Pesto Chicken Pasta with Sun-Dried Tomatoes Recipe – Italian Special
Pesto Chicken Pasta with Sun-Dried Tomatoes is a delightful meal that expertly showcases the vibrant essence of Italian cuisine. This dish features succulent chicken and perfectly cooked pasta coated in a creamy, aromatic basil pesto sauce. The addition of sun-dried tomatoes brings a tangy, subtly sweet flavor that adds a Mediterranean touch. Rich and full of flavor, this pasta dish is ideal for a satisfying lunch or dinner, offering a balanced blend of fresh herbs, savory chicken, and zesty tomatoes. It’s a great option for those seeking a quick yet sophisticated meal that embodies the heart of Italian cooking.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
For the Pasta Ingredients:
- 8 oz (225g) pasta (such as penne, fusilli, or farfalle)
- Salt (for pasta water)
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried Italian herbs (optional)
For the Pesto Sauce:
- 1 cup basil leaves (packed)
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts (or walnuts)
- 2-3 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Juice of 1/2 lemon
For the Add-ins:
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup chopped fresh basil (for garnish)
- Optional: 1/4 cup pine nuts, toasted (for garnish)
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente.
Drain and set aside.
Prepare the Chicken:
Season the chicken breasts with salt, pepper, garlic powder, and dried Italian herbs (if using).
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Cook the chicken for 5-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
Make the Pesto Sauce:
In a food processor, combine 1 cup basil leaves, 1/2 cup Parmesan cheese, 1/2 cup pine nuts, and 2-3 cloves garlic. Pulse until finely chopped.
With the processor running, slowly add 1/2 cup olive oil until the pesto is smooth and well combined.
Season with salt, pepper, and lemon juice to taste.
Combine Pasta and Pesto:
In a large bowl or pot, toss the cooked pasta with the pesto sauce until well coated.
Add the chopped sun-dried tomatoes and toss to combine.
Add Chicken:
Gently fold the sliced chicken into the pasta mixture.
Garnish and Serve:
Transfer the pasta to serving plates or bowls.
Garnish with fresh basil and toasted pine nuts, if desired.
Serve warm.
