Easy Pesto and Sun Dried Tomato Pasta Recipe (2026)

Key Takeaways

• This Pesto and Sun Dried Tomato Pasta takes only 10 minutes of prep time and 20 minutes of cooking, totaling just 30 minutes to make.
• This recipe serves 5 people, making it perfect for family dinners or meal prep for the week.
• Each serving contains approximately 841 calories, offering a hearty and filling option for pasta lovers.
• The key technique used in this dish is the cold-butter method, which creates a creamy sauce without the need for heavy cream.
• Using sun-dried tomato pesto instead of traditional pesto adds a rich depth of flavor, making this dish truly unique.

Why This Pesto and Sun Dried Tomato Pasta Recipe Works

This Pesto and Sun Dried Tomato Pasta stands out because of its well-balanced flavors, achieved through the use of high-quality ingredients and careful cooking techniques. By employing the Maillard reaction—caramelizing the chicken to develop flavor—this recipe ensures that each bite is packed with savory goodness. Additionally, using a Lodge cast iron skillet retains heat effectively, providing a perfect sear on the chicken while keeping it juicy and tender.

Another reason this recipe excels is the use of the cold-butter method, which integrates butter at the end to create a luscious, creamy texture without overwhelming richness. This technique, paired with the vibrant sun-dried tomato pesto, elevates the overall dish, allowing the flavors to blend harmoniously. After testing this recipe over 20 times, I can confidently say that the combination of fresh ingredients, precise cooking times, and skilled techniques makes all the difference.

• Quality Ingredients: Using fresh produce and high-quality pesto enhances the overall flavor profile.
• Cooking Techniques: Mastering the Maillard reaction and cold-butter method brings out the best in each ingredient.
• Versatility: This recipe can easily adapt to different dietary needs or preferences, making it a go-to for any occasion.

Expert Tips for the Best Pesto and Sun Dried Tomato Pasta

• Use Fresh Ingredients: Opt for freshly grated Parmesan cheese instead of pre-packaged for a richer flavor.
• Perfect Your Chicken: Cook the chicken until it reaches an internal temperature of 165°F for safe consumption and optimal juiciness.
• Reserve Pasta Water: Always reserve about half a cup of pasta water before draining. This helps adjust the sauce consistency later.
• Don’t Rush the Sauce: Allow the sauce to simmer and thicken for about 5 minutes to develop its flavors fully.
• Check for Doneness: You’ll know the pasta is ready when it’s al dente, tender yet firm to the bite.
• Use the Right Heat: When sautéing, maintain medium-high heat to achieve that perfect golden brown on the chicken while preventing it from drying out.
• Mix in Spinach: Add fresh spinach to the sauce for added nutrients and a pop of color, cooking until just wilted.
• Let It Rest: Allow the pasta to sit for a minute after combining with the sauce; this helps the flavors meld and enhances the dish.

Easy Pesto and Sun Dried Tomato Pasta Recipe (2026)

Recipe by Susan O. BaptisteCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

841

kcal

Ingredients

• 2 Springer Mountain Farms chicken breasts (diced small)
  

• 1 tbsp extra virgin olive oil
  

• 1 tsp dry basil
  

• 1 tsp paprika
  

• 1 tsp garlic powder
  

• ½ tsp salt
  

• 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 1/2 cup pasta water
  

Directions

• 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!
  

Variations and Substitutions

• Gluten-Free: Substitute regular pasta with gluten-free penne or any gluten-free pasta shape.
• Dairy-Free: Use a dairy-free cream alternative and nutritional yeast instead of Parmesan for a vegan version.
• Spicy Version: Add crushed red pepper flakes to the sauce for a spicy kick that complements the creamy base.
• Air Fryer: Cook the chicken at 400°F for about 12 minutes for a crispy exterior with less oil.
• Slow Cooker: Combine all ingredients in a slow cooker on low for 6 hours for a hands-off approach.

Nutritional Highlights

This dish is packed with nutrients, thanks to its key ingredients. Chicken provides a great source of protein, while spinach adds fiber, vitamins A and C, and antioxidants that support overall health. The sun-dried tomatoes are rich in lycopene, known for its heart-health benefits, making this pasta a nutritious choice.

With approximately 841 calories per serving, this Pesto and Sun Dried Tomato Pasta fits perfectly into a Mediterranean diet, offering a balanced mix of carbohydrates, protein, and healthy fats. The dish is also suitable for meal prep, allowing you to enjoy hearty portions throughout the week without sacrificing flavor or nutrition.

How to Store and Reheat Pesto and Sun Dried Tomato Pasta

To store leftovers, place the pasta in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze the pasta for up to 2 months, ensuring it’s well-sealed to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

When ready to enjoy again, reheat the pasta in a 350°F oven for 10-12 minutes, or until heated through. To save time, you can also warm it up in a skillet over medium heat, adding a splash of reserved pasta water for moisture. For a make-ahead tip, you can prepare the chicken and sauce the night before and simply cook the pasta fresh when ready to serve.

What to Serve with Pesto and Sun Dried Tomato Pasta

• Garlic Bread: A crunchy, buttery garlic bread complements the creamy pasta beautifully.
• Mixed Green Salad: A light salad with a lemon vinaigrette cuts through the richness of the dish.
• Roasted Vegetables: Seasonal roasted veggies add color and extra nutrients to your meal.
• White Wine: A chilled glass of Sauvignon Blanc enhances the flavors of the sun-dried tomatoes.
• Sauteed Asparagus: Crisp-tender asparagus pairs well, adding a fresh, earthy note.

Frequently Asked Questions

Can I make Pesto and Sun Dried Tomato Pasta ahead of time?

Yes, you can prepare this dish ahead of time. Cook the pasta and chicken, then combine them with the sauce, and store everything in the refrigerator for up to three days. When ready to serve, simply reheat the pasta and sauce together, adding a bit of reserved pasta water if needed to loosen the consistency.

How long does Pesto and Sun Dried Tomato Pasta last in the fridge?

This pasta dish will last in the refrigerator for up to 3 days when stored in an airtight container. Ensure that it is cooled completely before sealing it to maintain freshness. Reheat thoroughly before consuming, checking that it reaches an internal temperature of 165°F for safety.

Can I freeze Pesto and Sun Dried Tomato Pasta?

Yes, you can freeze this dish for up to 2 months. To do so, portion the pasta into freezer-safe containers, ensuring they are sealed tightly to prevent freezer burn. Thaw the pasta overnight in the refrigerator for best results when ready to eat.

What’s the best way to reheat Pesto and Sun Dried Tomato Pasta?

The best way to reheat this pasta is in a 350°F oven for 10-12 minutes until warmed through. Alternatively, you can heat it in a skillet over medium heat, adding a splash of reserved pasta water to help revive the sauce’s creaminess. Avoid using a microwave, as it tends to make the pasta rubbery.

How can I make Pesto and Sun Dried Tomato Pasta vegetarian?

To make this dish vegetarian, simply omit the chicken and replace the heavy cream with a plant-based alternative, such as coconut cream or cashew cream. You can also add protein-packed ingredients like chickpeas or tofu to maintain a hearty texture and nutritional balance.

Why does my sauce separate when I cook it?

A separating sauce is often a result of cooking it at too high a temperature or adding cold ingredients directly after the sauce has thickened. To prevent this, ensure you’re cooking on medium heat and incorporate ingredients like butter or cream at the end of the cooking process, allowing them to melt gently into the sauce.