Chicken Pesto and Sun Dried Tomato Pasta
Indulge in the vibrant flavors of this Chicken Pesto and Sun-Dried Tomato Pasta, a heavenly blend of tender, golden-seared chicken, al dente penne, and a creamy, basil pesto-infused sauce. Bursting with Mediterranean-inspired ingredients like tangy sun-dried tomatoes, garlic, and fresh basil, this dish combines richness and freshness in every bite. Finished with a sprinkle of Parmesan cheese and a touch of red pepper flakes for subtle heat, it's a quick, 35-minute recipe that's perfect for busy weeknights or elegant dinners alike. Serve it straight from the skillet for ultimate comfort food vibes, and pair it with crusty bread or a crisp green salad for a complete meal. This pasta recipe is your go-to for easy, flavorful dining.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 12 ounces penne pasta
- 4 tablespoons basil pesto
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup sun-dried tomatoes
- 2 cloves minced garlic
- 0.25 cup fresh basil leaves
- 0.25 teaspoon red pepper flakes
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Reserve 1/2 cup of the pasta water, then drain and set the cooked pasta aside.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until they are golden brown and fully cooked. Remove the chicken from the skillet and allow it to rest for 5 minutes before slicing it into thin strips.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Lower the heat to medium-low and stir in the basil pesto and heavy cream. Cook for 2-3 minutes, stirring constantly, until the sauce is smooth and heated through.
Add the grated Parmesan cheese and stir until melted into the sauce.
Stir in the sun-dried tomatoes and a pinch of red pepper flakes. If the sauce is too thick, add a splash of the reserved pasta water to thin it out slightly.
Add the cooked pasta to the skillet and toss until the pasta is thoroughly coated in the sauce.
Gently fold in the sliced chicken breast and warm it through, about 2 minutes.
Serve the pasta in bowls, garnished with fresh basil leaves and additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
