Oh, do I have a story for you about this creamy pesto chicken penne! It all started on a tiny cobblestone street in Rome, where I stumbled into this little trattoria that smelled like heaven—garlic, basil, and sun-dried tomatoes all mingling in the air. One bite of their pasta and I was hooked. The creamy pesto clung to every noodle, the chicken was perfectly tender, and those sun-dried tomatoes? Absolute magic. I begged the chef for the recipe (okay, maybe I just smiled a lot and pointed at my empty plate), but when I got home, I knew I had to recreate it. And guess what? It’s even easier than I thought! This dish comes together in 25 minutes flat, making it my go-to weeknight hero when I want something fancy-feeling without the fuss. The rich, velvety sauce with pops of sweet-tangy tomatoes? Trust me, you’ll be making this on repeat.

Why You’ll Love This Creamy Pesto Chicken Penne with Sun-Dried Tomatoes

This dish is my weeknight lifesaver—quick, flavorful, and endlessly adaptable. Here’s why it’ll become your new favorite too:

• 25 minutes flat from fridge to table (yes, really!)
• That velvety pesto cream sauce coats every noodle perfectly
• Sun-dried tomatoes add bursts of sweet-tangy goodness in every bite
• Easy to customize—swap chicken for shrimp or add spinach
• Tastes like you spent hours cooking (our little secret!)

I make this at least twice a month—it’s that good. The leftovers? Even better the next day!

Ingredients List for Creamy Pesto Chicken Penne with Sun-Dried Tomatoes

Okay, let’s talk ingredients—because using the right stuff makes all the difference here. I’ve learned through many (many!) test batches that these exact measurements create that perfect creamy-tangy balance. And don’t worry, I’ll call out where you can swap things too!

• 8 oz penne pasta (regular or gluten-free—I like Barilla GF)
• 2 boneless, skinless chicken breasts, cubed into bite-sized pieces (about 1-inch cubes)
• 1/2 cup sun-dried tomatoes, chopped (I prefer the oil-packed ones—more flavor!)
• 1/4 cup basil pesto (homemade if you’re fancy, jarred if you’re smart)
• 1/2 cup heavy cream (this is non-negotiable for that silky texture)
• 1/4 cup grated Parmesan cheese (the real stuff, not the powder—trust me)
• 2 cloves garlic, minced (fresh only—none of that jarred nonsense)
• 1 tbsp olive oil (use the oil from your sun-dried tomatoes if you’ve got it)
• Salt and freshly ground black pepper to taste

Pro tip: If you’re feeling extra, toss in a handful of fresh basil leaves right at the end. The aroma will knock your socks off!

Equipment Needed

Now, let’s talk tools—because scrambling for the right pan mid-cooking is the worst! Here’s everything you’ll need lined up and ready to go:

• Large pot for boiling the pasta (I use my trusty 6-quart)
• Large skillet (12-inch works best—gives the chicken room to brown)
• Wooden spoon (metal scratches pans, and plastic melts—ask how I know!)
• Measuring cups and spoons (eyeballing pesto never ends well)
• Chef’s knife and cutting board (for that garlic and chicken prep)
• Colander (to drain the pasta—save some pasta water though!)

That’s it! No fancy gadgets required. Though if you’ve got a garlic press, now’s the time to break it out—mincing garlic is the one step that always slows me down.

How to Make Creamy Pesto Chicken Penne with Sun-Dried Tomatoes

Alright, let’s get cooking! I’ll walk you through each step just like I’m right there with you in the kitchen—because nothing’s worse than a curdled cream sauce or rubbery chicken. Follow these steps, and you’ll have restaurant-quality pasta faster than you can say “second helping!”

Step 1: Cook the Pasta

First things first—get that pasta water boiling! Use a big pot (I mean BIG—pasta needs room to dance) and salt it like the sea. When it’s at a rolling boil, toss in your penne and set a timer for 1 minute less than the package says. Why? Because we want it al dente—that perfect “bite” that’ll hold up to the sauce later.

Drain the pasta when done, but—and this is crucial—save about 1/2 cup of that starchy pasta water. It’s liquid gold for adjusting sauce consistency later. Give the colander a little shake so your penne isn’t swimming in water, then set it aside.

Step 2: Sauté the Chicken and Garlic

While the pasta cooks, heat olive oil in your skillet over medium-high heat. Add those chicken cubes—don’t crowd them! Give each piece its personal space so they brown instead of steam. I usually cook them in two batches if needed.

When the chicken is golden (about 3-4 minutes per side), lower the heat to medium and toss in the minced garlic. Stir constantly for just 30 seconds—until fragrant but not brown. Burnt garlic is bitter, and we’re all about that sweet, sweet garlicky goodness!

