small dice)
Instructions
Cook pasta according to package instructions until al dente
Heat olive oil in a large skillet over medium heat
Brown chicken pieces in the skillet for 5-7 minutes
Add minced garlic and chopped sun-dried tomatoes to the skillet, sauté 2-3 minutes
Pour in heavy cream and half the pesto, simmer 5 minutes
Toss cooked pasta into the skillet, add remaining pesto and Parmesan
Cook 2-3 minutes to coat and melt cheese slightly
Notes
Chicken thighs substitute works with 2-3 minute longer cook time
Non-dairy milk can be used instead of heavy cream for a lighter version
Homemade pesto (2 cups basil) yields the freshest flavor
Large skillet significantly reduces cleanup time
Make-ahead pesto can be stored in the fridge for 3-4 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g