Pesto Pasta with Chicken
This pesto pasta with chicken is a quick and flavorful weeknight dinner that comes together in just 30 minutes. Featuring tender chicken, vibrant pesto, and delicious sun-dried tomatoes, this easy pesto pasta recipe is sure to become a family favorite.
Equipment
- Large pot
- Large skillet
- Large bowl
Ingredients
- 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 and prep all your ingredients. Drain the sun-dried tomatoes, mince the garlic, and chop the chicken into bite-sized pieces.
- Bring a large pot of salted water to a boil. Cook the bow tie pasta until al dente, about 8 to 10 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté just until fragrant. Stir in the chicken and sprinkle with crushed red pepper flakes. Cook for 6-8 minutes, turning occasionally, until the chicken is golden and cooked through.
- In a large bowl, combine the cooked pasta, chicken, pesto, and sun-dried tomatoes. Toss until everything is evenly coated in the sauce.
- Dish up the pasta and serve it warm. Add a sprinkle of Parmesan cheese if you’d like!
Notes
Cook the pasta al dente so it holds up when tossed with the sauce. Adjust the heat: Scale back the red pepper flakes if you like it mild, or add more for a spicy kick. Go homemade: If time allows, make your own pesto for a fresher, herb-forward flavor. Reheat gently: If you have leftovers, warm them on low heat to avoid drying out the chicken. Store leftovers in an airtight container in the fridge for up to 3 days.