Step 3: Combine Sun-Dried Tomatoes and Pesto

Now for the flavor boosters! Add those chopped sun-dried tomatoes and stir them around to warm through—about 1 minute. You’ll start smelling that concentrated tomato sweetness mixing with the garlic. Then plop in your pesto and stir until everything’s coated.

Pro tip: If your pesto is thick from the fridge, warm the jar in hot water first or stir in a teaspoon of pasta water to loosen it up.

Step 4: Add Cream and Simmer

Here comes the magic—pour in the heavy cream while stirring gently. Keep the heat at medium-low—we’re aiming for lazy bubbles, not a rolling boil. Let it simmer uncovered for 2-3 minutes until slightly thickened.

Watch it like a hawk! If the cream starts bubbling too vigorously, lower the heat. Curdled sauce is nobody’s friend. The sauce should coat the back of a spoon—if it seems thin, don’t panic! It’ll thicken more when we add cheese.

Step 5: Toss with Pasta and Cheese

Time for the grand finale! Add your drained penne right into the skillet along with Parmesan cheese. Toss everything together—I like to use tongs for this—until every noodle is dressed in that creamy pesto hug.

If the sauce seems too thick, splash in some reserved pasta water a tablespoon at a time. Too thin? Let it sit off the heat for a minute—the pasta will soak up excess moisture. Taste and adjust salt and pepper—I always add an extra crack of black pepper here!

Serve immediately while it’s piping hot. That first bite of creamy pesto-coated penne with juicy chicken and bursts of sun-dried tomato? Pure heaven!

Tips for Perfect Creamy Pesto Chicken Penne with Sun-Dried Tomatoes

After making this dish more times than I can count (seriously, my friends request it weekly), I’ve picked up some game-changing tricks that take it from good to “lick-the-bowl-clean” amazing. Here are my absolute must-know tips:

Pasta water is liquid gold. That starchy water you reserved? Don’t underestimate it! If your sauce thickens too much while tossing (happens to the best of us), just add a splash or two—it brings everything together beautifully without diluting flavor.

Cream temperature matters. Take your heavy cream out of the fridge 10 minutes before using it. Adding ice-cold cream to a hot pan can cause it to separate. Room temp cream blends right in for silky perfection.

Chop those tomatoes evenly. I like my sun-dried tomatoes in small (but not tiny) pieces—about the size of a pea. This way you get bursts of flavor in every bite without overwhelming chunks.

Fresh basil at the finish. Stirring in some torn basil leaves right before serving makes all the difference. The heat releases those fragrant oils—it’s like opening a window to an Italian garden!

Undercook your pasta. Seriously, take it out 1 minute early. It’ll finish cooking when you toss it with the hot sauce, staying perfectly al dente instead of turning mushy.

Taste as you go. Pesto brands vary in saltiness, so wait until everything’s combined before adding extra salt. I usually end up with an extra pinch at the end.

Oh, and one last thing—if your sauce ever breaks or looks grainy (it happens!), whisk in a teaspoon of cold butter off heat. Works like magic to bring it back together!

Variations of Creamy Pesto Chicken Penne with Sun-Dried Tomatoes

The beauty of this dish? It’s a blank canvas for whatever you’re craving! Here are my favorite ways to switch it up:

• Swap the protein: Try shrimp (cook just until pink) or crispy pancetta instead of chicken
• Go veggie: Toss in a handful of baby spinach or roasted zucchini with the tomatoes
• Spice it up: Add red pepper flakes with the garlic for a kick
• Make it lighter: Substitute half the cream with whole milk (though the sauce won’t be quite as thick)
• Cheese lovers: Stir in crumbled goat cheese at the end for extra tang

Honestly? I’ve never met a version I didn’t like—have fun with it!

Serving Suggestions

This creamy pesto chicken penne is a star all on its own, but let’s talk about how to make it a full Italian feast! My go-to move is pairing it with a warm, crusty loaf of garlic bread—perfect for mopping up every last bit of that dreamy sauce. Just slice a baguette, spread on some garlic butter, and pop it under the broiler until golden. Trust me, it’s non-negotiable.

If you’re feeling fancy, add a simple side salad to balance the richness. I like a mix of arugula, shaved Parmesan, and balsamic vinaigrette—it’s light, peppery, and just fancy enough to make the meal feel special.

And for my wine lovers? A crisp Pinot Grigio or a slightly buttery Chardonnay pairs beautifully with the creamy pesto and tangy sun-dried tomatoes. If you’re more of a red wine person, go for a light Chianti—it won’t overpower the dish but still complements those rich flavors.

Oh, and don’t forget to sprinkle extra Parmesan on top before serving. Because, let’s be real, there’s no such thing as too much cheese!

