This Sun Dried Tomato Pesto Pasta tastes like a restaurant quality meal and it's easy enough to make on a night when we get home from practice hungry. It's got pasta, chicken and fresh spinach in a creamy sun dried tomato pesto sauce. The pesto is my favorite part of the sauce. It gives it a rich, slightly tangy tomato flavor that's so good with the cream and Parmesan.
This one is so good I'd make it for company or a special occasion too. I like to spoon a little extra pesto over each bowl and finish it with shaved Parmesan and a pinch of flaky salt. If there's bread to scoop up the sauce at the bottom of the bowl, even better!
If you have basil pesto on hand, try my Summer Pesto Chicken Pasta Salad, too.
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Quick Wins 🙌
- Jarred pesto does most of the work. It gives the creamy sauce that rich sun-dried tomato flavor without having to make pesto from scratch.
- The sauce comes together while the pasta cooks. The chicken, sauce and spinach all go in the same skillet. Once the pasta is drained, toss it right in.
Game Plan 📋
- If you have a few minutes earlier in the day, mince the garlic, grate the Parmesan and shave a little extra for the top. Cover and refrigerate everything so it's ready to grab when you start dinner.
- On a practice night, put the pasta water on as soon as you get home. While it heats, cut the chicken and get the skillet going. The pasta can cook while you finish the sauce.
- If you're having people over, set out the toppings while the pasta water heats. Finish the pasta just before serving so the sauce is still loose and creamy.
Ingredients 🛒
Here are a few things to keep in mind when gathering your ingredients. See the recipe card below for the complete ingredient list and measurements.
- Pasta. Short pasta with ridges works best for catching the creamy pesto sauce. Penne rigate, rigatoni and fusilli are all good options.
- Sun-dried tomato pesto. Look near the jarred pasta sauces and basil pesto. Some jars are labeled pesto rosso, so check the ingredient list for sun-dried tomatoes. You'll need ⅓ cup for the sauce, plus a little extra if you want to spoon some over each bowl.
- Chicken breast. Look for boneless, skinless chicken breasts. Boneless, skinless chicken thighs will work, too.
- Heavy whipping cream. You can use a carton labeled either heavy cream or heavy whipping cream.
- Parmesan. Grab a wedge so you can finely grate some for the sauce and shave a little extra for serving.
- Sun-dried tomatoes. If you want to add these on top, look for the kind packed in oil. You'll find them near the olives and other jarred vegetables.
Variations
- Add more tomato flavor. Toss a few sliced, oil-packed sun-dried tomatoes into the finished pasta or scatter them over each bowl.
- Add a little heat. Sprinkle crushed red pepper flakes over your bowl at the table.
Equipment Needed 🥄
- Large skillet. Choose one with enough room to toss the pasta, chicken and spinach together without spilling over the sides.
- Box grater. The fine side of a box grater works well for the Parmesan.
Step by Step Instructions
STEP 1: Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
STEP 2: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
Add the chicken to the skillet and sprinkle it with the salt and paprika. Cook for about 8 minutes or until no longer pink, stirring occasionally.
STEP 3: Reduce the heat to medium-low, stir in the pesto and cook for about 2 minutes more.
STEP 4: Stir in the heavy whipping cream and milk and bring the mixture to a boil. Add the grated Parmesan and stir until it's fully melted.
STEP 5: Remove the skillet from the heat, add the spinach and toss well. Drain the cooked pasta and add it to the skillet. Toss until the pasta is coated in the sauce and the spinach wilts.
STEP 6: Top each bowl with a little extra sun-dried tomato pesto, shaved Parmesan and a sprinkle of flaky salt. Add sliced oil-packed sun-dried tomatoes if you like.
Expert Tips
- Cut the chicken into evenly sized pieces. Aim for 1½-inch chunks so the pieces cook at about the same rate.
- Keep the heat low when you add the Parmesan. Finely grated cheese melts more easily when you stir it in over low heat.
- Save a little pasta water. If the sauce thickens while you're tossing it, add a splash at a time until it coats the pasta the way you like.
- Taste before adding flaky salt. The pesto and Parmesan already bring some salt to the dish, so taste a bite with the shaved Parmesan before adding more.
FAQ ❓
I like a short pasta with ridges or twists because it catches the creamy pesto sauce. Use whatever short pasta you already have in the pantry.
Only if you want to add some on top. The sun-dried tomato pesto stirred into the sauce gives it plenty of tomato flavor on its own.
A simple green salad or some roasted broccoli is plenty for a weeknight. If you're having friends over, I'd add warm bread for scooping up the last of the sauce.
Storage
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stove or in the microwave, stirring in a splash of milk to loosen the sauce as needed.
More Recipes to Try
Looking for other recipes to make? Try these:
If you make this Sun Dried Tomato Pesto Pasta, I'd love to know what you thought. ❤️
⭐️Leave a star rating and a comment below!⭐️
Recipe
Sun Dried Tomato Pesto Pasta
Ingredients
- 8 ounces pasta
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 pound boneless, skinless chicken breast, cut into 1½-inch chunks
- ½ teaspoon salt
- ½ teaspoon paprika
- ⅓ cup sun-dried tomato pesto
- ½ cup heavy whipping cream
- ½ cup milk
- 1 cup finely grated Parmesan cheese
- 2 cups fresh baby spinach
Additional Optional Ingredients
- Additional sun-dried tomato pesto for drizzling
- Oil-packed sun-dried tomatoes drained and sliced
- Shaved Parmesan
- Flaky sea salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve about ½ cup of pasta water before draining.8 ounces pasta
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, just until fragrant.1 tablespoon olive oil, 3 cloves garlic
- Add the chicken and sprinkle it with the salt and paprika. Cook for about 8 minutes, stirring occasionally, until no longer pink.1 pound boneless, skinless chicken breast, cut into 1½-inch chunks, ½ teaspoon salt, ½ teaspoon paprika
- Reduce the heat to medium-low. Stir in the pesto and cook for about 2 minutes more.⅓ cup sun-dried tomato pesto
- Stir the heavy whipping cream and milk into the chicken and pesto mixture and bring to a gentle simmer. Reduce the heat to low and stir in the Parmesan until melted.½ cup heavy whipping cream, ½ cup milk, 1 cup finely grated Parmesan cheese
- Remove the skillet from the heat and stir in the spinach. Add the drained rigatoni and toss until the spinach wilts and the pasta is coated. If needed, stir in a splash of reserved pasta water at a time to loosen the sauce.2 cups fresh baby spinach
- Serve warm with extra pesto, sliced sun-dried tomatoes, shaved Parmesan, and flaky salt, if desired.
Notes
- Taste the finished pasta before adding flaky salt.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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