Creamy chicken pesto pasta with sun-dried tomatoes

Okay, let me tell you a little kitchen secret: if you stir a spoonful of bright, herby pesto into a warm, silky sauce right at the end, your pasta suddenly tastes like you spent all day noodling in the kitchen — when really you didn’t. I stumbled on this trick trying to impress guests on a Tuesday night, and now I use it every time I want dinner to feel fancy but not fussy. This creamy chicken pesto pasta with sun-dried tomatoes hits that sweet spot — rich, tangy, and studded with chewy, sun-kissed tomato bits. Bonus: it comes together in about the time it takes to finish a playlist, and it smells like basil and garlic heaven.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This dish brings creamy, herby, and tangy flavors together in one cozy bowl. The sauce clings to every twist of pasta, the chicken stays juicy thanks to a quick sear, and the chewy, slightly sweet sun-dried tomatoes cut through the richness. It’s elegant enough for date night but easy enough for a weeknight. Plus, the aroma of garlic, basil, and butter (or olive oil) hitting a hot pan will make your whole house do a happy dance.

Ingredients

For the Main Dish:

• 12 oz pasta (penne, fusilli, or rigatoni)
• 1 lb boneless, skinless chicken breasts (about 2 medium), pounded to even thickness
• Salt and black pepper, to taste
• 2 tbsp olive oil (plus more if needed)
• 3 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes (packed in oil, drained and chopped)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup store-bought or homemade pesto
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 cup reserved pasta cooking water
• 2 tbsp butter (optional) or extra olive oil
• 1 tbsp fresh lemon juice
• Fresh basil leaves and toasted pine nuts for garnish (optional)

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan, fresh basil, lemon zest, and a pinch of red pepper flakes if you like heat.

How I Make It

Step 1:

Salt a large pot of water and bring it to a boil. Cook the pasta until al dente, following package directions, and reserve 1/2 cup of the starchy pasta water before you drain it. While the pasta cooks, pat the chicken dry, season both sides with salt and pepper, and heat a large skillet over medium-high heat with 2 tbsp olive oil. I love that sizzle when the chicken hits the pan — it tells me flavor is forming.

Step 2:

Sear the chicken for about 6–8 minutes per side (depending on thickness) until golden and cooked through. I use a meat thermometer to hit 165°F in the thickest part. Let the chicken rest for a few minutes, then slice it thin against the grain. Resting keeps the juices locked in so each bite stays tender.

Step 3:

Lower the heat to medium, add 1 tbsp butter (or a splash of olive oil) to the skillet, and sauté the garlic for about 30 seconds until fragrant — I watch for that warm, toasty smell. Add the chopped sun-dried tomatoes and stir for another minute. Pour in the cream and bring it to a gentle simmer; you’ll hear tiny bubbles and see the sauce thicken slightly.

Step 4:

Stir in the pesto and Parmesan, then add a splash of the reserved pasta water to loosen the sauce. Toss the drained pasta directly into the pan so each piece gets coated — I use tongs and a little wrist action. Add the sliced chicken and a squeeze of lemon juice, then simmer for 1–2 minutes until the sauce thickly hugs the pasta. Taste and adjust salt and pepper; the cheese adds saltiness, so go easy at first.

Step 5:

Serve with extra Parmesan, torn basil, and toasted pine nuts for crunch. I like to finish with a drizzle of olive oil and a quick grind of black pepper. The dish should look glossy, creamy, and dotted with ruby sun-dried tomato pieces — it screams comfort and class at the same time.

Pro Tips

• Reserve some pasta water — the starch helps the sauce emulsify and cling to the noodles.
• Warm the pesto briefly in the sauce rather than boiling it; high heat dulls the basil’s brightness.
• Toast pine nuts in a dry skillet for 2–3 minutes until fragrant and golden; they add a beautiful nutty crunch.
• Slice the chicken against the grain for maximum tenderness and a nice presentation.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or chickpeas for a vegetarian option; tofu needs a good sear to brown nicely.
• Use Greek yogurt or crème fraîche instead of heavy cream for a tangier, lighter sauce (stir in off heat to avoid curdling).
• Choose gluten-free pasta if needed — texture changes slightly but flavor stays great.
• For dairy-free, use full-fat coconut milk plus a tablespoon of nutritional yeast for cheesy depth.

Variations & Tips

• Make it spicy: add 1/4 tsp red pepper flakes when sautéing garlic.
• Kid-friendly: omit red pepper and chop the tomatoes smaller so little ones don’t find surprise bites.
• Veg-forward: toss in baby spinach or roasted asparagus at the end for color and nutrients.
• Sun-dried pesto twist: blend sun-dried tomatoes into the pesto for a deeper tomato-basil flavor.
• One-pan bake: assemble in an ovenproof skillet and finish under the broiler for bubbly cheese on top.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! I recommend cooking the components separately — pasta, chicken, and sauce — and refrigerating them. Reheat gently on the stove, adding a splash of pasta water to bring the sauce back together. Store up to 3 days.

Can I double the recipe?

Sure thing. Use a larger pot and skillet (or two pans) so you don’t overcrowd. Cook pasta in batches if needed and reserve extra pasta water to adjust sauce consistency.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil when swapping (so 1.5 tbsp oil instead of 2 tbsp butter) and add a little extra Parmesan for richness.

How do I know it’s done?

Look for glossy sauce that clings to the pasta, golden edges on the seared chicken, and an internal chicken temperature of 165°F. The garlic should smell fragrant but not burned.

What if I don’t have ingredient X?

Don’t sweat it — swap fresh basil for a small handful of chopped spinach in a pinch, or use jarred pesto if you lack fresh herbs. Canned tomatoes won’t mimic sun-dried ones, but roasted cherry tomatoes add a sweet pop.

How I Like to Serve It

I serve this with a crisp green salad and a glass of chilled white wine on a Friday night, or with garlic bread when friends come over. It works for a cozy family dinner or an easy-but-impressive potluck dish. In summer, I pair it with a citrusy salad; in winter, I let it stand alone as comfort food that still feels a little fancy.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat with a splash of water or cream.
• Cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this creamy, pesto-packed pasta. It’s one of those dinners that tastes like effort but arrives in record time. Enjoy!