Storage and Reheating Instructions

Okay, let’s talk leftovers—because this creamy pesto chicken penne is somehow even better the next day! (No joke, the flavors meld together beautifully overnight.) But you’ve gotta store and reheat it right, or that silky sauce can turn into a sad, separated mess. Here’s exactly how I do it:

Storage: Pop any leftovers into an airtight container (I swear by glass ones—they don’t absorb smells) and refrigerate for up to 3 days. Press plastic wrap directly onto the surface of the pasta before sealing the lid—this prevents that weird dried-out top layer. Pro tip: If you’ve got extra sauce, store it separately to keep the pasta from soaking it all up.

Reheating: Now, here’s where most people go wrong—you can’t just nuke it on high and hope for the best! My foolproof method: Drizzle a tablespoon of cream or milk over the pasta first (this brings back the creaminess), then heat it gently. Either:

• Stovetop: Medium-low heat with a splash of water, stirring often (about 5 minutes)
• Microwave: 30-second bursts at 50% power, stirring between each one

Emergency sauce fix: If your sauce looks grainy after reheating, whisk in a teaspoon of cold butter off heat—works like a charm! And if the pasta seems dry? A little reserved pasta water (or even regular water in a pinch) will loosen it right up.

Warning: Do NOT freeze this dish—cream sauces tend to separate when thawed. Trust me, I learned that one the hard way with a very sad batch of icy pesto pasta!

Nutritional Information

Okay, let’s talk numbers—because I know some of you (like me!) like to keep tabs on what’s going into your bowl. Now, full disclosure: These are estimates based on my exact ingredient list, and your counts might vary slightly depending on brands or tweaks. But here’s the scoop per serving (and this recipe makes 4 generous portions—no skimpy servings here!):

• Calories: 420
• Fat: 18g (7g saturated, 9g unsaturated)
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 4g
• Protein: 25g
• Sodium: 320mg

Now, before anyone panics about the cream and cheese—remember, this is a balanced meal with lean protein and complex carbs! That said, if you’re watching certain macros, here are easy tweaks: Swap half the cream for whole milk (cuts about 50 calories per serving), use less Parmesan (though, why?!), or bulk it up with extra veggies to stretch portions further.

Pro tip: If you’re tracking closely, always calculate based on your specific ingredients—especially with pesto (jarred brands vary wildly in oil content). But honestly? Sometimes the soul needs creamy pasta more than the spreadsheet needs perfect numbers. Balance is everything!

Frequently Asked Questions About Creamy Pesto Chicken Penne with Sun-Dried Tomatoes

I get asked about this dish all the time—so let’s tackle those burning questions before you grab your wooden spoon! Here are the answers to what everyone wants to know:

Can I use milk instead of heavy cream?
Yes, but with a warning! Milk won’t give you that same luscious thickness—it’ll taste good but be thinner. My hack? Use whole milk and whisk in 1 tbsp flour when cooking the chicken to help thicken it. Or better yet, do half milk, half cream. But for that dreamy, restaurant-style sauce? Heavy cream’s worth the splurge.

Is jarred pesto okay, or should I make my own?
Oh honey, I use jarred pesto 90% of the time—no shame! Just pick a good brand (I love DeLallo or Classico). Fresh homemade pesto is amazing, but let’s be real—some nights you just need dinner fast. Pro tip: Taste your jarred pesto first—some are saltier than others, so adjust seasoning accordingly.

How can I make this dairy-free?
Easy peasy! Swap the heavy cream for full-fat coconut milk (the canned kind—shake it first!) and use nutritional yeast instead of Parmesan. For pesto, find a vegan brand or make your own without cheese. The sun-dried tomatoes and garlic pack so much flavor, you won’t miss the dairy! Just don’t skip the oil—that’s what makes everything glossy and delicious.

Got more questions? Slide into my DMs—I love helping troubleshoot pasta emergencies!

Ready to Try Creamy Pesto Chicken Penne with Sun-Dried Tomatoes?

Alright, pasta lover—you’ve got all my secrets now! This creamy pesto chicken penne is waiting to become your new weeknight superstar. I can practically hear that skillet sizzling from here. Don’t be shy—grab those ingredients and get cooking! And when you do, I want to hear all about it. Did you stick to the classic version? Add some spicy red pepper flakes? Maybe sneak in extra garlic (no judgment here)?

Drop a comment below to tell me how it turned out, or tag me on Instagram with your masterpiece—I live for those cheesy, saucy pasta shots! And if this recipe becomes your new go-to (which I’m pretty sure it will), pay it forward—share it with that friend who’s always asking for your “secret recipes.” Happy cooking, and remember: there’s no such thing as too much Parmesan!

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