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Prepare this delicious, vibrant one-pan creamy Pesto Sun-Dried Tomato Pasta in under 30 minutes! It’s super easy—just toss everything into one skillet and dinner is ready with minimal effort.
Looking for more easy one-pan meals? Be sure to check out my One-Pan Sun-Dried Tomato Pasta, One-Pan Creamy Tuscan Pasta, One-Pan Marry Me Orzo, Buffalo One-Pot Chicken Alfredo, or my Boursin Tomato Pasta with Salmon.
Pesto Sun-Dried Tomato Pasta
This pesto pasta recipe is pretty much our go-to on many busy weeknights. Sometimes we’ll change it up, adding lemon, asparagus tips, or whatever we have leftover in the fridge. It’s super easy to modify and a great canvas for many add-ins. It also pairs just as well with salmon or shrimp.
It’s such an easy recipe that only dirties up one pan. It all cooks in the same skillet, including the pasta. It bakes right in the pan sauce until it’s soft and tender.
Key Ingredients
Here are the ingredients you need to make this easy pesto pasta! Be sure to review the recipe card below for the measurements.
Pasta – I love a thin, delicate pasta, such as thin spaghetti or angel hair.
Chicken – diced chicken breast or tenderloins work great.
Sun-Dried Tomatoes – I prefer the julienned sun-dried tomatoes packed in oil.
Pesto – a quality store-bought pesto saves time, I use Rao’s.
Seasoning – salt, pepper, Italian seasoning, and red pepper flakes.
Chicken Stock – this has more intense flavor than broth and always my preference.
Half-and-Half – heavier than milk and not as indulgent as heavy cream. You can use milk if you prefer a lighter take.
Butter & Garlic – just one tablespoon of butter is all we use in this recipe, but if you know me, you know there is plenty of fresh garlic.
Basil – bright and vibrant fresh basil adds tons of flavor and really makes this dish.
Parmesan – Use a quality Parmesan that you grate off the block for maximum flavor.
How to Make Pesto Tomato Pasta
Season the chicken with the chicken seasonings.
In a large, deep skillet over medium heat, add 2 tablespoons oil from sun-dried tomatoes jar* over medium heat. Cook the chicken about 4 minutes per side, flipping once. Add 1 tablespoon of butter and the garlic, then toss the chicken in it to coat.
Turn the heat to low. Add the pasta, stock, half-and-half, cream cheese, pepper, and pesto. Submerge the pasta in the pan liquid so it’s fully covered. Allow the sauce to simmer and the cream cheese to melt. Continue simmering until the pasta is al dente.
Add in the sundried tomatoes and parmesan, tossing to distribute evenly. Off the heat, stir in the fresh basil. Adjust with salt and pepper and enjoy.
Tips and Modifications
Low and Slow – be sure to simmer the pan sauce over low heat. Don’t be tempted to increase the heat to speed up the recipe, as it can split the dairy in the sauce, resulting in a grainy texture.
Try Another Protein – you can use shrimp or salmon instead of chicken. They are all great options that pair very well wth a creamy pesto. You’ll sear the shrimp or salmon on each side until just cooked through.
Add Veggies – I’ve tried adding zucchini, arugula (tossed in off the heat), aspaaragus tips, and cherry tomatoes instead of sun-dried tomatoes – all of these additions are delicious!
Looking for More Pasta Recipes?
One-Pan Sun-Dried Tomato Pasta
One-Pan Creamy Tuscan Pasta
One-Pan Marry Me Orzo
Buffalo One-Pot Chicken Alfredo
Boursin Tomato Pasta with Salmon
I hope you enjoyed this recipe for Pesto Sun-Dried Tomato Pasta. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Pesto Sun-Dried Tomato Pasta
Ingredients
- 1 lb. chicken breasts diced
- 1 tablespoons butter
- 4 cloves garlic minced
- 2 cups chicken stock or bone broth for extra protein
- 1/2 cup half and half or whole milk room temperature
- 3 tablespoons prepared pesto like Rao’s
- 2 tablespoons cream cheese
- 1-8 oz jar sun-dried tomatoes in oil oil reserved
- 8 oz angel hair pasta*
- 1/3 cup parmesan cheese grated
- 1 packed cup fresh basil leaves
Chicken Seasoning
- 1 tablespoon Italian seasoning
- 1 tsp black pepper
- 1 tsp salt
Pasta Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp freshly cracked black pepper
- salt to taste
- optional – 1/2 tsp red pepper flakes
Instructions
- Season the chicken with the chicken seasonings.
- In a large, deep skillet over medium heat, add 2 tablespoons oil from sun-dried tomatoes jar* over medium heat. Cook the chicken about 4 minutes per side, flipping once. Add 1 tablespoon of butter and the garlic, then toss the chicken in it to coat.
- Turn the heat to low. Add the pasta, stock, half-and-half, cream cheese, pasta seasonings, and pesto. Submerge the pasta in the pan liquid so it's fully covered. Allow the sauce to simmer and the cream cheese to melt. Continue simmering until the pasta is al dente.
- Add in the sun-dried tomatoes and parmesan, tossing to distribute evenly. Off the heat, stir in the fresh basil. Adjust with salt and pepper and enjoy.
Notes
- If you are using dehydrated sun-dried tomatoes, then you can substitute using the preserved oil for olive oil instead.
- 8 oz of dry pasta is 1/2 of a 1 lb. box
