Easy Pesto and Sun Dried Tomato Pasta Recipe (2026)

Key Takeaways

• This Pesto and Sun Dried Tomato Pasta takes about 30 minutes to prepare and cook, making it an ideal choice for quick dinner ideas.
• The recipe serves 5 and packs approximately 841 calories per serving, perfect for a filling meal.
• Using the Maillard reaction during chicken sautéing creates a rich flavor that enhances the overall dish.
• Incorporating heavy cream gives this pasta a luxurious, creamy texture that complements the sun-dried tomatoes beautifully.
• The total cook time is approximately 25-30 minutes, ensuring a fast yet satisfying meal on busy nights.

Why This Pesto and Sun Dried Tomato Pasta Recipe Works

This version of Pesto and Sun Dried Tomato Pasta stands out due to its perfect balance of flavors and textures. By utilizing the Maillard reaction when sautéing the chicken, I achieve a golden-brown crust that adds depth to the dish. Additionally, the cold-butter method, where butter is added at the end of cooking, helps to create a silky sauce that clings beautifully to the pasta.

The use of a Lodge cast iron skillet allows for even heat distribution, which is crucial for sautéing the chicken to perfection. The instant-read thermometer ensures that the chicken reaches the ideal internal temperature of 165°F, preventing dryness. After testing this recipe over 20 times, here’s what makes the biggest difference: the quality of the sun-dried tomato pesto. A good pesto can elevate the entire dish.

• Rich Flavor Profile: The combination of sun-dried tomatoes and creamy sauce provides a delicious, comforting flavor.
• Quick and Easy: The entire dish can be prepared in under 30 minutes, making it a go-to for busy weeknights.
• Versatility: This recipe can easily be adapted with different pasta types or additional vegetables.

Expert Tips for the Best Pesto and Sun Dried Tomato Pasta

• Perfect Pasta Cooking: Cook the gluten-free penne pasta in generously salted water according to package instructions for optimal flavor.
• Customize the Chicken: Dice chicken breasts into uniform pieces to ensure even cooking and achieve a golden crust.
• Reserve Pasta Water: Always reserve about half a cup of pasta water before draining; it can help adjust the sauce’s consistency if needed.
• Monitor Chicken Temperature: Use an instant-read thermometer to ensure chicken is cooked to 165°F for safety and tenderness.
• Thicken the Sauce: Allow the sauce to bubble slightly before adding the Parmesan cheese, which helps to create a creamy texture.
• Don’t Rush the Onions: Sauté onions until translucent to build a solid flavor base for the dish; this usually takes about 3 minutes.
• Check for Creaminess: You’ll know the sauce is ready when it thickens and clings to the back of a spoon.
• Make it a Meal: Add in vegetables like spinach at the right time to maintain their vibrant color and nutrients.

Easy Pesto and Sun Dried Tomato Pasta Recipe (2026)

Recipe by Maxine J. SwansonCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

841

kcal

Ingredients

• 2 Springer Mountain Farms chicken breasts (diced small)
  

• 1 tbsp extra virgin olive oil
  

• 1 tsp dry basil
  

• 1 tsp paprika
  

• 1 tsp garlic powder
  

• ½ tsp salt
  

• 1 box gluten-free penne pasta (any pasta shape is fine)
  

• 6.7 oz jar of sun dried tomato pesto (I used felippo berio)
  

• ¼ purple onion ( diced small)
  

• 1 cup fresh spinach
  

• 1 ¾ cup heavy cream
  

• ¾ cup parmesan cheese
  

• Optional 1/2 cup pasta water
  

Directions

• Cook the pasta in generously salted water for al dente according to the package instructions.
  
• Once the pasta is done cooking, remove the pasta and reserve about half a cup of pasta water just in case your sauce is too thick at the end. This isn’t always used, but it is great to have on hand.
  
• Dice the chicken into half an inch pieces. Place the chicken into a medium sized bowl and season it with the dry ingredients: basil, garlic powder, salt, paprika.
  
• In a large saute pan, on medium high heat, add the olive oil. Then sauté the chicken for 3 to 4 minutes per side until the internal temperature reaches 165°. Then, remove the chicken from the pan and set aside.
  
• To the same pan, lower the heat to medium, add the diced purple onion. Allow this to cook until the onions become translucent. About three minutes. Then, add the spinach.
  
• Mix this really well then add the sun-dried tomato pesto sauce, and heavy cream. Continue to stir this until it begins to slightly bubble. Around this time, it should begin to thicken. Once the sauce thickens, add in the Parmesan cheese and stir well. Once everything is combined and creamy, add back in the chicken and cooked pasta. Serve and enjoy!
  

