Delicious, quick, and easy 30-minute gluten free creamy pesto pasta topped with chicken, sun-dried tomatoes & parmesan.
- 10 oz. gluten free penne pasta (see Note #1)
- olive oil
- salt and pepper
- 1 tablespoon all purpose seasoning mix for chicken (see Note #2)
- 3–4 chicken breasts
- 1/3 cup julienned cut sun-dried tomatoes in olive oil
- 1/2 cup prepared or homemade pesto
- 1/4 cup heavy whipping cream
- Parmesan Reggiano, for serving (optional)
- 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.
- Gluten free penne pasta brands that I enjoy are Jovial Organic Brown Rice Penne Rigate, Delallo Gluten Free Brown Rice Penne Rigate, and Lundberg’s Penne Brown Rice Pasta. I have found that buying my gf pasta in bulk through Amazon is quite a bit more cost effective 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.
- I use Kirkland Organic No-Salt Seasoning for my all-purpose seasoning mix for the chicken.
- 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 to deliver it the following day. 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 that 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 served.
- Category: Dinner
- Method: Grill, Boil
- Cuisine: Italian