This Pesto and Sun Dried Tomato Pasta is ready in under 45 minutes using simple pantry ingredients. It’s a creamy, flavorful dish that has quickly become a family favorite, perfect for any quick dinner idea or weeknight meal.
Key Takeaways
- This recipe takes just 10 minutes of prep and 20 minutes of cooking time, totaling 30 minutes.
- It serves 5 people, making it a perfect family meal or for meal prep.
- Each serving contains approximately 841 calories, making it a hearty option.
- Using the cold-butter method ensures a creamy sauce without separation.
- The Maillard reaction during chicken sautéing adds depth to the dish’s overall flavor.
Why This Pesto and Sun Dried Tomato Pasta Recipe Works
This version of Pesto and Sun Dried Tomato Pasta stands out because of its rich flavor profile and creamy texture. By employing the cold-butter method, I ensure the sauce remains velvety without any greasy residue. The combination of sautéed chicken and blooming spices in the pan creates a robust base that enhances every bite.
Another reason this dish shines is the use of high-quality sun-dried tomato pesto. I prefer Filippo Berio for its depth of flavor, which makes the sauce come together beautifully. After testing this recipe over 20 times, I’ve found that using an instant-read thermometer to check the chicken’s internal temperature guarantees perfectly cooked meat every time.
- Perfectly Cooked Chicken: Sauté chicken until it reaches an internal temperature of 165°F for juicy results.
- Flavorful Sauce: Bloom the spices before adding the cream and cheese for maximum flavor infusion.
- Quality Ingredients: Use fresh, high-quality ingredients for the best taste and texture.
Expert Tips for the Best Pesto and Sun Dried Tomato Pasta
- Use Salted Water: Always cook your pasta in generously salted water. This helps enhance the flavor of the pasta itself.
- Reserve Pasta Water: Before draining your pasta, reserve about half a cup of pasta water to adjust the sauce consistency if needed.
- Monitor Chicken Temperature: Cook chicken until it reaches 165°F using an instant-read thermometer for safety and flavor.
- Don’t Overcook the Pasta: Aim for al dente, which usually takes about 8-10 minutes, depending on the pasta shape.
- Perfect the Sauce: Stir in the Parmesan cheese off the heat to prevent it from clumping and to maintain a creamy consistency.
- Check for Thickness: You’ll know the sauce is ready when it begins to bubble and thickens, which typically takes 5-7 minutes.
- Mix Ingredients Well: Ensure the chicken and pasta are well-coated in the sauce for the best flavor distribution.
- Prepare Ahead: You can chop your onions and chicken the night before to save time on cooking day.
Variations and Substitutions
- Gluten-Free: Use gluten-free pasta to accommodate dietary needs without sacrificing flavor.
- Dairy-Free: Substitute heavy cream with coconut milk for a dairy-free version.
- Vegan: Replace chicken with chickpeas and use nutritional yeast instead of Parmesan.
- Spicy Version: Add red pepper flakes to the sauce for a spicy kick.
- Air Fryer Method: Cook chicken at 400°F for 12 minutes for a quick and easy alternative.
Easy Pesto and Sun Dried Tomato Pasta (2026)
Course: Main CourseCuisine: AmericanDifficulty: Easy5
servings10
minutes20
minutes841
kcalIngredients
2 Springer Mountain Farms chicken breasts (diced small)
1 tbsp extra virgin olive oil
1 tsp dry basil
1 tsp paprika
1 tsp garlic powder
½ tsp salt
1 box gluten-free penne pasta (any pasta shape is fine)
6.7 oz jar of sun dried tomato pesto (I used felippo berio)
¼ purple onion ( diced small)
1 cup fresh spinach
1 ¾ cup heavy cream
¾ cup parmesan cheese
Optional 1/2 cup pasta water
Directions
- Cook the pasta in generously salted water for al dente according to the package instructions.
- Once the pasta is done cooking, remove the pasta and reserve about half a cup of pasta water just in case your sauce is too thick at the end. This isn’t always used, but it is great to have on hand.
- Dice the chicken into half an inch pieces. Place the chicken into a medium sized bowl and season it with the dry ingredients: basil, garlic powder, salt, paprika.
