Creamy Pesto Chicken and Sun-Dried Tomato Linguine

This saucy pasta dish brings together pesto, cream, chicken and sun-dried tomatoes for a flavor explosion. It's luxuriously creamy yet fresh and vibrant at the same time. Taking just 30 minutes from start to finish, this easy recipe makes an elegant weeknight dinner with minimal effort. Keep reading for the simple steps to putting together this restaurant-worthy pasta at home.

Cook the Pasta

This sauce clings perfectly to long strands of linguine. Cook 12-16 ounces dry linguine according to package directions until al dente.

Save about 1 cup of the starchy pasta cooking water before draining. This helps thin and emulsify the sauce.

Fresh linguine is ideal, but high-quality dried works well too. Just watch the cooking time.

Other Noodle Options

Fettuccine, bucatini or mezze rigatoni also pair nicely with this chunky veggie sauce.

Sauté Sun-Dried Tomatoes

Chop and cook about 3/4 cup julienne sliced sun-dried tomatoes in olive oil until softened. This intensifies their flavor.

Make sure to use sun-dried tomatoes packed in oil, not dry. The oil helps them plump up.

If your tomatoes are very dry or leathery, soak in warm water for 10 minutes first to rehydrate slightly.

Don't Skip This Step

Sautéing the tomatoes is key for viscosity and flavor development in the sauce.

Sauté Garlic and Chicken

In the same pan, add minced garlic and sauté until fragrant. Then add 2-3 cups chopped cooked chicken and sauté briefly just to heat through.

Chicken thigh or breast meat both work well. Pre-grilled or rotisserie chicken saves time.

This step infuses the chicken and sauce with garlicky goodness.

Deglaze with White Wine

Pour in 1/2 cup dry white wine like pinot grigio to the pan and simmer for 1-2 minutes. This helps loosen up the browned bits from sautéing.

Allow the raw alcohol taste to cook off before adding other ingredients. The wine provides acidic brightness.

If avoiding alcohol, use chicken broth instead for moisture.

Non-Dairy Option

For a non-dairy sauce, omit the cheese and use vegetable broth.

Stir in Pesto and Cream

Next, add 1/2 cup good quality prepared pesto and 1/2 cup heavy cream or half-and-half. Gently simmer until heated through.

The pesto provides herbal flavor and richness, while the cream makes it luxuriously silky.

For extra decadence, use mascarpone cheese instead of cream.

Toss with Pasta

Remove the pan from heat and add the drained linguine. Toss to coat the pasta in the sauce while still hot.

If needed, splash in a little reserved pasta water to thin and cling to the noodles.

Taste and season with salt, pepper and extra pesto if desired. Serve garnished with parsley or basil.

Conclusion

Creamy pesto chicken linguine is a restaurant-caliber pasta dish made easy. Bursting with flavors of basil, garlic, sun-dried tomato and cream, every bite satisfies. The combination of textures from tender chicken, plump tomato and al dente linguine is simply sublime. For an elegant meal with minimal effort, get saucy with this fast yet impressive recipe tonight.

FAQs

1. Can I use fresh tomatoes instead?

Sun-dried tomatoes work best for texture and flavor concentration. But fresh cherry tomatoes are also delicious.

2. What kind of pesto works best?

Choose a high-quality jarred pesto made with lots of basil and olive oil.

3. Do I really need cream?

The cream makes it lusciously creamy, but you can omit or sub Greek yogurt.

4. Can I use veggie chicken?

Absolutely, use your favorite vegan chicken substitute instead.

5. What salad goes well with it?

A fresh arugula and shaved parmesan salad complements it nicely.