Your New Favorite 30-Minute Dinner is Here!

Hey there, friend! Come on in, pull up a stool, and let’s get something delicious simmering on the stove. There are few things in life I love more than a meal that looks and tastes like you spent hours in the kitchen, but secretly comes together in a flash. It’s the ultimate kitchen magic trick, and today, I’m sharing one of my all-time favorite sleights of hand: my Fast, Fresh & Flavor-Packed Chicken Pesto Pasta with Sun-Dried Tomatoes.

Picture this: tender bow tie pasta, all those little nooks and crannies ready to catch every bit of sauce. Juicy, golden bites of chicken, swimming in a vibrant, herby pesto that’s fragrant with basil and garlic. And then—the star of the show—those tangy, chewy sun-dried tomatoes that burst with a sweet-and-savory punch in every single bite. A little kick of red pepper flakes warms everything up, and if you’re feeling a little extra (I always am), a splash of cream or a shower of Parmesan takes it straight to cloud nine.

This isn’t just a recipe; it’s a weeknight lifesaver, a guaranteed crowd-pleaser, and the answer to the question, “What should I make that’s both impressive and impossibly easy?” So, tie on your favorite apron (the messy one with all the stains tells the best stories, I swear), and let’s make some magic happen.

The Little Italian Trattoria That Could

This recipe always takes me right back to a tiny, family-run trattoria tucked away on a cobblestone side street in Florence. I was 22, backpacking through Italy with my best friend, and we were hopelessly lost, hangry, and on a serious budget. We stumbled into this place purely based on the incredible smell wafting out the door.

The nonna in the kitchen didn’t speak a word of English, but she took one look at our tired faces and just started bringing us food. The first dish that landed on our checkered tablecloth was a simple pasta—farfalle with pesto and what I now know were sun-dried tomatoes. It was a revelation. It was so alive, so full of flavor, so… happy. We devoured it, paid our few Euros, and left with full bellies and huge smiles. I spent the rest of the trip trying to recreate that feeling in every cheap hostel kitchen I could. This dish is my love letter to that memory—a way to bring a little of that Italian sunshine and spontaneous joy right to your dinner table, no passport required.

Gathering Your Flavor All-Stars

One of the best things about this recipe is its flexibility. Don’t stress if you’re missing an item or two; I’ve got you covered with swaps. This is about cooking with confidence, not rigidity!

32 oz Bow Tie (Farfalle) Pasta: I adore farfalle for this because the “bows” hold the pesto and little tomato bits perfectly. Chef’s Insight: Don’t overcook it! We’re going for al dente—it should have a slight bite to it, as it will continue to cook a little when we toss it with the sauce.
2 tsp Olive Oil: Just a little to get our chicken sizzling. If your sun-dried tomatoes are oil-packed, you can use a tablespoon of that flavorful oil instead for an extra boost!
4 cloves Garlic, minced: The aromatic heart of the dish. Fresh is best here! Substitution Tip: In a real pinch, 1 teaspoon of garlic powder will work, but the flavor won’t be as bright and punchy.
4 Boneless, Skinless Chicken Breasts, cut into bite-sized pieces: For quick, even cooking. Substitution Tip: Chicken thighs are fantastic here—they’re more forgiving and stay incredibly juicy. You can also use pre-cooked rotisserie chicken to speed things up even more; just add it at the end to warm through.
½ tsp Crushed Red Pepper Flakes: This is your flavor dial. Love heat? Add a full teaspoon. Prefer it mild? Just a pinch. It adds a wonderful, subtle warmth that plays so nicely with the sweet tomatoes.
1 cup Pesto Sauce: The star of the show! A good-quality store-bought pesto works beautifully, but if you have 10 extra minutes, my homemade pesto recipe is a game-changer. Chef’s Insight: Look for pesto in the refrigerated section for the freshest taste.
⅔ cup Oil-Packed Sun-Dried Tomatoes, drained and sliced: These little gems are flavor bombs. They add a tangy, sweet, and slightly chewy texture that makes this dish so special. Substitution Tip: If you only have the dry-packed kind, simply soak them in hot water for 10 minutes to soften them up before slicing.
Optional Twist: ½ cup Heavy Cream or a splash of Pasta Water: The cream creates a luxurious, silky, and richer sauce. The starchy pasta water is the classic Italian way to thin the pesto slightly and help it cling to every noodle. Your choice based on the vibe you’re going for!
Optional Finish: Shaved Parmesan, Pine Nuts, or a Squeeze of Lemon: This is where you make it your own. Parmesan for salty umami, toasted pine nuts for crunch, or a hit of fresh lemon juice to cut through the richness and make all the flavors pop.

