Sun-Dried Tomato and Pesto Chicken Pasta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breast and sun-dried tomatoes in a rich basil pesto sauce, tossed with fettuccine for a comforting weeknight dinner. This italian-inspired pasta ready in about 30 minutes pairs chicken breast, fettuccine, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 10 min Cook: 20 min Serves 2 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts salted water to a boil. Add 8 oz fettuccine and cook for 8 minutes until al dente; reserve 1 cup pasta water, then drain.
  2. Step 2: Season 6 oz boneless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat; cook chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F.
  3. Step 3: Add 2 tbsp oil-packed sun-dried tomatoes (drained) and 3 tbsp basil pesto to the skillet. Stir in 1/4 cup reserved pasta water to thin, then toss with drained pasta.
  4. Step 4: Slice chicken and add to pasta; toss with 1/4 cup grated Parmesan cheese and 2 tbsp fresh basil, serving immediately while hot.

Frequently asked questions

How long does Sun-Dried Tomato and Pesto Chicken Pasta take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato and Pesto Chicken Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Sun-Dried Tomato and Pesto Chicken Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato and Pesto Chicken Pasta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sun-Dried Tomato and Pesto Chicken Pasta?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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