Name: Sun Dried Tomato Pesto Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 10 oz sun-dried tomatoes in oil (do not drain); 4 cloves garlic; 1 cup fresh basil; 3/4 cup grated parmesan cheese; 1/4 tsp black pepper; 1/4 tsp salt; 1/4 tsp cayenne powder (or red pepper flakes); 1/3 cup olive oil; 3/4 cup all-purpose flour; 1/2 tsp salt; 2 tsp Creole seasoning; 2 tsp smoked paprika; 3 tsp onion powder; 3 tsp garlic powder; 2 lb chicken breasts, cleaned and cut into bite-size pieces; 10 oz pasta (any shape); 2 tbsp olive oil; 8 oz pancetta, diced; 2 tbsp butter; 4 tbsp reserved dredge flour (from the dredge bowl); 8 oz pinot grigio wine; 6 oz heavy cream; 1 1/2 cups chicken stock; 2 tsp Creole seasoning; 1 1/2 cups sun-dried tomato pesto; 3/4 cup grated parmesan cheese (plus more for serving); Optional: crusty bread, chopped parsley, red pepper flakes

Description

Sun Dried Tomato Pesto Pasta is a creamy, slightly spicy skillet dinner with Cajun chicken, crispy pancetta, and a bold sun-dried tomato pesto sauce—perfect for date night at home.

Ingredients

Scale

Sun-Dried Tomato Pesto

10 oz sun-dried tomatoes in oil (do not drain)
4 cloves garlic
1 cup fresh basil
3/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp cayenne powder (or red pepper flakes)
1/3 cup olive oil

Cajun Chicken Dredge

3/4 cup all-purpose flour
1/2 tsp salt
2 tsp Creole seasoning
2 tsp smoked paprika
3 tsp onion powder
3 tsp garlic powder

Pasta + Sauce

2 lb chicken breasts, cleaned and cut into bite-size pieces
10 oz pasta (any shape)
2 tbsp olive oil
8 oz pancetta, diced
2 tbsp butter
4 tbsp reserved dredge flour (from the dredge bowl)
8 oz pinot grigio wine
6 oz heavy cream
1 1/2 cups chicken stock
2 tsp Creole seasoning
1 1/2 cups sun-dried tomato pesto
3/4 cup grated parmesan cheese (plus more for serving)
Optional: crusty bread, chopped parsley, red pepper flakes

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Instructions

Make the pesto: Add sun-dried tomatoes (with oil), garlic, basil, parmesan, olive oil, salt, pepper, and cayenne to a food processor. Pulse until combined but still a little chunky. Set aside.
Mix dredge: In a bowl, combine flour, salt, Creole seasoning, smoked paprika, onion powder, and garlic powder.
Coat chicken: Dredge chicken pieces lightly in flour mixture. Shake off extra and place on a plate. Save remaining dredge flour for later.
Cook pasta: Boil salted water and cook pasta per package directions. Drain when done.
Brown chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through. Remove to a plate.
Crisp pancetta: In the same skillet, cook pancetta until crispy (about 5 minutes). Remove pancetta with a slotted spoon, leaving grease behind.
Make the sauce: Add butter to skillet. Once melted, whisk in 4 tbsp reserved dredge flour. Whisk in wine and cook 2–3 minutes. Add chicken stock and heavy cream; bring to a low boil.
Finish sauce: Stir in parmesan, Creole seasoning, and sun-dried tomato pesto until creamy and smooth.
Combine: Add drained pasta, cooked chicken, and pancetta to the skillet. Toss until coated.
Serve: Top with extra parmesan, parsley, and red pepper flakes. Add crusty bread if you’re living your best life.

Notes

Don’t drain the sun-dried tomato oil—it adds huge flavor to the pesto.
If the sauce gets too thick, loosen it with a splash of chicken stock (or a little pasta water if you saved some).
Swap pancetta with bacon, or skip it if needed—still delicious.
Leftovers reheat best with a splash of stock or cream stirred in.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop / Skillet
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 780 kcal
Sugar: 6 g
Sodium: 1050 mg
Fat: 38 g
Saturated Fat: 14 g
Unsaturated Fat: 22 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 50 g
Cholesterol: 165 mg