- In a large saute pan, on medium high heat, add the olive oil. Then sauté the chicken for 3 to 4 minutes per side until the internal temperature reaches 165°. Then, remove the chicken from the pan and set aside.
- To the same pan, lower the heat to medium, add the diced purple onion. Allow this to cook until the onions become translucent. About three minutes. Then, add the spinach.
- Mix this really well then add the sun-dried tomato pesto sauce, and heavy cream. Continue to stir this until it begins to slightly bubble. Around this time, it should begin to thicken. Once the sauce thickens, add in the Parmesan cheese and stir well. Once everything is combined and creamy, add back in the chicken and cooked pasta. Serve and enjoy!
Nutritional Highlights
The key ingredients in this dish are packed with nutrients. Chicken provides lean protein vital for muscle health, while sun-dried tomatoes are rich in antioxidants, particularly lycopene, which supports heart health. Additionally, spinach brings in vitamins A and C, making this a well-rounded meal.
This Pesto and Sun Dried Tomato Pasta fits perfectly into a Mediterranean diet, emphasizing fresh ingredients and healthy fats. Each serving offers approximately 841 calories, with around 40g of protein and 45g of carbohydrates, making it a fulfilling meal option.
How to Store and Reheat Pesto and Sun Dried Tomato Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you wish to keep it longer, freeze the pasta for up to 2 months, and be sure to thaw it overnight in the refrigerator before reheating.
To reheat, place the pasta in a preheated 350°F oven for 10-12 minutes or until heated through. For a make-ahead tip, consider prepping the chicken and sauce the night before, allowing for a quick assembly the next day.
What to Serve with Pesto and Sun Dried Tomato Pasta
- Garlic Bread: The perfect accompaniment for soaking up any extra sauce.
- Caesar Salad: The crispness and tang of a Caesar salad pair wonderfully with the creamy pasta.
- Roasted Vegetables: Seasonal vegetables roasted to perfection introduce a healthy side option.
- Lemon Vinaigrette: A simple lemon vinaigrette adds a zesty contrast to the richness of the pasta.
- White Wine: A chilled glass of Pinot Grigio complements the dish’s flavors beautifully.
Frequently Asked Questions
Can I make Pesto and Sun Dried Tomato Pasta ahead of time?
Yes, you can prepare the Pesto and Sun Dried Tomato Pasta ahead of time. Cook the pasta according to package instructions and store it separately from the sauce in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce and combine it with the pasta for a quick meal.
How long does Pesto and Sun Dried Tomato Pasta last in the fridge?
Pesto and Sun Dried Tomato Pasta can be stored in an airtight container in the refrigerator for up to 3 days. If you notice any changes in smell or appearance, it’s best to discard it. For optimal taste and texture, it’s recommended to consume it within the first couple of days.
Can I freeze Pesto and Sun Dried Tomato Pasta?
Yes, you can freeze Pesto and Sun Dried Tomato Pasta for up to 2 months. To freeze, let the pasta cool to room temperature, then transfer it to a freezer-safe container or bag. When ready to eat, thaw overnight in the refrigerator before reheating.
What’s the best way to reheat Pesto and Sun Dried Tomato Pasta?
The best way to reheat Pesto and Sun Dried Tomato Pasta is in a preheated 350°F oven for 10-12 minutes. Ensure the pasta is in an oven-safe dish and cover it with foil to prevent it from drying out. You can also reheat it on the stovetop with a splash of cream or reserved pasta water to maintain its creamy texture.
How can I adjust the creaminess of the sauce?
You can adjust the creaminess of the sauce by adding more or less heavy cream based on your preference. For a lighter version, reduce the cream to 1 cup instead of 1 ¾ cups. Alternatively, if you prefer a richer sauce, add an additional 1-2 tablespoons of cream while cooking.
Why does my sauce separate when cooking?
A separated sauce usually results from cooking at too high a temperature or adding cheese too quickly. To prevent this, ensure your sauce simmers gently rather than boiling, and add cheese off the heat to maintain the creamy consistency. Also, stirring frequently helps keep the ingredients well combined.
