Rating: 4.47 stars
1068 Ratings
  • 5 star values: 640
  • 4 star values: 316
  • 3 star values: 91
  • 2 star values: 15
  • 1 star values: 6

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!

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 17.4g; carbohydrates 43.3g; fat 10.1g; cholesterol 22.1mg; sodium 153.5mg. Full Nutrition
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Reviews (1122)

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
(713)

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
(20)
1068 Ratings
  • 5 star values: 640
  • 4 star values: 316
  • 3 star values: 91
  • 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
(713)
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
(497)
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
(387)
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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)
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)
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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
(86)
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
(20)