And because we’re doing this Chicken Magic Recipes-style, we’re bringing the magic: juicy Cajun-kissed chicken, crispy pancetta, a creamy wine sauce, and a bold, punchy pesto made from sun-dried tomatoes (with that flavorful oil—don’t you dare drain it!).
Table of Contents
Why You’ll Love This Sun Dried Tomato Pesto Pasta
- It’s date-night energy without date-night effort. Like… sweatpants optional.
- Creamy, smoky, savory, a little spicy—the whole “one bite turns into five” situation.
- Great for picky eaters because pasta + creamy sauce = usually a safe win.
Ingredients You’ll Need
Sun-Dried Tomato Pesto
- 10 ounces sun-dried tomatoes in oil (do not drain the oil)
- 4 cloves garlic
- 1 cup fresh basil
- 3/4 cup grated parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne powder or red pepper flakes
- 1/3 cup olive oil
Cajun Chicken Dredge
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons Creole seasoning
- 2 teaspoons smoked paprika
- 3 teaspoons onion powder
- 3 teaspoons garlic powder
Date Night Pasta
- 2 pounds chicken breasts (cleaned and cut into bite-size pieces)
- 10 ounces pasta (any shape)
- 2 tablespoons olive oil
- 8 ounces pancetta, diced
- 2 tablespoons butter
- 4 tablespoons reserved dredge flour
- 8 ounces pinot grigio wine
- 6 ounces heavy cream
- 1 1/2 cups chicken stock
- 2 teaspoons Creole seasoning
- 1 1/2 cups sun-dried tomato pesto
- 3/4 cup grated parmesan cheese
- Crusty bread (optional but highly suggested… like, emotionally suggested)
How To Make Sun Dried Tomato Pesto Pasta
1) Make the Sun-Dried Tomato Pesto
Grab a small food processor. Add:
- garlic
- basil
- sun-dried tomatoes with their oil
- parmesan
- olive oil
- salt, pepper, and cayenne (or red pepper flakes)
Tiny tip: If your pesto seems thick, add a spoonful of the tomato oil and pulse again. That oil is flavor gold.
2) Mix the Cajun Chicken Dredge
In a medium bowl, stir together the flour, salt, Creole seasoning, smoked paprika, onion powder, and garlic powder.
Important: Save your unused dredge flour—you’ll need 4 tablespoons later for the sauce. (This is the “don’t throw it away” moment.)
3) Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions.
4) Brown the Chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the chicken in a single layer (work in batches if needed—crowding the pan makes the chicken steam instead of brown, and nobody asked for that).
Don’t worry if the skillet looks a little “seasoned” afterward. That’s not mess—that’s flavor.
5) Crisp the Pancetta
Add pancetta to the same skillet and cook until crispy, about 5 minutes, stirring often.
6) Build the Creamy Wine Pesto Sauce
Add 2 tablespoons butter to the skillet. Once melted, whisk in 4 tablespoons reserved dredge flour to form a roux.
Whisk in the pinot grigio and cook for 2–3 minutes (you want it to simmer and mellow a bit).
Now stir in:
- parmesan cheese
- Creole seasoning
- sun-dried tomato pesto
Stir until everything melts together into a creamy, brick-red, swoon-worthy sauce.
If it looks too thick: add a splash of chicken stock.
If it looks too thin: simmer 2–3 minutes longer and it’ll tighten up.
7) Combine and Serve
Add the chicken back in, plus the crispy pancetta. Stir, taste, and adjust seasoning if needed.
Serve hot with crusty bread and an extra sprinkle of parmesan.
Cooking Tips to Make It Even Better
- Use the sun-dried tomato oil like the recipe says. It’s not just oil—it’s concentrated flavor and makes the pesto taste restaurant-level.
- Batch-cook the chicken if your skillet is small. Browning = flavor. Steaming = sadness.
- Want it spicier? Add extra red pepper flakes, or a pinch more cayenne.
- Bread is “optional” in the same way that naps are “optional.” Technically yes… but also no.
A Little Story From My Kitchen
The first time I made this Sun Dried Tomato Pesto Pasta, it turned into one of those dinners where nobody talks much because they’re too busy eating. And honestly? That’s the best compliment.
FAQs About Sun Dried Tomato Pesto Pasta
Can I swap the chicken breasts for chicken thighs?
Absolutely. Boneless, skinless thighs work great and stay extra juicy. Just cook them until they’re done all the way through.
What can I use instead of pancetta?
Can I make Sun Dried Tomato Pesto Pasta ahead of time?
Yes—make the pesto ahead and store it in the fridge for 3–4 days. You can also cook everything and reheat gently with a splash of chicken stock or cream.
What pasta shape works best?
Anything you love! Penne, rigatoni, fusilli, and farfalle hold the sauce really well. Long pasta like fettuccine also works if you want that “restaurant bowl” look.
How do I store leftovers?
Your Next Cozy Dinner Moment
If you’ve been craving a meal that feels like a treat—but still fits into real life—this Sun Dried Tomato Pesto Pasta is calling your name. It’s creamy, bold, and just fancy enough to make a regular night feel special (even if your “date” is your couch and a streaming queue).
Make it, twirl it, sprinkle that extra parmesan like you mean it… and let Sun Dried Tomato Pesto Pasta bring a little delicious magic to your kitchen tonight.
Keep the Date-Night Magic Going
- Want another pasta that feels “fancy but easy”? This Pesto Goat Cheese Pasta is creamy, tangy, and perfect when you’re craving something a little extra.
- If your heart says “pasta again” but your pantry says “keep it simple,” save this Garlic Mushroom Pasta for your next busy night—it’s rich, savory, and totally satisfying.
If you make this recipe, I’d love to hear how it turned out—tap the stars and leave your review: ⭐️⭐️⭐️⭐️⭐️ (be honest… but if it made you do a happy dance in the kitchen, five stars are very welcome ).
Sun Dried Tomato Pesto Pasta
-
Total Time:
45 minutes -
Yield:
6 servings
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
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
- 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
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.
- 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.
- 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.
- 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.
- 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
