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–+ servings
A skillet filled with orecchiette pasta, broccoli, sun-dried tomatoes, and chicken pieces. A wooden spoon is in the skillet. A small bowl of basil pesto is next to the skillet.
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4.75 from 4 votes

Basil Pesto Chicken Pasta

If you've got 20 minutes, then you've got time to make this basil pesto chicken pasta. It's loaded with sun-dried tomatoes, broccoli, and tossed in a fresh homemade basil pesto.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 2
Author: Julie Chiou

Ingredients 

  • 2 cups (150 g) dried orecchiette pasta
  • ½ cup sundried tomatoes in olive oil julienned
  • 2 cloves garlic thinly sliced
  • ½ large onion diced
  • ½ teaspoon crushed red pepper flakes (if you're sensitive to spice you might want to start out with 1/4 teaspoon)
  • 1 boneless, skinless chicken breast cubed into 1" cubes
  • 4 tablespoons basil pesto homemade or store-bought
  • 1 cup (91 g) broccoli florets blanched
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Bring a pot of water to a boil and cook pasta according to the directions on the box. Once done, drain well and set aside.
    2 cups dried orecchiette pasta
  • In a large skillet over medium-high heat, add 1 teaspoon of oil from the sun-dried tomatoes. Add sun-dried tomatoes, garlic slices, onion, and crushed red pepper flakes. Sauté until fragrant and onions are translucent, about 3-4 minutes.
    1/2 cup sundried tomatoes in olive oil, 2 cloves garlic, 1/2 large onion, 1/2 teaspoon crushed red pepper flakes
    A white frying pan with sautéed onions and sun-dried tomatoes, and a wooden spoon on a beige surface.
  • Add the cubed chicken breast to the skillet and cook until the chicken is cooked through, about 5-7 minutes.
    1 boneless, skinless chicken breast
    A skillet with cooked chicken, sun-dried tomatoes, and onions, stirred with a wooden spoon on a beige surface.
  • Add the basil pesto to the skillet and turn heat down to medium-low. The basil pesto might be a bit thick so you can thin it out by adding 1 tablespoon of water to the skillet, if needed.
    4 tablespoons basil pesto
    A pan filled with cooked chicken, mixed with sun-dried tomatoes, spices, and pesto, is being stirred with a wooden spoon on a beige background.
  • Add the blanched broccoli florets and cooked pasta to the skillet. Toss until everything is coated in the pesto and the ingredients are all evenly distributed. Season with salt and pepper, to taste.
    1 cup broccoli florets, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
    A skillet of orecchiette pasta with pieces of chicken, broccoli, and sun-dried tomatoes, stirred with a wooden spoon.
  • Serve and enjoy!

Nutrition

Serving: 1 serving (472 grams) | Calories: 550 kcal | Carbohydrates: 72 g | Protein: 26 g | Fat: 18 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 39 mg | Sodium: 1030 mg | Potassium: 1016 mg | Fiber: 6 g | Sugar: 5 g

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