Get ready to transform your weeknights with a truly delectable and effortlessly prepared meal: **Creamy Sun-Dried Tomato Pesto Chicken Pasta**. This recipe is a culinary delight, marrying tender shredded chicken with a rich, vibrant sauce infused with the intense flavors of sun-dried tomatoes and herbs. Forget spending hours in the kitchen; this dish comes together in just about 20 minutes from start to finish, making it the perfect solution for busy evenings when you crave something both comforting and gourmet.
Imagine perfectly cooked pasta coated in a luxurious, creamy sauce, studded with savory mushrooms and succulent chicken, all brightened by the tangy sweetness of sun-dried tomatoes. It’s a symphony of textures and tastes that will impress without demanding extensive effort. Whether you’re a seasoned home cook or just starting your culinary journey, this **easy chicken pasta recipe** is designed for success and maximum flavor with minimal fuss.
This comprehensive guide will walk you through every step, from selecting the ideal chicken to mastering the art of the creamy pesto sauce. We’ll share tips for maximizing convenience and flavor, ensuring your meal is not only quick but also exceptionally delicious. Get ready to add this incredible **sun-dried tomato pesto chicken** dish to your regular rotation!
The Secret to Speed: Choosing Your Chicken
One of the key elements that makes this **quick chicken pasta** recipe so incredibly fast and convenient is the type of chicken used. While many similar recipes start with raw chicken breasts, our approach streamlines the process significantly by utilizing cooked, shredded chicken. This simple change eliminates a major cooking step, cutting down prep time and making this a true **20-minute dinner** contender.
Initially, I experimented with cooking chicken breasts specifically for this dish, but quickly discovered that the sauce truly shines when paired with pre-cooked, shredded chicken. The texture of shredded chicken integrates seamlessly with the creamy pesto sauce, ensuring every bite is evenly coated and bursting with flavor. Here are your best options:
- Leftover Shredded Chicken: If you’ve cooked a whole chicken or chicken breasts/thighs for another meal, repurpose the leftovers! Both white meat (breast) and dark meat (thigh) work wonderfully, offering slightly different textures and richness.
- Store-Bought Rotisserie Chicken: For the ultimate in convenience, a pre-cooked rotisserie chicken is your best friend. It’s already seasoned, tender, and incredibly easy to shred. Just pull the meat from the bones, and you’re ready to go. This option is a game-changer for those extra-busy weeknights.
- Poached Chicken Breasts: If you prefer to cook your chicken fresh but still want shredded meat, gently poach chicken breasts. Simply simmer them in lightly salted water or broth until cooked through, then shred with two forks. This method yields moist, tender chicken perfect for absorbing the rich pesto sauce.
By opting for already cooked and shredded chicken, you’re not just saving time; you’re ensuring a consistently delicious result that’s perfect for a satisfying **weeknight dinner** or any day when time is a precious commodity.
Crafting the Irresistible Sun-Dried Tomato Pesto Sauce
The heart of this incredible dish is its vibrant, **creamy sun-dried tomato pesto sauce**. It’s a simple yet profoundly flavorful sauce that comes together in minutes, thanks to the star ingredient: sun-dried tomato pesto. We start by building a savory base before introducing the creamy elements.
Step 1: Sautéing the Mushrooms
Begin by heating a large skillet over medium heat. Add a tablespoon of olive oil and a tablespoon of butter. The combination of oil and butter helps achieve a beautiful golden-brown sear on your mushrooms while preventing the butter from burning too quickly. Once the fats are shimmering, add your sliced mushrooms. Button or cremini mushrooms are ideal, offering an earthy depth that complements the richness of the pesto. Sauté them for about 3-4 minutes, stirring occasionally, until they release their moisture and begin to soften and caramelize slightly. This step is crucial for developing their flavor and texture.
Step 2: Warming the Chicken
Next, add your pre-cooked, shredded chicken to the skillet with the mushrooms. Stir and cook for just 2-3 minutes. Remember, the chicken is already cooked, so you’re primarily warming it through and allowing it to absorb some of the savory mushroom and butter flavors. Once warmed, transfer the chicken and mushrooms to a separate bowl. This clears the skillet for sauce preparation and ensures your chicken and mushrooms don’t overcook.
