Chicken pesto pasta is a super easy and tasty meal that brings together juicy chicken, flavorful pesto, and tangy sun-dried tomatoes with bow tie pasta. It’s a great dish for busy nights when you want something fresh and satisfying without spending hours in the kitchen.
Chicken Pesto Pasta
Ingredients to make this Chicken Pesto Pasta
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1 (16 oz) package bow tie pasta
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1 teaspoon olive oil
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2 cloves garlic, minced
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2 skinless, boneless chicken breasts, cut into bite-sized pieces
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1 pinch crushed red pepper flakes (or to taste)
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½ cup pesto sauce
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⅓ cup oil-packed sun-dried tomatoes, drained and sliced
Pesto Sauce
Tie pasta
Boneless chicken breasts
Directions
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Cook the pasta: Boil salted water in a big pot, add the bow tie pasta, and cook it until just tender. Drain and set aside.
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Cook the chicken: Heat olive oil in a pan over medium heat. Add the minced garlic and cook for about 30 seconds until it smells good. Toss in the chicken pieces and sprinkle some crushed red pepper flakes. Cook for 6-8 minutes until the chicken is cooked through and has a little color.
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Mix in pesto: Turn the heat down low. Stir in the pesto sauce and sun-dried tomatoes so the chicken gets coated well.
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Combine pasta: Add the pasta to the pan and toss everything together so it’s all mixed and warm.
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Serve: Dish out your chicken pesto pasta and enjoy! You can top it with fresh basil or some Parmesan if you want.
Nutrition (per serving, about 4 servings) about this Chicken Pesto Pasta
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Calories: Around 480
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Protein: 35g
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Carbs: 45g
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Fat: 15g
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Fiber: 3g
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Sodium: 400mg (depends on pesto and tomatoes)
Prep Time
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Prep: 10 minutes
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Cook: 15 minutes
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Total: 25 minutes
FAQ
Q: Can I use different pasta shapes in this chicken pesto pasta?
A: Yes, any pasta you like will work—penne, rotini, or spaghetti are all good options.
Q: Can I swap the chicken for something else?
A: Sure! Shrimp or tofu work well as substitutes.
Q: Is store-bought pesto okay?
A: Totally! It saves time and tastes great.
Q: Is this dish spicy?
A: The red pepper flakes add a little kick, but you can use less or leave it out if you prefer.
Source: www.allrecipes.com
