Creamy Pesto and Sun Dried Tomato Pasta

My Creamy Sun Dried Tomato Pesto Pasta combines tender seasoned chicken and penne with spinach in a rich Parmesan cream sauce made with sun-dried tomato pesto. The tomato pesto gives every bite a deep, savory flavor that's balanced by the creamy sauce and freshly grated Parmesan. Ready in just 30 minutes, this protein-packed pasta is an easy weeknight dinner that tastes like something you'd order at your favorite Italian restaurant.

From Marry Me Shrimp Pasta to Prawn Chorizo Pasta, I love sun dried tomatoes. They are known for their intense flavor and are often chewy, slightly sweet and pair perfectly with most pasta. Mix them with a pesto sauce and it's heaven on earth!

This pesto and sun-dried tomato pasta is also the perfect introduction to my viral pastas, often seen on Instagram and Facebook. Pasta with Pesto and Tuna and Canned Salmon with Pasta a fabulous option when in a crunch for time. If you have the night to yourself, Creamy Garlic Steak Pasta and Chicken Bacon Mushroom Pasta are two must try recipes.

Satisfy your sweet tooth with Gluten Free and Dairy Free Cookies or an extravagant Gluten Free Dairy Free Chocolate and Vanilla Cake.

What Is Sun Dried Tomato Pesto Pasta?

Sun Dried Tomato Pesto Pasta is a pasta dish made with pesto that uses sun-dried tomatoes as its main flavor instead of the fresh basil-forward flavor of traditional green pesto. Sun-dried tomato pesto has a deeper, richer tomato flavor that pairs especially well with creamy sauces. My version combines it with heavy cream, Parmesan, spinach, seasoned chicken, and penne for a creamy, protein-packed pasta dinner that's ready in just 30 minutes.

Why You Will Love This Recipe

• Simple Ingredients: This pesto sun dried tomato pasta can be made with just a handful of ingredients helping you save money at the store.
• Easy to Make: This pot of chicken pasta takes less than 30 minutes. A perfect option for busy weeknights.
• Amazing Flavor: The combination of pesto and sun dried tomatoes is a great way to add flavor to your table. You can add or reduce your level of heat with ease. 

Ingredients

Check out the recipe card at the bottom of the page for a full list of ingredients and their exact amounts.

Sun-Dried Tomato Pesto

Sun-dried tomato pesto is the key ingredient that gives this pasta its bold, savory flavor. Unlike traditional green pesto, which is primarily basil-forward, sun-dried tomato pesto has a richer, slightly sweet tomato flavor with herbs, garlic, and cheese. I use it because its concentrated flavor holds up especially well when mixed with heavy cream and Parmesan, creating a rich, creamy sauce without losing that signature sun-dried tomato taste.

Chicken

2 large Springer Mountain Farms chicken breasts or any other chicken breast. I prefer Springer Mountain because they are antibiotic and hormone-free. They are also certified humane and do not use any animal by-products in their feed.

Heavy Cream and Parmesan

These two ingredients are the source of the cream sauce. I use the heavy cream to help mellow out the heavy tomato pesto flavor. I use parmesan as a key part of the sauce to create a smooth sauce with the perfect salty finish.

Pasta

I used gluten-free penne pasta. Any shape of your choosing will work well.

Flavor Variations

• Add In Extras: I love pasta with sun dried tomatoes and bacon. Mushrooms, broccoli, and peas are all great to make this easy pesto pasta loaded with flavor.
• Garnish: I love to add pine nuts, walnuts, and fresh basil on top of this sun dried tomato pesto pasta. Extra sun dried tomatoes is also a nice touch.
• Homemade Pesto: Nothing beats a homemade basil pesto sauce with garlic. If you have the time, and a food processor, it will definitely impress the best of them.

How to Make Pesto and Sun Dried Tomato Pasta

Step 1. Cook the pasta in generously salted water for al dente according to the package instructions. Drain the water but leave some to the side. Dice the chicken into half an inch pieces. Place the chicken into a medium sized bowl and season it  with the dry ingredients.

Step 2. In a large saute pan, on medium heat,  add the olive oil. Then sauté the chicken for 3 to 4 minutes per side until the internal temperature reaches 165°. Then, remove the chicken from the pan and set aside.

