Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes

Your family is going to fall in love with this super easy Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes.

This dish is absolutely bursting with flavor and filled with a creamy and luscious Alfredo sauce that will stick to your bones.

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When the weather start to get a bit of a chill in the air, I love whipping up cozy dinners like this pesto chicken with creamy Alfredo penne pasta.

I’m amping up the flavors by adding in rich and delicious sun-dried tomatoes to the sauce. Oh mama, it’s so good!

Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes

I encourage you to make your own homemade basil pesto sauce, but if you only have access to store bought, you will still enjoy this dinner.

Ingredients Needed for Basil Pesto Chicken

Here’s the basic list of ingredient you’ll need in order to make this delicious dinner. As always, you can find the full printable recipe located in the recipe card below.

• Penne Pasta – you can also use any other short cut pasta
• Chicken Breast – boneless and skinless; pounded to an even thickness!
• Basil Pesto – make homemade or store bought
• Garlic
• Butter
• Cream Cheese
• Heavy Cream
• Parmesan Cheese
• Sun Dried Tomatoes – julienned, in oil, drained

How To Make Basil Pesto Chicken with Penne

This recipe really comes together fast, so make sure you have all your ingredients prepped and ready to go!

First thing you’re going to want to do is get your pasta cooking. By the time your pasta is ready, you should be ready to add it to the sauce and dinner is done!

Next, season your chicken breasts, then sear them in a skillet with olive oil until they’re cooked through. Top with the fresh basil pesto sauce and set aside.

Back to the skillet, you’re going to prepare your creamy Alfredo sauce.

Whisk in the butter, garlic and cream cheese until smooth and creamy, then gradually whisk in the heavy cream until combined.

Finally, add in the parmesan cheese and mix until the cheese is melted. Stir in the sun dried tomatoes and then pour in the cooked and drained pasta then stir to coat with the sauce.

YOU GUYS!! My family loooooved this one!

With the cooler weather creeping in, I’m starting to crave more carbs, and this alfredo penne was absolutely what the doctor ordered. My alfredo sauce is insanely creamy and super easy to make. It’s made from scratch with delicious whole ingredients like cream cheese, garlic, butter, cream and parmesan cheese. The addition of sun dried tomatoes really made this pasta dish unique and flavorful.

Do I Need Sun Dried Tomatoes?

Nope! If you don’t like the flavor of sun dried tomatoes you can simply leave them out.

What To Serve With Pesto Chicken

We’re always big fans of serving this with a simple steamed veggie on the side, like broccoli, but here are a few more favorites to try…

• Parmesan Roasted Broccoli
• Caesar Pasta Salad
• Garlic Breadsticks
• Creamed Spinach

More Chicken and Pasta Dishes

I love combining tender chicken and pasta together! Here are a few more of our favorite recipes you should try…

• Air Fryer Chicken Parmesan
• Easy Chicken Tetrazzini 
• Chicken Pad Thai
• Creamy Cajun Chicken Pasta Skillet

Grab a fork and dig in! Dinner never looked so good!

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5 from 2 votes

Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes

Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes is the most comforting and creamy delicious dinner ever!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dinner

Cuisine: Italian

Servings: 4

Calories: 1229 kcal

Author: Shawn

Ingredients

• 2 ½ cups uncooked Penne pasta
• 2 tsp olive oil
• 4 boneless skinless chicken breast halves, pounded to an even thickness
• 4 tsp prepared basil pesto
• 3 cloves garlic, pressed or minced
• 1/2 cup butter
• 8 oz. cream cheese, cut into small cubes
• 1 1/3 cup heavy cream, or half and half for a lighter version
• 1 cup grated Parmesan Cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/3 cup julienned sun dried tomatoes, in oil, drained

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Instructions

• Boil the penne in a large pot of water, according to package instructions.
• Meanwhile heat the 2 tsp of olive oil in a large skillet over medium heat. Season both sides of the chicken breast halves with salt and pepper, then cook in the skillet for 3 to 4 minutes per side, until cooked through. Remove the chicken from the skillet to a plate, cover each chicken breast with 1 tsp of prepared basil pesto, then cover the plate loosely with foil.
• In the same skillet add the butter and garlic and stir, to loosen any browned bits from the bottom of the skillet. Once the butter is melted add the cream cheese and whisk until the cream cheese is mostly melted. Reduce the heat to medium low and gradually add the cream to the skillet, while continuing to whisk.
• Once the mixture is smooth add in the parmesan cheese, salt, pepper and sun dried tomatoes. Whisk until melted and smooth again. Drain the cooked pasta and add it directly to the pan with the sauce. Stir to coat and then serve alongside with the basil pesto chicken breasts. Enjoy right away!

Notes

If the sauce is too thick for your liking, whisk in some milk to thin the sauce.

In order to properly reheat any leftovers, place the refrigerated pasta in a skillet with 1/2 cup of milk and heat slowly, stirring frequently until the sauce is creamy and melted again.

Nutrition

Calories: 1229kcal | Carbohydrates: 61g | Protein: 49g | Fat: 88g | Saturated Fat: 50g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1149mg | Potassium: 905mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3106IU | Vitamin C: 12mg | Calcium: 429mg | Iron: 2mg

Keywords: Alfredo Sauce, basil pesto, Chicken, penne pasta, sun dried tomatoes

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