Comforting, creamy, and bursting with bright basil flavor—this Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes is the kind of weeknight dinner that feels fancy enough for company but easy enough for a busy Tuesday. Tender, pounded chicken breasts meet a rich, dreamy Alfredo sauce studded with tangy, oil-packed sun dried tomatoes and a whisper of pesto. The penne soaks up every saucy bite, making every forkful satisfying and balanced.

Why you’ll love this recipe

Quick and comforting: Penne and a simple cream sauce come together in under an hour.
Bright and rich: Basil pesto and sun dried tomatoes add brightness and acid to balance the creamy sauce.
Make-ahead friendly: The sauce reheats beautifully; just add a splash of cream or milk to loosen it.

Ingredients

2 ½ cups uncooked Penne pasta
2 tsp olive oil
4 boneless skinless chicken breast halves, pounded to an even thickness
4 tsp prepared basil pesto
3 cloves garlic, pressed or minced
1/2 cup butter
8 oz. cream cheese, cut into small cubes
1 1/3 cup heavy cream, or half and half for a lighter version
1 cup grated Parmesan Cheese
1/4 tsp salt
1/4 tsp pepper
1/3 cup julienned sun dried tomatoes, in oil, drained

Equipment you’ll need

Large pot for boiling pasta
Large skillet or sauté pan
Tongs or spatula
Measuring cups and spoons
Knife and cutting board

Prep tips

Start by bringing a large pot of salted water to a boil for the penne. While the water heats, pat the chicken dry and pound each breast to an even thickness so they cook uniformly. Drain the oil from the sun dried tomatoes and roughly julienne them if they aren’t already cut. Measure out the dairy and have the garlic ready—this helps the sauce come together quickly and smoothly.

Step-by-step directions

Bring a large pot of salted water to a rolling boil. Add 2 ½ cups uncooked penne and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the penne and set aside.
While the pasta cooks, heat 2 tsp olive oil in a large skillet over medium-high heat. Season the 4 boneless skinless chicken breast halves lightly with the 1/4 tsp salt and 1/4 tsp pepper. Add the chicken to the hot skillet and cook until golden brown and cooked through, about 4–6 minutes per side depending on thickness. Transfer the cooked chicken to a plate and tent loosely with foil to rest.
Reduce the skillet heat to medium. Add 1/2 cup butter to the same skillet and allow it to melt. Stir in the 3 cloves garlic, pressed or minced, and cook just until fragrant, about 30 seconds to 1 minute—do not let it brown.
Add the 8 oz. cream cheese (cut into small cubes) to the skillet. Stir gently as the cream cheese melts and begins to combine with the butter and garlic, creating a smooth base.
Pour in 1 1/3 cup heavy cream (or half and half for a lighter version) and stir until the mixture is smooth and slightly thickened. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Stir in 1 cup grated Parmesan Cheese until fully melted and the sauce becomes creamy. Taste and adjust seasoning with the remaining pinch of salt and pepper if needed.
Add 4 tsp prepared basil pesto to the sauce and stir to distribute the pesto evenly, creating gentle swirls of green throughout the Alfredo.
Fold in 1/3 cup julienned sun dried tomatoes, drained. Allow them to warm through for a minute or two so their flavors meld with the sauce.
Add the drained penne to the skillet and toss to coat the pasta thoroughly with the Alfredo-pesto sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until the sauce clings to the pasta without pooling.
Slice the rested chicken breasts into strips or bite-sized pieces. Arrange the chicken over or mixed into the pasta, and spoon extra sauce over the top so every piece is coated. Warm everything together for a minute or two just to marry the flavors.
Serve hot, garnished with an extra sprinkle of Parmesan or a small dollop of pesto if you like. Fresh basil leaves make a pretty finishing touch.

Serving suggestions

Pair this dish with a crisp green salad dressed with lemon and olive oil to cut through the richness. Garlic bread or a simple toasted baguette are great for sopping up extra sauce. For a lighter side, steam some green beans or roast asparagus tossed with olive oil, salt, and pepper.

Make-ahead and storage

You can make the sauce ahead and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring in a splash of cream, milk, or pasta water to loosen the sauce. Cooked pasta and chicken can also be stored separately and reheated together to preserve texture.

Notes and variations

For a lighter sauce, use half and half in place of the heavy cream. The sauce will be slightly less rich but still creamy and delicious.
If you prefer more pesto flavor, increase the pesto by 1–2 teaspoons, adding it at the same step as the original pesto so it heats through but keeps its bright color.
Swap penne for rigatoni, fusilli, or any sturdy pasta that holds sauce well.
To add greens, stir in a couple of handfuls of fresh baby spinach at the end and let it wilt into the hot sauce before serving.

Final thoughts

This Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes is a wonderful balance of creamy comfort and zippy brightness. The pesto infuses basil flavor without overwhelming the silky Alfredo, and the sun dried tomatoes give a concentrated hit of tang and umami. It’s a recipe that feels special but is straightforward enough to make on a regular night—perfect for family dinners or a cozy meal for two.

Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes

Creamy Alfredo penne tossed with sun-dried tomatoes and topped with basil-pesto chicken for a simple, comforting weeknight meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 1/2 cups penne pasta (uncooked)
2 tsp olive oil
4 boneless skinless chicken breast halves pounded to an even thickness
4 tsp prepared basil pesto 1 tsp per chicken breast
3 cloves garlic pressed or minced
1/2 cup butter
8 oz cream cheese cut into small cubes
1 1/3 cup heavy cream or half-and-half for a lighter version
1 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1/3 cup sun-dried tomatoes julienned, packed in oil and drained

Equipment

Large Pot
Large Skillet
Tongs or spatula
Whisk
Knife
Cutting Board
Plate

Method

Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente; drain and set aside.
Meanwhile, heat 2 tsp olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper on both sides, then cook in the skillet 3–4 minutes per side, until cooked through and internal temperature reaches 165°F (74°C); transfer to a plate.
Spread 1 tsp prepared basil pesto over the top of each cooked chicken breast, then loosely cover with foil to keep warm.
In the same skillet, add the butter and garlic and cook briefly, stirring to loosen any browned bits from the pan.
Add the cubed cream cheese and whisk until mostly melted, then reduce heat to medium-low.
Gradually whisk in the heavy cream, continuing to whisk until the sauce is smooth.
Stir in the grated Parmesan, 1/4 tsp salt, 1/4 tsp pepper, and the drained julienned sun-dried tomatoes; whisk until the cheese is melted and the sauce is smooth.
Add the drained penne directly to the skillet and toss or stir to coat the pasta evenly with the Alfredo sauce.
Serve the sauced penne with the pesto-topped chicken breasts alongside and enjoy immediately.

Notes

If the sauce is too thick, whisk in a little milk to thin it.
To reheat leftovers, warm the refrigerated pasta in a skillet with 1/2 cup milk over low heat, stirring until creamy.