Creamy Tomato Pesto Pasta with Chicken
Creamy tomato pesto pasta with chicken is the perfect comfort meal for those craving something cheesy and creamy with a pop of italian flavor. This easy pasta recipe can be made in under 30 minutes and is perfect for feeding a family!
When you google pesto pasta, you will come across a wide range of different pasta recipes. Some are heavy on the pesto and will be green in color, while others will have more of a creamy white sundried tomato sauce.
This recipe offers the best of both worlds. It’s both rich and creamy while also having fresh, sweet notes from the basil rich pesto. I’m telling you.. this pasta is a GAME CHANGER!
What is Tomato Pesto Pasta?
Tomato Pesto Pasta uses fresh pesto and cream cheese melted into chicken broth. It is flavored with the oils left behind from sauteed sundried tomatoes and Italian seasonings.
This results in a pasta dish that tastes slightly earthy and fresh from the pesto, has a robust flavor from the tomatoes, and a creamy sweetness from the cream cheese. It is a recipe that has become an internet sensation!
Why You Will Love Tomato Pesto Pasta
Quick and Easy: Cutting the sausage and onion is literally the hardest part of this recipe. Quickly sear the sausage, onion and garlic and dump everything else in for a simmer. It’s foolproof!
Rich and Creamy: I REALLY love the texture of this soup. It’s creamy and rich without being too thick to the point where you feel weighed down. This soup is hearty enough to fill you up without making you feel weighed down.
Bold Flavor: both the fire roasted tomatoes and andouille sausage are smokey and spicy. If you don’t like spicy food, simply replace the andouille sausage with sweet Italian sausage and replace the fire roasted tomatoes with regular canned tomatoes.
Ingredients
Pappardelle Pasta – the thin, wide, noodle has such a tender texture that adds a decadence to this dish.
Chicken Breasts – chicken breast does a great job soaking up sauce in comparison to other meats.
Spinach – the perfect addition to thicken up the sauce while adding nutrition.
Sundried Tomatoes – adds to the texture and acidity of the sauce.
Onion and Garlic – provides fragrance and earthy undertones
Pesto – gives a delicate taste from the olive oil yet adds a sweet, fresh essence from the basil in pesto.
Cream Cheese and Light Cream – thickens up the sauce, adds sweetness, and makes it creamy.
Parmesan Cheese – cheese makes everything better! Freshly grate your own parmesan. I never use pregrated cheese because it has added chemicals that prevent it from melting correctly.
Lemon Juice – brightens up the dish.
Italian seasoning – the perfect blend of Italian herbs to add light notes of flavor and aromatics.
Salt and Pepper – to taste
How to Make Creamy Tomato Pesto Pasta with Chicken
Heat a large frying pan (pictured frying pan is Caraway) to medium high heat and cut 2-3 chicken breasts in half lengthwise. This is called a butterfly cut. Season with salt and pepper and pan sear with a little olive oil for 3-4 minutes each side until the internal temperature reaches 165°F.
Set the chicken aside to cool.
Start boiling a pot of salted water and add in a 16 oz box of pappardelle pasta. It will need to cook for 10 minutes. Meanwhile, chop 1/2 an onion, 4 garlic cloves, and shred 3/4 cup cheese.
Cook the onion on medium high for 2 minutes, then add in the garlic and 1/2 cup drained sun-dried tomatoes. Cook for an additional minute.
Reduce heat to low and add 2 cups spinach and cook until softened.
Add 1/2 cup cream cheese, mix, and then add the pesto and broth. Stir until incorporated.
Add 1 tsp Italian seasoning, salt to preference, and 1/4 cup parmesan cheese. Stir until all the cheese is melted. If it looks too thick at this point add more broth. I also prefer to scoop any oil that may rise to the top that came out of the sundried tomatoes but that’s optional.
Drain the pasta and add to the sauce. Stir well until fully coated.
Plate by adding the pasta, topping with fresh garnish (optional) and the remaining parmesan cheese. Serve alongside the chicken breast. Enjoy!
How to Store Leftovers
Store in an airtight container in the refrigerator for 3-4 days. These glass containers are excellent for storing leftovers.
Serving Suggestions
Tomato pesto pasta with chicken is filling enough as it is, but many like to serve it with bread or a side salad. A thick slice of Italian bread is perfect for this as it is dense enough to soak up any excess sauce left behind from the pasta.
Tomato Pesto Pasta Shortcuts
Save time on the pesto. I prefer to use Amore Pesto but any brand will do!
Note: this post contains affiliate links in which we may receive commission upon sale. We have personally tested all products linked and hope you love them as much as we do!
Creamy Tomato Pesto Pasta
Equipment
Ingredients
- 2 Chicken Breasts
- 16 oz Pappardelle Pasta
- 2 cups Spinach fresh, uncooked
- 1/2 cup Sundried Tomatoes
- 1/2 Spanish Onion
- 4 cloves Garlic peeled
- 1/2 cup Pesto
- 1/2 cup Cream Cheese Philadelphia
- 1 cup Light Cream
- 3/4 cup Parmesan Cheese Shredded
- 1/2 tbsp Lemon Juice
- 1 tsp Italian Seasoning
- Salt/Pepper to taste
Instructions
- Heat a large frying pan to medium high heat and cut 2-3 chicken breasts in half lengthwise. This is called a butterfly cut.
- Season with salt and pepper and pan sear with a little olive oil for 3-4 minutes each side until the internal temperature reaches 165°F.
- Set the chicken aside to cool.
- Start boiling a pot of salted water and add in a 16 oz box of pappardelle pasta. It will need to cook for 10 minutes. Meanwhile, chop 1/2 an onion, 4 garlic cloves, and shred 3/4 cup cheese.
- Cook the onion on medium high for 2 minutes, then add in the garlic and 1/2 cup drained sundried tomatoes. Cook for an additional minute.
- Reduce heat to low and add 2 cups spinach and cook until softened.
- Add 1/2 cup cream cheese, mix, and then add the pesto and broth. Stir until incorporated.
- Add 1 tsp Italian seasoning, salt to preference, and 1/4 cup parmesan cheese. Stir until all the cheese is melted. If it looks too thick at this point add more broth. I also prefer to scoop any oil that may rise to the top that came out of the sundried tomatoes but that’s optional.
- Drain the pasta and add to the sauce. Stir well until fully coated.
- Plate by adding the pasta, topping with fresh garnish (optional) and the remaining parmesan cheese. Serve alongside the chicken breast. Enjoy!