Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes

There’s something undeniably comforting about a creamy pasta dish studded with juicy chicken and bright hits of sun-dried tomato. This Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes brings together vibrant pesto, rich Alfredo, and tender chicken breasts for a weeknight-worthy dinner that feels special enough for guests. It’s the kind of meal that fills the kitchen with irresistible aromas and delivers warm, satisfying bites every time.

Why you’ll love this recipe

• Quick to assemble: The sauce is made on the stove while pasta cooks, so everything comes together in about the same time it takes the penne to boil.
• Balanced flavors: Bright basil pesto and tangy sun-dried tomatoes cut through the creamy Alfredo for a more interesting, layered bite.
• Simple ingredients: Everything in this recipe is pantry-friendly and easy to find.

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

Make-ahead and swap ideas

If you want to save time, cook the pasta and the chicken ahead of time. Store components separately and reheat gently on the stove to prevent the sauce from breaking. For a lighter finish, use half and half instead of heavy cream—you’ll still get a silky sauce with fewer calories. If you prefer more herb-forward flavor, stir in an extra teaspoon of pesto when you toss the pasta before serving.

Equipment

• Large pot for pasta
• Large skillet for chicken and sauce
• Tongs or slotted spoon
• Sharp knife and cutting board

Step-by-step instructions

The following directions have been rewritten for clarity while preserving the original order and ingredient amounts. Read through once, then follow each step for a smooth cook.

1. Bring a large pot of salted water to a boil. Add 2 ½ cups uncooked penne pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the penne and set it aside.
2. While the pasta cooks, heat 2 tsp olive oil in a large skillet over medium-high heat. Add the 4 boneless skinless chicken breast halves (pounded to an even thickness) to the hot oil. Cook the chicken until golden brown on both sides and cooked through, about 4–6 minutes per side depending on thickness. Transfer the cooked chicken to a cutting board and slice or chop into bite-sized pieces. Wipe the skillet clean if needed.
3. Reduce the skillet heat to medium. Add 1/2 cup butter to the skillet and let it melt. Stir in 3 cloves garlic, pressed or minced, and cook for about 30 seconds until fragrant—do not let it brown.
4. Add the 8 oz cream cheese (cut into small cubes) to the skillet. Stir constantly as the cream cheese melts and combines with the butter and garlic to form a smooth base.
5. Pour in 1 1/3 cup heavy cream (or half and half for a lighter version). Stir to combine and bring the mixture to a gentle simmer. Keep the heat moderate so the sauce heats through without boiling vigorously.
6. Stir in 1 cup grated Parmesan Cheese until it melts into the sauce and the mixture becomes creamy and smooth. If the sauce appears too thick, whisk in reserved pasta cooking water a few tablespoons at a time until you reach your desired consistency.
7. Season the sauce with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning if necessary.
8. Add 4 tsp prepared basil pesto to the sauce and stir until evenly incorporated, creating a fragrant, herby Alfredo base.
9. Fold in 1/3 cup julienned sun dried tomatoes, drained, and the sliced or chopped cooked chicken. Gently stir to coat the chicken and tomatoes with the pesto Alfredo sauce.
10. Add the drained penne pasta to the skillet and toss everything together until the pasta is well coated in the sauce. If the sauce needs loosening, add a little more reserved pasta water and toss again until you reach the right silky texture.
11. Serve hot, spooning portions onto plates or into bowls. Finish with an extra sprinkle of grated Parmesan or a small dollop of pesto, if desired.

Troubleshooting and tips

• If the sauce breaks or looks grainy, lower the heat and stir in small amounts of reserved pasta water until it smooths out.
• To prevent the cream cheese from clumping, cut it into small cubes and allow it to melt slowly over moderate heat.
• Do not overcook the garlic; a brief sauté keeps it fragrant without becoming bitter.
• If you want more browned flavor on the chicken, sear it in a hot skillet without moving it for the first few minutes to develop a nice crust before flipping.

Serving suggestions

This Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes pairs beautifully with a simple green salad dressed in lemon vinaigrette or a side of roasted vegetables for added color and crunch. A loaf of crusty bread or garlic bread is also welcome for mopping up any extra creamy sauce.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to loosen the sauce and keep it creamy. Avoid high heat to prevent the sauce from separating.

Notes on ingredients

• Pesto: Use a high-quality prepared basil pesto for convenience, or make your own if you prefer. The recipe calls for 4 tsp prepared basil pesto—stirring in another teaspoon at the end brightens the flavor if desired.
• Sun-dried tomatoes: The recipe uses 1/3 cup julienned sun dried tomatoes in oil; drain them so they don’t add excess oil to the sauce. Their concentrated tomato flavor adds a lovely tang against the creamy base.
• Chicken: Pound the chicken breasts to an even thickness so they cook uniformly. If your breasts vary greatly in size, consider cutting them in half horizontally before pounding.

Final thoughts

This Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes strikes a delightful balance between rich and bright. It’s a comforting, crowd-pleasing dish that never feels heavy because the pesto and sun-dried tomatoes keep each forkful lively. Whether you’re feeding a family or entertaining friends, this recipe is a reliable favorite that will have people asking for seconds.