Creamy Pasta with Chicken and Sun-dried Tomato Pesto

There’s something comforting about a bowl of warm pasta coated in a silky sauce, studded with tender pieces of chicken and bright pockets of sun-dried tomato flavor. This Creamy Pasta with Chicken and Sun-dried Tomato Pesto balances rich, creamy texture with bright, herbaceous notes from fresh basil and ripe tomato. It’s simple enough for a weeknight but pretty enough to serve to guests. The technique is straightforward: sauté aromatics, brown the chicken, fold in diced tomato and a luscious half-and-half based sauce thickened with a spoonful of flour, and finish with sun-dried tomato pesto and Parmesan. Serve over fettuccine or your favorite pasta for a meal that comes together fast and tastes like you spent hours on it.

Why this recipe works

• Balanced flavors: Sun-dried tomato pesto adds concentrated umami and tang, while fresh tomato and basil lighten the dish.
• Silky sauce: The half-and-half mixed with a tablespoon of flour creates a creamy, slightly thickened sauce that clings to the noodles without feeling heavy.
• Texture contrast: Cubed chicken gives meaty bites while the pasta remains al dente and satisfying.
• Quick to prepare: With cooked pasta waiting, the sauce and chicken come together in under 15 minutes on the stovetop.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 clove garlic, minced
• 1 large boneless/skinless chicken breast, cubed
• 1 large tomato, diced
• 1 cup half and half mixed with 1 tablespoon flour
• 3 tablespoons sun-dried tomato pesto
• 1/2 teaspoon salt
• handful of fresh basil leaves
• freshly ground black pepper
• Parmesan cheese, grated
• 10 ounces fettuccine or pasta of choice, cooked al dente according to package directions

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups

Prep work (5–10 minutes)

• Bring a large pot of salted water to a boil and cook 10 ounces fettuccine according to package directions until al dente.
• While the water heats, dice the yellow onion, mince the garlic, cube the chicken breast, and dice the large tomato.
• Stir 1 tablespoon flour into 1 cup half and half until smooth and set aside.
• Grate the Parmesan and tear or chiffonade the basil leaves so they’re ready to finish the dish.

Step-by-step directions

1. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Allow the oil to warm until it shimmers but is not smoking.
2. Add the diced yellow onion to the skillet. Cook, stirring occasionally, for 3–4 minutes until the onion softens and becomes translucent.
3. Stir in 1 clove garlic, minced. Cook for 30–45 seconds, stirring constantly, until the garlic is fragrant but not browned.
4. Add 1 large boneless/skinless chicken breast, cubed, in a single layer as much as possible. Cook the chicken, stirring occasionally, for about 5–7 minutes until the pieces are golden on the outside and cooked through. Cut one larger piece to check for doneness: it should be white throughout with no pink.
5. Stir in 1 large tomato, diced. Cook for 1–2 minutes to allow the tomato to soften and release a little juice, scraping up any browned bits from the bottom of the pan for extra flavor.
6. Pour in the half-and-half mixture (1 cup half and half mixed with 1 tablespoon flour), stirring constantly so the flour is evenly distributed into the sauce. Bring the sauce to a gentle simmer and let it thicken slightly, 1–2 minutes. Keep the heat moderate so the half and half doesn’t scorch.
7. Add 3 tablespoons sun-dried tomato pesto and stir until it’s fully incorporated into the sauce, creating a uniform, creamy color. Let the sauce simmer for another 30–60 seconds to meld the flavors.
8. Season the sauce with 1/2 teaspoon salt and a generous grinding of freshly ground black pepper. Taste and adjust seasoning as needed—you may prefer a touch more pepper or salt depending on your pesto and Parmesan.
9. Drain the cooked fettuccine well and add 10 ounces of the pasta directly into the skillet with the sauce and chicken. Toss thoroughly so every strand is coated and the chicken and tomatoes are evenly distributed. If the sauce seems too thick, add a tablespoon or two of reserved pasta water to loosen it to your desired consistency.
10. Remove the skillet from heat. Tear or roughly chop a handful of fresh basil leaves and stir them into the pasta so the residual heat releases their aroma without wilting them completely.
11. Serve immediately with a generous sprinkle of grated Parmesan cheese and an extra crack of black pepper on top.

Serving suggestions

This Creamy Pasta with Chicken and Sun-dried Tomato Pesto is delicious on its own, but you can elevate the meal with a few simple additions:

• Light salad of peppery arugula dressed with lemon juice and olive oil to cut through the richness.
• Grilled vegetables—zucchini, bell peppers, and asparagus complement the sun-dried tomato notes well.
• Toasted pine nuts or slivered almonds for crunch if you like a textural contrast.

Tips for success

• Cook the pasta al dente so it holds up when tossed with the sauce; reserve a little pasta water to adjust sauce consistency if needed.
• Don’t let the garlic brown—add it after the onion so it becomes fragrant without turning bitter.
• Evenly coat the half-and-half with the flour before adding it to the pan to avoid lumps in the sauce.
• If your sun-dried tomato pesto is packed in oil, you can spoon a little extra of that flavorful oil into the pan for more depth—but taste before adding salt, since pesto and Parmesan can be salty.
• Use freshly grated Parmesan for the best melting and flavor; pre-grated versions don’t melt as smoothly.

Storage and reheating

Leftovers will keep well in the refrigerator for 2–3 days in an airtight container. When reheating, warm gently on the stovetop over low heat with a splash of milk, half and half, or reserved pasta water to bring back the creamy texture. Microwaving works in a pinch; stir halfway through heating and add a little liquid if it’s too thick.

Flavor variations and substitutions

• Make it vegetarian: Skip the chicken and add roasted mushrooms or artichoke hearts for a meaty texture and savory flavor.
• Spice it up: Add red pepper flakes when you cook the onions for a touch of heat.
• Dairy-free option: Substitute a creamy plant-based milk and a tablespoon of cornstarch instead of flour to thicken; use a vegan Parmesan alternative.
• Switch the pasta: Any pasta shape will work—penne, rigatoni, or bowties are great for catching the sauce.

Final notes

Simple techniques—sweating the onion, briefly sautéing garlic and chicken, and gently thickening the cream—come together to create a dish that’s greater than the sum of its parts. The combination of fresh tomato, basil, and sun-dried tomato pesto gives this Creamy Pasta with Chicken and Sun-dried Tomato Pesto a bright, layered flavor profile that feels indulgent but never heavy. Whether you’re feeding hungry family members or craving a cozy solo dinner, this recipe is a reliable winner.

Enjoy the comforting creaminess and the savory tang of sun-dried tomato pesto—this pasta proves that a handful of good ingredients, treated with care, can make a satisfying, memorable meal.