Creamy pesto pasta with chicken and sun-dried tomatoes in a rustic setting

Gluten free pasta

Name: Creamy-Pesto-Gluten-Free-Pasta-with-Chicken-and-Sun-dried-Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Gluten-Free
Ingredients: 1 cup Gluten-free pasta; 1 (about 6 ounces) Chicken breast; 1/4 cup Pesto; 1/4 cup, oil-packed Sun-dried tomatoes; 1 tablespoon Olive oil; to taste Salt and pepper

creamy pesto gluten free pasta with chicken and sun dried tomatoes

By:

Savory Touch

Published:

30 Mar 2025

This recipe is my go-to when I want a delicious, healthy, and relatively quick weeknight meal. It's surprisingly easy to make, yet it tastes like something you'd order from a fancy Italian restaurant! (I may have even fooled my family a time or two!). I love the vibrant flavors of the pesto, the tender chicken, and the chewy gluten-free pasta. I really do. And the sun-dried tomatoes? Oh, they add such a lovely zing!

It’s also incredibly versatile. You can swap out the chicken for shrimp, tofu, or even chickpeas for a vegetarian option. Feel free to experiment with different types of pesto, too. You can use a store-bought variety, but honestly, homemade pesto is another level of delicious! Also, I know it might feel intimidating, especially if you have a busy week, but homemade pesto is really quite easy to whip up, I promise. What's your favorite pesto recipe? Share in the comments below!

Required Equipments

Large pot
Colander
Large skillet
Mixing bowls
Wooden spoon
Measuring cups and spoons

Creamy Pesto Gluten Free Pasta with Chicken and Sun dried Tomatoes: Frequently Asked Questions

Creamy Pesto Gluten Free Pasta with Chicken and Sun dried Tomatoes

A simple yet elegant gluten-free pasta dish bursting with flavor. Creamy pesto, tender chicken, and sweet sun-dried tomatoes combine for a satisfying and flavorful meal.

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

📖 Instructions

First, bring a large pot of salted water to a boil. Add your gluten-free pasta and cook according to the package directions until al dente. Make sure to reserve about 1/2 cup of the pasta cooking water before draining. (this will be your pasta's best friend later!)
While the pasta cooks, prepare the chicken. Season the chicken breast generously with salt, pepper, and any other herbs you like. I'm partial to a sprinkle of garlic powder. Then, heat a large skillet over medium-high heat. Add about 1 tablespoon of olive oil and sear the chicken until golden brown on both sides. Reduce the heat to medium and cook through. Let it rest for about five minutes. Slice it up.
In the same skillet, add the sun-dried tomatoes (if using) and saute for a minute or two until they're slightly softened. They should still have a bit of a bite!
Next, stir in the pesto. If your pesto is quite thick, you might need to add a little bit of the reserved pasta water to loosen it up. Trust your instincts here. The goal is a smooth, creamy sauce that coats the pasta nicely.
Once the sauce is looking good, add the cooked pasta and toss to coat evenly. Add more pasta water if needed to reach your desired consistency. Don't overthink it, just add a little at a time.
Finally, add the sliced chicken to the pasta and gently combine. Give it a taste and adjust seasoning as needed. A pinch of salt or a squeeze of lemon juice can often make a world of difference!
Serve immediately and garnish with extra pesto, grated Parmesan cheese (if not avoiding dairy), or chopped fresh basil. Enjoy the goodness!