December 5, 2022

A super easy to make creamy chicken pasta with sundried tomato pesto that’s just packed with flavour!

Pastas are some of my go-to meals for busy weeknights and this one with chicken and bacon in a creamy sauce with sun-dried tomato pesto is one of my favourites! Most of the flavour in this dish comes from the sundried tomato pesto, which is a slightly different take on the more common basil pesto, where flavour intense sundried tomatoes, the ones packed in oil, are added! This recipe is as easy to make as cooking some bacon, before setting it aside and cooking the chicken (I like to seasoned it with cajun seasoning for some spicy heat). The sauce is made with a flour and butter base which is used to thicken the broth and cream, which is seasoned with garlic, oregano, parmesan and the sun-dried tomato pesto. I like to add a veggies such as spinach, or sliced asparagus, sliced green beans, etc. All said and done this pasta will take about as log to make as it takes to cook the pasta, making for a quick and easy weeknight meal that is sure to please!

Creamy Sun-dried Tomato Pesto Pasta with Chicken

Creamy Sun-dried Tomato Pesto Pasta with Chicken

Creamy Sun-dried Tomato Pesto Pasta with Chicken

Creamy Sun-dried Tomato Pesto Pasta with Chicken

Creamy Sun-dried Tomato Pesto Pasta with Chicken

Creamy Sun-dried Tomato Pesto Pasta with Chicken

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

A super easy to make creamy chicken pasta with sundried tomato pesto that’s just packed with flavour!

ingredients
    For the sun-dried tomato pesto:
  • 1/2 cup sun dried tomatoes packed in oil
  • 1/2 cup fresh basil
  • 2 cloves garlic
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 1/4 cup olive oil (or oil from sun dried tomatoes)
  • salt and pepper to taste
  • For the pasta:
  • 8 ounces pasta (gluten-free for gluten-free)
  • 4 ounces bacon, cut into small pieces (optional)
  • 2 tablespoons butter
  • 1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
  • salt and pepper to taste (or cajun seasoning) – link this
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy/whipping cream (or milk)
  • 1/2 teaspoon oregano
  • 1/2 cup sundried tomato pesto (see above)
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 2 cups baby spinach (optional)
directions
    For the sun-dried tomato pesto:
  1. Puree everything in a food processor until smooth.
  2. For the pasta:
  3. Start cooking the pasta as directed on the package.
  4. Cook the bacon in a large pan until crispy and set aside on paper towels to drain.
  5. Melt the butter in a large pan over medium heat, add the chicken, seasoned with salt and pepper to taste, and cook until lightly golden brown and cooked through, about 7-10 minutes.
  6. Add the garlic and sprinkle in the flour before cooking until fragrant, about a minute.
  7. Add the broth, cream and oregano, bring to a boil and simmer until the sauce thickens a bit, about 2-3 minutes.
  8. Reduce the heat, add the pesto and parmesan and cook until the cheese has melted into the sauce.
  9. Add the bacon and spinach, mix, and cook until the spinach has wilted, about 1-2 minutes.

Note: The recipe makes far more pesto than is used. Store the remaining pesto in the fridge or freezer to use another time.
Option: Use store bought sun-dried tomato pesto.
Option: Add 2 tablespoons pinenuts (or walnuts, or cashews) to the sun-dried tomato pesto.
Option: Add 2 teaspoons lemon juice to the sun-dried tomato pesto.
Option: Add 1 tablespoon white miso to the sauce.
Option: Add 1 teaspoon worcestershire sauce.

Nutrition Facts: Calories 642, Fat 50g (Saturated 24g, Trans 0.3g), Cholesterol 207mg, Sodium 520mg, Carbs 52g (Fiber 2g, Sugars 5g), Protein 44g

Nutrition by: Nutritional facts powered by Edamam