Hey foodies! If you’re a fan of rich, creamy pasta dishes with a punch of flavor, then you’re going to absolutely love this Red Pesto Chicken Pasta! It’s packed with tender chicken, sun-dried tomatoes, spinach, and a luscious red pesto cream sauce that’s to die for. Think of it like the classic “marry me chicken pasta,” but with that delicious pesto kick! It’s an easy and quick dinner that serves 3, perfect for a cozy meal with friends or family.
Method
Sautéing the Chicken and Onions
Start by heating the sundried tomato oil in a large pan over medium heat. Once the oil is hot, add the finely diced onion and cook it for a few minutes until it begins to soften and release its aroma. After that, add the chicken breasts, cut into bite-sized pieces for even cooking. Sauté the chicken until it’s fully cooked, turning it occasionally to ensure it’s browned on all sides. Once the chicken is cooked, season it with garlic powder, onion powder, and your herbs parsley and basil stirring everything together to allow the flavors to infuse.
Cooking the Pasta
While the chicken is cooking, bring a separate pot of salted water to a boil and cook the pasta according to the package instructions. This usually takes about 8-10 minutes, depending on the type of pasta you’re using. Be sure to stir the pasta occasionally to prevent it from sticking. Once it’s cooked, drain the pasta, reserving a ladle of the pasta water. This starchy water will help to create a smoother sauce.
Preparing the Sauce
To the pan with the chicken and onions, add the reduced-fat red pesto, sun-dried tomatoes, and tomato purée. Stir well to coat the chicken and onions in the flavorful pesto. Sprinkle in the paprika for a hint of smoky warmth, then pour in a ladle of the reserved pasta water. Mix everything together thoroughly, allowing the sauce to come together. The pasta water will help loosen up the sauce and create a rich, silky texture.
Combining the Pasta and Sauce
Once the sauce is well-mixed and heated through, add the cooked pasta directly into the pan with the pesto sauce. Stir the pasta gently, making sure it’s fully coated in the sauce. Then, add the fresh spinach leaves, stirring them into the pasta so they wilt perfectly. Next, pour in the single cream, followed by the mozzarella cheese. Stir until the mozzarella melts completely into the sauce, making it creamy and luscious. If the sauce seems too thick, you can add a little more pasta water to achieve the desired consistency.
Serving and Garnishing
Once everything is well-mixed and the cheese is melted, remove the pan from the heat. Serve the creamy, pesto-coated pasta onto plates, garnishing with a sprinkle of freshly chopped parsley for a burst of color and freshness. Enjoy your rich and flavorful Red Pesto Chicken Pasta!
Necessary Tools
- Large pan or skillet
- Medium-sized saucepan for pasta
- Wooden spoon or spatula
- Knife and chopping board
- Measuring spoons
Red Pesto Chicken Pasta: A Creamy, Flavorful Delight!
Cuisine: ItalianDifficulty: Easy3
servings10
minutes20
minutes30
minutesIngredients
300g uncooked pasta
1 tsp sundried tomato oil
1 onion, finely diced
350g chicken breast
1 tsp parsley + 1 tsp basil
1 tsp onion powder
1 tsp garlic Italian seasoning
70g reduced-fat red pesto
60g sun-dried tomatoes
1 tbsp tomato purée
1 tsp paprika
Salt & pepper to taste
50ml single cream
Handful of spinach
80g lighter mozzarella
Directions
- Sauté the Chicken & Onions: Heat the sundried tomato oil in a large pan. Add the diced onion and chicken breast, and cook until the chicken is fully cooked and the onions are soft. Add garlic powder, onion powder, parsley, and basil, and stir to combine.
- Cook the Pasta: While the chicken is cooking, bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain and save a ladle of pasta water for later.
- Make the Sauce: To the pan with chicken, add the red pesto, sun-dried tomatoes, tomato purée, paprika, salt, and pepper. Stir well to combine, and pour in a ladle of pasta water to thin out the sauce.
- Combine Everything: Add the cooked pasta to the pan, and toss to coat the pasta in the sauce. Stir in spinach, cream, and mozzarella, and cook until the spinach wilts and the mozzarella melts into the sauce.
- Serve & Enjoy: Serve your creamy, pesto-packed pasta hot, and sprinkle with extra parsley for that fresh touch!
Notes
- Pasta Water: Be careful not to add too much pasta water, as it can make the sauce too thin. Start with a small amount and adjust as needed.
- Mozzarella Melting: Stir the mozzarella gently into the sauce to ensure it melts evenly. If you overcook it, it may become stringy instead of creamy!
- Watch the Chicken: Ensure the chicken is cooked through and no longer pink inside. For even cooking, cut the chicken into smaller, even pieces.
Serving Suggestions
- Perfect Pairing: Serve with a fresh side salad or garlic bread for a complete meal.
- Make it Extra Special: Top with some grated Parmesan for an extra burst of flavor.
- Side of Veggies: Roasted veggies, such as zucchini or bell peppers, will complement the pasta perfectly.
Fun Fact
Did you know that red pesto, made with sun-dried tomatoes, packs a rich and tangy flavor that’s a great alternative to traditional green pesto? It adds a whole new level of deliciousness to this creamy pasta dish!
Conclusion
This Red Pesto Chicken Pasta is sure to become a favorite in your recipe rotation. With its creamy texture, flavorful pesto sauce, and hearty chicken, it’s the kind of dish everyone will love. It’s quick, easy, and absolutely delicious perfect for a busy weeknight or a special weekend meal. Enjoy!
