Chicken and Creamy Pesto Pasta

    55 minutes

    A delicious meal; the crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce. Be sure to taste and salt before serving because depending on what kind of chicken stock you use, the dish may require no salt at all or may be extremely under-salted.

    257 people made this

    Serves: 6 

    • Pesto
    • 2 cups fresh basil
    • 3 cloves garlic
    • 1/3 cup freshly grated Parmesan cheese
    • 1/3 cup pine nuts
    • 1 medium ripe tomato, diced
    • 1/4 cup (60ml) olive oil
    • Marinade
    • 1/4 cup (60ml) chicken stock
    • 1 cup (250ml) white wine
    • 2 tablespoons dried basil
    • 2 teaspoons dried oregano
    • 2 cloves garlic, crushed
    • 6 boneless, skinless chicken breasts, cut into strips
    • Sauce
    • 500g dried penne pasta
    • 5 tablespoons olive oil, divided
    • 1 large onion, diced
    • 1 tablespoon sugar
    • 125g oil-packed sun-dried tomatoes, drained and sliced
    • 1/3 cup pine nuts
    • 1/2 cup white wine
    • 1 cup (250ml) thickened cream
    • 1 pinch salt, to taste

    Preparation:40min  ›  Cook:15min  ›  Ready in:55min 

    1. Place basil, garlic, Parmesan, pine nuts and tomato in a food processor. Gradually add olive oil while pulsing until mixture is smooth and creamy.
    2. In a bowl, stir together chicken stock, 1 cup white wine, dried basil, oregano and garlic. Stir in chicken pieces.
    3. Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente; about 8 minutes. Drain and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
    4. Heat 3 tablespoons olive oil in a frypan over medium heat. Stir in onions and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts then cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces stirring occasionally; about 8 minutes.
    5. Add pasta and pesto to the frypan. Stir in cream and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste. Serve with freshly grated Parmesan.

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    Reviews in English (193)


    So i'll be totally honest! I was mainly looking for some ideas for a pasta dish to create. I used all these ingredients for a sauce and it was just LOVELY. I never use measurements so i'm sure it may taste a little different but such a great mix of ingredients! my brother was unhappy that there was none left after his second. haha!  -  07 May 2013


    My husband has gone back for 3rds! I halved the wine in the marinade and added extra chicken stock, and used chicken stock instead of wine at step 4.  -  17 Jan 2013


    Even though this was a lot of work I give it a 5 because it was awesome. You can taste the different flavors separately, and thogether they blend perfectly. I followed this recipe to a T and it came out super. I didn't have any issues with the sauce not thickening, but if you're worried about it, I suggest a) either not adding all of the cream at the end which I suspect wouldn't change the flavor that much, or b) before adding the cream mix into it 1 or 2 TBSP flour, mix it up and then pour it in and cook for a few minutes. Loved it!  -  27 Jan 2008  (Review from Allrecipes USA and Canada)