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Pesto Pasta with Chicken

This chicken pesto pasta is easy and delicious. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 3798.7 kcal

Equipment

  • 1 Large Stock Pot
  • 1 Large Skillet
  • 1 Colander
  • 1 Large Mixing Bowl
  • 1 Chef's Knife and Cutting Board

Ingredients
  

Main

  • 1 16 ounce package bow tie pasta
  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 2 skinless boneless chicken breasts, cut into bite-sized pieces
  • 1 pinch crushed red pepper flakes or to taste
  • ½ cup pesto sauce
  • ⅓ cup oil-packed sun-dried tomatoes drained and cut into strips

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Dotdash Meredith Food Studios
  • Heat oil in a large skillet over medium heat. Sauté garlic until tender. Dotdash Meredith Food Studios
  • Stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through. Dotdash Meredith Food Studios
  • Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly. Dotdash Meredith Food Studios

Notes

For optimal flavor, invest in high-quality pesto, or better yet, make it from scratch. When cooking the chicken, avoid overcrowding the skillet; cook in batches if necessary to ensure a golden sear rather than steaming. This promotes better flavor development. Always cook pasta to a true al dente; it will continue to cook slightly when combined with the hot chicken and sauce. A splash of reserved pasta water can help emulsify the sauce and create a richer, more cohesive coating. To elevate the dish further, finish with a generous sprinkle of freshly grated Parmesan cheese and a scattering of fresh basil or parsley. A squeeze of lemon juice at the end can brighten all the flavors.