Save to Pins My friend texted me a photo of her dinner one Wednesday night, and I couldn't stop staring at it. Bright green pesto swirled through creamy pasta, chunks of tender chicken, and those jewel-like sun-dried tomatoes catching the light. She called it her accidental masterpiece, something she threw together when she had pasta, pesto, and leftover chicken all competing for attention in her kitchen. I had to recreate it that weekend, and honestly, it became the dish I make when I want something that tastes like Sunday dinner but doesn't need hours on the stove.
I made this for my book club, thinking it was too casual, but everyone went quiet mid-conversation once they tasted it. There's something about the combination of basil and sun-dried tomatoes with melted mozzarella that just works, and suddenly people were asking for seconds before I'd even finished plating. That's when I knew this recipe had staying power.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces: Thighs stay juicier than breast, so don't skip them if you have the choice, though either works beautifully.
- 8 oz elbow macaroni: Short pasta shapes trap the pesto and sauce, but any pasta you love will do.
- 1 medium yellow onion, diced: The foundation of flavor, and dicing it fine helps it disappear into the sauce.
- 2 cloves garlic, minced: Fresh garlic makes all the difference; jarred feels like a missed opportunity here.
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped: These are the secret ingredient that makes people ask what's in your sauce.
- 1 can (15 oz) diced tomatoes: Use the canned tomatoes with their juices for body and depth.
- 1 cup shredded mozzarella cheese: Fresh mozzarella melts better, but the bagged kind works in a pinch.
- 1/4 cup grated Parmesan cheese: Adds a sharp, salty note that cuts through the richness.
- 1/3 cup basil pesto: Store-bought saves time, but homemade pesto is worth the five minutes if you have fresh basil.
- 2 cups chicken broth: Use good broth; it becomes the backbone of your sauce.
- 1/2 tsp dried oregano: A nod to the Italian flavors, though it's gentle enough not to overpower the pesto.
- 1/4 tsp crushed red pepper flakes: Optional, but a small pinch adds complexity without heat.
- Salt and freshly ground black pepper: Taste as you go, especially after adding cheese.
- 2 tbsp olive oil: Use something you'd actually cook with, not the fancy finishing oil.
Instructions
- Brown the chicken:
- Heat olive oil in a large pot over medium heat, then add chicken and let it sit for a couple minutes before stirring, so you get real color on the outside. Once it's golden and mostly cooked through, pull it to a side plate.
- Build the flavor base:
- In that same pot with all the browned bits still clinging to the bottom, cook your onion until it turns soft and sweet, then add garlic and sun-dried tomatoes for just a minute. You'll smell the change immediately, and that's your cue to move forward.
- Bring it all together:
- Return the chicken to the pot, add your canned tomatoes with all their juice, chicken broth, oregano, red pepper flakes, and a pinch of salt and pepper. Stir everything until it's combined and starting to simmer.
- Cook the pasta in the sauce:
- Add your pasta right to the pot and let it cook for 10 to 12 minutes, stirring every few minutes so nothing sticks to the bottom. The pasta will absorb all those flavors instead of just sitting in salted water, which is the whole point.
- Finish with pesto and cheese:
- Once the pasta is tender and the chicken is cooked through, stir in your pesto, then add the mozzarella and Parmesan, stirring until everything is melted and creamy. Taste it now and adjust salt and pepper to your preference.
Save to Pins There's a moment right after you stir in the pesto when the whole pot shifts from red to this gorgeous cream-and-green color, and the smell hits you—basil and tomato and melted cheese all at once. That's when you know you've made something worth remembering.
The Beauty of Flexibility
This dish doesn't demand precision the way some recipes do. Swap the chicken for ground turkey, use whatever short pasta you have, or throw in a handful of spinach at the end if you're thinking about greens. I've made it with store-bought pesto when I'm in a rush and homemade when I have fresh basil from the garden, and both versions are equally loved.
Pairing and Serving
This is the kind of dish that tastes good on its own but comes alive with a crisp white wine like Pinot Grigio, or even just sparkling water with a wedge of lemon if you're keeping it simple. It sits well in the fridge for a few days and actually tastes better the next day when everything has had time to know each other.
Make It Your Own
The skeleton of this recipe is sturdy enough to handle your preferences and whatever's calling to you from the pantry. Think of it less as a rigid formula and more as a direction to head in, with plenty of room for your own kitchen instincts.
- If you love heat, double the red pepper flakes or add a pinch of cayenne.
- Fresh basil as a garnish at the end brings brightness that matters more than you'd think.
- Use gluten-free pasta if needed, and everything tastes exactly the same.
Save to Pins This recipe has become my answer when someone asks what to make on nights when you want something comforting but not complicated. It's the kind of dish that reminds you why cooking for people you care about matters so much.
Questions & Answers
- → Can I make this dish ahead of time?
Absolutely. Prepare everything up to step 4, then cool and refrigerate. When ready to serve, reheat gently, stir in the pesto and cheeses, and adjust seasoning as needed.
- → What pasta shapes work best?
Elbow macaroni is traditional, but other short pasta shapes like penne, rotini, or shells work wonderfully. They all capture the cheesy sauce and chunky ingredients effectively.
- → Can I freeze leftovers?
Yes, though the pasta texture may soften slightly. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of broth to restore creaminess.
- → How can I make this lighter?
Use reduced-fat cheese, increase the vegetable ratio with more diced bell peppers or zucchini, and opt for chicken breast instead of thighs. The pesto adds plenty of flavor without needing excessive cheese.
- → What can I serve alongside this?
A crisp green salad with balsamic vinaigrette balances the richness. Garlic bread or crusty Italian bread helps soak up the creamy sauce. For wine, try a Pinot Grigio or light Chianti.
- → Is homemade pesto better than store-bought?
Homemade pesto offers fresh, vibrant flavor and lets you control ingredients. However, quality store-bought pesto works perfectly well and saves significant prep time on busy weeknights.