Pesto Sun-Dried Tomato Pasta
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.
Servings: 2 entree servings
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