Let’s Get Cooking! Your Foolproof Steps

Ready? This is where the fun begins. We’re going to multitask like a pro and have dinner on the table in no time. I’ll walk you through every step.

Cook the Pasta & Save that Water!Bring a large pot of generously salted water to a rolling boil. How much salt? It should taste like the sea! This is your one chance to season the pasta from the inside out. Add your bow ties and cook according to package directions until al dente. Just before you drain it, grab a mug and scoop out about ½ cup of the starchy, salty pasta water. This is liquid gold for our sauce! Drain the pasta, but don’t rinse it—we need that starch to help the sauce stick.
Chef’s Hack: Time this right! Start sautéing the chicken when you drop the pasta in the water. They should be ready around the same time.
Sauté the Chicken to Golden PerfectionWhile the pasta is bubbling away, heat the olive oil in a large skillet over medium-high heat. Add your bite-sized chicken pieces in a single layer—don’t crowd the pan, or they’ll steam instead of browning! We’re looking for that beautiful golden color. After a few minutes, add the minced garlic and red pepper flakes. The second that garlic becomes fragrant (about 30 seconds), you know the magic is happening. Keep tossing and cooking until the chicken is cooked through and no longer pink inside, about 6-8 minutes total.
Chef’s Hack: Get a good sear on one side of the chicken before you start stirring it around. This builds a ton of flavor on the bottom of the pan, called the “fond,” which we’ll deglaze with our pesto.
The Grand Union: Combine it All!Reduce the heat to low. This is important—we don’t want to boil the pesto and risk losing its fresh, bright flavor. To the skillet with your beautiful chicken, add the sliced sun-dried tomatoes and the entire cup of pesto. Stir it all together, scraping up any of those browned bits from the bottom of the pan. Now, add the drained pasta and toss, toss, toss until every single bow tie is coated in that glorious green sauce.
Chef’s Hack: If the sauce seems a bit thick or clumpy, now is the time to use your secret weapon! Add a splash of the reserved pasta water or your heavy cream, a tablespoon at a time, until the sauce loosens up and coats the pasta silkily.
The Final Flourish: Finish & ServeGive the pasta a final taste. Does it need a pinch more salt? A crack of black pepper? This is your moment. Once it’s perfect to you, take it off the heat and get ready to plate it up. I love serving this family-style, right out of the skillet, with a final shower of shaved Parmesan, a sprinkle of toasted pine nuts, and maybe a little fresh basil on top for a pop of color.
Chef’s Hack: For an extra “wow” factor, drizzle a tiny bit of high-quality olive oil over the top just before serving. It adds a beautiful sheen and a last hit of fruity flavor.

How to Serve It Up in Style

Presentation is part of the fun! I love piling this pasta high into a big, rustic serving bowl. It’s a dish that begs to be shared. To round out the meal, a simple arugula salad with a sharp lemon vinaigrette is the perfect fresh counterpoint to the rich, herby pasta. And please, please don’t forget a basket of warm, crusty bread for mopping up every last bit of sauce from your plate—that might just be the best part. A crisp, chilled Pinot Grigio or a glass of Sauvignon Blanc pairs beautifully with all those vibrant flavors.

Make It Your Own: Delicious Twists & Swaps

This recipe is a fantastic canvas. Get creative and play with your food!

Go Creamy & Dreamy: Stir in that ½ cup of heavy cream with the pesto for a luxuriously smooth and rich sauce that’s pure comfort.
Vegetarian Delight: Skip the chicken and add roasted broccoli florets, sliced zucchini, or a can of drained chickpeas for a hearty, meat-free version.
Seafood Switch-Up: Swap the chicken for large shrimp or scallops. Sauté them just until pink and opaque—they’ll cook even faster!
Pesto Power Play: Experiment with different pestos! A kale and walnut pesto or a spicy arrabbiata pesto can completely transform the dish.
Gluten-Free & Low-Carb: Easily done! Use your favorite gluten-free pasta or swap the pasta entirely for zucchini noodles (add them raw at the very end just to warm through) or chickpea pasta.

From My Kitchen to Yours: A Few Parting Thoughts

This Chicken Pesto Pasta has been on high rotation in my house for years, and it’s evolved in so many fun ways. It was the first “fancy” meal I ever made for my now-husband on one of our early dates (he still claims it’s what won him over). It’s been the star of countless potlucks, where I always come home with an empty dish and a request for the recipe. And it’s been my go-to “I-have-no-mental-energy-to-plan-dinner” savior more times than I can count.

