Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.

  • In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutrition Facts

328 calories; 10.1 g total fat; 22 mg cholesterol; 154 mg sodium. 43.3 g carbohydrates; 17.4 g protein; Full Nutrition

Reviews (675)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2006
My husband & I really liked this simple pasta dish. I was hungry for something with pesto. I made my own for this; my recipe produced about a cup of pesto and I ended up using it all; 1/2c didn't seem like enough. I'm not used to using crushed red pepper flakes so wasn't certain how much to add; did about 1/4 tsp and it was just right; might do slightly more next time. Sprinkled parmesan and toasted pine nuts on top of each serving. YUMMO! Thanks so much Kristin! (My pesto recipe: 1/2c evoo 1c fresh basil leaves 1/2 tsp salt 2 garlic cloves 1/2c toasted pine nuts 1/2c parmesan; blend all together in blender or food processor.) Read More
(708)

Most helpful critical review

Rating: 3 stars
03/18/2011
I always want to rate the recipe as it is presented. I believe the amount of pesto sauce should be doubled/tripled. With that being said I made my own pesto sauce and it was wonderful. Great idea to add chicken & sundried tomatoes. Read More
(19)
1015 Ratings
  • 5 star values: 602
  • 4 star values: 303
  • 3 star values: 89
  • 2 star values: 15
  • 1 star values: 6
Rating: 5 stars
06/09/2006
My husband & I really liked this simple pasta dish. I was hungry for something with pesto. I made my own for this; my recipe produced about a cup of pesto and I ended up using it all; 1/2c didn't seem like enough. I'm not used to using crushed red pepper flakes so wasn't certain how much to add; did about 1/4 tsp and it was just right; might do slightly more next time. Sprinkled parmesan and toasted pine nuts on top of each serving. YUMMO! Thanks so much Kristin! (My pesto recipe: 1/2c evoo 1c fresh basil leaves 1/2 tsp salt 2 garlic cloves 1/2c toasted pine nuts 1/2c parmesan; blend all together in blender or food processor.) Read More
(708)
Rating: 5 stars
06/09/2006
My husband & I really liked this simple pasta dish. I was hungry for something with pesto. I made my own for this; my recipe produced about a cup of pesto and I ended up using it all; 1/2c didn't seem like enough. I'm not used to using crushed red pepper flakes so wasn't certain how much to add; did about 1/4 tsp and it was just right; might do slightly more next time. Sprinkled parmesan and toasted pine nuts on top of each serving. YUMMO! Thanks so much Kristin! (My pesto recipe: 1/2c evoo 1c fresh basil leaves 1/2 tsp salt 2 garlic cloves 1/2c toasted pine nuts 1/2c parmesan; blend all together in blender or food processor.) Read More
(708)
Rating: 5 stars
09/24/2008
I have made this so many times! People ALWAYS will ask you for the recipe! The pesto sauce I use (classico brand) has tons of garlic so I don't add any extra. Using bowties is a good idea the sauce sticks good to this shape. The sundried tomatoes in oil are the best chopped small with a little extra drizzle of the oil. Adding fresh parmesan makes it happen! Makes lots cause it gets gobbled up! Read More
(492)
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Rating: 4 stars
08/21/2005
This is a good recipe.... I made a few modifications - I used 16 dry-packed sun-dried tomatoes instead of oil-packed (soaked them in boiling water for 3-5 minutes and then coarsely chopped) and added a handful of toasted pine nuts (omitted red pepper flakes though). Very easy and tasty. I used half of a 270mL basil Classico pesto if that helps anyone.:) Read More
(384)
Rating: 5 stars
10/19/2003
This was so delicious and easy to make! My husband and two year old loved it. I used the olive oil from the sundried tomatoes to cook the chicken in which gave it a great flavor. Next time I will add more sundried tomatoes and some roasted pine nuts too. Read More
(182)
Rating: 5 stars
09/13/2005
Quick and easy to prepare! I cannot wait to make this again. Definiately throw a few toasted pine nuts on top of the dish as well as some shredded fresh parmesan. I have also made this with chicken tortellini and it was also excellent. Read More
(109)
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Rating: 4 stars
02/24/2006
I made this recipe last night and both my husband and I really enjoyed it. As others I made a few changes - I used the oil from the sundried tomatoes and I know I used more than 1 teaspoon more like a couple of tablespoons - next time I think I will saute in some chicken broth to cut the fat. I also added some slice crimini mushrooms some sliced roasted red peppers more sundried tomatoes and a sprinkle of parmesan. After the chicken and mushrooms were cooked I tossed in the sundried tomatoes and red peppers then tossed in the cooked whole wheat rotini pasta and the pesto while keeping the pan on low. Tossing in a bowl would have been nicer presentation but it was just the two of us so I had one less bowl to wash. I have never been a pesto fan but I liked this. It was not the best as in 5 stars but real close It was relatively quick and easy to make and I will definitely make it again. Read More
(97)
Rating: 5 stars
09/10/2008
I have often made a different pesto/pasta/chicken recipe from this site and enjoyed it. I thought that I would try this out to compare. I think it beat out the competition because my husband went for seconds (he NEVER does) and my 3 & 5 year old both told me that it was very good. I followed the recipe for the most part except I added 4 chicken breasts instead of 2 and sauteed the garlic and chicken in 2 tbl of oil from the sundried tomatoes not olive oil. Read More
(85)
Rating: 5 stars
04/25/2007
Instead of using 'additional' olive oil I used the olive oil marinating the sun-dried tomatoes to cooked the chicken in. It had all sorts of spices including garlic and oregano...yummy! Also tossed in some thinly sliced red onion in the end which was a great addition to the flavour! Read More
(55)
Rating: 5 stars
01/24/2008
This was a winner in our house! The whole family loved it! I did use whole wheat pasta and I marinated the chicken in a little Italian dressing and Pesto Vinagrette dressing. I also did not use oil to saute the chicken I used a tsp. of the oil from the sun dried tomatoes. I served it with a green salad and everyone was happy! Read More
(41)
Rating: 3 stars
03/18/2011
I always want to rate the recipe as it is presented. I believe the amount of pesto sauce should be doubled/tripled. With that being said I made my own pesto sauce and it was wonderful. Great idea to add chicken & sundried tomatoes. Read More
(19)