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
How long will leftover pesto pasta last?
Kept stored in an airtight container in the refrigerator it will last for 2-3 days.
Can I freeze pasta?
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.
What is the best way to reheat pesto pasta?
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.
Cariann says
This looks so good… I think I even have most of the ingredients on hand. Yummy…
Org Junkie says
You are talking my language girl!
Lynne@Our Happy Home says
Leigh Anne-
This looks very yummy! I love PASTA and sun-dried tomatoes. I make my own pesto, so I’ll have to try this. I bet you could add chicken to this too! Thanks for sharing! And for the great photo…now I’m hungry!!
Melanie says
Yum…this looks right up my alley. Can’t wait to try it!
Ashley says
I love your website! So many of the recipes look fabulous and I LOVE your pictures of them! Awesome job!!!