5.0 from 12 votes
Tomato Pesto Pasta with Chicken
This easy 30 minute recipe features a bright sun dried tomato pesto paired with tender chicken and your favorite pasta noodles!
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 6 servings
Calories: 717 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian , American
Ingredients
For the Tomato Pesto –
- 14 ounces sun dried tomatoes in oil
- ½ cup walnuts almonds or pine nuts
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves
- 1 clove garlic
- ¼ teaspoon crushed red pepper
- ¼ - ½ cup olive oil
For the Chicken Pesto Pasta –
- 16 ounces dried pasta I used rigatoni
- 16 ounces boneless chicken breast
- salt and pepper
Instructions
- Set a large pot of salted water over high heat and bring to a boil.
- Meanwhile, place a skillet over medium heat. Add the walnuts and toast for 1 to 3 minutes, tossing, until they smell rich and toasty. Then turn off the heat and remove the nuts. Reserve the skillet for later use.
- Set out a food processor. Add the sun-dried tomatoes and their oils, toasted walnuts, Parmesan cheese, fresh basil leaves, garlic, and crushed red pepper. Purée until smooth. Scrape the bowl of the food processor. Then lock the lid back into place and purée again drizzling olive oil into the food processor, until it reaches a spreadable consistency.
- Once the water is boiling, drop the pasta into the water, stir, and then cook according to the package instructions. Drain the pasta, reserving 1 cup of pasta water to use in the sauce if needed.
- While the pasta is cooking place the skillet back over medium heat. Add a tablespoon of olive oil (or butter) to the skillet. Salt and pepper the chicken liberally on both sides. Then sear the chicken breasts for 5 to 6 minutes per side. Once fully cooked, move the chicken breasts to a cutting board and let them rest for 3 to 5 minutes before slicing into thin pieces.
- When ready to serve, move the cooked pasta to a large mixing bowl. Add about half of the sun-dried tomato pesto. Mix well, adding a little bit of reserved pasta water if needed to loosen the pesto. Add in more pesto if you like. You can use it all, or save some for later use.
- Once the pasta is well coated in pesto, stir in the sliced chicken pieces. Serve warm or at room temperature.
Cup of Yum
Notes
- Use any kind of dried pasta you like. Omit the chicken for a vegetarian version.
- Use any kind of dried pasta you like. Omit the chicken for a vegetarian version.
- This is a great make ahead recipe for your weekly meal prepping! The pesto flavors and pasta just get tastier and tastier after they have been combined. Keep leftovers in the refrigerator in an airtight container and enjoy within 4 days.
Nutrition Information
Serving
1.5cup
Calories
717kcal
(36%)
Carbohydrates
96g
(32%)
Protein
39g
(78%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
56mg
(19%)
Sodium
311mg
(13%)
Potassium
2782mg
(79%)
Fiber
11g
(44%)
Sugar
27g
(54%)
Vitamin A
752IU
(15%)
Vitamin C
27mg
(30%)
Calcium
179mg
(18%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 717
% Daily Value*
| Serving | 1.5cup | |
| Calories | 717kcal | 36% |
| Carbohydrates | 96g | 32% |
| Protein | 39g | 78% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 311mg | 13% |
| Potassium | 2782mg | 59% |
| Fiber | 11g | 44% |
| Sugar | 27g | 54% |
| Vitamin A | 752IU | 15% |
| Vitamin C | 27mg | 30% |
| Calcium | 179mg | 18% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.