Name: Creamy Chicken Pesto Pasta with Sundried Tomatoes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 1 teaspoon Italian seasoning; Kosher salt, to taste; Black pepper, to taste; 8 ounces penne pasta, preferably with ridges; 2 tablespoons extra virgin olive oil; 1/2 cup heavy cream; 1/4 cup parmesan cheese, plus more for serving if desired; 1/4 cup sun dried tomatoes, drained if packed in oil; 1/2 cup basil pesto, homemade or quality store-bought, plus more if desired; 1/2 to 1 teaspoon red pepper flakes; Handful of torn fresh basil leaves, for garnish

If you’re craving a dish that’s rich, comforting, and bursting with flavor, you’re going to want to stick around for this one. I’m excited to share my Creamy Chicken Pesto Pasta with Sundried Tomatoes Recipe, which I absolutely love because it’s quick to whip up yet feels so indulgent. Whether it’s a busy weeknight or a weekend treat, this pasta dish hits all the right notes with tender chicken, silky cream, tangy sundried tomatoes, and that fresh pesto punch. Trust me, once you try it, this creamy, dreamy pasta will become your go-to favorite!

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Why You’ll Love This Recipe

Quick and Easy: You can have this delicious meal ready in just about 20 minutes, perfect for busy nights.
Rich, Creamy Texture: The heavy cream and parmesan melt into the sauce for a luscious coating on every bite.
Burst of Bold Flavors: Sundried tomatoes add a tangy sweetness that perfectly complements the basil pesto.
Versatile and Family-Friendly: It’s a crowd-pleaser, great for serving a family or impressing guests without fuss.

The image shows a white plate resting on a white marbled surface, filled with penne pasta covered in green pesto sauce, mixed with small pieces of cooked chicken in light brown color, scattered red pepper flakes, and topped with fresh green basil leaves and white shredded cheese. Beside the plate, there is a silver fork on the right side. In the background, there is a white pot containing more of the same pasta dish. Surrounding the pot are small white bowls holding spices, including red flakes and a light-colored powdered seasoning, and a piece of yellow cheese rests near the bowls. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Pesto Pasta with Sun-Dried Tomatoes, flavorful pasta dishes, easy chicken pasta recipes, quick weeknight dinners, gourmet pasta ideas

Ingredients You’ll Need

Each ingredient plays a special role in bringing this dish together. When I first tried making Creamy Chicken Pesto Pasta with Sundried Tomatoes Recipe, I made sure to use pasta with ridges to help the sauce cling beautifully. And those sundried tomatoes? You’ll want to pick good quality ones, ideally packed in oil for extra flavor.

Flat lay of a small pile of boneless skinless chicken breast pieces seasoned with Italian herbs, a handful of uncooked ridged penne pasta, a small shallow dish of golden olive oil, a small bowl of creamy heavy cream, a quarter cup of grated parmesan cheese in a small mound, a small cluster of sun-dried tomatoes, a half cup dollop of vibrant green basil pesto, a few red pepper flakes scattered nearby, and a few fresh torn basil leaves artfully arranged, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Pesto Pasta with Sun-Dried Tomatoes, flavorful pasta dishes, easy chicken pasta recipes, quick weeknight dinners, gourmet pasta ideas

Boneless skinless chicken breasts: Cutting into 1-inch pieces helps them cook evenly and stay juicy.
Italian seasoning: A simple blend to give the chicken that classic, herby boost.
Kosher salt: Essential for seasoning both chicken and pasta water just right.
Black pepper: Adds a touch of warmth and spice.
Penne pasta: I prefer ridged penne since it holds the creamy sauce better.
Extra virgin olive oil: For sautéing the chicken and adding that rich, fruity undertone.
Heavy cream: The key to that velvety sauce that clings to every piece of pasta and chicken.
Parmesan cheese: Adds salty, nutty depth and a gooey finish.
Sundried tomatoes: These bring subtle acidity and sweetness; if they’re packed in oil, drain but save some oil for extra flavor if you want.
Basil pesto: Homemade is my favorite, but a high-quality store-bought version works great too.
Red pepper flakes: For a mild kick, adjustable to your heat preference.
Torn basil leaves: Fresh and bright, perfect for garnish and a final pop of color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I enjoy about the Creamy Chicken Pesto Pasta with Sundried Tomatoes Recipe is how easy it is to make your own. Feel free to swap, add, or remove ingredients depending on what you like or have on hand.

Use shrimp or turkey: I’ve swapped the chicken for shrimp when I wanted a seafood twist, and it worked wonderfully with the creamy sauce.
Make it vegetarian: Skip the chicken and add sautéed mushrooms or roasted veggies like zucchini and bell peppers for a hearty vegetarian version.
Switch pasta shape: Fusilli or farfalle also work great to hold the saucy goodness if you prefer a different noodle texture.
Spice it up or down: Adjust the red pepper flakes to your heat preference, or omit them for a mild family-friendly dish.
Lighten the sauce: Swap heavy cream for half-and-half or Greek yogurt, but keep in mind this changes the texture slightly.

How to Make Creamy Chicken Pesto Pasta with Sundried Tomatoes Recipe

Step 1: Season your chicken

I always start by tossing the chicken pieces with Italian seasoning, a good pinch of kosher salt, and freshly ground black pepper. This simple seasoning boost gives every bite great flavor. Make sure each piece is evenly coated—this prevents bland spots and helps the chicken brown nicely in the pan later.

