Hey you guys! Remember that pesto genovese from last week!?
It’s back! And serving as the base for this creamy pesto pasta with chicken and sun-dried tomatoes. Here’s the best part (drumroll please), it takes only 30 minutes to make! That’s like music to my ears. A delicious and satisfying meal that the whole family will enjoy is a BIG win in my book, especially when it’s SO quick and easy to make.
This dish is also very versatile. Don’t like chicken? No probs, leave it out! Love tomatoes? Add more! You could even throw in some fresh chopped tomatoes with the sun-dried tomatoes just to create a flavorful tomato-ey party in your mouth. You like your pasta on the extra saucy side? Add more cream and pesto you saucy person! One important note however. When you are just about to sit down and eat your dreamy pasta, DON’T forget to grab your microplane to top this off with some finely grated parmesan. And then when you think you’ve grated enough, grate a little more (just for good measure).
I don’t know what it is about a creamy pesto pasta dish like this one, but it just makes me want to smile, lean back in my chair, and close my eyes for a moment to savor the tastiness. You do this too? Please tell me you do. It’s like pure creamy pasta comfort in a bowl. And I’m pretty sure if you make this for your next dinner guests, you’ll have a hard time getting them out the door. Either because they ate too much or because they’ll be hoping that you’ll cook up some more (and since it takes less than 30 minutes to cook, you could make it again!). But you should probably cut them off at some point. Too much of a good thing can be……well, never mind.
This is also my go-to meal for meal trains (**see notes below in the recipe). I often make this meal for families that have just welcomed a new baby into their lives. I can tell you after having birthed two children of my own, this creamy comforting plate of pasta with chicken and sun-dried tomatoes is where it’s at! There is definitely no shame in enjoying a plate of creamy pasta after all the hard work of labor. No shame at all. In fact, make sure you cook up enough of this tasty dish so that superstar mama can have a second helping. And don’t forget her other half. Birthing is hard work for them too and this creamy pasta will be welcomed with a big smile and a hungry appetite.
Delicious, quick, and easy 30-minute gluten free creamy pesto pasta topped with chicken, sun-dried tomatoes & parmesan.
- Cook the pasta according to the package directions, drain and toss with just enough olive oil to prevent noodles from sticking together while preparing the rest of the dish.
- While pasta is cooking, heat the grill to medium-high heat. Brush olive oil on both sides of the chicken. Season with salt, pepper, and chicken seasoning.
- Grill the chicken breasts for 4-5 minutes on each side or until the chicken is cooked through. Allow the chicken to rest for 5 minutes before slicing it.
- Drain the oil from the sun dried tomatoes and chop into smaller pieces if you prefer.
- Place empty pot used for pasta back on the stove at medium heat. Add sun dried tomatoes to the pan and saute for a few minutes, until fragrant.
- Add the heavy whipping cream and pesto. Stir until incorporated.
- Stir in the cooked pasta and sliced chicken.
- Serve and top with finely grated parmesan cheese.
* I used Kirkland Organic No-Salt Seasoning for my all-purpose seasoning mix for the chicken. I also used gluten free penne pasta. Right now, the brands of gluten free penne that I am enjoying are Delallo Gluten Free Brown Rice Penne Rigate, Lundberg’s Penne Brown Rice Pasta, and Jovial Organic Brown Rice Penne Rigate. I have found that buying my gf pasta in bulk through Amazon is quite a bit more cost efficient in comparison to purchasing single boxes in the grocery store, which is why I have linked you to these products selling them in 6 and/or 12 packs. Dried pasta doesn’t spoil and it will eventually be eaten in my household so I prefer to save some dollars where I can by buying the larger quantities through Amazon.
**When I prepare this dish to be served later (such as when I’m delivering it to someone on a meal train) I cook the dish the night before but do not stir in the cream and pesto until right before I head out the door the following day to deliver it. Tossing the noodles in the olive oil the night before should prevent them from sticking so that you can easily stir in the cream and pesto at a later time. Waiting until the day the meal will be served to add the cream and pesto will help prevent the noodles from soaking up too much of the sauce before it is actually eaten.
Nutritional information based on using prepared pesto from my Pesto Genovese recipe and gluten free brown rice penne pasta.
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