Sun-dried tomato pesto in a creamy pasta sauce is a better use of the stuff than spreading it on bread. This is a 30-minute dinner. Chicken, onion, garlic, a simple cream sauce with flour to keep it from breaking. The pesto is doing the seasoning work, so use a good one. Fresh basil and parmesan go on at the end. Done.
How to Make Creamy Pasta with Chicken and Sun-dried Tomato Pesto
The sauce won’t break if you’re patient
Add the half-and-half and flour mixture slowly and keep stirring over medium heat. Don’t rush it with high heat; the flour needs time to cook through or the sauce will taste starchy. Give it three to four minutes of steady stirring.
Pasta water is useful here
If the sauce thickens too much before you add the pasta, add a bit of the starchy pasta cooking water to loosen it. It also helps the sauce cling to the fettuccine rather than pooling at the bottom of the pan. 
Creamy Pasta with Chicken and Sun-dried Tomato Pesto
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A quick, flavorful pasta dish the whole family will love. Creamy sun-dried tomato pesto coats perfectly cooked chicken and pasta.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1 large boneless/skinless chicken breast, cubed
- 1 large tomato, diced
- 1 cups (237 ml) half and half mixed with 1 tbsp flour
- 3 tbsp sun-dried tomato pesto
- 0.5 tsp salt
- Handful of fresh basil leaves
- Freshly ground black pepper
- Parmesan cheese, grated
- 10 oz (283 g) fettuccine or pasta of choice, cooked al dente according to package directions
Instructions
- Prepare the pasta according to package directions.
- While the pasta is cooking, heat the oil over medium-high heat in a large skillet and sauté the onion until tender and translucent, about 5 minutes. Add the garlic and cook for another minute.
- Add the chicken and cook until no longer pink.
- Add the diced tomato and cook for another minute.
- Add the half-and-half/flour mixture, pesto, and salt and stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer for 5 minutes, stirring occasionally.
- Drain the pasta and add it to the skillet. Toss in the sauce to coat. Add the fresh basil leaves and toss to combine.
- Serve immediately with some freshly ground black pepper and grated Parmesan cheese.
Notes
- For a richer flavor, use high-quality sun-dried tomatoes packed in oil.
- To prevent the sauce from becoming too thick, gradually whisk in the half-and-half mixture.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 4
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use store-bought sun-dried tomato pesto?
Yes, jarred sun-dried tomato pesto works well. Look for one with olive oil rather than soybean oil for better flavor. Three tablespoons is the right amount, but taste and adjust.
What if I don’t have half-and-half?
Mix equal parts whole milk and heavy cream as a substitute. You can also use all heavy cream for a richer sauce, or all milk for a lighter one. Keep the tablespoon of flour either way.
How do I keep the chicken from drying out?
Cut it into even, small cubes so it cooks quickly and uniformly. Cook just until no longer pink, then add the liquid ingredients right away. The sauce will keep the chicken moist as it simmers.
Thanks, Brenda! No doubt they will. My toddler loved the chicken and the noodles. Couldn’t get him to eat the basil, but that just left more for me! ;)
Awesome recipe….will try it this week. I am sure my children will love it!