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Chicken Pesto Pasta

Creamy, restaurant-style chicken pesto pasta with sun-dried tomatoes, ready in 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz penne pasta
  • 1 lb chicken breast cubed
  • Salt black pepper, red pepper flakes
  • 2 tbsp olive oil
  • 2 cloves garlic chopped
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes
  • 1/3 cup pesto
  • Fresh basil for garnish

Equipment

  • Large skillet
  • pot for boiling pasta
  • tongs
  • measuring cups/spoons

Method
 

  1. Heat olive oil in a skillet; cook chicken with salt until browned and cooked through (160°F). Set aside.
  2. In the same pan, sauté garlic and red pepper flakes for 30 seconds. Add cream and 1/2 tsp salt; bring to a boil.
  3. Stir in pasta; simmer about 8 minutes until tender and sauce thickens.
  4. Add cheese, chicken, sun-dried tomatoes, and pesto. Stir until cheese melts and everything is heated through.
  5. Garnish with fresh basil and serve.

Notes

  • Store leftovers in the fridge for up to 3 days.
  • Any short pasta (fusilli, rotini, farfalle) works well.
Pro Tip: When reheating, add a splash of milk and warm gently over medium heat or in 30-second microwave intervals this restores the creamy texture and prevents the sauce from turning dry or clumpy.