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4) Chicken Pesto Pasta with Sun-Dried Tomatoes

Store-bought pesto is not cheating. I need everyone to know that. This pasta comes together in about 20 minutes total, and the reserved pasta water is the secret — it loosens the pesto into a silky sauce that clings to every noodle instead of clumping at the bottom.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 12 oz 340 g pasta (penne or rotini)
  • 2 cups cooked shredded chicken
  • 1/2 cup basil pesto store-bought or homemade
  • 1/2 cup chopped sun-dried tomatoes in oil, drained
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Method
 

  1. Cook pasta according to package; drain, reserve 1/4 cup pasta water.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add shredded chicken and sun-dried tomatoes; stir 1-2 minutes until warmed.
  4. Add pesto and reserved pasta water; stir to make a sauce.
  5. Add pasta to the skillet and toss to coat evenly.
  6. Stir in Parmesan and taste for salt and pepper.
  7. Serve hot; extra cheese on the table for picky eaters.