Step 2: Cook the pasta al dente

Boil a large pot of salted water, aiming for about a tablespoon of salt which makes a big difference in the pasta’s flavor. I like to use ridged penne here, which holds the sauce beautifully. Cook it until just al dente—around 8 to 9 minutes—so that it finishes cooking with the sauce without getting mushy.

Step 3: Sauté the chicken until golden and cooked through

While your pasta boils, heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken pieces in a single layer, cooking them until they develop a lovely golden-brown crust outside and are cooked through inside—usually about 7 to 8 minutes. Toss occasionally so they brown evenly without sticking or burning.

Step 4: Combine pasta, chicken, and creamy ingredients

Drain the pasta, but don’t forget to save a cup of that starchy pasta water—this is magic for adjusting your sauce’s consistency. Lower the heat under the chicken, then stir in the drained pasta, heavy cream, parmesan cheese, and sundried tomatoes. Stir to combine, then add pasta water a little at a time if the sauce feels too thick or dry. You’ll notice the pasta becomes glossy and just coated with creamy goodness.

Step 5: Finish with pesto and garnishes

Take the pan off the heat and fold in the basil pesto—this preserves its fresh, bright flavor. Then sprinkle on some extra parmesan, red pepper flakes for a hint of heat, and torn fresh basil leaves for color and aroma. Serve immediately and enjoy every creamy, flavorful bite!

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Pro Tips for Making Creamy Chicken Pesto Pasta with Sundried Tomatoes Recipe

Don’t Overcook the Chicken: Cook chicken just until golden and no longer pink inside—overcooked chicken dries out and changes the dish’s texture.
Save Pasta Water: That little starchy liquid is key to loosening the sauce without watering it down.
Add Pesto Off Heat: Stirring pesto in after cooking keeps its color bright and flavors fresh instead of dull and cooked out.
Taste & Adjust Seasoning: Always taste before serving and adjust salt, pepper, or red pepper flakes—you’d be surprised how seasoning can transform this dish.

How to Serve Creamy Chicken Pesto Pasta with Sundried Tomatoes Recipe

The image shows a large white pot filled with creamy pasta and chunks of chicken mixed with green pesto sauce, with bits of red chili flakes sprinkled on top. The pasta is penne, pale yellow with a smooth texture, and the chicken pieces are golden brown and scattered evenly throughout. Fresh green basil leaves are placed on top as garnish, adding a bright contrast. A few shreds of white Parmesan cheese are sprinkled over the dish. The pot sits on a white marbled surface, surrounded by a small white bowl of red chili flakes with a spoon, a white bowl filled with white rice, and a block of Parmesan cheese. To the right, wooden salad servers rest on a white oval plate. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Pesto Pasta with Sun-Dried Tomatoes, flavorful pasta dishes, easy chicken pasta recipes, quick weeknight dinners, gourmet pasta ideas

Garnishes

I love topping this dish with fresh torn basil leaves and a little extra freshly grated parmesan right before serving. It adds great color and a bright, herbal note that makes the whole plate pop. Sometimes I even drizzle a bit of good quality olive oil on top for an extra silky finish.

Side Dishes

This creamy pasta is quite rich, so I like pairing it with a crisp green salad tossed with lemon vinaigrette or some roasted broccoli for a fresh, slightly bitter contrast. Garlic bread or crusty baguette are also welcome guests helping you scoop up any leftover sauce.

Creative Ways to Present

For special occasions, I’ve plated this pasta in shallow bowls with a sprinkle of toasted pine nuts and a lemon wedge on the side for a little bright acidity. It makes serving feel extra fancy but is still simple and approachable for guests.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge for up to 2 days. The flavors meld beautifully overnight, though the pesto can darken slightly. Before reheating, give the pasta a quick toss with a splash of cream or milk to refresh the texture.

Freezing

Freezing is possible but not ideal for this creamy pasta—heavy cream can separate when thawed. If you do freeze it, store in a freezer-safe container and thaw overnight in the fridge. I recommend gently reheating and stirring well to re-emulsify the sauce.

Reheating

Reheat on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce as it warms. Microwaving works too but do it in short bursts, stirring between to avoid hotspots and to maintain creamy texture.

FAQs

Can I use store-bought pesto for this Creamy Chicken Pesto Pasta with Sundried Tomatoes Recipe?

Absolutely! While homemade pesto always tastes amazing, a good quality store-bought basil pesto is an excellent shortcut and works perfectly in this recipe, saving you prep time without sacrificing flavor.
What type of pasta works best for this dish?

I recommend using ridged pasta shapes like penne or fusilli because their texture holds onto the creamy pesto sauce better, making every bite flavorful and saucy.
Is there a way to make this recipe dairy-free?

You can swap out heavy cream for coconut cream or a creamy non-dairy milk, and try a dairy-free parmesan alternative. Keep in mind the texture and flavor will differ slightly but it’s still delicious.
How spicy is this dish?

The red pepper flakes add a mild kick that’s easy to adjust—you can skip them if you prefer no heat or add more if you like your pasta with some bite.
Can I prep parts of this recipe ahead of time?

You can season and cut the chicken in advance, and cook the pasta a bit earlier (just undercook by a minute). Then assemble everything fresh when you’re ready to serve for the best texture.

Final Thoughts

This Creamy Chicken Pesto Pasta with Sundried Tomatoes Recipe holds a special place in my cooking rotation because it’s both comforting and vibrant at the same time. It’s one of those dishes that makes you feel like you’re treating yourself without any guilt or fuss. If you’re looking for a recipe that’s fast but also feels like a little celebration on your plate, give this one a try—I promise you’ll love how creamy, flavorful, and satisfying it is!