Sun-Dried Tomato and Pesto Chicken Pasta

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

Prep: 10 min Cook: 20 min Serves 2 Italian cuisine 450 cal/serving

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Ingredients

6 oz chicken breast
8 oz fettuccine
2 tbsp sun-dried tomatoes
3 tbsp basil pesto
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup Parmesan cheese
2 tbsp fresh basil

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Instructions

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.
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.
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.
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.