Sun-Dried Tomato Pesto Pasta
Baked chicken thigh sliced over pasta, tossed through a rich sun-dried tomato and basil pesto blended with toasted pine nuts and parmesan. Bold flavour, minimal fuss.
Toast the pine nuts before blending them into the pesto, not after, those few minutes in a dry pan wake up their flavour and skipping it leaves the pesto tasting flat. Loosen the pesto with the reserved sun-dried tomato oil rather than water too, it keeps the flavour concentrated instead of watering it down.
Keeps in the fridge for 5 days or the freezer for 4 months. Reheat gently with a splash of water or extra sun-dried tomato oil if the pasta’s dried out a little in storage.
Sun-Dried Tomato Pesto Pasta
PASTA · MEAL PREP · EASY
Big, concentrated flavour in every bite
Sun-dried tomatoes bring a sweet, concentrated intensity that fresh tomatoes just can't match, and blending them with toasted pine nuts and parmesan turns it into a proper pesto rather than a simple sauce.
Using the reserved oil from the tomatoes to loosen the pesto keeps every bit of that flavour in the dish instead of diluting it with water, a small choice that makes a real difference.
This is a genuinely great meal prep option too, it keeps for 5 days in the fridge and reheats cleanly without the pasta turning to mush.
Sun-Dried Tomato Pesto Pasta
Ingredients
Chicken & Pasta
- 10 ml Olive Oil
- 750 g Chicken Thigh, Boneless & Skinless Diced
- 4 g Onion Powder
- 4 g Garlic Powder
- 4 g Sweet Paprika
- 600 g Dry Pasta
- Sea Salt Flakes To Taste
- Cracked Black Pepper To Taste
Sun-Dried Tomato Pesto
- 200 g Sun-Dried Tomatoes Oil Drained
- 20 g Basil Leaves
- 10 g Parmesan Cheese Grated
- 40 g Pine Nuts Toasted
- 180 ml Sun-Dried Tomato Oil
- Salt & Pepper
Garnish
- Parmesan Cheese Grated
- Basil Leaves
- Lemon Wedges
- Cracked Black Pepper
Method
- Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper.
- Bring a large saucepan of salted water to a boil. Cook the pasta as per the packet instructions, then remove and drain.
- In a bowl, add the chicken thigh, onion powder, garlic powder, sweet paprika, olive oil, and seasoning to taste. Mix well and lay on the prepared baking tray. Bake for 16 minutes, or until cooked through to an internal temperature of 74°C (165°F). Remove and rest for 5 minutes before slicing into strips.
- While the chicken bakes, lightly toast the pine nuts in a pan over medium heat until lightly golden brown. Remove and set aside.
- Add all the sun-dried tomato pesto ingredients to a blender and blend to a coarse paste. Check seasoning and consistency, adjusting with a little extra sun-dried tomato oil to loosen it slightly — it should be thick but still pourable.
- In a large mixing bowl, combine the pasta, sliced chicken, and pesto. Mix well until everything is coated, and check the seasoning again.
- Portion into 5 meal prep containers and garnish with lemon wedges, basil leaves, cracked black pepper, and parmesan cheese. Let cool slightly before storing.
Why toast the pine nuts before blending them into the pesto?⌄
Those few minutes in a dry pan wake up their flavour significantly. Skipping the toast leaves the finished pesto tasting noticeably flatter.
Can I use a different pasta shape?⌄
Yes, penne, fusilli, or rigatoni all hold the pesto well thanks to their shape. Anything with ridges or curves works better than a smooth long pasta here.
Can I make the pesto ahead of time?⌄
Yes, it keeps in the fridge for a couple of days ahead in an airtight container. Give it a stir before using since it may separate slightly as it sits.
Can I use chicken breast instead of thigh?⌄
Yes, thigh just stays a touch juicier through baking and reheating. If using breast, check it a little earlier so it doesn't dry out.
This was the first meal I have cooked by myself as someone who has just moved out of home! Great Video to follow along to and we now have food for multiple lunches and a dinner. Found the portion size fits well with what is easily purchased in a supermarket, so you aren’t only using half a can or packet and leaving the rest in the fridge! Thanks Heaps Jack! Will definitely be trying some more!
Fantastic to hear. Glad you enjoyed it and found it easy to make. Thank you.
I have made this twice already and I cannot say enough great things about it. I am constantly looking for healthy meal ideas to support me on my fitness journey that also taste amazing. This recipe was excellent and a hit with the whole family. Thank you and I am looking forward to trying your other recipes.
Hi Giselle. It’s fantastic to hear that you have been enjoying this recipe. Thank you so much for that.
Hi! Thank you very much for so many great recipes that are quite easy and fast to make. I didn’t have any pine nuts, but used cashews instead. To be honest, I did not add any seasoning (nor salt or pepper) to taste and was afraid that it will taste… flat. But no, the sun dried tomatoes gave their whole flavour to the pesto with a little of cashew taste in the middle. Although chicken was very basic, it fit there very well. This was the third recipe used by me from your site and I wasn’t dissapointed even once. Keep on going! Your content is great. Thank you once again
Hey! Cashews are great in a pesto and compliment sun dried tomatoes very well. Im glad you enjoyed the recipe. Thank you