Creamy Pasta with Chicken and Sun-dried Tomato Pesto

There’s something undeniably comforting about a plate of Creamy Pasta with Chicken and Sun-dried Tomato Pesto. I remember the first time I made this dish; it was a chilly evening, and the warmth of the kitchen felt like a warm hug. This recipe quickly became a favorite in my household, and I often find myself reaching for it when I crave something rich and satisfying. The combination of tender chicken, creamy sauce, and the vibrant flavors of sun-dried tomatoes never fails to impress. Whether it’s a weeknight dinner or a gathering with friends, this dish brings everyone together around the table.

What You Need for Creamy Pasta with Chicken and Sun-dried Tomato Pesto

Creating the perfect Creamy Pasta with Chicken and Sun-dried Tomato Pesto starts with high-quality ingredients. Each component plays a crucial role in building the dish’s flavor profile. The chicken provides a hearty base, while the sun-dried tomato pesto offers a punch of flavor that ties everything together. Here’s what you’ll need:

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 clove garlic, minced
• 1 large boneless/skinless chicken breast, cubed
• 1 large tomato, diced
• 1 cup half and half mixed with 1 tablespoon flour
• 3 tablespoons sun-dried tomato pesto
• 1/2 teaspoon salt
• A handful of fresh basil leaves
• Freshly ground black pepper
• Parmesan cheese, grated
• 10 ounces fettuccine or pasta of choice, cooked al dente according to package directions

Recipe Directions for Creamy Pasta with Chicken and Sun-dried Tomato Pesto

Making Creamy Pasta with Chicken and Sun-dried Tomato Pesto is a straightforward process that yields delicious results. Let’s dive into the steps:

1. First, prepare the pasta. Cook it according to the package directions until it is al dente. The goal is to have it tender but still firm to the bite. Once done, drain and set aside.
2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the yellow onion and sauté until tender and translucent, which should take about five minutes. You want it to be soft but not browned.
3. Next, add the minced garlic to the skillet and cook for another minute. You’ll start to smell that wonderful aroma filling your kitchen!
4. Now it’s time to add the cubed chicken. Cook it until no longer pink, making sure to stir occasionally. This should take about 5 to 7 minutes. You want the chicken to develop a bit of color for added flavor.
5. Add the diced tomato to the skillet and cook for another minute. This will add freshness and balance to the dish.
6. In a separate bowl, mix the half and half with flour until smooth. Then add this mixture to the skillet along with the sun-dried tomato pesto and salt. Stir to combine everything well.
7. Once combined, bring the mixture to a gentle boil. Lower the heat to a simmer, cover the skillet, and let it cook for about five minutes, stirring occasionally. You want the sauce to thicken up slightly.
8. After the sauce has simmered, add the cooked pasta to the skillet. Toss everything together so that the pasta is well coated with the sauce.
9. Finally, toss in the fresh basil leaves and give it one last stir. This will add a hint of brightness to your dish.
10. Serve immediately, garnished with freshly ground black pepper and grated Parmesan cheese. Enjoy your meal!

Tips for Success

To ensure your Creamy Pasta with Chicken and Sun-dried Tomato Pesto turns out perfectly every time, keep these tips in mind:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave.
• Freezing: This dish can be frozen for up to two months. Just make sure to allow it to cool completely before transferring it to a freezer-safe container.
• Pairing: Serve it with a fresh garden salad and a loaf of crusty bread to soak up the delicious sauce.
• Vegetarian Option: For a vegetarian version, replace the chicken with sautéed mushrooms or zucchini for added texture.
• Adding Vegetables: Feel free to toss in other vegetables like spinach, bell peppers, or broccoli for extra nutrition and color.
• Serving Suggestions: This dish is best enjoyed fresh, but it can also be served as a meal prep option for busy weekdays.

Perfect Matches for Creamy Pasta with Chicken and Sun-dried Tomato Pesto

When it comes to serving Creamy Pasta with Chicken and Sun-dried Tomato Pesto, you want to create a complete dining experience. Here are some ideas:

• Fresh Garden Salad: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette pairs wonderfully with the richness of the pasta.
• Garlic Bread: Serve slices of warm garlic bread on the side for a delightful crunch that complements the creamy sauce.
• Seasonal Vegetables: Roasted or steamed seasonal vegetables add vibrant color and nutrients to the meal.
• Wine Pairing: For an adult gathering, a crisp white wine or a light red can enhance the flavors of the dish nicely.
• Occasional Treat: This dish is perfect for special occasions like family dinners, anniversaries, or even a cozy date night in.
• Meal Prep: Consider making a larger batch and storing it for quick lunches throughout the week.

FAQ

Conclusion

The Creamy Pasta with Chicken and Sun-dried Tomato Pesto is a dish that brings warmth and joy to every table. Its creamy sauce and rich flavors make it a standout meal that’s sure to impress family and friends alike. I encourage you to try making it yourself; it’s a fantastic way to enjoy a comforting meal any night of the week.

Creamy Pasta with Chicken and Sun-dried Tomato Pesto

The ultimate comfort food, Creamy Pasta with Chicken and Sun-dried Tomato Pesto is a rich and satisfying dish that comes together in no time! Perfect for a weeknight dinner, this creamy delight will surely become a family favorite. Make it tonight and indulge!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 1 each yellow onion diced
• 1 clove garlic minced
• 1 large boneless/skinless chicken breast cubed
• 1 large tomato diced
• 1 cup half and half mixed with 1 tablespoon flour
• 3 tablespoons sun-dried tomato pesto
• 1/2 teaspoon salt
• 1 handful basil leaves fresh
• 1 to taste black pepper freshly ground
• 1 cup Parmesan cheese grated
• 10 ounces fettuccine or pasta of choice, cooked al dente according to package directions

Equipment

• Saucepan
• Skillet
• Grater
• Wooden Spoon
• Mixing Bowl
• Cutting Board
• Large Pot

Method

 

1. Prepare the pasta according to package directions.
2. While the pasta is cooking, heat the oil over medium-high heat in a large skillet and saute the onion until tender and translucent, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Add the chicken and cook until no longer pink.
5. Add the diced tomato and cook for another minute.
6. Add the half-and-half/flour mixture, pesto and salt and stir to combine.
7. Bring to a boil, reduce the heat to low, cover, and simmer for 5 minutes, stirring occasionally.
8. Drain the pasta and add it to the skillet. Toss in the sauce to coat.
9. Add the fresh basil leaves and toss to combine.
10. Serve immediately with some freshly ground black pepper and grated Parmesan cheese.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave.
• Tip 2: This dish can be frozen for up to two months. Just make sure to allow it to cool completely before transferring it to a freezer-safe container.
• Tip 3: Serve it with a fresh garden salad and a loaf of crusty bread to soak up the delicious sauce.
• Tip 4: For a vegetarian version, replace the chicken with sautéed mushrooms or zucchini for added texture.
• Tip 5: Feel free to toss in other vegetables like spinach, bell peppers, or broccoli for extra nutrition and color.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.