Gluten free pasta
creamy pesto gluten free pasta with chicken and sun dried tomatoes
By
Published: 30 Mar 2025
This recipe is my go-to when I want a delicious, healthy, and relatively quick weeknight meal. It's surprisingly easy to make, yet it tastes like something you'd order from a fancy Italian restaurant! (I may have even fooled my family a time or two!). I love the vibrant flavors of the pesto, the tender chicken, and the chewy gluten-free pasta. I really do. And the sun-dried tomatoes? Oh, they add such a lovely zing!
It’s also incredibly versatile. You can swap out the chicken for shrimp, tofu, or even chickpeas for a vegetarian option. Feel free to experiment with different types of pesto, too. You can use a store-bought variety, but honestly, homemade pesto is another level of delicious! Also, I know it might feel intimidating, especially if you have a busy week, but homemade pesto is really quite easy to whip up, I promise. What's your favorite pesto recipe? Share in the comments below!
Required Equipments
- Large pot
- Colander
- Large skillet
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
Creamy-Pesto-Gluten-Free-Pasta-with-Chicken-and-Sun-dried-Tomatoes
A simple yet elegant gluten-free pasta dish bursting with flavor. Creamy pesto, tender chicken, and sweet sun-dried tomatoes combine for a satisfying and flavorful meal.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, bring a large pot of salted water to a boil. Add your gluten-free pasta and cook according to the package directions until al dente. Make sure to reserve about 1/2 cup of the pasta cooking water before draining. (this will be your pasta's best friend later!)
- While the pasta cooks, prepare the chicken. Season the chicken breast generously with salt, pepper, and any other herbs you like. I'm partial to a sprinkle of garlic powder. Then, heat a large skillet over medium-high heat. Add about 1 tablespoon of olive oil and sear the chicken until golden brown on both sides. Reduce the heat to medium and cook through. Let it rest for about five minutes. Slice it up.
- In the same skillet, add the sun-dried tomatoes (if using) and saute for a minute or two until they're slightly softened. They should still have a bit of a bite!
- Next, stir in the pesto. If your pesto is quite thick, you might need to add a little bit of the reserved pasta water to loosen it up. Trust your instincts here. The goal is a smooth, creamy sauce that coats the pasta nicely.
- Once the sauce is looking good, add the cooked pasta and toss to coat evenly. Add more pasta water if needed to reach your desired consistency. Don't overthink it, just add a little at a time.
- Finally, add the sliced chicken to the pasta and gently combine. Give it a taste and adjust seasoning as needed. A pinch of salt or a squeeze of lemon juice can often make a world of difference!
- Serve immediately and garnish with extra pesto, grated Parmesan cheese (if not avoiding dairy), or chopped fresh basil. Enjoy the goodness!
📝 Notes
- Adjust seasoning to your liking!
- If you like a little heat, add a pinch of red pepper flakes to the sauce.
- Feel free to add other vegetables to the dish, such as spinach or zucchini
🍎 Nutrition
Calories: 450 kcal
Protein: 30 g
Fat: 20 g
Carbohydrates: 50 g
Fiber: 5 g
Calcium: 50 mg
