Pesto Chicken Penne with Sun-Dried Tomatoes

Pesto Chicken Penne with Sun-Dried Tomatoes is a stunning fusion of creamy, herby, and savory flavors that instantly transports you to the heart of Italy. Tender pieces of chicken, perfectly cooked penne pasta, and tangy sun-dried tomatoes are tossed in a luscious basil pesto cream sauce — it’s simple yet bursting with freshness and comfort.

This dish beautifully captures the essence of Italian home cooking — bold flavors, bright herbs, and a sauce that clings lovingly to each bite of pasta. It’s ideal for busy weeknights yet elegant enough for a special dinner with family or guests.

Why I Love This Recipe

I absolutely love this recipe because it’s the perfect combination of freshness, richness, and simplicity. The basil pesto infuses the dish with vibrant aroma and color, while the sun-dried tomatoes add a deep, tangy sweetness that complements the creamy sauce beautifully.

The balance between creamy and herby flavors makes it deeply satisfying but not heavy. Plus, it’s quick to prepare, so I can make a restaurant-quality meal right at home in under 30 minutes. It’s one of those dishes that make you close your eyes and savor every bite.

Why It’s a Must-Try Dish

• It’s easy and quick — perfect for a weeknight dinner.
• It uses fresh ingredients and delivers bold, Mediterranean flavor.
• The pesto cream sauce feels indulgent yet light.
• It’s customizable — use leftover chicken or add veggies for variety.
• Looks and tastes gourmet — a crowd-pleaser every time!

If you love pesto, this is the pasta you’ll keep making again and again.

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: ~530 kcal per serving

Cuisine & Course

• Cuisine: Italian
• Course: Main Course / Dinner

Ingredients

For the Pasta:

• 12 oz (340 g) penne pasta
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• Salt and black pepper to taste
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)

For the Sauce:

• ¾ cup basil pesto (store-bought or homemade)
• ½ cup sun-dried tomatoes (in oil), sliced
• 1 cup heavy cream (or half-and-half)
• ¼ cup grated Parmesan cheese
• ¼ cup pasta cooking water (reserved)
• 1 tablespoon butter
• Fresh basil leaves, for garnish

Simple Cooking Directions

1. Cook pasta until al dente.
2. Sear chicken pieces in olive oil until golden.
3. Add garlic, pesto, sun-dried tomatoes, and cream.
4. Toss pasta with sauce and Parmesan.
5. Garnish with basil and serve hot.

Step-by-Step Recipe Preparation

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add penne pasta and cook until al dente (firm to the bite).
3. Reserve ¼ cup of the pasta cooking water and drain the rest. Set aside.

Step 2: Cook the Chicken

1. In a large skillet, heat olive oil over medium heat.
2. Add chicken pieces, season with salt and pepper, and cook for 6–8 minutes until golden and cooked through.
3. Remove chicken and set aside.

Step 3: Make the Pesto Cream Sauce

1. In the same skillet, melt butter.
2. Add minced garlic and sauté for 30 seconds.
3. Stir in pesto, sun-dried tomatoes, and heavy cream.
4. Simmer on low heat for 2–3 minutes.
5. Stir in grated Parmesan and reserved pasta water until the sauce becomes creamy and smooth.

Step 4: Combine Everything

1. Add cooked pasta and chicken to the skillet.
2. Toss until the pasta is well coated in the pesto cream sauce.
3. Taste and adjust seasoning with salt, pepper, or a pinch of chili flakes.

Step 5: Garnish and Serve

1. Serve immediately topped with extra Parmesan and fresh basil.

How to Serve

Serve this Pesto Chicken Penne with Sun-Dried Tomatoes hot, straight from the skillet.

It pairs beautifully with:

• Garlic bread or toasted ciabatta
• A crisp Caesar salad or arugula salad
• A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio

Additional Recipe Tips

• Cook the pasta just to al dente — it will continue to soften in the sauce.
• Don’t skip the pasta water — it helps emulsify and thicken the sauce.
• Add a touch of lemon juice for brightness.
• Use a good-quality pesto for the best flavor.
• To lighten the sauce, use milk instead of cream or skip the butter.

Variations

• Vegetarian Version: Replace chicken with mushrooms or zucchini.
• Spicy Version: Add chili flakes or a dash of cayenne pepper.
• Extra Veggies: Add spinach, cherry tomatoes, or roasted peppers.
• Cheesy Twist: Top with mozzarella and bake until bubbly.
• Nut-Free Pesto: Use pumpkin seeds or sunflower seeds instead of pine nuts.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months (reheat with a splash of cream).
• To Reheat: Warm on the stovetop over low heat with a bit of milk or broth to restore creaminess.

Special Equipment Needed

• Large pot for pasta
• Large skillet or sauté pan
• Tongs or wooden spoon
• Fine grater for Parmesan

FAQ

Q1: Can I use store-bought pesto?
Yes! Use a good-quality refrigerated pesto for the best flavor. Homemade pesto is ideal but not required.

Q2: Can I use sun-dried tomatoes not packed in oil?
Yes, but soak them in warm water for 10 minutes before using to soften them.

Q3: Can I make it without cream?
Yes, you can use milk or a mix of Greek yogurt and milk for a lighter sauce.

Q4: Can I make this ahead of time?
Yes. Prepare the sauce and chicken, store them separately, and combine just before serving.

Q5: What pasta shapes work best?
Penne, rigatoni, or fusilli work beautifully because they hold the sauce well.

Conclusion

Pesto Chicken Penne with Sun-Dried Tomatoes is the ultimate weeknight pasta — creamy, flavorful, and irresistibly fresh. The combination of herby basil pesto, juicy chicken, and tangy sun-dried tomatoes creates a symphony of taste that feels both comforting and vibrant.

It’s a meal that’s as beautiful as it is delicious — a dish that looks gourmet but takes just minutes to make. Whether you’re cooking for yourself or hosting friends, this pasta never fails to impress.