The biggest lesson this recipe has taught me? Don’t be afraid to taste as you go. That’s how you learn and make a recipe truly yours. Want more garlic? Add it! Love a ton of black pepper? Grind it in! The best dishes are the ones made with a little intuition and a lot of love. This one is built for both.

Your Questions, Answered!

Over the years, I’ve gotten a few repeat questions about this recipe. Here are the answers to help you nail it every single time.

My pesto sauce looks a little oily and separated. What did I do wrong?Don’t worry, you didn’t do anything wrong! Pesto can naturally separate. The key is that starchy pasta water. Adding a splash and tossing the pasta vigorously will help emulsify the sauce, bringing it all back together into a creamy, cohesive coating. It’s a little kitchen miracle!
Can I make this ahead of time?You can, but with a caveat. Pasta can soak up the sauce and become a bit dry when stored. I recommend making the components ahead: cook the chicken and store it separately, and make the pesto. Then, when you’re ready to eat, just cook fresh pasta and combine everything. If you do have leftovers, store them in an airtight container. To reheat, add a tiny splash of water or milk to the skillet to loosen the sauce back up.
My chicken turned out tough. How can I keep it tender?The two most common culprits are overcooking and cutting against the grain. First, make sure you’re cutting your chicken breasts into even, bite-sized pieces so they cook uniformly. Second, and this is a game-changer: always slice chicken against the grain. You’ll see little white lines running in one direction on the breast; cut perpendicular to those lines. This shortens the muscle fibers, resulting in much more tender bites.
Is there a way to make this dairy-free?Absolutely! Simply use a dairy-free pesto (many store-bought versions are, but always check the label) and skip the Parmesan cheese topping or use a vegan alternative. The pasta water trick is your best friend for sauciness without any dairy.

Chicken Pesto Pasta with Sun-Dried Tomatoes

Author: OliviaBennett

Print Recipe

Description

Hey there, friend! Come on in, pull up a stool, and let’s get something delicious simmering on the stove. There are few things in life I love more than a meal that looks and tastes like you spent hours in the kitchen — but secretly comes together in a flash. It’s the ultimate kitchen magic trick.

Ingredients

Ingredient	Notes & Tips
32 oz bow tie (farfalle) pasta	Al dente is key — it’ll cook a bit more when tossed with the sauce.
2 tsp olive oil	Or use oil from your sun-dried tomatoes for extra flavor.
4 cloves garlic, minced	Fresh makes all the difference!
4 boneless, skinless chicken breasts, cut bite-sized	Thighs or rotisserie chicken also work great.
½ tsp crushed red pepper flakes	Adjust heat to taste.
1 cup pesto sauce	Store-bought or homemade — look for refrigerated for freshness.
⅔ cup oil-packed sun-dried tomatoes, sliced	Drain well; soak dry ones if using.
Optional: ½ cup heavy cream or pasta water	For silky sauce texture.
Optional toppings: Parmesan, toasted pine nuts, lemon juice	Personalize your flavor finish!

Notes

If pesto separates: Toss vigorously with pasta water to re-emulsify.
For make-ahead meals: Store chicken and pesto separately; combine with fresh pasta when ready.
Tender chicken trick: Slice against the grain for juicy bites.
Dairy-free option: Use vegan pesto and skip Parmesan.

Nutritional Information*

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 8

*Please note: This is an estimate based on the ingredients used and may vary with substitutions.

Per serving (approx.): Calories: 470, Protein: 28g, Fat: 20g, Carbs: 42g, Fiber: 3g, Sodium: 420mg

Final Thoughts: Your New Weeknight Staple Awaits

And there you have it! In the time it takes to watch a sitcom, you’ve created a meal that’s vibrant, satisfying, and bursting with more flavor than you ever thought possible on a busy weeknight.

This isn’t just a recipe; it’s an invitation to bring a little more joy and a little less stress into your kitchen. It’s a reminder that a great meal doesn’t have to be complicated, and that the best dishes are often the ones that come together with a bit of improvisation and a whole lot of love.

I have a feeling this Chicken Pesto Pasta is about to become a regular in your rotation, just like it is in mine. So go ahead, make it your own, and don’t forget to share it with someone you love. After all, food this good is meant to be enjoyed together.

Now, I’d love to hear from you! Did you add the creamy twist? Throw in some extra veggies? Tag me in your photos or leave a comment below—seeing your creations is my favorite part of the day.

Happy cooking!