Chicken Pesto Pasta Recipe | Little Luna
This Chicken Pesto is filled with bowtie pasta, chicken nuggets, cheese, sun-dried tomatoes, garlic, and pesto, making it a sure-to-please dinner idea.
Pasta is one of the easiest and most popular dinner recipes on the planet. Our family especially loves chicken pasta – like Chicken Bacon Ranch Pasta, Chicken Alfredo or this Pesto Chicken Pasta.
The perfect delicious combination
Clearly the Luna family is obsessed with the pasta + chicken + cheese combo!
We have dozens of recipes on the site that fall into this category. What can we say? ? This combo is usually loved by the whole family, which is why today’s Chicken Pesto Pasta is another dinner winner!
Aside from the perfect pasta, chicken and cheese combo, we’ve always loved the taste of pesto. It’s amazing to add to our favorite combos that make this chicken recipe so delicious. With a hint of garlic and spice, this dish is another dish we’ll be adding to our meal rotation.
How to Make Pesto Pasta:
We appreciate how easy this recipe is to make. Unlike many of our pastas, this recipe isn’t topped with heavy cream, which makes this dish lighter.
spaghetti. Cook al dente pasta according to package directions and drain.
Chick. In a large skillet, sauté garlic in hot oil until soft. Add chicken and red pepper flakes. Cook until cooked through and golden brown. Place on a paper towel to absorb any grease.
combine. In a large bowl, toss together your pasta, chicken, sun-dried tomatoes, parmesan, pesto, garlic salt and pepper (to taste). Serve and enjoy!
Can I add vegetables? Yes! You can add roasted asparagus or broccoli. You can even add halved red and yellow cherry tomatoes for extra flavor and color. Remember, if you add more ingredients, you’ll also need to add more pesto to coat everything well.
storage. You can store leftovers in an airtight container in the refrigerator for 3-4 days. You can eat leftovers cold or in a skillet over medium heat. If your dish looks a little dry, add some extra pesto and olive oil.
freezing. This dish is best served fresh. However, you can freeze it for later use. Make sure your pasta is cooked al dente. Mix ingredients according to recipe. Place in a freezer-safe airtight container and freeze for 2 months.
How to eat: Thaw in the refrigerator. You can serve it either cold or in a skillet over medium heat. If your dish looks a little dry, add some extra pesto and olive oil.
Since we love chicken, this is definitely our meat of choice for this recipe. We do think the sausages are great too, so we hope to try them next. 😉
Complete the meal by:
For more pesto dinner ideas, check out:
Prep time 20 minutes
Cook time 5 minutes
Total time 25 minutes
Calories 431 kcal
by Lil’ Luna
- 16 oz bow tie pasta
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 2 boneless skinless chicken breasts
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
- 1/2 heavy whipped cream
- 8.1 oz jar pesto
- 1/2 cup parmesan cheese
- garlic salt
- Garlic Chili
Cook al dente pasta according to package directions; drain.
In a large skillet, sauté garlic in hot oil until soft.
Add chicken and red pepper flakes. Cook until cooked through and golden brown. Place on a paper towel to absorb any grease.
Return chicken and cooked pasta to large skillet. Add sun-dried tomatoes, parmesan, pesto, heavy cream, garlic salt and pepper (to taste). Cook until heated through.
Serve hot and sprinkle with more Parmesan if desired.
Adapted from AllRecipes.com