Sun-Dried Tomato Chicken Pesto Pasta
This delightful pasta dish combines chicken, sun-dried tomatoes, and pesto in a creamy sauce, making it quick and easy to prepare for a weeknight dinner.
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.
Notes
Serve this pasta dish hot, garnished with extra Parmesan cheese or fresh basil. It pairs well with a simple green salad or garlic bread. For leftovers, store in an airtight container in the fridge for 3-4 days. Reheat on the stove, adding a splash of milk or cream.