Sundried Tomato Pesto Pasta

With Chicken

Sundried Tomato Pesto Pasta with Chicken

We've done a new spin on pesto by replacing traditional basil with savory sundried tomatoes that lends itself wonderfully to perfectly seasoned chicken.
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Course: Main Course
Cuisine: American, Italian
Keyword: Chicken, Chicken Dishes, Chicken Recipes, Easy Chicken Recipes, fall, Italian, Pasta, Pasta Dishes, Pasta Recipes, Pesto, Recipes, Simple Recipes, Tomato, vegetables
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 people
Calories: 956kcal


  • Cutting Board
  • Chef Knife
  • Saute Pan
  • Pot
  • Sheet Tray
  • Strainer
  • Food Processor
  • Thermometer
  • Tongs
  • Heat resistant spoon/spatula


  • 1 each Chicken Breast
  • 1/2 box Pasta
  • 4 oz Sundried Tomatoes drained
  • 2 cloves Garlic
  • 8 leaves Basil
  • 1 oz Parmesan Cheese
  • 1 oz Walnuts
  • 1/4-1/2 cup Olive Oil
  • 1/2 each Roma Tomato quartered
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 350 F. Season the chicken with salt and pepper.
  • Heat a saute pan on medium high, add in 1 Tbs oil and sear the chicken on each side for 2-3 minutes. Finish cooking on a sheet pan in the oven until an internal temp of 165 F is reached.
  • For the pesto use a food processor and pulse the garlic, tomato, sundried tomatoes, basil, walnuts, parmesan, salt and pepper together. Blend in the olive oil to help smooth it out.
  • Bring a pot of water to a boil and cook the pasta to al dente. Drain the pasta and toss with the sundried tomato pesto.
  • Top with sliced chicken to serve.
  • Enjoy!


Calories: 956kcal | Carbohydrates: 119g | Protein: 30g | Fat: 43g | Saturated Fat: 7g | Cholesterol: 10mg | Sodium: 376mg | Potassium: 2256mg | Fiber: 12g | Sugar: 25g | Vitamin A: 712IU | Vitamin C: 23mg | Calcium: 273mg | Iron: 7mg

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