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Pesto Chicken Linguine with Sun-Dried Tomatoes

Pesto Chicken Linguine with Sun-Dried Tomatoes
Yield:   4-6 servings
Cook Time:   15-20 minutes
Tips:   Alternatively, chicken may be cut into bite-size cubes or slices and tossed with the linguine. If preferred, rather than buying pre-made pesto, you can make your own. See Pasta with Pesto for a homemade Pesto recipe.
Suggestion:   Delicious served with a salad and Cheese and Garlic Breadsticks or other bread side.
If you're looking for a delicious quick and easy chicken recipe, Pesto Chicken Linguine with Sun-Dried Tomato delivers! This chicken linguine recipe only takes about 15 minutes of cooking time with minimal preparation,
and the result is an elegant, healthy and satisfying meal that caters to all ages.

The photo above shows this chicken pesto recipe with the chicken breast and linguine served side-by-side. Alternatively, once the chicken is cooked, you can cut it into cubes or thin bite-size slices and toss it with the linguine, turning this a delicious chicken pasta dish.

Sun-dried tomatoes come in 2 forms - bottled with an oil marinade (usually found in the canned vegetables isle of your grocery store), or dry in packaged form (usually found in the produce section). You can buy them in halves or julienne cut (either will work with this recipe). Sun-dried tomatoes are flavorful and have a tender and chewy texture that blends perfectly with the pesto.



  • 4 oz. sun-dried tomatoes (packaged or oil-packed)
  • 1 7-oz. container prepared basil pesto
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1/3 cup chicken broth
  • 8 oz. linguine
  • grated Parmesan cheese (for garnish)


Dice sun-dried tomatoes. (Note: If using oil-packed sun-dried tomatoes, drain first.) In a small mixing bowl, combine diced sun-dried tomatoes and basil pesto. Set aside.

Cook linguine according to package directions. While linguine is cooking, start cooking chicken (directions follow).

Heat butter and oil in a skillet over medium-high heat. As soon as butter and oil are hot (but not smoking), add chicken and salt and pepper to taste. Cook chicken on both sides until cooked all the way through (about 5-7 minutes per side). (Note: If chicken seems to be cooking too fast, reduce heat to medium or low-medium and cook a little longer.) Transfer chicken to a plate and cover with aluminum foil to keep warm.

Wipe skillet clean with a paper towel, then add pesto mixture and chicken broth to skillet. Heat briefly (about 1 minute), stirring constantly. Remove from heat.

Once linguine has cooked, drain in a colander, then transfer to a bowl. Toss linguine with 1/2 of the pesto mixture. Serve chicken with the remaining pesto mixture drizzled over the top of each serving along with the linguine. Serve with grated Parmesan cheese for sprinkling over the top of each serving as desired. 

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