Pesto Pasta with Sun-Dried Tomatoes
A flavorful, protein-packed Italian-inspired main dish combining al dente pasta, savory chicken and bacon, fresh pesto, and sun-dried tomatoes for a satisfying and easy weeknight meal.
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.
