This Chicken Pesto Pasta is filled with bow-tie pasta, chunks of chicken, cheese, sun-dried tomatoes, garlic and pesto making it a dinner idea that is sure to please.
Pastas are one of the simplest, most generally liked dinner recipes on the planet. Our family especially likes pasta with chicken – like chicken bacon ranch pasta, chicken Alfredo, or this pesto chicken pasta.
The perfect flavorful combo
It’s very obvious that the Luna family is obsessed with the pasta + chicken + cheese combo!
We have dozens of recipes here on the site that fall under this category. What can we say?? The combo is usually loved by the whole family, which is why today’s Chicken Pesto Pasta was another dinner winner!
Along with the perfect pasta, chicken and cheese combo, we’ve always loved the pesto flavor. Adding it in with our favorite combo was amazing and made this chicken recipe so flavorful and delicious. And with hints of garlic and spices, this dish was another keeper we will be adding to the meal rotation.
How to Make Pesto Pasta:
We are grateful this recipe was very easy to make. Unlike many of our pasta dishes, this recipe isn’t coated in a heavy cream, which made the dish a little lighter.
PASTA. Cook pasta al dente according to package directions and drain.
CHICKEN. In a large skillet, saute garlic in hot oil until tender. Add in chicken and red pepper flakes. Cook until cooked through and golden brown. Place on a paper towel to soak up any grease.
COMBINE. In a large bowl, toss together your pasta, chicken, sun-dried tomatoes, parmesan cheese, pesto, garlic salt and pepper (to taste). Serve and ENJOY!
Can I add vegetables? Yes! You can add roasted asparagus or broccoli. You can even add halved red and yellow cherry tomatoes for some added flavor and color. Remember that if you add more ingredients you’ll also want to add more pesto sauce so that everything is coated well.
Storing. You can store leftovers in an airtight container the fridge for 3-4 days. You can either eat the leftovers cold or warm it up in a skillet over medium heat. If your dish is looking a little dry add some extra pesto and olive oil.
Freezing. This dish is at its best served fresh. However, you can freeze it to serve later. Be sure your pasta is cooked al dente. Combine ingredients according to recipe. Place in a freezer safe airtight container and freeze for 2 months.
To serve: thaw in fridge. You can either serve cold or warm it up in a skillet over medium heat. If your dish is looking a little dry add some extra pesto and olive oil.
Since we love chicken, that was definitely our meat of choice for this recipe. We do think sausage would be great too, so we are hoping to try that next. 😉
Complete the meal by also making:
For more dinner ideas with pesto, check out:
Pesto Pasta recipe
- 16 ounces bow tie pasta
- 1 tsp olive oil
- 2 tsp minced garlic
- 2 boneless skinless chicken breasts cubed
- 1/4 tsp crushed red pepper flakes
- 1/2 cup oil packed sun-dried tomatoes drained and sliced
- 1/2 heavy whipping cream
- 8.1 oz jar pesto sauce
- 1/2 cup parmesan cheese
- garlic salt (with parsley flakes)
- garlic pepper
- Cook pasta al dente according to package directions; drain.
- In a large skillet, saute garlic in hot oil until tender.
- Add in chicken and red pepper flakes. Cook until cooked through and golden brown. Place on a paper towel to soak up any grease.
- Pour chicken and cooked pasts back into the large skillet. Add sun-dried tomatoes, parmesan cheese, pesto, heavy whipping cream, garlic salt and pepper (to taste). And cook until heated through.
- Serve warm and sprinkle with more Parmesan cheese if desired.
Adapted from AllRecipes.com