Step 3: Whipping Up the Creamy Pesto Base
Now, for the magic of the sauce! Return the skillet to medium heat. Add a whole jar of sun-dried tomato pesto directly to the pan. I’ve tried various brands, and they all work wonderfully, bringing a concentrated burst of tangy, savory, and slightly sweet flavor. Jars typically range from 6 to 6.5 ounces – simply use the entire jar.
Gradually, begin to add the half and half. Pour it in slowly while vigorously whisking to combine it smoothly with the pesto. This whisking action is vital for preventing lumps and creating a silky-smooth, emulsified sauce. Continue to whisk and cook over medium heat for about 3 minutes. During this time, the sauce will gently warm, and its flavors will meld together beautifully, forming a luxurious foundation for your pasta.
With the creamy base established, it’s time to bring all the delicious components together. Return the sautéed chicken and mushrooms to the pan with the sauce. Stir gently to ensure all the chicken and mushrooms are thoroughly coated in the rich, vibrant sauce. Continue to cook for another 4-5 minutes, allowing the sauce to simmer and gently reduce. You’ll notice it will begin to thicken slightly, clinging beautifully to the chicken and mushrooms. Taste the sauce and adjust the seasoning with a little salt and freshly ground black pepper as desired. The sun-dried tomato pesto is already quite flavorful, so season carefully.
Finally, add the fresh spinach leaves. Roughly chopped spinach is perfect here. Gently mix it into the warm sauce. Spinach wilts very quickly, so it only needs a minute or two until it’s tender-crisp and vibrant green. This adds a wonderful pop of color, a touch of freshness, and an extra boost of nutrition to your creamy chicken pesto pasta.
Serving Your Creamy Sun-Dried Tomato Pesto Chicken Pasta
Once your rich and flavorful **sun-dried tomato pesto chicken** sauce is ready, the final step is combining it with your favorite pasta. There are a couple of popular serving styles, and the best choice often depends on personal preference.
Pasta Choices and Integration
While the recipe calls for rotini, this versatile sauce pairs beautifully with a variety of pasta shapes. Consider fettuccine for a classic Italian feel, penne or rigatoni for hearty texture, or even farfalle (bow-tie pasta) for a fun, elegant touch. For those looking for lighter options, zoodles (zucchini noodles) or spaghetti squash can be excellent low-carb alternatives, soaking up the creamy sauce beautifully.
Some people prefer to serve the pasta and sauce separately, allowing each diner to scoop their desired amount of sauce onto their pasta. This method is particularly useful if you have guests with different dietary preferences, for example, someone enjoying traditional pasta while another opts for vegetable noodles like zoodles. Keeping them separate caters to individual tastes and prevents certain pastas from becoming too soggy or over-sauced.
However, my personal preference, especially when serving just a few people, is to add the cooked pasta directly to the pan of sauce as soon as both are ready. This technique offers several advantages:
- Flavor Absorption: When pasta is tossed directly in the warm sauce, it has the opportunity to absorb more of the incredible sun-dried tomato pesto flavor, creating a more cohesive and deeply satisfying dish.
- Even Coating: Tossing the pasta in the pan ensures every single noodle is perfectly coated with the rich, creamy sauce, preventing any dry spots or uneven distribution.
- Simplified Service: It makes serving effortless. You simply scoop out perfectly sauced portions, ready to enjoy.
- Reduced Leftovers: Somehow, when I keep them separate, I often end up with leftover pasta *or* leftover sauce, but rarely an equal balance! Mixing them together ensures a more proportional meal and minimizes odd leftovers.
Perfect Pairings and Garnishes
To complete this delightful **creamy chicken pasta** meal, I love serving it with a simple green salad. A light, crisp salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta, balancing the flavors and adding freshness to your plate. This keeps the entire dinner on the table in 30 minutes or less!
For an extra touch of elegance and flavor, consider garnishing your finished dish with a sprinkle of freshly grated Parmesan cheese, a few fresh basil leaves, or a pinch of red pepper flakes for a subtle kick. These small additions can elevate the experience even further, making your **sun-dried tomato pesto chicken pasta** truly unforgettable.
