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Homemade Creamy Pasta with Chicken and Sun-dried Tomato Pesto photo

Creamy Pasta with Chicken and Sun-dried Tomato Pesto

A quick, creamy pasta with tender chicken and bright sun-dried tomato pesto for a flavorful weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Skillet
  • Wooden Spoon or Spatula
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring cup

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 flour half-and-half combined with 1 tablespoon flour
  • 3 tablespoons sun-dried tomato pesto
  • 1/2 teaspoon salt
  • handful fresh basil leaves
  • freshly ground black pepper to taste
  • Parmesan cheese grated, for serving
  • 10 ounces fettuccine or pasta of choice cooked al dente according to package directions

Instructions
 

  • Bring a large pot of salted water to a boil and cook 10 ounces fettuccine (or pasta of choice) until al dente according to package directions; drain and set aside.
  • While the pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat.
  • Add the diced yellow onion and sauté until tender and translucent, about 5 minutes.
  • Add the minced garlic and cook 1 minute until fragrant.
  • Add the cubed chicken breast and cook, stirring occasionally, until the chicken is no longer pink and cooked through.
  • Stir in the diced tomato and cook 1 minute to warm through.
  • Pour in the cup of half-and-half mixed with 1 tablespoon flour, then add 3 tablespoons sun-dried tomato pesto and 1/2 teaspoon salt; stir to combine.
  • Bring the sauce to a gentle boil, then reduce heat to low, cover, and simmer for 5 minutes, stirring occasionally to thicken.
  • Add the drained pasta to the skillet and toss well to coat with the sauce.
  • Toss in the fresh basil leaves, season with freshly ground black pepper to taste, and serve immediately with grated Parmesan cheese.

Notes

  • Use store-bought sun-dried tomato pesto to save time.
  • Mix the flour into the half-and-half first to avoid lumps.
  • Cook chicken pieces uniformly small for even cooking.
  • Reserve a little pasta water to loosen the sauce if needed.