Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes

There’s something undeniably comforting about a creamy pasta that manages to feel both indulgent and bright. This Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes pairs tender, pesto-brushed chicken with a luscious cream cheese and Parmesan Alfredo sauce, finished with pops of tangy sun dried tomatoes. It’s an elegant weeknight dinner that’s quick enough for busy evenings and pretty enough for guests. In this recipe I use 2 ½ cups uncooked penne, a simple pesto finish on the chicken, and a velvety sauce built from butter, cream cheese, heavy cream, and Parmesan. The flavors sing together: herbaceous pesto, rich dairy, and chewy sun dried tomatoes cut through the richness.

Below you’ll find the full ingredient list followed by clear, step-by-step directions, plus a few tips to help you get the creamiest sauce and the juiciest chicken every time. Keep your pasta pot warm and your skillet hot—this one comes together fast once you start.

Ingredients

• 2 ½ cups uncooked Penne pasta
• 2 tsp olive oil
• 4 boneless skinless chicken breast halves, pounded to an even thickness
• 4 tsp prepared basil pesto
• 3 cloves garlic, pressed or minced
• 1/2 cup butter
• 8 oz. cream cheese, cut into small cubes
• 1 1/3 cup heavy cream, or half and half for a lighter version
• 1 cup grated Parmesan Cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/3 cup julienned sun dried tomatoes, in oil, drained

Make-Ahead and Prep Tips

• Pound the chicken breasts first to an even thickness so they cook evenly. Place them between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet until about 1/2 inch thick.
• Cut the cream cheese into small cubes before you start making the sauce so it melts quickly and evenly.
• Bring a large pot of salted water to a boil while you prepare the chicken and sauce. Cook the pasta just until al dente so it keeps some bite once combined with the sauce.
• Drain the oil from the sun dried tomatoes and give them a light chop or slice depending on your preference for texture.

Step-by-Step Directions

Follow these rewritten and clarified steps in the order below for the best result. The ingredient list above is the source of truth for quantities and names.

1. Cook the penne: Bring a large pot of salted water to a boil. Add 2 ½ cups uncooked penne and cook according to package directions until just al dente (usually about 9–11 minutes). Reserve about 1 cup of pasta cooking water, then drain the pasta and set it aside, keeping it warm.
2. Prepare the chicken: Pat the 4 boneless skinless chicken breast halves dry with paper towels. Season lightly with the 1/4 tsp salt and 1/4 tsp pepper. Add 2 tsp olive oil to a large skillet and heat it over medium-high heat until shimmering.
3. Cook the chicken: Place the chicken breasts in the hot skillet and cook until golden and cooked through, about 4–5 minutes per side depending on thickness. The chicken should register 165°F (74°C) at the thickest point. Remove the chicken to a cutting board and let it rest for 5 minutes.
4. Brush with pesto: After resting, spread 4 tsp prepared basil pesto over the top of each chicken breast. Set the pesto-coated chicken aside while you make the sauce. You may slice the chicken into strips or bite-sized pieces now or after serving—either works well.
5. Start the sauce: In the same skillet (wipe out excess brown bits if there’s too much oil, but leave any fond for flavor), lower the heat to medium and add 1/2 cup butter. Once the butter has melted, add the 3 cloves garlic (pressed or minced) and sauté for 30–45 seconds until fragrant, being careful not to brown the garlic.
6. Add cream cheese and cream: Reduce the heat to medium-low. Add the 8 oz. cream cheese cubes to the skillet and stir constantly as they begin to soften. Pour in 1 1/3 cups heavy cream (or half and half for a lighter version) and continue stirring until the cream cheese fully melts and the mixture becomes smooth.
7. Finish the alfredo: Stir in 1 cup grated Parmesan Cheese, mixing until the cheese melts and the sauce becomes silky. Taste the sauce and adjust the seasoning lightly—remember you already used 1/4 tsp salt and 1/4 tsp pepper for the chicken. If the sauce is too thick, stir in a few tablespoons of the reserved pasta cooking water at a time until you reach your desired consistency.
8. Add sun dried tomatoes: Fold in 1/3 cup julienned sun dried tomatoes, drained. Let them warm through in the sauce for a minute so their flavor melds with the cream and cheese.
9. Toss with penne: Add the drained penne to the skillet and toss gently to coat every piece in the alfredo sauce. If the sauce tightens up while tossing, add more reserved pasta cooking water, 1–2 tablespoons at a time, until the sauce clings to the pasta but remains saucy.
10. Combine and serve: Arrange the sliced or whole pesto-brushed chicken over the sauced penne or fold the chicken pieces into the pasta. Spoon extra sauce from the pan over the chicken and pasta for a glossy finish. Serve immediately with a sprinkle of extra Parmesan, a drizzle of pesto, or a few basil leaves if desired.

Variations and Serving Suggestions

• For a lighter version, use half and half instead of heavy cream as noted above. The sauce will be slightly less rich but still creamy and satisfying.
• If you prefer more herb flavor, stir another teaspoon of prepared basil pesto into the sauce just before tossing with pasta.
• Add steamed broccoli florets or sautéed spinach for a bright vegetable boost. Fold them into the pasta at the same stage as sun dried tomatoes so everything warms together.
• Serve with a crisp side salad and a lemon wedge to cut through the richness.

Make-Ahead and Storage

This dish is best served fresh, but you can prepare components ahead. Cook the penne and make the sauce, then store them separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to loosen the sauce. Keep the pesto-coated chicken loosely covered in the fridge; reheat briefly in a skillet or warm through in the oven to avoid drying it out.

Why This Works

The success of this recipe comes from a few reliable techniques: pounding the chicken to an even thickness ensures uniform cooking; melting the cream cheese slowly into warm butter and cream creates a stable, velvety base for the Parmesan; and using pasta water to adjust consistency marries the sauce to the noodles, giving you a silky finish. The prepared basil pesto adds fresh herb character without extra work, while the sun dried tomatoes introduce a nicely concentrated tang that brightens the creamy components.

Quick Timing Guide

• Prep: 10–15 minutes (pounding chicken, cubing cream cheese, bringing pasta water to a boil)
• Cook time: 20–25 minutes (pasta, chicken, and sauce)
• Total: ~35–40 minutes

Final Notes

This Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes is a weeknight hero: straightforward steps, pantry-friendly ingredients, and an impressive plate at the table. Keep your pace steady—cook the pasta while the chicken rests, and melt the cream cheese slowly into warm cream to avoid lumps. Once everything comes together, you’ll have a comforting, restaurant-quality meal that’s perfect for family dinners or casual entertaining.

Enjoy the balance of herb-forward pesto, smooth Alfredo, and the chewy, flavorful sun dried tomatoes. This combination elevates simple pasta and chicken into a memorable dinner.