Step 3. To the same pan, lower the heat to medium, add the diced purple onion. Allow this to cook until the onions become translucent. About three minutes. Then add the spinach.

Step 4. Continue to stir. Now, add the sun-dried tomato pesto sauce, and heavy cream and wait for it to slightly bubble. Around this time, it should begin to thicken. Once the sauce thickens, add in the Parmesan cheese and stir well.

Step 5. Once everything is combined and creamy, add back in the chicken and cooked pasta. If your sauce is too thick, at this point, you can add 2 tablespoons of pasta water at a time until your desired consistency has been met.

Step 6. Add salt and pepper to taste. Mix well and enjoy!

Expert Tips

• Don't Overcook the Pasta: Cook the penne just to al dente so it stays firm when tossed with the hot cream sauce.
• Reserve Pasta Water: Save at least ½ cup before draining. Add it a little at a time if the finished sauce becomes too thick.
• Don't Overcook the Chicken: Dice the pieces evenly and remove them once they reach 165°F so they stay juicy when returned to the sauce.
• Lower the Heat for Parmesan: Add Parmesan after reducing the heat so it melts smoothly instead of becoming grainy.
• Use Freshly Grated Parmesan: It melts much more smoothly into the cream sauce.
• Let the Tomato Pesto Cook Briefly: If your testing supports it, let it warm in the pan before adding cream to intensify the tomato flavor.

Pesto and Sun Dried Tomato Pasta FAQ's

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📖 Recipe

Pesto and Sun Dried Tomato Pasta

1x2x3x

This Creamy Sun Dried Tomato Pesto Pasta combines tender seasoned chicken, penne, and spinach in a rich Parmesan cream sauce made with sun-dried tomato pesto. Ready in just 30 minutes, it's an easy, protein-packed pasta dinner with bold, savory flavor in every bite.

5 from 12 votes

Nicole Kendrick

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Video

1x2x3x

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course lunch, Main Course

Cuisine American, Italian

Servings 5

Calories 841 kcal

Equipment

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  1 Circulon Halo Ceramic Nonstick 5-Quart Sauté Pan
• ▢
  Measuring spoons
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  Measuring cups
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  1 Strainer

Ingredients

  

1x2x3x

Chicken

• ▢ 2 Springer Mountain Farms chicken breasts diced small
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 teaspoon dry basil
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon salt

Pesto Pasta

• ▢ 1 box gluten-free penne pasta any pasta shape is fine
• ▢ 6.7 oz jar of sun dried tomato pesto I used felippo berio
• ▢ ¼ purple onion diced small
• ▢ 1 cup fresh spinach
• ▢ 1 ¾ cup heavy cream
• ▢ ¾ cup parmesan cheese
• ▢ Optional ½ cup pasta water

Instructions

 

• Cook the pasta in generously salted water for al dente according to the package instructions.
• Once the pasta is done cooking, remove the pasta and reserve about half a cup of pasta water just in case your sauce is too thick at the end. This isn’t always used, but it is great to have on hand.
• Dice the chicken into half an inch pieces. Place the chicken into a medium sized bowl and season it with the dry ingredients: basil, garlic powder, salt, paprika.
• In a large saute pan, on medium high heat, add the olive oil. Then sauté the chicken for 3 to 4 minutes per side until the internal temperature reaches 165°. Then, remove the chicken from the pan and set aside.
• To the same pan, lower the heat to medium, add the diced purple onion. Allow this to cook until the onions become translucent. About three minutes. Then, add the spinach.
• Mix this really well then add the sun-dried tomato pesto sauce, and heavy cream. Continue to stir this until it begins to slightly bubble. Around this time, it should begin to thicken. Once the sauce thickens, add in the Parmesan cheese and stir well. Once everything is combined and creamy, add back in the chicken and cooked pasta. Serve and enjoy!
If your sauce is too thick, you can add 2 tablespoons of pasta water at a time until your desired consistency has been met.

Nutrition

Calories: 841kcalCarbohydrates: 81gProtein: 38gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 162mgSodium: 678mgPotassium: 1205mgFiber: 5gSugar: 11gVitamin A: 2313IUVitamin C: 12mgCalcium: 269mgIron: 4mg

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