Sun-Dried Tomato Chicken Pesto Pasta is a delightful dish that brings together the flavors of chicken, sun-dried tomatoes, and pesto in a creamy sauce. It’s not only delicious, but it’s also quick and easy to prepare, making it perfect for a weeknight dinner. This recipe combines hearty pasta with tender chicken and a burst of flavor from sun-dried tomatoes, ensuring everyone at the table will enjoy it.
how to make Sun-Dried Tomato Chicken Pesto Pasta
Ingredients:
- 1/2 lb. Penne Pasta
- 1 lb. Chicken Breasts (cut into 1″ chunks)
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Lemon Juice
- 1 cup Heavy Cream
- 1/4 cup Sun-Dried Tomatoes (separated from oil)
- 1/4 cup Parmesan Cheese (grated)
- 1/3 cup Pesto
Directions:
- Toss the chicken chunks in lemon juice, salt, and pepper until well coated.
- Cook the penne pasta according to the package instructions. Drain the pasta and set it aside.
- In a large skillet, add the butter and olive oil over medium heat.
- Add the seasoned chicken to the skillet. Cook for a few minutes until the bottom is golden, then flip the chicken and cook for a few more minutes until it is cooked through.
- Stir in the heavy cream, pesto, Parmesan cheese, and sun-dried tomatoes. Allow the sauce to simmer on low heat for a few minutes until it lightly thickens.
- Add the cooked penne pasta to the skillet and toss everything together to combine.
- Enjoy!
how to serve Sun-Dried Tomato Chicken Pesto Pasta
Serve this pasta dish hot, right from the skillet. You can garnish it with extra Parmesan cheese or fresh basil for added flavor and presentation. This dish pairs well with a simple green salad or garlic bread for a complete meal.
how to store Sun-Dried Tomato Chicken Pesto Pasta
If you have leftovers, store them in an airtight container in the fridge. The pasta will keep for about 3-4 days. When you’re ready to eat, reheat it on the stove over low heat, adding a splash of milk or cream to bring back its creaminess.
tips to make Sun-Dried Tomato Chicken Pesto Pasta
- For added flavor, consider marinating the chicken in lemon juice for a few hours before cooking.
- If you prefer, you can use other types of pasta, such as fusilli or farfalle, instead of penne.
- Adjust the amount of pesto to suit your taste. If you love pesto, feel free to add more!
variation
You can easily customize this recipe by adding vegetables like spinach, bell peppers, or mushrooms. Simply sauté the veggies in the skillet with the chicken to enhance the dish’s nutritional value and flavor.
FAQs
- Can I use frozen chicken for this recipe? Yes, you can use frozen chicken, but make sure to thaw it completely before cooking to ensure even cooking.
- What can I substitute for heavy cream? If you want a lighter version, you can use half-and-half or a plant-based cream alternative.
- Is this dish suitable for meal prep? Yes, it’s great for meal prep! Just store it in individual portions for easy lunches or dinners throughout the week.
Sun-Dried Tomato Chicken Pesto Pasta
Ingredients
Pasta and Chicken
- ½ lb Penne Pasta
- 1 lb Chicken Breasts (cut into 1″ chunks)
Sauce Ingredients
- 1 tbsp Olive Oil
- 1 tbsp Butter
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Lemon Juice
- 1 cup Heavy Cream
- ¼ cup Sun-Dried Tomatoes (separated from oil)
- ¼ cup Parmesan Cheese (grated)
- ⅓ cup Pesto
Instructions
Preparation
- Toss the chicken chunks in lemon juice, salt, and pepper until well coated.
- Cook the penne pasta according to the package instructions. Drain the pasta and set it aside.
Cooking
- In a large skillet, add the butter and olive oil over medium heat.
- Add the seasoned chicken to the skillet. Cook for a few minutes until the bottom is golden, then flip the chicken and cook for a few more minutes until it is cooked through.
- Stir in the heavy cream, pesto, Parmesan cheese, and sun-dried tomatoes. Allow the sauce to simmer on low heat for a few minutes until it lightly thickens.
- Add the cooked penne pasta to the skillet and toss everything together to combine.
