Oh, you’re in for a treat with this one. Creamy Chicken Pesto Pasta with Sundried Tomatoes reminds me of the first meal I made entirely from scratch for my sister—she lovingly called it my “green spaghetti incident”. Back then, I didn’t really measure much (and there might’ve been a bit too much garlic, sorry Em)… but honestly, it turned out surprisingly delicious! This pasta has become a recurring dish in my kitchen on nights when I need something hearty but can’t be bothered with complicated steps or a mountain of dirty pans. Plus, there’s just something about that pesto-sundried tomato combo.

Why I Keep Coming Back To This Pasta (And You Might Too!)

I make this when I want to impress but it’s a Tuesday and I’m tired. Or when I absolutely forgot to plan dinner, but still want it to feel special (you know the feeling?). My family goes a bit wild for this, especially my youngest, who asks for “the creamy green noodles with the funny tomatoes” (that’s sundried tomatoes—she’s not wrong). Oh, and you only need one pan if you play your cards right; I hate doing more dishes than I have to. Also, if I’m being honest—the leftovers might even taste better the next day. Probably. (If they make it that long; they usually don’t.)

The Ingredients List: What You’ll Need (And What You Can Swap)

Chicken breast—about 2 medium ones, sliced. Sometimes I just use pre-cooked rotisserie chicken if I’m running late (works just fine, sorry grandma).
Pasta—penne or fusilli is what I grab, but spaghetti even works in a pinch. Wholewheat’s good, too.
Pesto—roughly 1/2 cup. Homemade is king—but store-bought is totally legit. My grandmother would scold me but, convenience wins sometimes.
Heavy cream—about 3/4 cup. If all you’ve got is half-and-half, use that and simmer it longer. (I’ve accidentally used evaporated milk. Weirdly, not bad.)
Sundried tomatoes—a generous handful, sliced. Oil-packed or dry, whichever you’ve got gathering dust in the pantry.
Parmesan cheese—grated, to taste. Or just whatever hard cheese you find in the fridge. Pecorino’s nice.
Garlic—3 cloves, minced. (Or 2, or 4, you know yourself.)
Olive oil—a good glug for cooking.
Salt and black pepper—to taste.
Optional extras: handful of spinach, pine nuts, red pepper flakes (I chuck in whatever looks lonely in the fridge).

Creamy Chicken Pesto Pasta with Sundried Tomatoes

How To Make It: Just Trust The Process

First off, put a big pot of salted water on to boil and cook your pasta until it’s a bit shy of al dente. I usually start this while I’m chopping everything else because, well, multitasking is kind of essential.
While the pasta’s going, heat a large skillet on medium-high and splash in some olive oil. Toss in your chicken with a pinch of salt and pepper. Don’t crowd the pan—otherwise it’ll steam (been there, not good). Sear till golden—about 5-6 minutes. This is usually the point I realize I forgot to mince the garlic, so if you’re more organized than me, just add it for the last minute or so.
Next up, add the sundried tomatoes. If they’re oil-packed, let ‘em bring some of that oil into the pan for flavor. Stir everything around; it’ll smell amazing.
Lower the heat just a tick and pour in the cream. Give it a good stir, scraping any lovely brown bits off the bottom. Sometimes mine looks a bit lumpy here—don’t panic, it all comes together when the pasta joins the party.
Add in the pesto and stir. This is where I always sneak a spoonful for myself; it’s too hard to resist.
Toss in the (drained) pasta. You want it to still have a little bite; it’ll soak up all that creamy sauce magic now. If it looks too thick, splash in a little pasta water—go slowly, it can go from creamy to soupy pretty quick (learned that the hard way!).
Fold in a handful of baby spinach if you like more color (I do, when I remember). Then finish with loads of grated Parmesan, a crack of black pepper, and maybe some toasted pine nuts.
Serve hot. Or cold! I’ve eaten it both ways and survived.

Things I’ve Figured Out (So You Don’t Have To)

If the cream splits a little, don’t stress—it comes together once you add cheese and pasta water. Seriously, don’t bin it.
Chicken thighs work too, but they take a tad longer to cook. Boneless is best unless you fancy a bit of butchery on a weeknight.
Sunflower seeds are a surprisingly good swap for pine nuts. I refuse to pay those prices!

Have You Tried These Variations? (Some Work, Some Nope)

I once swapped chicken for shrimp. Dead easy, super tasty. But don’t overcook the shrimp—they turn sad and rubbery faster than you can say ‘where’s my dinner?’
Tried making it vegan with oat cream and chick’n strips. It worked… mostly. Needed extra salt.
Used jarred roasted red peppers once (ran out of sundried tomatoes). Decent, but not quite the same. The color was nice though!
Once added peas. Didn’t love it. Maybe you will?

What Kit (Or Random Utensils) You Actually Need

A large frying pan/skillet. If you’ve only got a stockpot, just roll with it. I did once and all was fine (bit heavy though!)
Pasta pot and colander; or just a sieve—I’ve balanced one on a mug. Not my proudest moment.
A sharp-ish knife and a wooden spoon, or whatever you use to stir stuff. I’ve used chopsticks in a pinch.

Leftovers & Storing: Real Talk

This keeps in the fridge for a good two days—covered—or longer if you hide it behind something no one wants (looking at you, pickled onions). But honestly, in my house it never lasts more than a day. If you microwave it, add a splash of water or milk so it doesn’t dry out. I’m guilty of eating it cold straight from the tub.

Serving Ideas (What We Actually Do)

Honestly, I just scoop it into bowls and hand it round. But if I’m feeling fancy (rare, but it happens), a light salad or garlic bread goes down a storm. My sister swears by a squeeze of fresh lemon—it does lift everything. Oh, and someone always demands more cheese on top.

What I’ve Learned The Messy Way (Take My Advice!)

Don’t rush browning the chicken—if you do, it comes out bland. I tried cranking up the heat to save time and wound up with rubbery cubes. Just don’t.
If you pour in the cream before turning down the heat, you’ll get weird separating. Actually, I find it works better if you let the pan calm down a bit first.
Save some pasta water. Every time. Somehow I forgot just once, and it’s not worth the heartbreak (or the sticky noodles).

People Actually Ask Me…

Can I use light cream or milk? Yeah, you sure can. It won’t be quite as rich, though. Maybe add a spoonful of cream cheese for oomph?
Can I make it gluten-free? Totally. Any good GF pasta does the trick—just watch the cooking time, as it goes mushy fast. Still tasty, though.
Can I freeze this? I’ve tried, but the sauce can turn a bit odd. If you don’t mind it less creamy, why not—but fresh is King here.
What pesto brand do you use? I switch it up! Sometimes De Cecco, sometimes local stuff. Here’s a great homemade basil pesto guide from Serious Eats if you fancy going DIY.
Where do you get sundried tomatoes? Usually the supermarket jar aisle—Trader Joe’s have decent ones. Or check out Bon Appetit’s sundried tomato picks.
Any wine pairing tips? Oooh, good question. Sauvignon Blanc or a light Pinot Grigio works. Or anything you have on hand (I’ve just used what’s open to be honest!).

Completely unrelated, but has anyone else noticed how sundried tomatoes keep multiplying in the fridge? Every time I think I’m out, I find another half-used jar behind the mustard. Maybe it’s just me.

If you give this a whirl, let me know how it goes (and what swaps you invent). Cook happy, don’t sweat the small stuff, and keep a mop handy!

Creamy Chicken Pesto Pasta with Sundried Tomatoes: My Go-To Cozy Dinner