Description of this recipe: This Creamy Pesto Chicken & Sun-Dried Tomato Pasta is an unbelievably flavorful and easy-to-make dish that will become a weeknight staple. Tender chicken pieces are sautéed and then tossed with perfectly cooked pasta, a vibrant pesto sauce, juicy sun-dried tomatoes, and a luscious cream sauce. The result is a symphony of textures and tastes that will have everyone asking for seconds. It’s quick enough for a busy evening but elegant enough to serve to guests.
Why you will love this recipe:
- Incredible Flavor: The combination of pesto, sun-dried tomatoes, and creamy sauce is simply divine. The pesto provides a fresh, herbaceous note, while the sun-dried tomatoes add a sweet and tangy complexity. The cream sauce ties everything together, creating a rich and satisfying dish.
- Easy to Make: This recipe comes together in under 30 minutes, making it ideal for busy weeknights. With minimal prep work and simple cooking techniques, you’ll have a restaurant-quality meal on the table in no time.
- Versatile: You can easily customize this recipe to suit your preferences. Add different vegetables, use a variety of cheeses, or swap the chicken for shrimp or sausage. The possibilities are endless!
- Crowd-Pleaser: Whether you’re feeding your family or entertaining friends, this pasta dish is always a hit. It’s guaranteed to satisfy even the pickiest eaters.
- Pantry-Friendly: Most of the ingredients in this recipe are pantry staples, making it a convenient option for last-minute meals.
Ingredients:
- 1 pound pasta (penne, farfalle, or rotini work well)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup heavy cream
- 1/2 cup pesto (homemade or store-bought)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish (optional)
- 2 cloves garlic minced
Preparation:
Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Set the pasta aside.
Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Transfer the chicken to a plate and set aside.
Step 3: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
Step 4: Pour in the heavy cream and bring to a simmer. Stir in the pesto and sun-dried tomatoes. Reduce the heat to low and let the sauce simmer for about 5 minutes, or until it thickens slightly.
Step 5: Add the cooked pasta and chicken back to the skillet. Toss everything together to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Step 6: Stir in the Parmesan cheese and toss again. Taste and adjust seasonings as needed.
Serving Suggestions:
- Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese.
- Pair with a side salad and crusty bread for a complete meal.
- This pasta dish is also delicious served cold as a pasta salad.
Tips:
- For extra flavor, marinate the chicken in pesto or Italian dressing for at least 30 minutes before cooking.
- If you don’t have heavy cream, you can use half-and-half or milk, but the sauce won’t be as rich.
- To add a touch of heat, sprinkle in some red pepper flakes along with the salt and pepper.
- Don’t overcook the pasta, as it will continue to cook in the sauce.
- If you’re using store-bought pesto, choose a high-quality brand for the best flavor.
- Feel free to add additional vegetables to the dish, such as spinach, mushrooms, or bell peppers.
- To make this dish vegetarian, omit the chicken and add more vegetables.
- For a richer flavor, use roasted garlic in the sauce.
- If the sauce is too acidic, add a pinch of sugar to balance the flavors.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (per serving, approximate):
Note: These values are estimates and may vary based on specific ingredients and portion sizes.
Calories: 650
Protein: 40g
Sodium: 500mg
Conclusion:
This Creamy Pesto Chicken & Sun-Dried Tomato Pasta is a winning recipe that is sure to become a family favorite. It’s quick, easy, and bursting with flavor. Whether you’re looking for a simple weeknight dinner or an impressive dish to serve to guests, this pasta is the perfect choice. Enjoy!
FAQs:
Question 1: Can I make this recipe ahead of time?
Answer: Absolutely! You can prepare the pasta and sauce separately and store them in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the sauce and pasta in a skillet, adding a little pasta water if needed to loosen the sauce.
Question 2: I don’t have sun-dried tomatoes on hand. Can I substitute them with something else?
Answer: While sun-dried tomatoes add a unique flavor to the dish, you can certainly substitute them with other ingredients. Roasted red peppers, artichoke hearts, or even a small amount of tomato paste would all work well.
Question 3: Can I use a different type of pasta for this recipe?
Answer: Of course! Penne, farfalle, and rotini are all great choices for this recipe, but you can use any type of pasta you prefer. Just make sure to cook it al dente so it doesn’t get mushy in the sauce. Long pasta like spaghetti or fettuccine also works beautifully.
Question 4: I’m trying to eat healthier. Can I make this recipe lighter?
Answer: Yes, you can definitely make this recipe lighter! Use whole wheat pasta for added fiber. Instead of heavy cream, try using light cream, half-and-half, or even a mixture of milk and cornstarch to thicken the sauce. You can also increase the amount of vegetables and reduce the amount of chicken to lower the calorie count. Using a lighter pesto, or making your own with less oil, is another excellent strategy.
Question 5: Is it possible to make this recipe without Parmesan cheese?
Answer: Certainly! While Parmesan cheese adds a nice salty and savory element to the dish, it’s not essential. You can omit it altogether or substitute it with another type of cheese, such as Pecorino Romano or Asiago. Alternatively, nutritional yeast can be used to give a cheesy flavor without the dairy, particularly useful if you need a dairy-free version.
