This creamy pesto chicken pasta recipe is a restaurant-style meal, packed with flavor and ready in 30 minutes.
by Christina Cherrier–Updated Apr 15, 2021
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Home/Chicken / Cook / / Quick Easy Pasta / Chicken Pasta in Creamy Pesto Sun-Dried Tomato Sauce
By Christina Cherrier
Updated Apr 15, 2021
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Chicken Pasta in Creamy Pesto Sun-Dried Tomato Sauce — This creamy pesto chicken pasta recipe is a quick weeknight dinner packed with flavor and ready in 20 minutes. Grilled chicken, sun-dried tomatoes, sautéed peppers, garlic, onion, and pesto cream sauce create a restaurant-style meal everyone will love. This pesto chicken pasta is the bomb – Enjoy!
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Ingredients list for theChicken Pasta in Creamy Pesto Sun-Dried Tomato Sauce
- 3-4chicken breasts, boneless, skinless and cut into strips
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1/2 red onion
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, drained of most oil, chopped (keep oil for cooking)
- 2 bell peppers (1 red, 1/2 yellow and 1/2 green)
- 1/2 cup basil pesto
- 1/2 cup heavycream
- 1/2 cup chicken stock
- Salt and fresh cracked pepper
- 8 ounces fettuccine or pennepasta
- Chopped fresh basil, chopped for garnish
- Parmesan, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1.To make thecreamy pesto chicken pasta:Cook pasta al dente, according to package direction.
2. Heat 1 tablespoon of the drained tomato oilin a large nonstick skillet.Add chicken to the skillet andstir-fryfor 5 minutes with Italian seasoning and crushed chili pepper,until cooked.Remove chicken from skillet and set aside.
3. In the meantime, prepare the sauce by combining basil pesto, cream, and chicken stock in a mixing cup or bowl; whisk until thoroughly combined and set aside.
4. Return the skillet to heat and stir in onion,garlic, and sun-dried tomato. If the skillet is dry, add a little moreoil from the sun-dried tomatoes jar.Cook over medium-high heat for about 1 minute, or untiljust fragrant. Add bell peppers and continue cooking until slightly cookedbut still crisp.
5. Add the prepared pesto sauce to the skillet and bring to a simmer. Transferchicken strips back in the skillet and cook for 2 to 3 minutes, until heated through.
6. Stir in cooked pasta and reheat for 2 to 3 minutes. Garnish thecreamy pesto chicken pastawith parmesan cheese, freshly cracked black pepper, and chopped basil. Serve immediately, enjoy ♥︎!
Photo credit: © Eatwell101.com
Tips for the creamy pesto chicken pasta recipe
- Make sure to bring chicken breasts at room temperature before cooking so they don’t steam in the pan instead of browning nicely. 15 minutes on the counter while you prepare the other ingredients should be enough.
- We like to add a drizzle of hot sauce like Sriracha for a kick of spice!
What other pasta shape can we use?
This creamy chicken pasta recipe is all about the sauce! So use a pasta shape that is chunky and holds the sauce well, like penne, fusilli, or bowties.
How and how long to keep the creamy pesto chicken leftovers?
You can keep the creamy pesto chicken pastaleftovers for up to 3 days in an airtight container. After that, pasta might get mushy. Reheat with a few drops of water to loosen the cream sauce.
More pasta recipes you might like
- Instant Pot Creamy Garlic Parmesan Chicken Pasta
- 20-Minute Sausage Pasta Skillet
- Tomato Spinach Sausage Pasta
- Creamy Garlic Shrimp Pasta
Photo credit: © Eatwell101.com
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Beth
2022-03-23 10:40:10
Loved it! Really flavorful and healthy. Will make it again
Cordial Class
2020-11-22 21:59:23
Absolutely delicious!! Followed the recipe although i added additional chicken and didn’t have heavy cream so I did a butler/almond milk substitute!! The entire dish was eaten. Family loved it!! Will make again soon!! Thank you for sharing!!
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We use the USDA Nutrition database to provide nutritional information for most recipes in our database. The presented values are approximate and shouldn't be considered as accurate. The information displayed should not be considered a substitute for professional nutrition advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
