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Sun-Dried Tomato Pesto Pasta

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4.30000 from 10 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 815kcal
Servings: 5 People
Metric - Imperial

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.
Chef's Tips
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 or a neutral oil — it keeps the flavour concentrated instead of watering it down.
Let the chicken rest the full 5 minutes before slicing — cutting into it straight out of the oven lets the juices run out onto the board instead of staying in the meat.
Storage & Reheating
This will keep in the fridge for up to 5 days, or in the freezer for up to 4 months, both in airtight containers. To reheat, warm gently in the microwave or a pan over low-medium heat, adding a splash of water or extra sun-dried tomato oil if the pasta has dried out slightly in storage.
Serving 350gCalories 815kcalCarbohydrates 115.5gProtein 53.4gFat 16.6gSaturated Fat 3.1gPolyunsaturated Fat 5.57gMonounsaturated Fat 5.65gCholesterol 142.4mgSodium 247.1mgPotassium 2122mgFiber 9.7gSugar 18.8gVitamin A 258.1IUVitamin C 18.43mgCalcium 127.3mgIron 9.8mg