This Pesto Pasta with Sun-Dried Tomatoes and Blackened Chicken is over-the-top with flavor. Juicy, spicy chicken pieces nestled in a creamy pesto sauce pasta studded with tangy sun-dried tomatoes make for a delicious dish you’ll want to make on repeat!

Hey there folks! I’m sharing a pasta dish today that needs to hit your table pronto!

This Pesto Pasta with Sun-Dried Tomatoes and Blackened Chicken is one of our favorites! Honestly, I don’t know what I love best about it…the creamy pesto sauce, the tangy sun-dried tomatoes or the super tender, spicy blackened chicken. It all comes together perfectly.

Why You’ll Love this Recipe

I’m always up for a pasta dish. We don’t indulge all that often, but there’s just something so satisfying about a cozy pasta recipe.

I absolutely love my homemade blackening spice in this recipe and I think you will too. I mean there are brands of blackening spices out there, but homemade is so incredibly easy and this one is so good. Tom’s favorite word when he describes it is “zesty”.

In our opinion, all the ingrdients in this dish come together so delciously. There’s loads of juicy, spicy chicken, tangy sun-dried tomatoes and the pesto sauce is rich and creamy.

Ingredients You’ll Need

olive oil
boneless, skinless chicken breasts
paprika
dried thyme leaves
dried oregano
garlic powder
onion powder
salt and pepper
butter
garlic
sun-dried tomatoes
heavy cream
pesto sauce
grated Parmesan cheese
lemon

By all means you can make your own homemade pesto sauce, but to keep things simple, I went with store-bought.

Step-By-Step Instructions

The first step is to cook your pasta al dente according to package directions, drain and then set aside, reserving 1/2 cup of the pasta water. You’ll use the water a little later, if you decide to thin out your sauce.

While the pasta is cooking you can make your blackening spice. You’ll combine all your ingredients in a small dish or bowl and mix together with a fork until well combined.

The second step is to add your bite-size pieces of chicken to a bowl. You’ll drizzle with your olive oil and then sprinkle with your blackening seasoning and mix together until all the chicken pieces are well coated.

The third step is to add your seasoned chicken to a large deep skillet over medium-high heat in an even layer. You’ll cook the chicken, stirring occasionally, until it’s no longer pink inside, about 5-6 minutes. Once it’s done, remove to a plate with a slotted spoon and set aside.

The fourth step is to make your pesto cream sauce. You’ll first melt your butter in a large deep skillet over medium heat. You will then add your minced garlic and sun-dried tomatoes and cook for one minute.

At this point you will add your heavy cream, pesto sauce, grated Parmesan cheese and lemon juice and mix until well combined. Let the sauce simmer on low for five minutes.

The last step will be to add in your cooked pasta and chicken and mix until well combined. If you feel like you’d like to add the reserved pasta water to thin out the sauce you can. Heat on low until everything is heated through and then serve.

I know you’ll love all the flavor that this cozy pasta dish offers. My blackening spice can’t be beat. So delicious!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

A Few Cook’s Notes for Pesto Pasta with Sun-Dried Tomatoes and Blackened Chicken

I used sun-dried tomatoes in oil, but I drained the oil and patted them dry just a bit.

I used boneless, skinless chicken breasts for this recipe, but you could substitute boneless, skinless chicken thighs if you prefer. You would just need to cook them at medium heat for a bit longer. I like to cook my thighs to an internal temperature of 185-190 degrees F.

More Delicious Comfort Food Recipes to Enjoy

Classic Pot Roast

Beef Barley Soup

Slow Cooker Beef and Noodles