Quick Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time
Cook time
Total time
This pesto chicken pasta recipe is one of our favourite quick meals. It's easy to make on a weeknight and tastes delicious with the sun-dried tomatoes.
Recipe type: Main
Cuisine: Italian
Serves: 4 to 6 servings
  • 4 cups penne regate
  • 1 tsp coarse salt for boiling with the pasta
  • ¼ cup of the cooked pasta water.
  • 3 oz (85 g) sun-dried tomatoes (preserved in oil)
  • 2 tbs olive oil
  • 1 tbs oil from the sun-dried tomatoes jar
  • 1.3 lbs (.6 kg) boneless skinless chicken breasts
  • 5 tbs fresh basil pesto (see our recipe made with a mortar and pestle)
  • ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • Fresh basil and shaved parmesan and a drizzle of olive oil to top the dish
  1. Cook pasta with 1 tsp salt to al dente (per package instructions).
  2. Save ¼ cup of the pasta water.
  3. Drain the pasta and set aside.
  4. Pat down the chicken breasts with paper towel to remove moisture.
  5. Cut the chicken into strips and place them into a medium size bowl.
  6. Add the salt and pepper to the chicken strips and mix well.
  7. Heat the olive oil and sun-dried tomato oil in a large pan on medium high.
  8. Add the chicken strips and brown them. This takes around 4 to 5 minutes depending on the heat of your cook top.
  9. Reduce the temperature to medium heat.
  10. Add the sun-dried tomatoes and stir for about a minute.
  11. Loosen the pasta and add it to the pan.
  12. Add the pesto and stir well to make sure everything is coated.
  13. Add the ¼ cup pasta water and stir again.
  14. Cover and cook for about 2 minutes.
  15. Uncover and serve immediately, topped with basil leaves, freshly shaved parmesan and a drizzle of olive oil. Enjoy!
Quality ingredients always a make a positive difference. We used quality penne imported from Italy.
Recipe by Photos & Food at https://www.photosandfood.ca/2015/12/28/quick-pesto-chicken-pasta-with-sun-dried-tomatoes/