Pesto Pasta with Grilled Chicken and Sun-Dried Tomatoes
60% authentic · Fusion
A hearty and flavorful twist on pesto pasta, incorporating grilled chicken for protein and oil-packed sun-dried tomatoes for a concentrated sweet and tangy flavor.
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Ingredients
- Fusilli pasta400g
- Boneless, skinless chicken breast2
- Basil pesto150g
- Sun-dried tomatoes (oil-packed), drained and chopped100g
- Garlic cloves, minced2
- Olive oil2 tbsp
- Parmesan cheese, grated50g
- Fresh basil leaves, for garnisha few
- Saltto taste
- Black pepper
- Waterfor boiling pasta
Steps
- 1
Season chicken breasts with salt and pepper. Grill or pan-sear until cooked through. Let rest, then slice.
- 2
Bring a large pot of salted water to a boil for the pasta.
- 3
Cook the fusilli pasta according to package directions until al dente.
- 4
While pasta cooks, heat 2 tbsp olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 5
Add the chopped sun-dried tomatoes to the pan and cook for another minute.
- 6
Reserve about 1/2 cup of pasta cooking water before draining.
- 7
Drain the pasta and return it to the pot. Add the basil pesto, the garlic and sun-dried tomato mixture.
- 8
Toss to combine, adding a splash of reserved pasta water if needed to create a smooth sauce.
- 9
Add the sliced grilled chicken and toss gently.
- 10
Season with salt and black pepper to taste. Serve immediately, topped with grated Parmesan and fresh basil leaves.