Recipe FAQs for Sun-Dried Tomato Pesto Chicken Pasta
Absolutely! Sun-dried tomatoes are not just delicious; they are also a nutritional powerhouse. They are concentrated sources of vitamins, minerals, and antioxidants. These include lycopene, a potent antioxidant believed to decrease the risk of certain cancers, neutralize free radicals, and reduce inflammation throughout the body. Furthermore, they are packed with Vitamin C, which is essential for immune system support, Vitamin K for bone health, and iron, crucial for energy and blood health. Incorporating sun-dried tomatoes into your diet is a flavorful way to boost your nutrient intake, making them a fantastic ingredient for this **healthy chicken pasta recipe**.
Yes, absolutely! The rich and savory profile of the sun-dried tomato pesto, combined with the sautéed mushrooms, makes for an incredibly satisfying vegetarian sauce base. The mushrooms lend a “meaty” texture and umami depth, which can easily stand in for chicken. To enhance its vegetarian appeal and nutritional value, simply increase the quantity of mushrooms and spinach. You could also add other vegetables like zucchini, bell peppers, or cherry tomatoes. While I haven’t personally tried a fully vegetarian version yet, it’s high on my list, and I’m confident it would be delicious. If you give it a try before I do, please let me know how it turns out!
This **creamy pesto chicken pasta** is highly adaptable! For a different flavor profile, you could swap the half and half for coconut milk to add a subtle tropical creaminess, or use a splash of white wine to deglaze the pan before adding the half and half. You can also experiment with different herbs like fresh oregano or thyme. If you don’t have spinach, baby kale or arugula can be great leafy green substitutes. For an added layer of flavor, a sprinkle of toasted pine nuts or a dash of balsamic glaze before serving can elevate the dish even further, showcasing its versatility as a **flavorful pasta meal**.
If you’re a pasta enthusiast, this **Sun-Dried Tomato Pesto Chicken Pasta** is just the beginning of your culinary adventure. Explore other delightful options such as Penne alla Vodka sauce with Chicken for another creamy classic. For those who enjoy heartier, rustic meals, especially with a hunter in the family, you might love a recipe for venison tips and noodles. Or, if you’re looking for a unique and healthy twist on pasta, my green pasta sauce offers a refreshing alternative.
And for those moments when only cheesy goodness will do, don’t miss this incredibly easy recipe for baked ravioli casserole. It’s guaranteed to satisfy any craving for comfort food. Happy cooking!
📖 Recipe Card: Creamy Sun-Dried Tomato Pesto Chicken Pasta
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Sun Dried Tomato Pesto Chicken
5 minutes
20 minutes
25 minutes
Main Course
American
4
779
kcal
Sula
Ingredients
-
1½ – 2
pounds
chicken
cooked and shredded (rotisserie chicken works great!) -
8
oz
mushrooms
sliced (button or cremini) -
1
tablespoon
olive oil -
1
tablespoon
butter -
1 ½
cup
half and half -
6-6.5
oz
jar sun-dried tomato pesto -
2
cups
fresh spinach leaves
rough chopped -
2
cups
dried pasta
rotini or similar
Instructions
- Begin cooking pasta according to package directions. When done, drain and set aside.
- Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet on medium heat. Add the mushrooms and cook for 3-4 minutes, stirring occasionally.
- Add the chicken and stir with the mushrooms for 2-3 minutes. Remove chicken and mushrooms to a bowl.
- Add pesto to skillet. Slowly add the half and half, whisking vigorously to combine. Continue whisking and cook over medium heat for 3 minutes.
- Add the chicken and mushrooms back to the pan and stir to coat. Cook for 4-5 minutes; sauce will reduce and thicken slightly. Adjust seasoning with salt and pepper if desired.
- Add the spinach and mix in until just wilted.
- Add cooked pasta to the pan and stir to thoroughly coat. Serve immediately.
Video
Nutrition
Calories:
779
kcal
|
Carbohydrates:
35
g
|
Protein:
46
g
|
Fat:
50
g
|
Saturated Fat:
18
g
|
Cholesterol:
187
mg
|
Sodium:
603
mg
|
Potassium:
809
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
2356
IU
|
Vitamin C:
11
mg
|
Calcium:
179
mg
|
Iron:
3
mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.