Chicken Pesto Pasta with Sun-Dried Tomatoes 🍝🌿

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Prepare the Chicken:
    • Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté Garlic and Sun-Dried Tomatoes:
    • In the same skillet, lower the heat to medium. Add the garlic and sun-dried tomatoes and sauté for 1–2 minutes until fragrant.
  4. Combine Ingredients:
    • Stir in the pesto sauce and heavy cream (if using). Add the cooked pasta, chicken, and reserved pasta water (a little at a time) to loosen the sauce as needed. Mix well until everything is coated in the pesto.
  5. Add Parmesan:
    • Stir in the grated Parmesan cheese and let it melt into the sauce, creating a rich, flavorful coating.
  6. Serve:
    • Plate the pasta and garnish with fresh basil leaves and additional Parmesan cheese. Serve immediately and enjoy!

Tips:

  • Use rotisserie chicken or pre-cooked chicken for an even quicker meal.
  • Add baby spinach or arugula for a fresh, healthy twist.

This Chicken Pesto Pasta is a guaranteed crowd-pleaser! 🥰