Pesto Pasta with Chicken Breast and Sun-Dried Tomatoes
Pesto pasta with chicken is a vibrant, one-pan meal combining tender pasta with protein-rich chicken breast and bold basil pesto. The dish balances fresh, herby flavors from the pesto with the sweet-tart brightness of oil-packed sun-dried tomatoes and a subtle heat from red pepper flakes. Silky bow tie pasta provides visual appeal and sauce-catching texture, while quick-cooking chicken keeps preparation simple and under 30 minutes. This recipe suits weeknight dinners for busy home cooks seeking restaurant-quality results without complexity. Serve it fresh for lunch or light dinner, or pair with a crisp white wine and simple green salad for entertaining. What distinguishes this version is its minimal ingredient list and technique—no cream, no complicated pesto-making—relying instead on store-bought pesto for accessibility while sun-dried tomatoes add concentrated umami depth that ordinary pasta into something special.
Ingredients
- 16 ounce bow tie pasta, driedlinguine or penne1.0texture_shape
maintains sauce-catching ability
- 1 teaspoon olive oil, none
- 2 cloves garlic, minced
- 2 skinless boneless chicken breasts, cut into bite-sized pieces
- crushed red pepper flakes, none(optional)
- ½ cup pesto sauce, nonefresh basil (1/2 cup packed) + garlic (1 clove) + pine nuts (2 tbsp) + grated Parmesan (1/4 cup) + olive oil (1/4 cup) blended1.0herbaceous_freshadds dairy
homemade offers brighter fresh basil note
- ⅓ cup oil-packed sun-dried tomatoes, drained and cut into stripscherry tomatoes (halved and fresh)1.0produce_swap
removes concentrated umami, adds acidity and brightness
Instructions
- 1
Gather all ingredients.
- 2
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, then drain.
- 3
Heat oil in a large skillet over medium heat. Saute garlic until tender.
- 4
Stir in chicken and season with red pepper flakes. Cook until golden and cooked through.
- 5
Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl and toss to coat evenly.
Tips
Cook chicken to an internal temperature of 165F (74C) for food safety. Use a meat thermometer inserted into the thickest part of the breast to verify doneness without cutting into the meat and losing juices.
Reserve 1/2 cup pasta cooking water before draining. Toss the final dish with a splash of this starchy water if the pesto seems too thick—it emulsifies and coats the pasta better than water alone.
Shred or tear chicken into smaller pieces than instructed for better pesto adhesion and more even distribution throughout the dish, especially if serving to people who prefer smaller bites.
Good to Know
Refrigerate covered up to 3 days. Pesto oxidizes and darkens over time but remains safe. Reheat gently in a skillet with a splash of water or pasta water to restore creaminess.
Prepare cooked chicken and pesto separately up to 1 day ahead. Cook pasta fresh or up to 8 hours ahead and store separately; toss together just before serving to prevent mushiness.
Serve warm as a main course with a crisp white wine like Pinot Grigio and a simple arugula or mixed green salad with lemon vinaigrette. Finish with grated Parmesan and extra red pepper flakes.
Common Mistakes
Do not overcook chicken—use a thermometer to hit 165F and avoid dry, stringy results.
Do not overdrain pasta—reserve some water to adjust sauce consistency and help pesto cling evenly.
Do not omit salt in the pasta cooking water; this is the main seasoning opportunity for the pasta itself.
Substitutions
homemade offers brighter fresh basil note
maintains sauce-catching ability
removes concentrated umami, adds acidity and brightness
FAQ
Can I make this ahead and reheat it?
Yes, but store components separately. Cooked chicken keeps 3 days; pesto oxidizes but stays safe. Cook pasta fresh or refrigerate 8 hours separately. Toss just before serving to avoid soggy pasta. Reheat gently in a skillet with pasta water to restore creaminess.
What if I don't have fresh basil pesto?
Store-bought pesto works fine and is convenient. Use sun-dried tomato pesto, arugula pesto, or spinach pesto as flavor variations. Adjust quantities based on pesto strength. If using jarred pesto, taste before adding salt since many are pre-salted.
How long does this pasta keep and can I freeze it?
Refrigerate up to 3 days in an airtight container. Do not freeze—pesto becomes grainy, chicken texture degrades, and pasta turns mushy. Best enjoyed fresh within 24 hours. Reheat gently on the stove with a splash of water or stock.