Food Town Sun-Dried Tomato Pesto Chicken Pasta

Prep: 10 min, Cook: 20min

Servings: 4

Ingredients

• 1 lb. Boneless Chicken Breast
• 1 jar Sun Dried Tomato Pesto (6.7 oz)
• 12 oz Pasta (your choice: penne, rotini, spaghetti)
• 1–2 tbsp olive oil
• 1/2 cup heavy cream (or half & half)
• 1/4 cup grated Parmesan cheese
• Salt & pepper to taste
• Fresh basil (optional, for garnish)

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Prep the Chicken: While pasta cooks, cut chicken into bite-sized pieces—season with salt and pepper.
3. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes, until golden and cooked through. Remove from the skillet and set aside.
4. Make the Sauce: Reduce the heat to medium. Add sun-dried tomato pesto and heavy cream to the skillet, stirring to combine. Add Parmesan and stir until the sauce is smooth. If it is too thick, add a splash of reserved pasta water.
5. Combine: Add chicken and pasta to the sauce. Toss until evenly coated and heated through.

Serve: Garnish with fresh basil and extra Parmesan if desired.

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.