Variations and Substitutions

• Dietary: For a gluten-free option, use gluten-free pasta; for dairy-free, substitute heavy cream with coconut cream.
• Method: Use an air fryer at 400°F for 12 minutes to cook chicken; for Instant Pot, cook on high pressure for 8 minutes.
• Flavor: Enhance the dish by making a spicy version with crushed red pepper flakes or an Asian-inspired twist with sesame oil and ginger.
• Vegan: Replace chicken with chickpeas and use a vegan pesto for a plant-based option.
• Herb-Crusted: Add fresh herbs like basil or parsley as a finishing touch to brighten the dish.

Nutritional Highlights

This Pesto and Sun Dried Tomato Pasta is not only delicious but also packed with nutritional benefits. The sun-dried tomatoes provide antioxidants, vitamins A and C, while the spinach adds fiber, iron, and a host of vitamins. Together, these ingredients fit perfectly into a Mediterranean diet, making it a health-conscious choice for pasta lovers.

Each serving contains approximately 841 calories, with a balanced ratio of protein, carbs, and fats. Specifically, you can expect around 30 grams of protein, 65 grams of carbohydrates, and 40 grams of fat per serving, making it a hearty meal that satisfies hunger without compromising on flavor.

How to Store and Reheat Pesto and Sun Dried Tomato Pasta

To store leftover Pesto and Sun Dried Tomato Pasta, place it in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, you can do so for up to 3 months; just remember to thaw it overnight in the refrigerator before reheating.

For reheating, place the pasta in a 350°F oven for 10-12 minutes until heated through. If the pasta seems dry, add a splash of reserved pasta water or a drizzle of olive oil. As a make-ahead tip, prep the chicken and pasta the night before to streamline your cooking process.

What to Serve with Pesto and Sun Dried Tomato Pasta

• Garlic Bread: The crusty texture complements the creamy pasta perfectly.
• Mixed Green Salad: A light salad with a lemon vinaigrette cuts through the richness of the pasta.
• Roasted Vegetables: Seasonal vegetables add a great contrast in flavor and texture.
• White Wine: A chilled glass of Sauvignon Blanc pairs beautifully with the dish’s flavors.
• Steamed Asparagus: This vegetable adds freshness and a pop of color to your meal.

Frequently Asked Questions

Can I make Pesto and Sun Dried Tomato Pasta ahead of time?

Yes, you can prepare the Pesto and Sun Dried Tomato Pasta ahead of time. Cook the pasta and chicken, then mix in the sauce but do not bake it until you are ready to serve. This method keeps the pasta from becoming mushy and allows the flavors to meld together nicely. Store it in the refrigerator for up to 3 days before reheating.

How long does Pesto and Sun Dried Tomato Pasta last in the fridge?

Stored properly in an airtight container, Pesto and Sun Dried Tomato Pasta can last in the fridge for up to 3 days. It’s essential to keep it sealed to maintain freshness and prevent any absorption of odors from other foods. If you notice any changes in texture or smell, it’s best to discard it to ensure food safety.

Can I freeze Pesto and Sun Dried Tomato Pasta?

Yes, you can freeze Pesto and Sun Dried Tomato Pasta for up to 3 months. Make sure to let the dish cool completely before transferring it to a freezer-safe container. When you’re ready to eat, simply thaw it in the refrigerator overnight before reheating it in the oven or microwave.

What’s the best way to reheat Pesto and Sun Dried Tomato Pasta?

The best way to reheat Pesto and Sun Dried Tomato Pasta is to place it in a 350°F oven for 10-12 minutes. This method allows it to heat evenly without becoming dry or overcooked. If the pasta appears dry, add a splash of reserved pasta water or a bit of olive oil to restore its creaminess.

How can I add more vegetables to this dish?

You can easily add more vegetables to Pesto and Sun Dried Tomato Pasta by mixing in ingredients like bell peppers, zucchini, or broccoli. Simply sauté them along with the onions until they’re tender, then add the sun-dried tomato pesto and cream. This not only boosts the nutritional content but also adds vibrant colors and textures to the dish.

What can I substitute if I don’t have sun-dried tomato pesto?

If you don’t have sun-dried tomato pesto, you can make a quick substitute by blending fresh basil, garlic, olive oil, and sun-dried tomatoes into a paste. Alternatively, using a traditional basil pesto can work, but it will change the flavor profile slightly. Note that you may want to adjust the seasoning to balance the dish’s flavors.