This post may contain affiliate links. Please see disclosure policy here.
When you need a delicious dinner in a pinch, pasta is always a great choice. This pesto pasta with sun dried tomatoes is a nice break from the traditional red sauce.
Why You’ll Love This Recipe!
This recipe is definitely a keeper, the whole family loved it. If you are like me, finding a recipe that the whole family enjoys is always a big success! Even my picky eater, big college boy Clark loved this pesto pasta. He ate up all the leftovers for lunch today (although he did pick out most of the sun-dried tomatoes!)
Ingredients Needed
- Pasta. I used penne pasta but use whatever shape pasta you prefer.
- Sun dried tomatoes. I used jarred tomatoes in oil but you could also use dried tomatoes, you will just need to rehydrate them in water or oil. You can also make your own dried tomatoes using the directions here.
- Italian parsley. Fresh is best for this recipe.
- Garlic. Fresh, chopped garlic.
- Olive oil. I prefer extra virgin olive oil.
- Bacon. Can also use pancetta or even diced ham..
- Chicken breast. Use a boneless, skinless chicken breast. This recipe is the perfect way to use up leftover chicken.
- Pesto. Use store bought pesto sauce or make your own using this recipe.
- Parmigiano Reggiano cheese. Or you can use fresh grated parmesan cheese.
- Salt and pepper
- Fresh basil. For garnish.
Tips from Leigh Anne
- This pesto pasta with sun dried tomatoes is the perfect way to use up leftover chicken but if you don’t have leftover chicken you can grill up some chicken using the directions in these posts – make shredded chicken in the microwave, in the Instant Pot or in the slow cooker.
- You can also leave out the bacon if you don’t have any but it does add some great flavor. You could also use diced ham.
How to Make Pesto Pasta with Sundried Tomatoes
- Boil pasta in a large pot of boiling salted water for 8 minutes. Cook pasta until al dente (slightly firm).
- Save some of the pasta water. Drain and rinse with cold water.
- Heat a skillet over medium high heat and cook bacon or pancetta
- When halfway cooked, add the olive oil and garlic and saute for 30 seconds.
- Add the cooked chicken
- Add the pasta and sun-dried tomatoes and toss to coat.
- Spoon in the pesto, using more or less depending on your taste
- Season pesto pasta with salt and pepper
- Remove skillet from heat and stir in the parsley.
- Add shaved or grated parmigiano reggiano cheese over top.
Make Ahead Tip
- To save time, cook your pasta ahead of time. Cook al dente and then drain and rinse. Keep it stored in an airtight container or zippered storage bag in the refrigerator until ready to serve.
- When ready to serve, place pasta in colander and run under warm water before adding sauce.
- You can precook pasta 1-2 days ahead of time.
Frequently Asked Questions
Kept stored in an airtight container in the refrigerator it will last for 2-3 days.
Pasta can be frozen. Be sure to cook it al dente before freezing so that the pasta doesn’t get mushy when you thaw and reheat. It can be frozen for 2-3 months.
I prefer to do it in the microwave but you can also reheat in a skillet on the stovetop. Add a little extra oil or liquid if pasta is too dry. If reheating in the microwave, place pasta on a plate and lay in an even flat layer so that it reheats evenly.
Some of my other favorite pasta recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Pesto Pasta with Sun Dried Tomatoes
Ingredients
- 8 oz. pasta cooked al dente
- 1/4 cup sun dried tomatoes cut up
- 1/4 cup Italian parsley roughly chopped
- 1 clove garlic roughly chopped
- 2-3 Tbsp. extra virgin olive oil
- 2 slices bacon chopped (or pancetta)
- 2 cups chicken breast cooked and diced
- 4 Tbsp. pesto
- Parmigiano reggiano cheese shaved
- sea salt
- cracked pepper
Instructions
- Boil pasta in a stock pot for 8 minutes
- Drain and rinse with cold water
- Set aside
- Heat a skillet over medium high heat and cook bacon or pancetta
- When halfway cooked, add the olive oil and garlic
- Saute for 30 seconds
- Add the cooked chicken
- Add the pasta and sun-dried tomatoes
- Toss to coat
- Add the pesto, using more or less dependig on your taste
- Season with salt and pepper
- Remove skillet from heat and stir in the parsley
- Shave parmigiano reggiano over top
Tips & Notes:
- To save time, cook your pasta ahead of time. Cook al dente and then drain and rinse. Keep it stored in an airtight container or zippered storage bag in the refrigerator until ready to serve.
- When ready to serve, place pasta in colander and run under warm water before adding sauce.
- You can precook pasta 1-2 days ahead of time.
Recommended Products
Nutrition Facts:
Leigh Anne says
Hanne »
To answer your question about the camera – I use a Nikkon D40x. I was a Cannon user for years but recently switched and I LOVE my camera. One of the most important parts of taking a great picture though is your lighting. I try to take all my photos in natural light, no flash and no overhead light. That is getting harder and harder as daylight gets shorter and shorter!! Thanks for entering the giveaway
Hanne says
oooopppps! I accidently clicked on submit before I was done. Anyway, my increadibly talented sister Missy is the creater and designer of fairy child heilooms. So I was directed to your blog from her. I am in love with your blog and recipes. Your photos are amazing!!!!Please tell me what camera and settings do you use for your food photos? I was so excited on Valentine’s day when my husband gave me a new KODAK Easy Share 12 megapxl camera from Costco, but I have so much trouble getting good photos to come out clear. Please help!!
Hanne says
I came across your blog the other day when my sister Missy from fairy child he