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This Pesto Pasta with Sun Dried Tomatoes recipe stands out for its vibrant combination of fresh, savory, and slightly tangy flavors, making it a delightful and easy-to-prepare meal.
With protein-rich chicken breast and flavorful bacon, it offers a balanced source of lean protein and healthy fats from extra virgin olive oil.
The addition of sun-dried tomatoes and Italian parsley provides fiber and antioxidants, enhancing both taste and nutritional value.
Low in carbohydrates but satisfying thanks to the protein and fats, this dish fits perfectly into a balanced diet.
Its quick 25-minute preparation time and use of pantry staples make it an excellent choice for busy weeknights or meal prep.
The recipe’s versatility allows for easy customization, ensuring it suits diverse dietary preferences while delivering comfort and nutrition in every bite.
Must-Have Tools for Perfect Results
Pasta Pot
Essential for boiling pasta to the perfect al dente texture. A sturdy pasta pot with a strainer insert speeds up draining and minimizes mess, making it invaluable for any pasta lover.
Skillet
A medium to large non-stick or cast-iron skillet is perfect for sautéing bacon, garlic, and chicken evenly. Its versatility means you can use it for countless recipes beyond pasta dishes.
Measuring Cups
Accurate ingredient measurement ensures consistent flavor balance, especially important when working with oils and sauces like pesto. A good set of measuring cups is a must-have for all cooks.
Measuring Spoons
Precision in seasoning and smaller ingredient amounts keeps your dish perfectly seasoned every time. These are indispensable tools for cooking and baking alike.
Cheese Shaver or Microplane
For beautifully shaved Parmigiano Reggiano cheese that melts evenly and adds rich flavor. A quality cheese shaver enhances presentation and elevates any dish effortlessly.
Pesto Pasta with Sun-Dried Tomatoes
Equipment
- 1 Pasta Pot
- 1 Skillet (medium to large)
- Measuring cups (set)
- Measuring Spoons (set)
- Cheese Shaver or Microplane
Ingredients
- 8 ounces pasta your choice, cooked until just tender
- ¼ cup sun-dried tomatoes chopped
- ¼ cup fresh Italian parsley roughly chopped
- 1 garlic clove minced
- 2 to 3 tablespoons extra virgin olive oil
- 2 slices bacon or pancetta diced
- 2 cups cooked chicken breast cut into bite-sized pieces
- 4 tablespoons basil pesto
- Parmigiano Reggiano cheese shaved for garnish
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it until it’s al dente—firm to the bite but cooked through—about 8 minutes depending on the pasta type. Once done, drain the pasta and rinse it briefly under cold water to stop the cooking process. Set aside.
- Crisp the Bacon: Place a skillet over medium-high heat. Add the diced bacon or pancetta and cook until it begins to turn crispy and release its flavorful fat, about 3 to 4 minutes.
- Sauté Garlic in Olive Oil: Once the bacon is halfway cooked, add the olive oil and minced garlic to the skillet. Stir and sauté for about 30 seconds until the garlic becomes fragrant but not browned.
- Incorporate the Chicken: Add the cooked, diced chicken breast to the skillet. Stir well to combine with the bacon and garlic mixture, warming the chicken through evenly.
- Combine Pasta and Sun-Dried Tomatoes: Toss in the drained pasta and chopped sun-dried tomatoes. Stir everything thoroughly to coat the pasta with the flavorful oils and evenly distribute the tomatoes.
- Add the Pesto Sauce: Spoon in the basil pesto a little at a time, tossing to coat the pasta evenly. Adjust the amount of pesto based on your taste preference.
- Season and Finish with Herbs: Season the pasta with sea salt and freshly cracked black pepper to taste. Remove the skillet from heat and stir in the fresh Italian parsley for a burst of color and freshness.
- Garnish and Serve: Plate the pasta and generously shave Parmigiano Reggiano cheese over the top. Serve immediately while warm.
Notes
- To save time on busy days, cook the pasta a day or two in advance. Store it in an airtight container in the refrigerator and rinse it under warm water before reheating to refresh its texture.
- Use quality sun-dried tomatoes packed in oil for maximum flavor. If using dry-packed, soak them briefly in warm water before chopping.
- For a vegetarian version, omit bacon and chicken, and consider adding sautéed mushrooms or grilled vegetables instead.
- Adjust the amount of pesto to your liking — adding more will give a stronger basil flavor.
- This dish reheats well and can be packed for lunch, making it great for meal prep.
Chef’s Secrets for Maximum Flavor
To elevate this pesto pasta dish, focus on layering flavors at every step. Start by cooking the bacon slowly over medium heat to render out rich fat without burning, which infuses the dish with savory depth.
Use good-quality extra virgin olive oil, as it brightens the garlic and pesto components beautifully.
When sautéing garlic, be sure to keep the heat moderate and stir frequently to avoid bitterness.
Incorporating fresh Italian parsley at the end adds a burst of freshness and color, balancing the richness.
For the best texture, cook your pasta al dente, then rinse with cold water to halt cooking and prevent stickiness, especially if preparing in advance.
Finally, generous shavings of Parmigiano Reggiano not only add saltiness but also a luxurious, nutty finish that ties the whole dish together.
Serving Suggestions to Impress Guests
This pesto pasta pairs wonderfully with a light green salad tossed in lemon vinaigrette, which cuts through the richness of the bacon and cheese.
For a heartier meal, serve alongside roasted seasonal vegetables like asparagus or bell peppers for added color and nutrients.
A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the herbaceous pesto and savory chicken beautifully.
For a casual dinner, offer crusty garlic bread to soak up any leftover sauce.
This dish also works well as a crowd-pleaser for potlucks or weeknight family dinners due to its simple yet flavorful profile.
Smart Storage Tips for Freshness
Store any leftover pesto pasta in an airtight container in the refrigerator for up to three days to maintain freshness.
To reheat, warm gently in a skillet over low heat with a splash of water or olive oil to prevent drying out.
Avoid microwaving at high power, as it can make the pasta rubbery.
If you’ve cooked pasta in advance, keep it chilled separately from the sauce to preserve its texture.
For longer storage, you can freeze the cooked chicken and bacon mixture without the pasta and pesto—just thaw and combine when ready to serve.
Always keep cheese separate until serving to prevent it from melting or clumping.
Frequently Asked Questions About Recipe
Q1: Can I use a different type of pasta?
Absolutely! This recipe works well with various pasta shapes like penne, fusilli, or farfalle. Just adjust cooking times accordingly.
Q2: Is there a vegetarian alternative?
Yes, omit the bacon and chicken, and consider adding sautéed mushrooms, grilled zucchini, or roasted chickpeas for protein and texture.
Q3: Can I substitute store-bought pesto?
Store-bought pesto is a convenient option and works fine, but homemade pesto tends to have a fresher, brighter flavor that really elevates the dish.
Q4: How can I make this recipe gluten-free?
Use gluten-free pasta made from rice, quinoa, or legumes. Most brands cook similarly, but always check package instructions.
Q5: What can I do if I don’t have Parmigiano Reggiano?
You can use other hard cheeses like Pecorino Romano or Grana Padano. If unavailable, a sprinkle of sharp aged cheddar can provide some flavor, though the taste will differ.
This recipe is inspired by yourhomebasedmom and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.